Barley varietal impact on assimilable nitrogen in beer
Amino acids in malt | Availability of assimilable nitrogen supply is usually determined by measuring free amino nitrogen (FAN) in malt. However, amino acid composition in the resulting wort may vary substantially between barley varieties, hence impacting on yeast fermentation and beer flavor profile and stability through Strecker degradation. For optimization, and in particular when susceptible beer styles are involved, a balance of amino acid levels and composition in malt is therefore the subject of research.
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