The influence of protein content in barley and malt on beer quality (Part 1)
Limiting quality (LQ) | Protein content in malting barley and the resulting nitrogen fractions in malt, wort and beer have major repercussions for malt and beer production from a technological point of view as well as for quality of the sales beer product. Free amino nitrogen, e.g., is used as yeast nutrient or coagulable nitrogen impacts foam stability of beer. As far as the protein content in barley or malt is concerned, technological orientation values within the so-called limit values referenced should be complied with to avoid jeopardising processability as well as quality.
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