Impact of malt protein parameters on brewing process optimization

[...]soluble proteins are important in beer head retention and stability. Proteins with low molar mass as well as peptides and amino acides found in wort (molar mass < 103 Da) are fundamental to yeast metabolism during the fermentation stage [1]; [9]; [6]. Since nitrogen content impacts on the brewing process, it is determines the amount of total nitrogen and soluble nitrogen. Industrial and experimental yields are determined based on amount of total nitrogen and soluble nitrogen. Besides this, is studied the relationship between characteristics such as turbidity, viscosity and Hartong index and total nitrogen and dissolved nitrogen content. 2.Material and Methods The data on which this paper is performed are obtained from the analyses that are made for different samples of lager malt. The allowed interval is 85% -120%. Since only one malt sample has been worked out, we conclude that the technological process and the equipment used in the process of production are effective.