Free amino nitrogen in sweet wort made from barley varieties tested in the Czech Republic
2019
Vratislav Psota
The effect of the variety on the free amino nitrogen (FAN) content in wort was studied in the set of 24 varieties grown at four different testing sites for a three-year period. FAN was determined by the EBC 4.10 method. The highest average FAN was exhibited by the variety KWS Amadora (193 mg/l). The content of FAN was mostly affected by the year (24%), followed by the site, (15%); the effect of the variety was the lowest (13%). Nearly 50% of the samples exhibited low FAN, slightly over 40% of the samples had medium FAN and 12% of the samples exhibited high FAN.
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书目信息
出版者
Research Institute of Brewing and Malting, Plc.
其它主题
Sweet wort; Fan; Malting quality; Free amino nitrogen
语言
捷克语
2025-09-23
2026-02-03
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