A lot should be considered when you plan to open your microbrewery like brew tech,microbrewery configuration,microbrewery cost and price,find a location for microbrewery, license and regulation of microbrewery. This article column is specially to answer some common question during brewing.
What is a-amino nitrogen? How to improve the a-amino nitrogen content of malt?
Because the amino acids of protein are mostly on the a-position carbon atom on the carboxyl side, they are called a-amino acids. In malt and beer production, low molecular nitrogen-containing substances of amino acids are often called a-amino nitrogen.
The content of a-amino-n in malt is not only an important index to test the quality of malt, but also has an important guiding significance for saccharification and fermentation. A-amino-n is the main nitrogen source for yeast metabolism. The content of a-amino-n in wort is high, yeast reproduction is good, and fermentation speed is fast. In addition, the high content of a-amino nitrogen in wort can reduce the formation of diacetyl in the fermentation process and accelerate the maturity of beer. Therefore, the content of a-amino nitrogen in malt is of great significance for beer brewing.
To improve the content of a-amino-n in malt, it is necessary to have high germination rate and dew point rate of barley, to control the growth of leaf bud and root bud under reasonable low temperature germination conditions, to strengthen the control of time, temperature and CO2 concentration in the wheat layer during the withering process, and to ensure the formation of a-amino-n in the late germination and early drying stage. The reasonable soaking degree, moisture content of wheat layer and relative humidity of germinating chamber can also improve the a-amino nitrogen content of malt.
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