The importance of wort nitrogen in brewing---Assessment, 1968

J. S. Pierce

Abstract
The application of modern analytical techniques has made it possible to study the influence of specific nitrogen reactions in wort on beer quality. Chromatographic and molecular sieve techniques are capable of isolating protein-polyphenol complexes responsible for haze formation. The behavior of these compounds during brewing and storage can be followed by simple nle.asurement of molecular weight profiles. The origins of these fractions in barley may be assessed by electrophoretic and immunological techniques.