| Abstract: | The free alpha amino nitrogen in wort and beer has been estimated by reaction with trinitrobenzene sulphonic acid (TNBS) either at 40°C for 2 h or at 60°C for 30 min. Statistical analysis shows that for worts there is no significant difference between results obtained under the two sets of conditions, but for beers the values are higher when determined at 60°C by amounts which vary from beer to beer. However, there is no loss in precision (± 2 SD) so that the more rapid method can be used with advantage. |
