High performance liquid chromatography has been used to separate groups of soluble nitrogenous compounds in malt. Malts are extracted with water at 5°C and the nitrogenous components separated using a column packed with a material designed specifically for the analysis of proteins and peptides. The procedure is suitable for routine use and can be readily adapted to study changes in the development of nitrogenous compounds during the brewing process.

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 6O°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.

New mashing equipment for determining the laboratory extract of malt is described. Its appli cations, and the reasons why this type of system should be considered for adoption by the industry, are discussed. A new procedure for obtaining the Institute of Brewing Hot Water Extract value permits a greater throughput of samples with improved accuracy.

Received26 March 197SAutomated and semi-automated methods of analysis available to the brewing industry are reviewed.

No abstract