PEPTIDE REMOVAL FROM ALL‐MALT AND ADJUNCT WORTS BY SACCHAROMYCES CEREVISIAE NCYC 240

Abstract

A simple method for following the disappearance of wort peptides during fermentations is described. This method has been used to analyse the effects on peptide removal of supplementing worts with linoleic acid. Supplementation of brewer's all‐malt and adjunct worts with linoleic acid caused Saccharomyces cerevisiae NCYC 240 to become enriched with residues of this fatty acid. The rate and extent of fermentation of all‐malt wort were unaffected by this supplementation, whereas linoleic acid increased both the rate and extent of fermentation of adjunct wort containing low concentrations of assimilable nitrogen. Removal of peptides by the yeast from all‐malt wort occurred at the same rate irrespective of the presence of linoleic acid. However, linoleic acid increased uptake of peptides from adjunct wort. 1985 The Institute of Brewing & Distilling