WORT COMPOSITION-A REVIEW

Abstract

To provide a detailed picture of wort composition, values for the concentration of individual compounds present in wort have been collated. Information on the compounds is grouped into sections covering total solids, carbohydrates, nitrogenous substances, hop substances, lipids, tannins, sulphur compounds, dissolved oxygen, phosphates, inorganic constituents and other substances. Wherever possible, the effects of variation of grist composition and of mashing and boiling conditions on wort composition are given. Brief notes on the fate of individual constituents during fermentation are also included.