Nitrogenous compounds are considered very important in
beer playing a key role in determining the quality and stability of the finished product. They include amino acids, peptides,
polypeptides, proteins, nucleic acids and their degradation
products. These compounds affect fl avor, foam stability, haze
formation, color, yeast nutrition and biological stability. The nitrogenous compounds in beer are derived mainly from barley malt and its adjuncts. Moreover the brewing process may have an important role in determining complex profile of
nitrogenous compounds present in the fi nal beer. The content of nitrogen compounds in barley depends on variety and on environmental condition in cultivation. During malting the storage proteins are degraded to amino acids and other
peptides. These amino acids are important in wort to promote a good fermentation and the yeast budding. During fermentation amino acids are used in different ways by yeasts and may have many effects on the final quality of beer: in particular
the amino nitrogen content infl uences the flavor profi le of beer. The amino acids present in final beer could influence negatively the stability of product promoting haze formation.
Nitrogen compounds may also play an important role influencing the foam quality and stability.
