Effects of the Technology of Wort Boiling on the Content of Concretionary Nitrogen

The prolonging of b oi ling time and the enhance of boiling temperature could decrease the content of c oncretionary nitrogen in wort but would increase wort colority on the other hand .The ideal concentration of tannin for addition was60mg/kg.And the addi-ti on of composite silica gel could absorb precipitating protein,reduce beer color ity,and improve beer nonbiological stability.(Tran.by YUE Yang)