We are specialists in N/protein determination and we provide high-quality information throughout the entire brewing process from raw materials to beer testing.
The evaluation of the correct characteristic of incoming raw material (Barley and Malt) is related to nitrogen and protein content. Furthermore, the production of alcohol is strictly linked to the nitrogen uptake by yeast that requires nitrogen making protein and nitrogenous cell components.
VELP analytical instruments support you in the monitoring of the protein content during the brewing process that is important to ensure the survival, growth, and productivity of the yeast used to convert sugars to ethanol and carbon dioxide.
Moreover, the protein content is an important criterion in evaluating the quality of beer: water-soluble barley proteins play a major role in the formation, stability, and texture of head foams.