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Treatment of ground malt with boiling ethanol fails to inactivate proteolytic and amylolytic enzymes completely, whereas boiling aqueous ethanol (80% v/v) is effective. Proteolytic activity during infusion mashing of all-malt grists is responsible for the production of nearly half of the nitrogenous compounds and amino nitrogen of wort. The percentage of the nitrogen solubilized during malting and mashing which consists of amino nitrogen is almost identical in the two processes.
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Barrett et al. (1971) studied this question.
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