Simple Peptides of Wort and Beer

The nitrogenous constituents of wort and beer have been fractionated and peptides have been separated from amino acids by chromatography on DEAE cellulose. Examination of corresponding fractions by electrophoresis and chromatography reveals that whereas there is a selective uptake of wort peptides by yeast, other peptides in beer are not present in the wort and have been formed during fermentation. Approximately 40% of wort peptides are used during fermentation.