The buffering capacity of single amino acids in brewing wort

Summary Buffering capacity (BC) is one of the important quality parameters of wort. In this study, the effect of single amino acids on brewing wort pH and its influence in wort BC were investigated. A beer sweet wort (BSW) was used as a control. A synthetic sweet wort (SSW) and synthetic sweet wort without amino acids (SSWNA) were prepared for a general comparison due to its absence of peptides. BC was conducted by the addition of hydrochloric acid. Results showed that a BSW and a SSW differed in their BC because SSW did not contain small peptides/peptides/polypeptides; SSWNA lost its BC severely due to its absence of nitrogenous compounds. Among all amino acids, arginine, and glutamic acid presented a higher influence in initial pH. However, aspartic acid wort demonstrated the best BC; therefore, this amino acid can be used to control the BC of brewers wort.