Application Note: N/Protein Determination in Beer According to the Dumas Combustion Method
25 May 2017

Beer is the product of the alcoholic fermentation by yeast of extracts of malted barley. The production of alcohols other than ethanol is linked with nitrogen uptake by yeast, which requires nitrogen in order to make protein and other nitrogenous cell components. For this reason, the monitoring of the protein content during the brewing process is important to ensure the survival, growth, and productivity of the yeast used to convert sugars to ethanol and carbon dioxide. Protein content is also considered an important criteria in evaluating the quality of beer. This application note demonstrates the protein determination in unfiltered Italian beer using the Dumas method.