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It may be appreciated from the foregoing discussion that the lipid content of wort is greatly dependent on the methods used in its preparation. Letters (1992) presented data showing the total lipid contents of worts from several breweries using lauter tuns, conventional mash presses and the membrane mash press. There was much variability even where the same wort separation method was used. Thus, lipid contents were given as 10-80 mg 1 1 (lauter tun), 10-25 mg 1 1 (membrane filter press) and 70-140 mg 1 1 (conventional mash press). Free fatty acids are the most abundant lipid, whereas triacylglycerols form the largest esterified fraction (Table 2.12).

2.4.5 Sulphur compounds

Wort contains both organic and inorganic sulphur- containing constituents. In wort of 12% solids, Mandl (1974) reported the presence of an average of 90 mgl 1 sulphur of which 60% occurred in organic molecules and 40% in inorganic form. Inorganic sulphur compounds include sulphate derived from the brewing water, hydrogen sulphide and sulphur dioxide. The latter two gases, which may be formed from amino acid decomposition during malting and mashing, are reduced in concentration during the copper boil. MacWilliam (1968) reported the presence of 5.9-8.8 mgl 1 hydrogen

Table 2.12 Lipid content of wort (12°Plato) (from MacWilliam, 1968).

Component

mgr1

Free fatty acids (C4-Ci0)

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