+---------------------------+----------+----------+-----------+
| | Protein. | Ash. |Phosphoric |
| Kind of wort. | | | acid. |
+---------------------------+----------+----------+-----------+
| | Grams per| Grams per| Grams per |
| | 100 cc. | 100 cc. | 100 cc. |
+---------------------------+----------+----------+-----------+
|Beer worts (all-malt) | 0.209 | 0.017 | 0.015 |
|Beer worts (malt and rice) | .210 | .045 | .014 |
|Beer worts (malt and corn) | .168 | .014 | .013 |
|Porter worts | .213 | .031 | .017 |
|Ale worts | .275 | .029 | .019 |
+---------------------------+----------+----------+-----------+
The results given in Table VI show a great similarity in the changes in
all of the products, as there is about the same amount of loss of
protein, ash, and phosphoric acid in the beer, ale, and porter worts.
There does not appear to be any appreciable loss, however, of either
protein or phosphoric acid during the storage or aging period as is
shown by the few samples which we have analyzed after storage. This is
practically in agreement with the experiment of Bertschinger,[1] whose
results show only a very slight increase in alcohol and loss of sugar
during the storage period.
[Footnote 1: Z. angew. Chem. (1890), p. 670.]