Abstract: 30 malts were used to analyze their contents of total nitrogen, soluble nitrogen, Kolbach index, total polyphenol, and contents of sensitive protein and sensitive polyphenol of their worts. Moreover, the correlations between sensitive protein, sensitive polyphenol in wort and indexes of malts were determined.The results showed that soluble nitrogen in malt and sensitive protein in wort were significantly positively related ( r = 0.686, p < 0.01) , and content of total polyphenol in malt and sensitive polyphenol in wort were significantly positively related ( r =0.646, p < 0.01) . Thus, contents of soluble nitrogen and total polyphenol in malt could preliminary evaluated the contents of sensitive protein and sensitive polyphenol in wort.Furthermore, malts of Metcalfe, Gairdner and Kenqi were blended under different proportions for preparation of wort. The results showed that contents of sensitive protein and sensitive polyphenol of two malts were linear corresponding to the blending proportions.