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Related Experiment Videos

Trends in wort carbohydrate utilization.

G B Patel1, W M Ingledew

  • 1Agricultural Microbiology Section, Department of Dairy and Food Science, University of Saskatchewan, Saskatoon, Canada S7N OWO.

Applied Microbiology
|September 1, 1973
PubMed
Summary
This summary is machine-generated.

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This study analyzed corn wort sugars during lager fermentation using gas chromatography. Results show remaining maltotriose, maltose, and nonfermentable carbohydrates after fermentation.

Area of Science:

  • Brewing Science
  • Analytical Chemistry
  • Food Science

Background:

  • Understanding wort composition is crucial for consistent beer production.
  • Corn adjuncts are commonly used in brewing, impacting wort sugar profiles.
  • Fermentation kinetics depend heavily on available fermentable sugars.

Purpose of the Study:

  • To quantify individual wort sugars in corn adjunct wort.
  • To track sugar fluctuations during primary lager fermentation.
  • To identify residual carbohydrates in "end fermented" wort.

Main Methods:

  • Utilized a gas chromatographic method for low-molecular-weight carbohydrate analysis.
  • Analyzed corn adjunct wort from a Western Canadian brewery.
  • Graphed sugar concentrations throughout primary lager fermentation.

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Main Results:

  • Identified and quantified individual wort sugars, including maltotriose and maltose.
  • Observed distinct fluctuations in sugar profiles during fermentation.
  • Detected residual maltotriose, maltose, maltotetraose, maltopentose, and dextrins in "end fermented" wort.

Conclusions:

  • Gas chromatography provides a robust method for detailed wort sugar analysis.
  • Corn adjunct wort fermentation leaves specific nonfermentable carbohydrates.
  • Knowledge of residual sugars aids in process optimization and quality control.