Kvasny Prum. 1971; 17(8-9): 191-196 | DOI: 10.18832/kp1971028

Determining the proportion of oligosaccharides to monosaccharides in sweet wort.Peer-reviewed article

M. ČERVINKA

The author outlines a method which can be used to determin the level and composition of saccharides in sweet wort. The knowledge of proportion is important for laboratories cultivating pure cultures. The reducing oligosaccharides are represented mainly by maltose and maltotriose whereas monosaccharides  by glucose and fructose. Their proportion can be easily determined from the difference between the heights of polarographic waves measured at concentration proportion 0,5. It is necessary to register two waves for each sample, i.e. for 0,2 and 0,4 ml of wort. The actual proportion can be read of from the calibration diagram. It has been found that the proportion depends also on the fineness of malt grinding. Proportion 7:1 or higher indicates poor grinding.
(In Czech, English summary only)

Keywords: sweet wort, oligosaccharides, monosaccharides

Published: August 1, 1971