Kvasny Prum. 1958; 4(3): 50-53 | DOI: 10.18832/kp1958006

The bioconductometrical detection of fermentable sugars in brewing.Peer-reviewed article

J. DYR, J. MOŠTEK

1. With brewers’ yeasts, in most cases, higher quantity of fermentable sugars was indicated than with a chemical detection. The values of the analyses of mash in and saccharified mashes before boiling are the closest. 2. The maximum of easily fermentable sugars (in the same volumes of mashes) in pale brews moves in the scope from 63 to 73 °C. It was confirmed by bioconductometrical tests with brewers’ and bakers’ yeasts and analysis with 100 mg of reducing sugars using only brewers’ yeasts. 3. Of 100 portions of reducing sugars determined chemically, the majority of easily fermentable yeasts indicated by brewers’ yeasts are found in mash. This is in agreement with a parallelly performed chromatographical analysis (which we are still using), which showed that a substantial part of sugars in mash is composed of glucose, fructose and non-reducing saccharose. Conductivity curves of maltose also confirm this finding. (In Czech, English summary only)

Keywords: bioconductometry, saccharides, beer, fermentation

Published: March 1, 1958