Kvasny Prum. 1958; 4(8): 169-174 | DOI: 10.18832/kp1958019

Formation and behavior of sugar in the brewing process.Peer-reviewed article

J. DYR, J. MOŠTEK

1. A wide area of glycidic ingredients of mash, wort and beer was divided and detected by a repeated ascending paper chromatography using two parallel detection reagents. All the main wort sugars and other unspecified carbohydrates above maltose (X₄ and X₅) and maltotriose (X₇) were clearly detected already in mash in. Above glucose, another unspecified sugar (X₂), probably galactose was found. In wort, above maltotetraose other three higher oligosaccharides, probably maltopentaose (X₈) maltohexaose (X₉) and maltoheptaose (X₁₀) were captured. Quantity of saccharose, unlike other major sugars during mashing declined. Pentoses were captured already in the mash in and did not change significantly during mashing. The differences in the quantitative representation of sugars of wort depended on the malt used and intensity of mash warming.

2. During the main fermentation, saccharose was the first inverted, then glucose, fructose, maltose and maltotriose were fermented. Content of pentoses did not change substantially. Hexoses and maltose did not disappear not even at high temperature at the end of the primary fermentation. Differentiation of higher oligosaccharides in favor of maltotetraose was apparent. After fermentation of a substantial part of maltotriose, closely below it, another oligosaccharide (X₆) was recorded. Glycerol was captured as an exhaust of fermentation.

3.  At secondary fermentation in brew no. 311 considerable proportional changes of higher oligosaccharides in favor of maltose and maltotriose occurred, in particular to the detriment of maltotetraose. Thus maltose and maltotriose contents in the exhibited beer were higher than in deeply fermented green beer. All components of the glycidic part of hopped wort extract (with the exception of saccharose) were in well apparent traces found in all beers of the analyzed brews and other secondary fermented lagers. This also proved that all main types of our brewery yeasts do not use a certain small part of easily fermentable sugars.

(In Czech, English summary only)

Keywords: beer, brewing process, sugar

Published: August 1, 1958