Kvasny Prum. 1959; 5(6): 129-133 | DOI: 10.18832/kp1959013

Contribution to the problem of brewers colouring solutions composition (caramels).Peer-reviewed article

J. DYR, J. MOŠTEK

1. The paper chromatography methods were applied for analyzing home/'produced dextroner serving as raw material for substances. It was found that the substantial proportion (approximately 70% of the dry matter) is formed by glucose, followed by isomaltose, then fructose withmaltose and six other oligosaccharides not yet precisely classified. The main part of non-fermentable, free, reducing sugars is represented, according to chromatograms, as expected, by isomaltose. 2. The paper chromatography methods were used as well to analyse five samples of current brewers colouring extracts containing in average 26% of fermentable sugars, represented mainly by glucose and fructose. In the range between isomaltose - expected after analyses of dextroner - and glucose. 6 - 8 reducing components were found by means of the AgNO₃ detection. The components arise by the decomposition process of saccharides, including glucose. Below fructose yet another  10 -11 component were found. The proportion of free, reducing substances, still remaining, amounted to 24 %. 3. The comparatively high proportion of fermentable saccharides  indicates, that from the technological point of view the most appropriate stage for introducing colouring extracts in brewing room at the moment before pumping the wort, which eliminates any undue increase of the level of fermentable sugars and prevents beer from disturbing its colloidal balance.
(In Czech, English summary only)

Keywords: brewing industry, colouring solutions, paper chromatography

Published: June 1, 1959