Kvasny Prum. 1960; 6(11): 241-243 | DOI: 10.18832/kp1960045

Maltulose in beer wort.Peer-reviewed article

A. KOCKOVÁ-KRATOCHVÍLOVÁ, M. FISCHEROVÁ

Chromatographic methods applied for studying the processes taking place in beer wort show, that the recently discovered new sort of sugar can be identified as maltulose. It originates in the wort from maltose through epimerization, boiling temperatures and increasing pH. Several samples of maltulose have been tested to find out whether it can be assimilated by yeast. Ten srains of pure cultures were selected for tests the results of which indicate, that some yeast strains as e. g. brewery yeast fail to utilize maltulose as their nutrient.(In Slovak, English summary only)

Keywords: brewing industry, maltulose, wort

Published: November 1, 1960