Measurement of Carbohydrates in Wort and Beer-a Review

Abstract

Methods are reviewed for measuring total wort and beer carbohydrate and carbohydrate frac tions, such as dextrins, oligosaccharides, fermentable sugars, jS-glucans, total fructose and fructosans, pentose and pentosans. The methods are conveniently classified under the following headings: reductometry, colorimetry, enzymic procedures, automated analyses, paper and column chromatography, thin layer chromatography, gas liquid chromatography and high performance liquid chromatography. Techniques involving chromatography are particularly useful for separating and estimating individual sugars.

Improving the Utilization of Isomaltose and Panose by Lager Yeast Saccharomyces pastorianus

“…Glucose, fructose, sucrose, maltose, and maltotriose are commonly regarded as being fermentable sugars. However, nearly 25% of all carbohydrates are unfermentable; these include dextrins, arabinose, xylose, maltulose, ribose, disaccharides such as isomaltose, nigerose, kojibiose, trisaccharides such as maltotriulose, panose, and isopanose, and β-glucans [17][18][19][20][21][22][23][24][25][26]. During beer fermentation S. cerevisiae and S. carlsbergensis have a general preference to utilize sucrose and hexoses first, such as glucose and fructose, followed by maltose and maltotriose [18].…”

Quantitation of chromatographically separated maltooligosaccharides with a single calibration curve using a postcolumn enzyme reactor and pulsed amperometric detection

“…The identification and quantitation of maltooiigosaccharides are of primary importance in the food-processing (4), brewing (5), and starch-processing (6) industries. High-performance anion exchange chromatography, using alkaline eluents, has recently been shown to be an effective separation technique for resolving complex mixtures of monosaccharides and maltooiigosaccharides (7,8).…”