| Abstract: | Typical worts prepared from all-malt grists and from those using a proportion of adjuncts contain maltulose, maltotriulose, isomaltose, panose and isopanose at concentrations between 0·01 and 0·12%, and maltotetraose between 0·2 and 0·7%. Maltulose and maltotriulose are fermented by all brewing strains of Saccharomyces cerevisiae so far examined, soon after utilization of maltose and maltotriose respectively begins. Fast-fermenting strains absorb small amounts of panoses and certain of them remove some maltotetraose whereas slow fermenting strains fail to utilize these three sugars. The fast-fermenting strains utilize more isomaltose than do slow fermenting yeasts. Of the total (2–4 g/litre) minor sugars of wort, fast fermenting strains remove about 90% whilst slow fermenting strains absorb 70–80%. |
