AN-P-084
Mono-, di-, and oligosaccharides in wort
Tóm tắt
Beer wort is the liquid in which malt starch is converted enzymatically into sugars and is additionally flavored and preserved with hops. The most important sugars for beer brewing are maltose and maltotriose, which will be fermented into alcohol by the added brewing yeast. The composition of carbohydrates in wort is determined on a Metrosep Carb 2 - 250/4.0 column applying a Dose-in gradient to optimize resolution and duration of the analysis.