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CARBOHYDRATE COMPOSITION OF WORT AND SOME ASPECTS OF THE BIOCHEMISTRY OF FERMENTATION
Author(s) -
Harris G.,
BartonWright E. C.,
Curtis N. S.
Publication year - 1951
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1951.tb01627.x
Subject(s) - isomaltose , maltotriose , maltose , dextrin , amylopectin , chemistry , fructose , fermentation , sucrose , carbohydrate , food science , composition (language) , biochemistry , amylose , chromatography , starch , linguistics , philosophy
A study of the carbohydrate composition of wort has been made, and the presence of six sugars in significant quantities established in addition to others which have not yet been fully characterized. The sugars present are maltotetraose, maltotriose, maltose, sucrose, glucose and fructose. There are indications that maltopentaose and other more complex carbohydrates, e.g . those comprising the dextrin fractions, are also present. A specific search for isomaltose , 6[α‐D‐glucopyranosyl]‐D‐glucopyranose, a compound which might be expected to arise from amylopectin by the action of the amylases, did not reveal the presence of this compound, which should perhaps be sought in the dextrin fraction. No free pentoses were found in sufficient concentration to be visible on paper chromatograms. A rapid method for the quantitative estimation of wort sugars has been worked out and applied to a study of their assimilation under different conditions of fermentation.