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CARBOHYDRATE COMPOSITION OF WORT AND BEER
Author(s) -
Gjertsen P.
Publication year - 1953
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.2050-0416.1953.tb02720.x
Subject(s) - isomaltose , chemistry , maltose , trisaccharide , chromatography , tetrasaccharide , sucrose , acetic acid , fructose , ethyl acetate , maltotriose , organic chemistry , polysaccharide
Carbohydrates up to the nonasaccharide level in wort and beer have been separated by descending paper chromatography, and determined by a colorimetric procedure. In wort there have been found: fructose, glucose, sucrose, maltose, trisaccharide, tetrasaccharide, pentasaccharide, hexasaccharide, heptasaccharide, octasaccharide and nonasaccharide; in beer there have been found: maltose, iso ‐maltose (6‐α‐glucosidoglucose) and at least two trisaccharides which have not been studied separately. In the beer chromatogram one very faint spot has been detected just below maltose and another above iso maltose; these have not been identified. Otherwise, the same higher saccharides are present as in wort. Pentoses have not been detected in wort or beer. Individual carbohydrates have been identified by appropriate chemical and physical methods, and the amount of fermentable sugars in wort has been compared with limit attenuation results, good agreement being found. A new solvent, viz . ethyl acetate‐acetic acid‐water‐ethyl alcohol in the ratios 9: 3: 9: 1, has been introduced for the chromatographic separation of carbohydrates higher than trisaccharide.