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GAS‐LIQUID CHROMATOGRAPHY OF WORT AND BEER CARBOHYDRATES I. THE CHARACTERIZATION OF WORT, BEER, AND BREWING SYRUP CARBOHYDRATES
Author(s) -
Marinelli L.,
Whitney D.
Publication year - 1966
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.2050-0416.1966.tb02960.x
Subject(s) - isomaltose , maltotriose , chemistry , brewing , maltose , fructose , sucrose , food science , chromatography , maltitol , corn syrup , glucose syrup , gas chromatography , high fructose corn syrup , sugar , fermentation
Gas‐liquid chromatography has been applied to the separation of the trimethylsilyl derivatives of wort, beer and corn syrup carbohydrates. The major carbohydrates identified in worts, beers, and corn syrups include fructose, glucose, sucrose, maltose, isomaltose, maltotriose and maltotetraose.