Sugars and dextrins: Difference between revisions

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[[File:Glucose.png|thumb|Glucose is a significant sugar in the production of beer and wine|alt=Molecular structure of glucose]]
[[File:Glucose.png|thumb|Glucose is a significant sugar in the production of beer and wine]]
Sugar, a type of [[carbohydrates|carbohydrate]], is a core ingredient of any fermented beverage because it is the source of carbon used by [[yeast]] to grow and produce alcohol plus carbon dioxide. A basic unit of sugar is called a monosaccharide; it is a small molecule containing a hexagonal "ring" structure. There are several types of monosaccharides, such as glucose. In plants (such as barley, grapes, etc.), these sugar units are often bound together in chains ranging from 2 units to many thousands of units long. A molecule of 2 bound sugar units is called a disaccharide and 3 bound sugar units is a trisaccharide. Longer chains of sugar units are generally called oligosaccharides or dextrins, but very long chains (polysaccharides such as [[starch]] molecules) are not considered sugars.
"Sugar", a type of [[carbohydrates|carbohydrate]], is a core ingredient of any fermented beverage because it is the source of carbon used by [[yeast]] to grow and produce alcohol and carbon dioxide gas. A basic unit of sugar is called a monosaccharide; it is a small molecule containing a ring structure. There are several types of monosaccharides, such as glucose. In plants (barley, grapes, etc.), these sugar units are often bound together in lengths ranging from 2 units to chains of many thousands of units. Two bound sugars are called a disaccharide and 3 are called a trisaccharide. Larger chains are generally called oligosaccharides, or they may have a specific name such as [[starch]] or [[cellulose]].


==Sugars in Wort and Beer==
This article discusses the naturally-present sugars in beer. To learn about added sugars, see [[Adjuncts]].
For the production of beer, [[malt]]ed grain is typically a primary ingredient because of its high [[starch]] content combined with the natural presence of starch-degrading [[enzymes]]. The starch is made up of units of glucose and it undergoes a degradation process called [[saccharification]] during [[mashing]], a process which produces an array of different configurations of sugars made from the glucose units. Some of these sugars are utilized by the yeast during fermentation, while others are generally unable to be utilized, and instead they contribute directly to the sensory characteristics of the beer.<ref name=smart3>Holbrook CJ. Brewhouse operations. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref><ref>Fox GP. Starch in brewing applications. In: Sjöö M, Nilsson L, eds. ''Starch in Food.'' 2nd ed. Woodhead Publishing; 2017:633–659.</ref> Barley also contains a small amount of sucrose.
 
==Sugars in wort and beer==
For the production of beer, [[malt]]ed grain is typically a primary ingredient because of its high [[starch]] content combined with the natural presence of starch-degrading [[enzymes]]. Starch is made up of units of glucose. During [[mashing]], the starch undergoes a degradation process called [[saccharification]], which produces an array of sugar configurations made from the glucose units. Some of these sugars are utilized by the yeast during fermentation, while others are generally unable to be utilized, and instead they contribute directly to the sensory characteristics of the beer.<ref name=smart3>Holbrook CJ. Brewhouse operations. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref><ref>Fox GP. Starch in brewing applications. In: Sjöö M, Nilsson L, eds. ''Starch in Food.'' 2nd ed. Woodhead Publishing; 2017:633–659.</ref> Barley also contains a small amount of sucrose.<ref name=foxsta>Fox GP, Staunton M, Agnew E, D'Arcy B. [https://onlinelibrary.wiley.com/doi/full/10.1002/jib.585 Effect of varying starch properties and mashing conditions on wort sugar profiles.] ''J Inst Brew.'' 2019;125(4):412–421.</ref>


Sugars created during mashing:
Sugars created during mashing:
* '''Glucose''' (also known as dextrose) is a monosaccharide. Glucose is very easily fermented. High levels in wort can increase ester formation during fermentation.
* '''Glucose''' (also known as dextrose) is a monosaccharide. Glucose is very easily fermented. High levels of glucose in wort can increase ester formation during fermentation.
* '''Fructose''' is a monosaccharide present in small amounts due to the breakdown of sucrose. Fructose is very easily fermented.
* '''Fructose''' is a monosaccharide present in small amounts due to the breakdown of sucrose. Fructose is very easily fermented.
* '''Sucrose''' (also known as saccharose) is a disaccharide, glucose bound to fructose. Sucrose is only partially degraded during mashing, but the yeast easily complete the degradation during fermentation. Therefore sucrose is very easily fermented.
* '''Sucrose''' (also known as saccharose) is a disaccharide, glucose bound to fructose. Sucrose is partially degraded during mashing, and the yeast quickly complete the degradation during fermentation. Therefore sucrose is very easily fermented.
* '''Maltose''' is a disaccharide, two glucose units bound together. Glucose is generally easily fermented. High maltose levels in wort enhance fermentation speed and attenuation. Caveat: a special type of maltose called isomaltose contains an alpha-1,6 bond, and it is only partially fermented.<ref name=guerra/>
* '''Maltose''' is a disaccharide, two glucose units bound together. This is normally the most abundant sugar in wort. Generally, maltose is easily fermented. A high maltose level in wort enhances fermentation speed and attenuation. Caveat: a special type of maltose called isomaltose contains an α-1,6 bond, and it is only partially fermented.<ref name=guerra/>
* '''Maltotriose''' it a trisaccharide, a chain of three glucose units bound together. This sugar is typically fermented by all beer yeast strains. However, it is generally not utilized until all of the maltose has been fermented, and not all of it may be utilized.<ref name=kunze>Kunze, Wolfgang. "3.2 Mashing." ''Technology Brewing & Malting.'' Edited by Olaf Hendel, 6th English Edition ed., VBL Berlin, 2019. pp. 219-265.</ref><ref name=guerra/>
* '''Maltotriose''' is a trisaccharide, a chain of three glucose units bound together. Most "brewers yeast" can ferment maltotriose. It is generally not utilized until after all of the maltose has been fermented, and in many cases a portion of the maltotriose remains unfermented.<ref name=kunze>Kunze W, Hendel O, eds. [[Library|''Technology Brewing & Malting.'']] 6th ed. VLB Berlin; 2019:219–265.</ref><ref name=guerra/> In other words, maltotriose is difficult to ferment and its utilization may be incomplete.
* '''Dextrins''' are longer chains of 4+ glucose units, typically with one or more branches. These are generally not fermented (except by certain yeast strains), and they carry through to the finished beer.<ref name=guerra>Guerra NP, Torrado-Agrasar A, López-Macías C, et al. Use of Amylolytic Enzymes in Brewing. In: Preedy VR, ed. ''Beer in Health and Disease Prevention.'' Academic Press; 2009:113–126.</ref> Branched dextrins contribute to the body and mouthfeel of the finished beer but excessive levels will result in a poorly attenuated product.<ref name=model>MacGregor AW, Bazin SL, Macri LJ, Babb JC. [https://www.sciencedirect.com/science/article/abs/pii/S0733521098902338 Modelling the contribution of ''alpha''-amylase, ''beta''-amylase and limit dextrinase to starch degradation during mashing.] ''J Cereal Sci.'' 1999;29(2):161–169.</ref><ref name=evans>Evans DE, Fox GP. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-2017-4707-01 Comparison of diastatic power enzyme release and persistence during modified Institute of Brewing 65°C and Congress programmed mashes]. ''J Am Soc Brew Chem.'' 2017;75(4):302–311.</ref><ref>Evans DE, Li C, Eglinton JK. [https://www.researchgate.net/publication/226691242_The_Properties_and_Genetics_of_Barley_Malt_Starch_Degrading_Enzymes The properties and genetics of barley malt starch degrading enzymes.] In: Zhang G, Li C, eds. ''Genetics and Improvement of Barley Malt Quality.'' New York: Zhejiang University Press, Hangzhou and Springer Verlag; 2009:143–189.</ref><ref name=smart3/>
* '''Dextrins''' (also known as oligosaccharides) are chains of 4+ glucose units, typically with one or more branches. A more specific group called "limit dextrins" are branched dextrins small enough that they can no longer be degraded by α-amylase or β-amylase. Dextrins are generally not fermented (except by certain yeast strains), and they carry through to the finished beer.<ref name=guerra>Guerra NP, Torrado-Agrasar A, López-Macías C, et al. Use of Amylolytic Enzymes in Brewing. In: Preedy VR, ed. ''Beer in Health and Disease Prevention.'' Academic Press; 2009:113–126.</ref> They are beneficial because they contribute to the body and mouthfeel of the finished beer, but excessive levels will result in a poorly-attenuated product.<ref name=model>MacGregor AW, Bazin SL, Macri LJ, Babb JC. [https://www.sciencedirect.com/science/article/abs/pii/S0733521098902338 Modelling the contribution of ''alpha''-amylase, ''beta''-amylase and limit dextrinase to starch degradation during mashing.] ''J Cereal Sci.'' 1999;29(2):161–169.</ref><ref name=evans>Evans DE, Fox GP. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-2017-4707-01 Comparison of diastatic power enzyme release and persistence during modified Institute of Brewing 65°C and Congress programmed mashes]. ''J Am Soc Brew Chem.'' 2017;75(4):302–311.</ref><ref>Evans DE, Li C, Eglinton JK. [https://www.researchgate.net/publication/226691242_The_Properties_and_Genetics_of_Barley_Malt_Starch_Degrading_Enzymes The properties and genetics of barley malt starch degrading enzymes.] In: Zhang G, Li C, eds. [[Library|''Genetics and Improvement of Barley Malt Quality.'']] Springer; 2010:143–189.</ref><ref name=smart3/> Variation in the size distribution of limit-dextrins also directly impacts beer flavor.<ref name=yu>Yu W, Zhai H, Xia G, et al. [https://www.sciencedirect.com/science/article/abs/pii/S0924224420306002 Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production.] ''Trends Food Sci Technol.'' 2020;105:296–307.</ref>
*Langstaff, S.A., and Lewis, M.J., (1993) The mouthfeel of beer - a review. J. Inst. Brew., 99: 31-37.
*Bamforth, C.W., (2001) Beer flavour: mouthfeel. Brew. Guard., 130: 18-19.
 
With a normal mashing process, the fermentable sugar (excluding dextrins) extract is about 66% maltose, 17% maltotriose, and 17% glucose, fructose, and sucrose.<ref name=kunze/>
 
Review:
*Envoldsen, B. S. and Schmidt, F., Studies on the singly-branched and multi-branched dextrins in brewing. J. Inst. Brew., 1974, 80, 520–533.
 
===Adjunct sugars===
When brewing with added sugar or syrup, it is added to the wort kettle about 10 minutes before [[casting]].<ref name=kunze/> These sugar products do not need pre-treatment. Additional nutrient (or a protein rest) should be considered since the added sugar has no protein (nitrogen).
 
Liquid adjuncts are usually added to the brew at the wort boiling stage. The major sugars are glucose syrups, cane sugar syrups, and invert syrups. Although these syrups differ in detail, the essential similarity is that they are all largely concentrated fermentable solutions of carbohydrates. The term glucose can be misleading. Although glucose is the commonly used name for dextrose glucose syrups used in brewing, they are solutions of a large range of sugars and will contain, in varying proportions, depending upon the hydrolysis method employed, glucose (dextrose), maltose, maltotriose, maltotetraose, and larger dextrins.26<ref name=hob6>Stewart GG. Adjuncts. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref>
 
A small amount of added sugar is not detrimental to beer taste because it is completely fermented.
 
* Sucrose - Pure cane sugar is perfectly acceptable, but partially purified preparations have been preferred because of their luscious flavors.<ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref>
 
Different colors of invert are available and although the darker ones are more highly colored than plain sugar they do not contribute a significant amount of flavor or color when compared to even modestly colored malt.<ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref>
 
Sugars are best used as late as possible in the brewhouse (i.e. at the end of the boil) to avoid losses and color/flavor pick up.<ref name=smart1/>
 
Fructose accelerates oxidative processes, and therefore it should be added directly before fermentation. This avoids the negative impact during wort boiling.<ref>Kunz T, Brandt NO, Seewald T, Methner FJ. [https://www.researchgate.net/publication/281405909_Carbohydrates_Addition_during_Brewing_-_Effects_on_Oxidative_Processes_and_Formation_of_Specific_Ageing_Compounds Carbohydrates addition during brewing – effects on oxidative processes and formation of specific ageing compounds.] ''BrewingScience.'' 2015;68(7):78–92.</ref>


See [[Adjuncts]].
Summary of sugars present in wort:<ref name=kunze/>
{| class=wikitable
! Sugars
! Presence
! Fermentability
|-
| Glucose, fructose, and sucrose || <center>+</center> || Very high
|-
| Maltose || <center>+++</center> || High
|-
| Maltotriose || <center>+</center> || Medium to low
|-
| Dextrins || <center>+</center> || Non-fermentable
|}


*[https://link.springer.com/article/10.1007/s00217-012-1861-1 Influence of the range of molecular weight distribution of beer components on the intensity of palate fullness. 2013.]
==See also==
*Ragot, F., Guinard, J. X., Shoemaker, C. F., and Lewis, M. J. The contribution of dextrins to beer sensory properties. Part 1 Mouthfeel. J. Inst. Brew. 95: 427-430, 1989.
* [[Mashing]]
* [[Starch]]
* [[Yeast]]
* [[Attenuation]]


==References==
==References==

Latest revision as of 11:53, 13 May 2024

Molecular structure of glucose
Glucose is a significant sugar in the production of beer and wine

Sugar, a type of carbohydrate, is a core ingredient of any fermented beverage because it is the source of carbon used by yeast to grow and produce alcohol plus carbon dioxide. A basic unit of sugar is called a monosaccharide; it is a small molecule containing a hexagonal "ring" structure. There are several types of monosaccharides, such as glucose. In plants (such as barley, grapes, etc.), these sugar units are often bound together in chains ranging from 2 units to many thousands of units long. A molecule of 2 bound sugar units is called a disaccharide and 3 bound sugar units is a trisaccharide. Longer chains of sugar units are generally called oligosaccharides or dextrins, but very long chains (polysaccharides such as starch molecules) are not considered sugars.

This article discusses the naturally-present sugars in beer. To learn about added sugars, see Adjuncts.

Sugars in wort and beer[edit]

For the production of beer, malted grain is typically a primary ingredient because of its high starch content combined with the natural presence of starch-degrading enzymes. Starch is made up of units of glucose. During mashing, the starch undergoes a degradation process called saccharification, which produces an array of sugar configurations made from the glucose units. Some of these sugars are utilized by the yeast during fermentation, while others are generally unable to be utilized, and instead they contribute directly to the sensory characteristics of the beer.[1][2] Barley also contains a small amount of sucrose.[3]

Sugars created during mashing:

  • Glucose (also known as dextrose) is a monosaccharide. Glucose is very easily fermented. High levels of glucose in wort can increase ester formation during fermentation.
  • Fructose is a monosaccharide present in small amounts due to the breakdown of sucrose. Fructose is very easily fermented.
  • Sucrose (also known as saccharose) is a disaccharide, glucose bound to fructose. Sucrose is partially degraded during mashing, and the yeast quickly complete the degradation during fermentation. Therefore sucrose is very easily fermented.
  • Maltose is a disaccharide, two glucose units bound together. This is normally the most abundant sugar in wort. Generally, maltose is easily fermented. A high maltose level in wort enhances fermentation speed and attenuation. Caveat: a special type of maltose called isomaltose contains an α-1,6 bond, and it is only partially fermented.[4]
  • Maltotriose is a trisaccharide, a chain of three glucose units bound together. Most "brewers yeast" can ferment maltotriose. It is generally not utilized until after all of the maltose has been fermented, and in many cases a portion of the maltotriose remains unfermented.[5][4] In other words, maltotriose is difficult to ferment and its utilization may be incomplete.
  • Dextrins (also known as oligosaccharides) are chains of 4+ glucose units, typically with one or more branches. A more specific group called "limit dextrins" are branched dextrins small enough that they can no longer be degraded by α-amylase or β-amylase. Dextrins are generally not fermented (except by certain yeast strains), and they carry through to the finished beer.[4] They are beneficial because they contribute to the body and mouthfeel of the finished beer, but excessive levels will result in a poorly-attenuated product.[6][7][8][1] Variation in the size distribution of limit-dextrins also directly impacts beer flavor.[9]

Summary of sugars present in wort:[5]

Sugars Presence Fermentability
Glucose, fructose, and sucrose
+
 Very high
Maltose
+++
 High
Maltotriose
+
 Medium to low
Dextrins
+
 Non-fermentable

See also[edit]

References[edit]

  1. ↑ a b Holbrook CJ. Brewhouse operations. In: Smart C, ed. The Craft Brewing Handbook. Woodhead Publishing; 2019.
  2. ↑ Fox GP. Starch in brewing applications. In: Sjöö M, Nilsson L, eds. Starch in Food. 2nd ed. Woodhead Publishing; 2017:633–659.
  3. ↑ Fox GP, Staunton M, Agnew E, D'Arcy B. Effect of varying starch properties and mashing conditions on wort sugar profiles. J Inst Brew. 2019;125(4):412–421.
  4. ↑ a b c Guerra NP, Torrado-Agrasar A, López-Macías C, et al. Use of Amylolytic Enzymes in Brewing. In: Preedy VR, ed. Beer in Health and Disease Prevention. Academic Press; 2009:113–126.
  5. ↑ a b Kunze W, Hendel O, eds. Technology Brewing & Malting. 6th ed. VLB Berlin; 2019:219–265.
  6. ↑ MacGregor AW, Bazin SL, Macri LJ, Babb JC. Modelling the contribution of alpha-amylase, beta-amylase and limit dextrinase to starch degradation during mashing. J Cereal Sci. 1999;29(2):161–169.
  7. ↑ Evans DE, Fox GP. Comparison of diastatic power enzyme release and persistence during modified Institute of Brewing 65°C and Congress programmed mashes. J Am Soc Brew Chem. 2017;75(4):302–311.
  8. ↑ Evans DE, Li C, Eglinton JK. The properties and genetics of barley malt starch degrading enzymes. In: Zhang G, Li C, eds. Genetics and Improvement of Barley Malt Quality. Springer; 2010:143–189.
  9. ↑ Yu W, Zhai H, Xia G, et al. Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production. Trends Food Sci Technol. 2020;105:296–307.
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