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Yeast: Difference between revisions
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In beer, glucose, fructose, maltose, and maltotriose are all consumed simultaneously. The glucose, fructose and sucrose are depleted first because they are present in lower amounts. The rate of maltotriose consumption is slowest, and so it is the last sugar to be depleted.<ref name=Vriesekoop>https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2010.tb00425.x</ref> | In beer, glucose, fructose, maltose, and maltotriose are all consumed simultaneously. The glucose, fructose and sucrose are depleted first because they are present in lower amounts. The rate of maltotriose consumption is slowest, and so it is the last sugar to be depleted.<ref name=Vriesekoop>https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2010.tb00425.x</ref> | ||
Boiled wort ferments more quickly than raw wort.<ref name=Vriesekoop/> ''Why | Boiled wort ferments more quickly than raw wort.<ref name=Vriesekoop/> ''Why?'' | ||
*[https://www.sciencedirect.com/science/article/abs/pii/S0308814603006034 "The impact of the physiological condition of the pitching yeast on beer flavour stability: an industrial approach"] | *[https://www.sciencedirect.com/science/article/abs/pii/S0308814603006034 "The impact of the physiological condition of the pitching yeast on beer flavour stability: an industrial approach"] | ||