Table of Contents
Impact of Fermentable and Non-Fermentable Carbohydrates on the Sweetness, Improvement of Palate Fullness and SO2-Content in Beer
T. Kunz, Ch. Reinhardt, L. Eon-Jeong, T. Dörr, A. Radowski and F.-J. Methner
Carbohydrates are involved in many reaction mechanisms during the brewing process, such as formation of Strecker degradation products, Maillard-reaction, oxidative processes, etc. Thus they can have an important influence on the stability and taste of beer. Aim of this study was to investigate influences of fermentable and non-fermentable carbohydrate addition into the brewing process prior fermentation to better understand their influence on the yeast metabolism, osmotic pressure, sweetness, palate fullness and SO2-formation during fermentation.
Descriptors: non-fermentable carbohydrates, sugar addition, palate fullness, oxidative stability, SO2, sulphur dioxide, isomaltulose
BrewingScience – Monatsschrift für Brauwissenschaft, 65 (November/December 2012), pp. 140-149