Fermentables

Information about fermentable sugars.

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Definitions

Dextrose Equivalence: DE is a measure of reducing power compared to a dextrose standard of 100. The higher the DE, the greater the extent of starch depolymerization, resulting in a smaller average polymer size.

General Info

"Among the monosaccharides, fermentability is yet another quality that is related to the molecular weight: The lower the molecular weight, the easier it is to ferment. For corn sweeteners, this translates into greater fermentability as the dextrose equivalent becomes higher. As has been mentioned previously, though, corn syrups, etc., not only have varying degrees of conversion, but varying proportions of other components. Depending on how they're made, a corn sweetener can actually be designed for a particular fermentation system." Scott Hegenbart, Sweetener Shake-Out

Product

Other names
Description
Beer usage
Priming rate
Sweetness
Manufacture
Other uses
Dextrose Equivalence
pH
Density
Starch
Enzymatic activity
References

Maltodextrin

Other names
Description: White to slightly cream powder. A polymer of dextrose.
Beer usage: Adds mouth feel and body.
Priming rate
Sweetness: low to moderate
Manufacture: controlled depolymerization of corn starch.
Other uses
Dextrose Equivalence: 12-22
pH: 4-7
Density: 0.3 - 0.5 g/cm3
Starch: iodine test negative
Enzymatic activity: alpha amylase absent
References: http://www.grainprocessing.com/food/malinfo.html http://www.originagrostar.com/malto.html

Corn Syrup

Other names
Description: Syrup comes in various fructose proportions eg 55-HCFS Fructose 55%, Dextrose 41%, Maltose 2%, and higher saccharides 2% (http://food.oregonstate.edu/sugar/hfcs.html).
Beer usage: readily fermentable.
Priming rate
Sweetness: Low to high depending on fructose levels.
Manufacture: controlled depolymerization of corn starch.
Other uses: Soft drink sweetener.
Dextrose Equivalence: >20
pH
Density
Starch
Enzymatic activity
References: http://food.oregonstate.edu/sugar/hfcs.html http://www.corn.org/web/sweeten.htm

Sucrose

Other names: table sugar
Description: Sucrose is a disaccharide made up of equal amounts of fructose and glucose bonded together to give sucrose (http://food.oregonstate.edu/sugar/hfcs.html).
Beer usage: readily fermentable. The kilo in the old "kit and kilo" brewing approach. Has somehow got a reputation for producing cidery flavours in beer. A number of reputable people have debunked this and suggest that sucrose copped a bad rap when in fact it was probably due to stale extract. Other notables stick with the "too much sucrose leads to cidery flavours" line, including Ray Daniels (from memory).
Priming rate
Sweetness
Manufacture: Made from sugar cane
Other uses: common table uses of sugar.
Dextrose Equivalence
pH
Density
Starch
Enzymatic activity
References