Exploitation possibilities of glucose-maltose syrups in substitution of wort extract.

Abstract

The work compares the glucose-maltose syrups and saccharose from the point of view of their utilization as replacements of part of wort extract in production of the 12= beer. The attenuation degree as well as the amount of produced ethanol in beer increase proportionally to the percentage of the substitute while the quality of nitrogenous matters and polyphenols, together with the temperature and colour of beer fall. Those changes became less evident in the mentioned syrups then in saccharose. The best result was achieved with the preparator Fermentose 352. When the extract was replaced by the mentioned preparator instead of by saccharose, the amount of diacetyl in hopped wort did not raise and decrease of amount of higher alcohols and of esters appeared only after the extract substitution surpassed 30 %.The work compares the glucose-maltose syrups and saccharose from the point of view of their utilization as replacements of part of wort extract in production of the 12= beer. The attenuation degree as well as the amount of produced ethanol in beer increase proportionally to the percentage of the substitute while the quality of nitrogenous matters and polyphenols, together with the temperature and colour of beer fall. Those changes became less evident in the mentioned syrups then in saccharose. The best result was achieved with the preparator Fermentose 352. When the extract was replaced by the mentioned preparator instead of by saccharose, the amount of diacetyl in hopped wort did not raise and decrease of amount of higher alcohols and of esters appeared only after the extract substitution surpassed 30 %.

Keywords

• beer
• substitution of extract
• glucose-maltose syrups