- as "diastatic strains," can
break down more
sugars that are
normally unfermentable by
conventional strains. The
activation of the STA1 gene in
these strains...
- or beta amylase,
resulting in
different mixtures of
fermentable and
unfermentable sugars. In
selecting mash
temperature and grain-to-water ratio, a brewer...
-
known to
occur in nature, and are
difficult to synthesize. In 1897, an
unfermentable product obtained by
treatment of
fructose with bases, in particular...
-
allowing it to germinate. This
process releases enzymes,
which convert unfermentable starch (which is
insoluble in
water and not
available for fermentation...
-
sorghum grain to be a malt
substitute and
contains amino acids and
unfermentable sugars needed for
yeast nutrition and "mouth feel".
Other sugars can...
- Nigerose, also
known as sakebiose, is an
unfermentable sugar obtained by
partial hydrolysis of nigeran, a
polysaccharide found in
black mold, but is also...
-
continued until all the
sugar was consumed,
leaving only
miscellaneous unfermentable sugars. Only the
occasional sweet rarity, made from
extremely ripe grapes...
-
available sugars in wine (both
glucose and fructose, as well as the
unfermentable pentoses that wine
yeasts do not consume). Some
bacteria species use...
- the
juice of apples, pear
juice contains significant quantities of
unfermentable sugar alcohols,
particularly sorbitol. The
presence of
sorbitol can...
- of the
sugars in
crystal malts caramelize during kilning and
become unfermentable. Hence,
adding crystal malt
increases the
final sweetness of a beer...
