RE: [Distillers] Re: Carbohydrates remaining after fermentation - BADLY off-topic
- Thanks pint,
That's exactly what I was looking for. I didn't know that malto-dextring was
a sugar (the name threw me off), or that it digested to glucose.
I KNEW this was the right group.
Zymurgy Bob, a simple potstiller
>From: "pint_o_shine" <pintoshine@...>_________________________________________________________________
>Subject: [Distillers] Re: Carbohydrates remaining after fermentation -
>Date: Fri, 02 Mar 2007 21:01:15 -0000
>Malto-dextrin is one of the sugars I know of that remains after
>mashing and fermenting. It gives that desired mouth feel. This is the
>stuff the low carb beers are missing. They use a glucosidase enzyme to
>convert it to glucose before the fermentation. It is the same sugar
>that artificial coffee creamer is made of. I am sure there are other
>complex sugars left but this is the only one I know of that we can
>digest to glucose.
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