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Re: sugar VS dextrose

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  • Harry
    Good catch Wal...I ve been making a few silly errors lately. I think I m losin it. Slainte! regards Harry
    Message 1 of 10 , Mar 20, 2011
      Good catch Wal...I've been making a few silly errors lately. I think I'm losin' it.

      Slainte!
      regards Harry
      =============================

      --- In new_distillers@yahoogroups.com, "waljaco" <waljaco@...> wrote:
      >
      > I assume a slip -
      > The complex Sucrose (table sugar) breaks down to glucose and fructose.
      > wal
      >
      > --- In new_distillers@yahoogroups.com, "Harry" <gnikomson2000@> wrote:
      > >
      > >
      > >
      > > --- In new_distillers@yahoogroups.com, "seedymorgan" <seed_science@> wrote:
      > > >
      > > > Harry
      > > >
      > > > If I am using dextrose would I need to invert sugars?
      > > >
      > > > Morgan
      > >
      > >
      > > No. "Invert sugar" or the "inversion" step is just the breaking down of a complex sugar (eg table sugar) into its simple sugar components: sucrose and fructose. It saves the yeast having to do this step by enzymatic action. However yeast must still convert these simple sugars to glucose before use.
      > >
      > > Glucose (dextrose) is a simple sugar, and as such it cannot be broken down further. Glucose is glucose is glucose. All sugar sources must eventually be transformed or broken down to the simple glucose before yeast can actually use it.
      > >
      > > Slainte!
      > > regards Harry
      > >
      >
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