The Determination of Total Carbohydrates in Wort and Beer

Yadav, Kamal P.; Weissler, Harold E.; Garza, A. de la; Gurley, J.

doi:10.1080/00960845.1969.12007100

Proceedings. Annual meeting - American Society of Brewing Chemi

1969

DOI: 10.1080/00960845.1969.12007100

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The Determination of Total Carbohydrates in Wort and Beer

Kamal P. Yadav¹,

Harold E. Weissler²,

A. de la Garza³

et al.

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1973

1978

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Cited by 8 publications

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“…Qualitative and quantitative carbohydrate analyses of wort have become increasingly more important to the brewer to detect differences in the composition of wort from brew to brew, mainly to predict or ensure the degree of attenuation (10). For a number of years, however, reliable analytical work on wort or beer carbohydrate composition depended on the timeconsuming separation of individual carbohydrates by paper chromatography followed by elution, and the application of a colorimetric and quantitative chemical assay (15,16,25). Most often, therefore, only fermentable carbohydrate (3, 10), or total carbohydrate by the anthrone method (9,17,21) or by specific gravity determination (5), is followed.…”

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confidence: 99%

Trends in Wort Carbohydrate Utilization

Patel

Ingledew

1973

Applied Microbiology

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A gas chromatographic method suitable for any type of low-molecular-weight carbohydrate analysis has been utilized to determine the individual wort sugars in corn adjunct wort from a Western Canadian brewery. The fluctuations in each sugar during primary lager fermentation have been graphed. "End fermented" wort has been shown to contain some maltotriose, a small amount of maltose, and the nonfermentable carbohydrates, and dextrins.

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mentioning

confidence: 99%

Trends in Wort Carbohydrate Utilization

Patel

Ingledew

1973

Applied Microbiology

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A Review of Automated and Semi-Automated Analysis in Brewing

Buckee¹,

Hickman²

1975

Journal of the Institute of Brewing

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Measurement of Residual Carbohydrate in Beer

Buckee¹,

Hargitt²

1977

Journal of the Institute of Brewing

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No standardized method exists for the determination of total or individual carbohydrates in beer and this could cause difficulties in view of regulatory requirements for labelling. A comparative study of known methods likely to be most suitable for the measurement of total carbohydrate in beer was therefore undertaken.... ... Methods were also examined for estimating other important residual carbohydrates in beer, such as residual fermentable carbohydrates, 0-glucan, total fructose and fructosans, and total pentose and pentosans. The beers analysed covered a wide range of carbohydrate levels and, as expected, the different methods gave different values for the carbohydrate content of the same beer. We consider that the colorimetric anthrone-sulphuric acid procedure (Yadav's version) is to be preferred for estimating the total residual carbohydrate content of beer. It is less prone to interference, relatively simple, rapid and gives more accurate results than acid or enzymic hydrolysis in combination with reductometric procedures. The within-laboratory coefficient of variation is 1 68%.Key words: analysis-method, saccharide, sugar.beer, carbohydrate, poly- IntroductionAt present there is no standardized or recommended method for determining total or individual carbohydrates in beer and this could lead to difficulties in the future with regard to requirements for labelling. It has long been realized that dis crepancies can arise between the results obtained by the use of different analytical procedures for estimating total carbo hydrate in beer. Therefore, following discussions with the Laboratory of the Government Chemist and members of the Institute of Brewing Analysis Committee, it was decided that the Foundation would undertake a comparison of available methods likely to be most suitable for determining total carbohydrate, so that preferred methods can be recommended. Nutritional aspects were outside the terms of reference of this study and therefore no attempt was made to distinguish between metabolizable and non-metabolizable carbohydrates. It was decided also to examine methods for determining groups of components within the residual carbohydrate of beer.Investigations were carried out on procedures for estimating total carbohydrate, residual fermentable carbohydrates (up to and including maltotriose), /3-glucan, pentose and pento sans, and fructose and fructosans. The beers analysed included ales and lagers, low carbohydrate 'diabetic type' beers, stouts and beers brewed at the Foundation. These were selected to provide a wide range of carbohydrate concentra tions. Experimental and DiscussionTotal Carbohydrate.-There are two principal methods for the measurement of total carbohydrates in beer, reducto metric titration and colorimetry. In the former method the reduction of Cu (II) to Cu (I) or the reduction of ferricyanide to ferrocyanide is used to determine the amount of monosaccharide produced by acid hydrolysis or by enzymic digestion. In the latter procedure, hexose sugars are converted by acid catalys...

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The Determination of Total Carbohydrates in Wort and Beer

Cited by 8 publications

References 1 publication

Trends in Wort Carbohydrate Utilization

Trends in Wort Carbohydrate Utilization

A Review of Automated and Semi-Automated Analysis in Brewing

Measurement of Residual Carbohydrate in Beer

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