In the fermentation yeasts use only fermentable sugars, glucose, fructose, maltose, sucrose (eventually added) and in some cases maltotriose as well, to produce ethanol.
Product Information.
Determination of Fermentable Sugars in beer and wort
In the fermentation yeasts use only fermentable sugars, glucose, fructose, maltose, sucrose (eventually added) and in some cases maltotriose as well, to produce ethanol. The control of the residual fermentable sugars allows to attest the end of the fermentation. The analysis of the fermentable sugars is also a very good parameter to determine the fermentative potential of the wort and so the potential alcohol content.
The Kit GFS Sugars enables the determination of the total amount of glucose, fructose, and sucrose present in a fermenting beer. When used in combination with the kit “Glucose and Fructose” , it becomes an essential tool for managing the fermentation process in non-alcoholic beers.
| Available Pack Sizes | 10 pcs, 100 pcs |
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