Determination of Fermentable Sugars in Beer/Wort and Plant-based Beverages

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.

In plant-based milk, sugars such as glucose, fructose, maltose, maltotriose and sucrose are important components from both a nutritional and technological point of view. Their presence mainly derives from the transformation of starches during the processing of raw materials. Accurately measuring these sugars is essential to evaluate the caloric content, the glycemic index and to ensure correct nutritional labelling, for example for declarations such as “no added sugars” or “low sugar”. From a food safety and quality point of view, monitoring sugar levels is important to avoid unwanted phenomena such as spontaneous fermentations during storage, thus contributing to the microbiological stability and shelf-life of the product.