Carbohydrate content of lager and ale beers

• Type: Article in International Scientific Journal
• Date: 2007

Authors

Ferreira IMPLVOI (Author) FFUP; Martins F (Author) Other

Journal

Title: Revista de Alimentacao Humana

Vol. 13 No. 7

Pages: 26-31

ISSN: 0873-4364

Publisher: Sociedade Portuguesa de Ciencias da nutricao e Alimentacao

Indexing

ISI Web of Knowledge

Scopus - 2 Citations

Scientific classification

FOS: Medical and Health sciences > Health sciences

CORDIS: Physical sciences > Chemistry > Applied chemistry > Food chemistry

Other information

Authenticus ID: P-008-PJS

Resumo (PT): Um método de HPLC com detecção por light scattering foi usado na quantificação da glucose, fructose, maltose, maltoriose e maltotetraose em amostras de cerveja de diferentes tipos (lager, ale e sem álcool,) produzidas em 10 países diferentes. Observou-se perfil semelhante de glúcidos dentro de cada tipo de cerveja de diferentes países. As cervejas lager eram, em geral, mais fermentadas que as ale e continham teores mais baixos de glúcidos. As cervejas sem álcool eram pouco fermentadas e continham teores superiors de hidratos de carbono fermentáveis.

Abstract (EN): A HPLC method with an evaporative light scattering detector was used for quantification of glucose, fructose, maltose, maltotriose and maltotetraose in beer samples of different types (lagers, ales and alcohol free) produced in 10 different countries. Within each type of beer similar carbohydrate patterns were observed for beers from different countries. Lager beers were in general more fully fermented (attenuated) than ales, and contain less residual carbohydrate. Low alcohol beers were poorly fermented and contained higher amounts of fermentable carbohydrate.

Language: English

Type (Professor's evaluation): Scientific