Brewing adjuncts adjunct color

Maltose. Also known as malt sugar, maltose is a product of the fermentation of starches by enzymes or yeast. Barley malt, which is used as an adjunct in brewing, enhances die flavor and color of beer because of its maltose content Maltose also is formed by yeast during breadmaking. Maltose is the most common reducing dlsaccharide, H2O,... 

There is an extensive array of adjuncts nsed for brewing and distilled alcohol production. The most relevant sources are maize and rice grits, maize starch, and barley. In some breweries or distilleries, liquid adjuncts consisting of different types of syrups (i.e., glucose, invert, maltose) are also nsed. The preferred adjnncts are carefully controlled in terms of physical and chemical properties discnssed in Tables 15.2 and 15.3. The grannlation or particle-size distribntion is critically important because it affects lautering or filtration rate. On the other hand, the adjnnct color contributes... 

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