Sugar


(paraphrased from the Teachings of David - emails to the "Distillers" newsgroup April '00 from David Reid)

The type of sugar used in the wash can result in a different flavour of the alcohol.

To change the alcohol profile and to get away from the sweetness you are best to change the composition of the raw material you are using for your wort. Using a % of dextose in the mix to replace a certain % of sugar will give you a fuller and rounder profile. At the end of the day it may all be alcohol but there are also slight nuances which are discernable to some peoples taste and more pronounced for others.

Introduction

Sugar molecules are formed from carbon, hydrogen, and oxygen by the process known as photosynthesis. Yeasts convert sugar molecules into alcohol and carbon dioxide (CO2) by means of a simple enzymatic action. There are many forms of sugar and the name the whole family is known under is saccharide.

Under certain conditions sugar molecules have an attraction for one another and 2 small molecules combine and form a bigger molecule. Sometimes these molecules combine and then sometimes combine again etc creating complex saccharide molecules or chains.

Small simple sugars are called monosaccharides,
* when 2 simple sugars combine they are called disaccharides, and
* when 3 or more combine they are called polysaccharides.
Large polysaccharide molecules consist of thousands of small monosaccharide molecules; pectin, gums, and cellulose are examples of these.


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