Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Brew Science > Fermentable sweeteners

Reply
 
LinkBack Thread Tools
Old 11-04-2012, 01:39 AM   #11
afr0byte
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Vermont
Posts: 1,406
Liked 69 Times on 58 Posts
Likes Given: 48

Default

Wouldn't it be much easier to do a simple experiment with a liter of wort?

__________________
afr0byte is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2012, 05:34 AM   #12
Goyagon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 72
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by afr0byte
Wouldn't it be much easier to do a simple experiment with a liter of wort?
Probably but I thought it would be safer and faster just to ask.
__________________
Goyagon is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2012, 12:07 PM   #13
ajdelange
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 5,865
Liked 570 Times on 470 Posts
Likes Given: 16

Default

Quote:
Originally Posted by Goyagon View Post
So I was hoping someone here had more knowledge about this.
While I still don't qualify a little reading shows that aspartame decomposes into aspartic acid and phenylalanine(the 2 amino acids from which it is made) and methanol and that the process is accelerated by heat and high pH. Thus, conceptually, you could add the spice you intend to use to water, add some pickling lime, boil it, cool it and neutralize with phosphoric or lactic acid. This should leave the spice and the amino acids which yeast certainly can deal with. Aspartic acid is in Group A (taken up initially, synthesized later) and phenylalanine in Group B (taken up initially). Wort contains all sorts of amino acids and the small amounts involved here shouldn't be a problem. A taste test would reveal whether my concept is valid or not. If the mix is no longer sweet you have broken down the aspartame. The boil would drive off the methanol or most of it and the amount produced would be small anyway. As to the effect of heat on the spice itself - you'll find that out and that's something you would want to know as I assume you'd be adding this stuff to the kettle.
__________________
ajdelange is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2012, 01:26 PM   #14
Goyagon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 72
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by ajdelange

While I still don't qualify a little reading shows that aspartame decomposes into aspartic acid and phenylalanine(the 2 amino acids from which it is made) and methanol and that the process is accelerated by heat and high pH. Thus, conceptually, you could add the spice you intend to use to water, add some pickling lime, boil it, cool it and neutralize with phosphoric or lactic acid. This should leave the spice and the amino acids which yeast certainly can deal with. Aspartic acid is in Group A (taken up initially, synthesized later) and phenylalanine in Group B (taken up initially). Wort contains all sorts of amino acids and the small amounts involved here shouldn't be a problem. A taste test would reveal whether my concept is valid or not. If the mix is no longer sweet you have broken down the aspartame. The boil would drive off the methanol or most of it and the amount produced would be small anyway. As to the effect of heat on the spice itself - you'll find that out and that's something you would want to know as I assume you'd be adding this stuff to the kettle.
Hmm I'll try boiling it and tasting it. But if that doesn't work I think I will just make a homemade version of the spice
__________________
Goyagon is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2012, 04:36 PM   #15
ajdelange
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 5,865
Liked 570 Times on 470 Posts
Likes Given: 16

Default

Don't forget the alkali. If you don't have pickling lime some baking soda should do. And you wouldn't have to neutralize that. Don't use much.

__________________
ajdelange is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Non-Fermentable Sweeteners JsnSnk Cider Forum 1 02-21-2012 02:37 AM
Artificial sweeteners Buck21 Cider Forum 4 12-05-2011 10:01 PM
Alternative Sweeteners (e.g. Stevia) hightest Mead Forum 9 06-13-2011 08:52 AM
Artificial sweeteners steven85 Recipes/Ingredients 6 05-30-2011 09:07 PM
Are all zero calorie sweeteners non-fermentable bdupree Beginners Beer Brewing Forum 3 06-21-2010 07:55 PM