digdan
Well-Known Member
Do any type mono/di-saccharides ferment or are metabolized well by yeasts?
Could someone link me to an article that can describe what type of saccharides ferments the best? And what to expect by each one?
At the bottom of the wiki article for sucrose : Sucrose - Wikipedia, the free encyclopedia is a chart about the multiple types of saccharides, and I was wondering what kind of mixtures between the di and monos could create a new type of flavor and fermentable.
Thanks in advance!
Could someone link me to an article that can describe what type of saccharides ferments the best? And what to expect by each one?
At the bottom of the wiki article for sucrose : Sucrose - Wikipedia, the free encyclopedia is a chart about the multiple types of saccharides, and I was wondering what kind of mixtures between the di and monos could create a new type of flavor and fermentable.
Thanks in advance!