I have a few coneptual questions abouts sugars....
I know a fair amount I already I suppose. I know about monosaccharides, disaccharides, etc. I also know that yeasts can only metabolize certain sugars as well.
1) are disaccharides the most complex sugars yeast can metabolize?
2) do yeasts react equally with mono/disaccharides and also the different isomers? or better...would pure maltose or pure sucrose would yield the same effect?
3) do yeasts metabolize all of the sugar in a batch of beer, or if there is an overloaded amount where metabolizing it all would take forever. (assuming you have enough yeast propagated already so as not to have a slow fermentation from the crabtree effect)
4) Does yeast only rely on sugar for fermentation? (if you throw so yeast in some water with dissolved table sugar will it produce alcohol? not that this experiment is worth anything)
anything else you feel like stating for knowledge purposes would be great.
I know a fair amount I already I suppose. I know about monosaccharides, disaccharides, etc. I also know that yeasts can only metabolize certain sugars as well.
1) are disaccharides the most complex sugars yeast can metabolize?
2) do yeasts react equally with mono/disaccharides and also the different isomers? or better...would pure maltose or pure sucrose would yield the same effect?
3) do yeasts metabolize all of the sugar in a batch of beer, or if there is an overloaded amount where metabolizing it all would take forever. (assuming you have enough yeast propagated already so as not to have a slow fermentation from the crabtree effect)
4) Does yeast only rely on sugar for fermentation? (if you throw so yeast in some water with dissolved table sugar will it produce alcohol? not that this experiment is worth anything)
anything else you feel like stating for knowledge purposes would be great.