Fermentaion of Glucose

[Beerfant]

What are the pros and cons of fermenting glucose in place of sucrose (cane sugar) or dextrose (corn sugar)

Anybody tried it?

Cheers!

 

[helibrewer]

Cane = sucrose = fructose + glucose
Corn (dextrose) is glucose

You are always fermenting glucose since sucrose must first be broken down

 

[ColoHox]

All of us use yeast to ferment glucose. It's kind of why we are all here.

Dextrose is glucose, and sucrose is glucose+fructose. When you ferment sucrose, the yeast first split the molecule into separate glucose and fructose molecules. Maltose, one of the major fermentable sugars in wort, is 2 units of glucose.

 

[user 141939]

Neat.

 

[Beerfant]

Yes, that's true, but anybody tried adding raw glucose in the wort/juice? What is difference in taste, quality of alcohol, proportion of methanol, ethanol and fusel alcohols, etc.

 

[Beerfant]

Okay, I guess it was a silly question. I just found out dextrose is in fact (chemically) glucose. Apologies