A SYSTEM OF WORT ANALYSIS

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Abstract
The carbohydrates are the major constituents of wort, since they amount to some 90 percent. of the total solids, and not only are they important for this reason, but also because changes in growing, malting and brewing conditions may produce variations in the proportions of the individual carbohydrates in wort which are of considerable importance in brewing satisfactory beers. For a long time, therefore, it has been recognized that a means of estimating these carbohydrates would be desirable, but some of the methods previously proposed are of doubtful value, and all are lengthy. Attention has therefore been given to means of estimating the amounts of individual carbohydrates in wort. It has been found that sucrose and fructose can be estimated by adaptation of accepted methods, while, with the help of these and a new method, that of the “acetone angle,” it is possible to estimate also the glucose and maltose present. An extension of this method gives the “dextrin angle” and so an estimate of dextrins. Primarily the aim is to give a relative estimate of the proportions of sugars so that the effect of changes can be followed, but it is believed that, in addition, a reasonably good estimate is obtained of the absolute proportions of the sugars present. For technical use in the brewery the application of these methods can be simplified and an estimate of the fermentable sugars of wort can be obtained rapidly and easily by a determination of acetone angle and reducing sugars, or (alternatively) of “total reducing sugars” which include the hydrolyzed sucrose present. It is considered that such methods will be of value in connection with malt analysis and with adjustment of mashing conditions. For convenience in use the methods are given separately in Section I, so that Section II need only be considered by those who are interested in the basis of the methods.

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