Conversion of sugar and formation of wort density in beer fermentation

This article published in Brauwelt International highlights a significant study conducted by CDR Chemical Lab researchers on fermentation in brewing, specifically focusing on the enzymatic analysis of sugars. This research emphasizes the importance of accurately determining the end of fermentation to control the brewing process and avoid issues during the priming phase, such as over-carbonation.

In beer production, fermentable sugars like glucose, fructose, maltose, maltotriose, and sucrose play crucial roles. The study presents data on how two different yeasts, White Labs WLP002 (low attenuation) and WLP099 (high attenuation), influence the conversion of these sugars and the final beer density. 

The research demonstrates that using precise tools, such as the CDR BeerLab®, for measuring the concentration of these sugars is far more effective than traditional density measurements for determining when fermentation has truly ended.

This insight is critical for brewmasters, as ensuring fermentation is complete allows for better control over the carbonation levels in the final product. Accurate sugar analysis is vital during the priming phase to prevent gushing and ensure the beer’s desired quality.

For brewmasters looking to refine their fermentation processes and achieve consistent results, this study is particularly relevant.