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Dextrose is another name for a form of glucose, a simple sugar (monosaccharide). Dextrose is often sold as "corn sugar", which is derived from cornstarch. Glucose is a sugar preferred by yeast and is thus very fermentable, fermenting quickly and leaving little to no residual flavor. For this reason, dextrose is often used for two main purposes: | Dextrose is another name for a form of glucose, a simple sugar (monosaccharide). Dextrose is often sold as "corn sugar", which is derived from cornstarch. Glucose is a sugar preferred by yeast and is thus very fermentable, fermenting quickly and leaving little to no residual flavor. For this reason, dextrose is often used for two main purposes: | ||
− | #[ | + | #[[Priming]] sugar |
#Drying out and/or increasing alcohol content of a beer | #Drying out and/or increasing alcohol content of a beer |
Revision as of 17:16, 13 November 2007
Dextrose is another name for a form of glucose, a simple sugar (monosaccharide). Dextrose is often sold as "corn sugar", which is derived from cornstarch. Glucose is a sugar preferred by yeast and is thus very fermentable, fermenting quickly and leaving little to no residual flavor. For this reason, dextrose is often used for two main purposes:
- Priming sugar
- Drying out and/or increasing alcohol content of a beer