Funkenjaeger (talk | contribs) |
m (added categorization) |
||
| Line 1: | Line 1: | ||
| + | [[Category:Beer ingredients]] | ||
| + | [[Category:Wine ingredients]] | ||
| + | [[Category:Cider Ingredients]] | ||
| + | [[Category:Mead ingredients]] | ||
| + | [[Category:Glossary]] | ||
| + | |||
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 | #[[Priming]] sugar | ||
#[[Dry]]ing out and/or increasing alcohol content of a beer | #[[Dry]]ing out and/or increasing alcohol content of a beer | ||
Latest revision as of 01:32, 14 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:
