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[[Category:Beer ingredients]] | [[Category:Beer ingredients]] | ||
[[Category:Adjuncts]] | [[Category:Adjuncts]] | ||
| + | [[image:sucrose.png|right|300px]] | ||
| − | Sucrose, commonly called table sugar, is a disaccharide of glucose and fructose with the molecular formula | + | Sucrose, commonly called table sugar, is a disaccharide of the simple [[Sugar|sugars]] [[glucose]] and [[fructose]] with the molecular formula C<sub>12</sub>H<sub>22</sub>O<sub>11</sub>. |
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| − | + | ==Production== | |
| − | + | Commercially made sucrose typically comes from either sugar beets or sugar cane. In either case, the plant material is first macerated in hot water, pulverized, and separated from the sugar-rich liquid. That liquid is then boiled and centrifuged several times to form and extract the sugar crystals. During this extraction process different grades of [[molasses]] are formed as well. Cane and beet derived sucrose are almost indistinguishable from each other and can be substituted freely. | |
| − | Sucrose can be heated with acid to make [[invert sugar]]. | + | |
| + | ==Use== | ||
| + | Table sugar has several uses in [[beer]] making. | ||
| + | |||
| + | ;[[Carbonation]]: Brewers will often add a cooled [[simple syrup]] made with table sugar to the [[bottling bucket]]. The amount varies by what level of carbonation is desired. The [[yeast]] still in suspension in the uncarbonated beer reactivate and digest the sucrose, producing alcohol and [[Carbon Dioxide|CO<sub>2</sub>]]. | ||
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| + | ;[[Body]]: Brewers can use sucrose to lighten the body and color of a beer without greatly affecting the beer's flavor. | ||
| + | |||
| + | ;[[Alcohol]]: Some brewers attempt to raise the alcohol content of their beer with sucrose; however, doing this will reduce the quality of the beer by adding a [[cider]] taste. | ||
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| + | Sucrose can be heated with or without certain types of [[acid]] to make [[Inverted Sugar Syrup|invert sugar]]. | ||
Latest revision as of 23:56, 20 December 2012
Sucrose, commonly called table sugar, is a disaccharide of the simple sugars glucose and fructose with the molecular formula C12H22O11.
Production
Commercially made sucrose typically comes from either sugar beets or sugar cane. In either case, the plant material is first macerated in hot water, pulverized, and separated from the sugar-rich liquid. That liquid is then boiled and centrifuged several times to form and extract the sugar crystals. During this extraction process different grades of molasses are formed as well. Cane and beet derived sucrose are almost indistinguishable from each other and can be substituted freely.
Use
Table sugar has several uses in beer making.
- Carbonation
- Brewers will often add a cooled simple syrup made with table sugar to the bottling bucket. The amount varies by what level of carbonation is desired. The yeast still in suspension in the uncarbonated beer reactivate and digest the sucrose, producing alcohol and CO2.
- Body
- Brewers can use sucrose to lighten the body and color of a beer without greatly affecting the beer's flavor.
- Alcohol
- Some brewers attempt to raise the alcohol content of their beer with sucrose; however, doing this will reduce the quality of the beer by adding a cider taste.
Sucrose can be heated with or without certain types of acid to make invert sugar.
