The Extractum Constitutes In The Wort

In the process of saccharification, the following starch breakdown products are mainly produced

1. Glucose: first to be solved by yeast (main fermentable sugar).
2. maltose and other disaccharides: can be solved faster and better by yeast (main fermentable sugars).
3. maltotriose. 3. maltotriose: can be fermented by highly fermentable yeast. Only when the maltose has finished
   fermentation, i.e. in the storage phase (after fermentable sugars).
4. Dextrin: not fermentable, the main component is the formation of residual sugars.

During the saccharification process, the action of various enzymes determines the fermentable proportion of the wort and thus the final degree of fermentation, which, however, determines the alcohol content and characteristics of the beer.