Maltose: Difference between revisions
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A fermentable disaccharide of two glucose molecules, and the primary sugar produced by the breakdown of barley starch (diastatic hydrolysis of starch). It generally comprises 46 to 50 of the sugars in a grain wort. | A fermentable disaccharide of two glucose molecules, and the primary sugar produced by the breakdown of barley starch (diastatic hydrolysis of starch). It generally comprises 46 to 50 of the sugars in a grain wort. | ||
[[Category:Glossary]] | |||
Latest revision as of 18:20, 20 January 2007
A fermentable disaccharide of two glucose molecules, and the primary sugar produced by the breakdown of barley starch (diastatic hydrolysis of starch). It generally comprises 46 to 50 of the sugars in a grain wort.