Most of the yeasts that were tested in the study are strains that have been developed or screened not to ferment maltose, the ...

Most of the yeasts that were tested are strains that have been developed or screened to not ferment maltose, the primary sugar created from malted barley in the beer-making process. Small ...

When this happens, the starch is converted into a simple sugar called maltose. If the grain is then dried and toasted, the maltose darkens in colour and takes on a rich, smoky caramel flavour that ...