Changes

Little work has been done to identify the types and amounts of carbohydrates in turbid mashes. One reference for an unknown lambic brewery showed that simple sugars (under 3 carbon chains) was were 62%, 3-6 carbon chain sugars were 18%, 185+ carbon chain starches were 8%, 6-30 were 5%, 30-61 were 6%, and 61-185 were 1%. This study showed that the longest chain sugars were the third highest fraction in this instance of turbid wort. During the extended fermentation, the longest chain sugars were broken down into medium sized sugars during the by lactic acid bacteria and ''Brettanomyces''. By the end of fermentation (nearing 1°P), these long chain sugars were mostly used up; however , there was surprisingly a higher amount of smaller and medium -sized sugars than the longer chain sugars. See this [http://www.horscategoriebrewing.com/2017/07/lambic-attenuation-and-carbohydrate.html Hors Categorie blog article] for more information. Roos et al. (2018) reported that glucose (8.0 g/l), fructose (2.5 g/l), sucrose (4.0 g/l), maltose (60.0 g/l), maltotriose (12.0 g/l), and higher maltooligosaccharides (<4.0 g/l) were the most abundant sugars in turbid wort produced at an unnamed lambic brewery. The wort, which was pre-acidified to a pH of 4.5 with lactic acid, also had some organic acids: lactic acid (1.2 g/l), citric acid (250 mg/l), malic acid (200 mg/l), and gluconic acid (70 mg/l) <ref name="Roos_2018_2">[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6252343/ Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species. Jonas De Roos, Peter Vandamme, and Luc De Vuyst. 2018. DOI: 10.3389/fmicb.2018.02763.]</ref>.