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Snaewaert et al. also looked at the metabolic composition of finished beers in the three breweries. Glucose was completely gone from the samples, but substantial concentrations of maltose, matotriose, tetraose, pentaose, and hexaose were still present. This contrasts with the relatively high glucose and fructose found in finished bottled versions of these beers, which indicates that the beers are back-sweetened with young beer or with residual sugar or even possibly just some form of sugar at bottling time <ref name="snauwaert"></ref>.
Across the samples there was a presence of isoamyl alcohol (31-150mg/L) and isoamyl acetate (1.99-6 mg/L), and an absence of 2-phenyl ethanol and 2-phenylethyl acetate in both the matured beers and the bottles versions of those beers. Small amounts of propionic acid, isobutyric acid, ethyl hexanoate, and ethyl octanoate were found. Higher levels of ethyl acetate were found compared to the Martens et al. study, and no ethyl decanoate, which is a typical ester found in gueueze, was found.
==See Also==