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What effect does fermented sugar have in beer brewing

1 Answer

2 votes

Answer:

If the sugar concentration level of the must becomes too high at any given point--either at the beginning or during the fermentation--it starts to have an inhibiting effect on the yeast's ability to produce alcohol. In other words, the higher sugar concentration starts to act as a preservative effecting the fermentation in a negative way.

Step-by-step explanation:

Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas -- giving the beer both its alcohol content and its carbonation.

User Morten Kromberg
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