Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to rec.crafts.brewing,rec.crafts.winemaking,rec.food.cooking,sci.bio.food-science
external usenet poster
 
Posts: 3
Default Different sugars in fermentation health

This discussion below was sent to me. (Starting from the bottom up).
Person A is saying it does not matter what sugar is used at the beginning of
a brewing process from a health point of view, whilst person B says it
'does' matter. Grateful if the wise minds here can throw some light on this
debate. Thanks.

----------------------------------------------------------------


B. There is simple sugar and complex sugar, the second is processed in a
different way and also includes various nutriments beneficial to the
organism.


A. Surely all sugar is finally processed to the same end product when
consumed within the human body? Sugar is converted into alcohol via a
brewing process which has fourteen distinct stages. What type of sugar used
at the beginning of this brewing process no longer exists, and so from a
health point of view is not significant, whether white refined sugar, grape
juice or malt.


B. Yes, obviously. Alcohol is fermented sugar, but *quality* alcohol is
made from malt or fruit (usually grape) juice, not refined white sugar which
is toxic (empty calories without nutritional value).

A. Are not all beers made from sugar? i.e. Malt ?

================================================== ==============



  #2 (permalink)   Report Post  
Posted to rec.crafts.brewing,rec.crafts.winemaking,rec.food.cooking,sci.bio.food-science
external usenet poster
 
Posts: 26
Default Different sugars in fermentation health

On 6/19/13 9:24 AM, Jim Stone wrote:

> B. There is simple sugar and complex sugar, the second is processed in a
> different way and also includes various nutriments beneficial to the
> organism.


I think this is pretty much bullshit. There are different types of sugar
(glucose/dextrose, fructose, sucrose, etc.) but these are specific
chemicals and do not "include various nutrments".

> A. Surely all sugar is finally processed to the same end product when
> consumed within the human body? Sugar is converted into alcohol via a
> brewing process which has fourteen distinct stages. What type of sugar used
> at the beginning of this brewing process no longer exists, and so from a
> health point of view is not significant, whether white refined sugar, grape
> juice or malt.
>
>
> B. Yes, obviously. Alcohol is fermented sugar, but *quality* alcohol is
> made from malt or fruit (usually grape) juice, not refined white sugar which
> is toxic (empty calories without nutritional value).


So B agrees with A, then states the opposite.

Like sugar, alcohol is a specific chemical. Saying that alcohol that
was fermented from white sugar is "bad" because white sugar is "bad" is
silly.

  #3 (permalink)   Report Post  
Senior Member
 
Location: Foat Wuth
Posts: 1,161
Default

Quote:
Originally Posted by Jim Stone[_2_] View Post
This discussion below was sent to me. (Starting from the bottom up).
Person A is saying it does not matter what sugar is used at the beginning of
a brewing process from a health point of view, whilst person B says it
'does' matter. Grateful if the wise minds here can throw some light on this
debate. Thanks.

----------------------------------------------------------------


B. There is simple sugar and complex sugar, the second is processed in a
different way and also includes various nutriments beneficial to the
organism.


A. Surely all sugar is finally processed to the same end product when
consumed within the human body? Sugar is converted into alcohol via a
brewing process which has fourteen distinct stages. What type of sugar used
at the beginning of this brewing process no longer exists, and so from a
health point of view is not significant, whether white refined sugar, grape
juice or malt.


B. Yes, obviously. Alcohol is fermented sugar, but *quality* alcohol is
made from malt or fruit (usually grape) juice, not refined white sugar which
is toxic (empty calories without nutritional value).

A. Are not all beers made from sugar? i.e. Malt ?

================================================== ==============
Corn sugar aka "dextrose" aka "invert sugar" is the preferred sugar for beer brewing mainly due to flavor considerations and is less sweet than table sugar aka "sucrose." A person can also use all or mainly Malted grain..usually barley..either dry or in syrup form..which gives beer its distinctive flavor. A beer made from malt syrup with additions of dextrose usually gives better results flavorwise than an all dry malt ferment. Table sugar can be used for beer but is not generally a good plan and gives crappy flavor. For wine and hooch making ferments..table sugar works just fine. The trick there is for wine dont give it more sugar than the yeast can handle or the resultant wine will be overly sweet. There are tons of good links out there how the how to aspects of the hobby. Here is one I just pulled up that looks pretty good. Keep us updated on your progess. Thanks.

BeerSmith Home Brewing Guide | Home Brewing Beer Blog by BeerSmith
  #4 (permalink)   Report Post  
Banned
 
Location: Spain
Posts: 5
Default

Informative post. Thanks for sharing!
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Different sugars in fermentation health Jim Stone[_2_] General Cooking 5 20-06-2013 11:08 PM
For T2, are all sugars bad or just glucose? RPS Diabetic 24 12-08-2007 10:38 PM
Opinions on added sugars in sourdough baking OldGreyBob Sourdough 5 28-03-2007 03:21 PM
Sugars Stephen SG Winemaking 1 16-06-2004 09:11 PM
Perry Fermentation - natural yeasts and malo-latic fermentation norm Winemaking 1 30-04-2004 01:52 PM


All times are GMT +1. The time now is 03:36 AM.

Powered by vBulletin® Copyright ©2000 - 2023, Jelsoft Enterprises Ltd.
Copyright 2004-2023 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"