"It is more usual to add sugars to the wort in which they are fermented together with the maltose of the malt. The sugars generally employed are cane sugar, invert sugar — which is most largely used — and glucose. Refined cane sugar has to be inverted by the yeast before fermentation, and to a certain extent weakens the yeast, favouring the production of lactic acid, so that it is preferable to invert the sugar first."
(Source: "Chemistry for engineers and manufacturers" by Bertram Blount, Arthur George Bloxam, 1896, pages 193-194.)
Wine Sages of Baltimore - Wine, Baltimore, France, Uncle Sam The Wine and Food Society of Baltimore, MD, another branch of the André Simon-founded Wine & Food Society in London, hel...
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