Table 2.
Concentration of the α-glucosides maltose and maltotriose at the end of the fermentation. Values are in g L−1 and represent the mean of two independent fermentations ± standard deviation.
| Strain | Maltose (g L−1) | Maltotriose (g L−1) | |
|---|---|---|---|
| 15°P Wort | 67.2 (±2.28) | 24.7 (±1.12) | |
| Group I | A11 | n.d. | 24.7 (±0.89) |
| A12 | n.d. | 24.6 (±0.78) | |
| A53 | n.d. | 24.7 (±0.88) | |
| A58 | n.d. | 1.9 (±0.76) | |
| A231 | 5.8 (±0.28) | 2.7 (±0.02) | |
| A203 | n.d. | 6.5 (±0.91) | |
| A221 | n.d. | 24.4 (±0.93) | |
| A222 | n.d. | 24.7 (±0.97) | |
| Group II | A15 | n.d. | 6.2 (±0.72) |
| A220 | n.d. | 2.9 (±0.10) | |
| Ale | A60 | 31.7 (±0.7) | 20.6 (±0.34) |
| A115 | n.d. | 6.6 (±0.18) | |
| S. eubayanus | C902 | n.d. | 24.7 (±0.77) |
n.d. – not detected.