are glucose polymers present in wort after mashing. They are not normally utilized by brewing yeasts. See glucose. Glucose, maltose (two linked glucose molecules), and maltotriose (three linked glucose molecules) are the principal sugars produced during mashing and are readily utilized by brewing strains of yeast. Higher glucose polymers produced as a result of starch degradation during mashing but not utilized by the yeast are left unfermented and are usually carried forward into the beer. These maltodextrins contribute to the “final gravity” of the beer and generate palate fullness, some sweetness, and calorific content to the finished beer. Mashing can be performed in a manner that promotes the production of maltodextrins when greater palate fullness is desired. In light beers these maltodextrins are virtually absent as a result of additional enzyme activity during mashing (sometimes using exogenous industrial enzymes) to effect near-complete starch breakdown to simple sugars. Low-carbohydrate diets (e.g., the Atkins Diet) encourage the use of these light beers because of their low carbohydrate content. However, most types of beer have relatively low carbohydrate content in the first place, and the “low-carb” beers often suffer from a certain thinness on the palate as a result of a deficiency of body- enhancing maltodextrins.
