The principal oligosaccharides in wort—viz., sucrose, maltose, maltotriose and dextrins—are individually estimated within a few hours by specific enzymic hydrolysis followed by measurement by means of Barfoed's reagent of the amount of hexose monosaccharide formed. The reagent is itself specific for the monosaccharides which are thus estimated directly, giving the complete carbohydrate spectrum of the wort. The fermentability of wort can therefore be estimated in considerably less time than is required by chromatographic separation followed by the use of anthrone-sulphuric acid reagent.
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Harris et al. (1960) studied this question.
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