I am wondering whether someone may help me. I have been trying to find a test to identify the carbohydrates in a sample taken post mashing. I have noticed that the benedict test can identify reducing sugars by themselves, i.e one by one, but with a wort sample with such a complexity of sugars involved, is it possible to conduct a test that will give you all the sugars including the trisaccharides maltotriose and rafinose, and their respective contributions. Can this same test be used on maturation beer, in the hope of maybe identifing an intolerance of a particualar sugar by the yeast. I'm pretty sure this is now done by HPLC, but I thought I read something outlined in DeClerk's textbook involving some assays.
Also on wort composition, how is FAN levels during fermentation conducted.
Can any one enlighten me please