Abstract
Malt–adjunct wort systems can alter fermentable sugar composition, yeast uptake patterns, alcohol formation, and final beer body. This study examines the relationship between fermentable sugar composition and alcohol formation in malt–adjunct wort systems. Controlled mashing trials were prepared using barley malt blended with selected adjuncts at different inclusion levels. Glucose, fructose, sucrose, maltose, maltotriose, dextrin content, wort viscosity, free amino nitrogen, yeast growth, attenuation, ethanol yield, and residual extract were measured during fermentation. The results show that adjunct type and mash conversion efficiency strongly affected sugar distribution. Higher maltose availability improved ethanol formation, while poor maltotriose utilization increased residual sweetness and reduced attenuation. Some adjuncts increased wort viscosity and slowed sugar release when enzymatic conversion was incomplete. Balanced malt–adjunct formulation supported stable alcohol production without excessive loss of body. The study demonstrates that alcohol formation depends on both total extract and fermentable sugar structure in wort.