Glucose, fructose, maltose, maltotriose and ethanol concentrations were determined by High-Performance Liquid Chromatography (HPLC) after 15 days of fermentation as previously described35 (link),48 (link). Samples were obtained extracting 0.5 mL fermented beer wort and filtered using 0.22 μm filters. Filtered samples (20 µL) were injected in a Shimadzu Prominence HPLC (Shimadzu, USA) with a BioRad HPX-87H column using 5 mM sulfuric acid and 4 mL acetonitrile per liter of sulfuric acid as the mobile phase at a 0.5 mL/min flow rate98 (link). Glucose, fructose, maltose and maltotriose uptake were estimated as the difference between the initial and final concentration before and after fermentation, respectively.
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