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Whisky Glossary : Maltose

Whisky Glossary and Definitions

Unlike wine, for example, whisky is not really about mystification, but it does bring its own jargon. Any unusual terms you are likely to come across are described and defined in this section.

 
 

Issue 103 Out Now

Whisky Magazine Issue 103

World Whiskies Awards edition 2012

 

Maltose

Maltose, or Malt sugar, is a disaccharide formed from two units of glucose. It is the second member of a series of glucose chains. The addition of another glucose unit yields maltotriose; further additions will produce dextrins (also called maltodextrins) and eventually starch (glucose polymer).

Developing character
Ian Wisniewski asks what role does yeast play during fermentation, and how influential can this be in determining the flavour profile of mature malt whisky?
September 2010, Issue 90, page 38

Not just a question of taste
Philip Hills writes an introduction to the first part of an abridged extract from his fascinatin new book Appreciating whisky
November 2000, Issue 12, page 50

Rising to the challenge
Fermentation is a prime example of multi-tasking,with yeast having to grow,produce alcohol and create various flavours. So,how does yeast manage to tick all the boxes? Ian Wisniewski finds out challen...
October 2009, Issue 83, page 28

Yeast of Eden
The influence of yeast on the final flavour of a whisky is hotly debated within the industry. Ian Wisniewski takes a closer look at whisky's most active ingradient.
February 2002, Issue 21, page 48

 

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