{"id":947,"date":"2021-07-27T13:32:14","date_gmt":"2021-07-27T12:32:14","guid":{"rendered":"https:\/\/www.rolling-beers.fr\/info\/?p=947"},"modified":"2024-03-08T12:58:24","modified_gmt":"2024-03-08T11:58:24","slug":"les-differents-sucres-et-la-biere","status":"publish","type":"post","link":"https:\/\/www.rolling-beers.fr\/info\/les-differents-sucres-et-la-biere\/","title":{"rendered":"Les diff\u00e9rents sucres dans la bi\u00e8re"},"content":{"rendered":"\n<p>Le sucre joue un r\u00f4le essentiel dans la confection d&rsquo;une bi\u00e8re. Il en existe diff\u00e9rents types que vous rencontrez dans la vie de tous les jours. Si vous vous demandez quels sucres vous pouvez utiliser dans votre bi\u00e8re, alors cet article est fait pour vous.<\/p>\n\n\n\n<p> Mais pour mieux r\u00e9pondre \u00e0 ces questions, nous vous proposons d&rsquo;abord un petit tour d&rsquo;horizon des diff\u00e9rents sucres naturellement pr\u00e9sents dans la bi\u00e8re, leur composition et interactions avec les levures.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Quels sont les sucres utilis\u00e9s dans le brassage de bi\u00e8re?<\/h2>\n\n\n\n<p>Les diff\u00e9rents sucres dans la bi\u00e8re on une composition similaire, \u00e0 savoir un atome de carbone(C) et un atome d&rsquo;oxyg\u00e8ne pour deux atomes d&rsquo;hydrog\u00e8ne(H). Ce qui nous donne la formule g\u00e9n\u00e9rale suivante C<sub>n<\/sub>H<sub>2n<\/sub>O<sub>n<\/sub>. Le glucose, galactose et le fructose par exemple, r\u00e9pondent \u00e0 la formule C<sub>6<\/sub>H<sub>12<\/sub>O<sub>6<\/sub>. Ils sont donc dit isom\u00e8res car il poss\u00e8dent la m\u00eame formule d&rsquo;ensemble seulement les atomes ne sont pas li\u00e9s de la m\u00eame mani\u00e8re dans la mol\u00e9cule, et certains paraissent plus doux que d&rsquo;autres.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"292\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2021\/06\/glucose.png\" alt=\"Les diff\u00e9rents sucres et la bi\u00e8re\" class=\"wp-image-950\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2021\/06\/glucose.png 640w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2021\/06\/glucose-300x137.png 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2021\/06\/glucose-400x183.png 400w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><figcaption>Repr\u00e9sentation sch\u00e9matique du Glucose<\/figcaption><\/figure><\/div>\n\n\n<p>S&rsquo;ils sont similaires, les sucres sont toutefois pr\u00e9sents en quantit\u00e9 diff\u00e9rentes dans un mo\u00fbt. On y retrouve principalement du maltose. Il repr\u00e9sente environ 50% des sucres pr\u00e9sents dans la bi\u00e8re et est compos\u00e9 de deux mol\u00e9cules de glucose. Le reste du mo\u00fbt contient donc typiquement du maltotriose, sucrose, glucose, ou encore du fructose en quantit\u00e9s plus faibles.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Et pourquoi on l&rsquo;utilise dans la bi\u00e8re?<\/h2>\n\n\n\n<p>Il existe diff\u00e9rentes raisons pour lesquelles un brasseur d\u00e9sire ajouter des <a href=\"https:\/\/www.rolling-beers.fr\/fr\/63-sucre-de-brassage\" target=\"_blank\" rel=\"noopener\">sucres de brassage<\/a> \u00e0 son mo\u00fbt, alors en voici les principales:<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Pour ajuster le taux d&rsquo;alcool par rapport au corps de la bi\u00e8re.<ul><li>Il s&rsquo;agit ici d&rsquo;augmenter le niveau d&rsquo;alcool dans la bi\u00e8re sans augmenter son corps, ou bien d&rsquo;adoucir son corps en maintenant le niveau d&rsquo;alcool<\/li><\/ul><\/li><li>Pour ajouter des saveurs int\u00e9ressantes.<ul><li>Il existe une multitude de sucres naturels qui peuvent \u00eatre utilis\u00e9s lors du brassage pour leur apport gustatif. Il n&rsquo;y \u00e0 pas de r\u00e8gle pr\u00e9cise sur les quantit\u00e9s \u00e0 ajouter, elles d\u00e9pendent uniquement de vous, mais souvenez vous, l&rsquo;int\u00e9r\u00eat d&rsquo;apporter un nouveau go\u00fbt \u00e0 une bi\u00e8re r\u00e9side \u00e9galement dans sa discr\u00e9tion!<\/li><\/ul><\/li><li>Pour la carbonatation.<ul><li>L&rsquo;ajout de sucres \u00e0 l&#8217;embouteillage permet aux r\u00e9sidus de levures encore pr\u00e9sents de produire le reste du CO<sub>2<\/sub> n\u00e9cessaire, en plus du CO<sub>2<\/sub> r\u00e9siduel d\u00e9j\u00e0 pr\u00e9sent depuis la premi\u00e8re phase de fermentation. <\/li><li>Il existe diff\u00e9rents choix possibles quand aux sucres que vous pouvez utiliser pour la carbonatation. La solution la plus simple consiste \u00e0 utiliser des <a href=\"https:\/\/www.rolling-beers.fr\/fr\/sucre-de-brassage\/3800-2069-brewferm-carbonation-drops.html#\/309-modele-pour_25cl_80_pieces\" target=\"_blank\" rel=\"noopener\">Carbonation drops<\/a>. En effet vous n&rsquo;aurez pas \u00e0 vous inqui\u00e9ter que vous bouteilles se mettent \u00e0 \u00ab\u00a0gush\u00a0\u00bb \u00e0 cause d&rsquo;un surdosage, ni aux risques d&rsquo;oxydation possible lors du transfert de votre bi\u00e8re pour le resucrage, et enfin vous n&rsquo;aurez pas besoin de st\u00e9riliser le sucre. Vous pouvez toutefois utiliser une grande vari\u00e9t\u00e9 de sucres diff\u00e9rents pour la carbo, mais prenez soin de vous renseigner sur les dosages et les go\u00fbts qu&rsquo;ils apporteront a votre brassin!<\/li><\/ul><\/li><\/ol>\n\n\n\n<p><strong>R\u00e9capitulatif des Volumes de CO<sub>2<\/sub> courants par style de bi\u00e8re<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Ales Anglaises<\/td><td>1.5 &#8211; 2.0 volumes de CO<sub>2<\/sub> &#8211; 2.5\/4g de sucre de table par litre<\/td><\/tr><tr><td>Porter, Stout<\/td><td>1.7 &#8211; 2.3 volumes de CO<sub>2<\/sub>  &#8211; 3\/5.5g de sucre de table par litre <\/td><\/tr><tr><td>Ales Belges<\/td><td>1.9 &#8211; 2.4 volumes de CO<sub>2<\/sub>  &#8211; 4\/6g de sucre de table par litre <\/td><\/tr><tr><td>Ales et Lager Americaines<\/td><td>2.2 &#8211; 2.7 volumes de CO<sub>2<\/sub>  &#8211; 5.5\/7g de sucre de table par litre <\/td><\/tr><tr><td>Wheat Allemande <\/td><td>3.3 &#8211; 4.5 volumes de CO<sub>2<\/sub>  &#8211; 9\/12g de sucre de table par litre <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Il s&rsquo;agit de donn\u00e9es empiriques, les quantit\u00e9s peuvent varier doivent \u00eatre adapt\u00e9es \u00e0 la temp\u00e9rature de fermentation de votre bi\u00e8re, qui a un impact direct sur le volume de carbonatation initial.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Les pouvoir sucrants et compositions des diff\u00e9rents sucres dans la bi\u00e8re<\/h5>\n\n\n\n<p>Les valeurs sont ici compar\u00e9es au saccharose, consid\u00e9r\u00e9 avec un pouvoir sucrant =1.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Fructose<\/td><td>1,1-1,3<\/td><td>Monosaccharide. Contenu dans les fruits, le miel..<\/td><\/tr><tr><td>Galactose<\/td><td>0,3-0,2<\/td><td>Monosaccharide. Composant du Lactose<\/td><\/tr><tr><td>Glucose (dextrose)<\/td><td>0,7-0,75<\/td><td>Monosaccharide<\/td><\/tr><tr><td>Lactose<\/td><td>0,25-0,33<\/td><td>Glucose + Galactose<\/td><\/tr><tr><td>Maltose<\/td><td>0,4-0,6<\/td><td>Glucose + Glucose. Constituant principal du mo\u00fbt<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Le sucre et les levures<\/h2>\n\n\n\n<p>La plupart des souches de levures agissent d&rsquo;abord sur le sucrose, le d\u00e9composant en glucose et fructose.  Ensuite elles consomment le glucose et le fructose, puis s&rsquo;attaquent au maltose et au maltotriose. Un niveau \u00e9lev\u00e9 de glucose et de sucres raffin\u00e9s dans votre mo\u00fbt peut donc potentiellement emp\u00eacher la fermentation compl\u00e8te du maltose.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"615\" height=\"384\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2021\/10\/sugars-1.jpg\" alt=\"\" class=\"wp-image-1293\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2021\/10\/sugars-1.jpg 615w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2021\/10\/sugars-1-300x187.jpg 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2021\/10\/sugars-1-400x250.jpg 400w\" sizes=\"auto, (max-width: 615px) 100vw, 615px\" \/><figcaption>Les diff\u00e9rents sucres et la bi\u00e8re<\/figcaption><\/figure><\/div>\n\n\n<p>Ce qu&rsquo;il faut retenir ici, c&rsquo;est que tous les sucres fermentiscibles sont d&rsquo;abord d\u00e9compos\u00e9s en mol\u00e9cules plus simples avant d&rsquo;\u00eatre consomm\u00e9s par les levures. C&rsquo;est donc un fait \u00e0 prendre en compte lors de l&rsquo;\u00e9laboration de votre nouvelle recette.<\/p>\n\n\n\n<p>Enfin, il existe diff\u00e9rents sucres fermentiscibles qui ont un apport gustatif. Les plus commun\u00e9ment utilis\u00e9s sont:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>le <a href=\"https:\/\/www.rolling-beers.fr\/fr\/sucre-de-brassage\/389-427-sucre-candi-brun-en-morceaux.html#\/27-poids-500g\" target=\"_blank\" rel=\"noopener\">Candi brun<\/a>, qui apporte un go\u00fbt caram\u00e9lis\u00e9 \u00e0 la bi\u00e8re<\/li><li>la m\u00e9lasse, r\u00e9sultat du raffinage de sucre extrait de canne \u00e0 sucre ou encore de betterave. Go\u00fbt tr\u00e8s prononc\u00e9.<\/li><li>le miel, qui apporte un caract\u00e8re \u00e9pic\u00e9 et peut rehausser le go\u00fbt du malt utilis\u00e9<\/li><li>le sirop d&rsquo;\u00e9rable, qu&rsquo;il vaut mieux ajouter apr\u00e8s la fermentation primaire afin d&rsquo;\u00e9viter de bloquer la fermentation du maltose.<\/li><\/ul>\n\n\n\n<p>Attention toutefois aux dosages. Si ces sucres sont pr\u00e9sents en trop grande proportion leur go\u00fbt s&rsquo;exprimera d&rsquo;autant plus fort, au risque de g\u00e2cher votre bi\u00e8re.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le sucre joue un r\u00f4le essentiel dans la confection d&rsquo;une bi\u00e8re. Il en existe diff\u00e9rents types que vous rencontrez dans la vie de tous les jours. Si vous vous demandez quels sucres vous pouvez utiliser dans votre bi\u00e8re, alors cet article est fait pour vous. Mais pour mieux r\u00e9pondre \u00e0 ces questions, nous vous proposons &hellip; <\/p>\n","protected":false},"author":3,"featured_media":2784,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[91],"tags":[],"class_list":["post-947","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brassage-de-biere-brassam"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Les diff\u00e9rents sucres dans la bi\u00e8re<\/title>\n<meta name=\"description\" content=\"Le Mag Rolling Beers - Les diff\u00e9rents sucres dans la bi\u00e8re - Tout savoir sur les diff\u00e9rents sucres et le brassage de bi\u00e8re\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rolling-beers.fr\/info\/les-differents-sucres-et-la-biere\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les diff\u00e9rents sucres dans la bi\u00e8re\" \/>\n<meta property=\"og:description\" content=\"Le Mag Rolling Beers - 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