What is a characteristic of dextrin sugars in malt?

Dextrin sugars are a type of carbohydrate found in malt, typically formed during the mashing process where starches are broken down by enzymes. They are characterized by having a structure that consists of multiple glucose units linked together. Specifically, dextrins are polysaccharides composed of more than three monosaccharide units. This classification is important because it differentiates dextrins from simpler sugars like monosaccharides and disaccharides.

Dextrin sugars play a crucial role in brewing and fermentation processes. They contribute to the body and mouthfeel of the beer but are generally less fermentable by yeast compared to simple sugars. This is because their larger structure makes them less accessible for yeast to metabolize efficiently, thus impacting the final characteristics of the beer. Understanding the role of dextrins helps brewers manipulate the sweetness and mouthfeel of the final product.