Which sugar is primarily referred to as malt sugar?

Malt sugar is primarily identified as maltose, which is a disaccharide composed of two glucose molecules. It is formed during the process of malting, where starches in barley or other grains are converted into simpler sugars by enzymes, primarily amylases. This conversion is crucial in brewing, as maltose serves as a fermentable sugar for yeast. The presence of maltose contributes to the flavor, body, and alcohol content of beer.

The other sugars mentioned—fructose, sucrose, and glucose—are distinct in their structure and source. Fructose is a simple sugar found in fruits, sucrose is common table sugar made from sugar cane or beet and consists of glucose and fructose, while glucose is a monosaccharide that is a building block for many carbohydrates. Each of these sugars has different properties and roles, making maltose particularly unique in the context of malt production and fermentation in brewing.