Maltotriose is a carbohydrate comprising three linked (alpha 1,4) glucose molecules and is an important fermentable sugar in wort. Maltotriose is generated during mashing as a result of the enzymatic breakdown of starches. In an all-malt wort, maltotriose typically accounts for about 15% to 20% of the total carbohydrate content. So-called hydrolyzed starch syrups (also known as glucose syrups), usually made from corn or wheat, also contain maltotriose produced from starches that are converted by extraneous enzymes into a mix of various fermentable and nonfermentable sugars. Most brewer’s yeasts can metabolize maltotriose, but they do so only after all the more easily absorbable sugars, such as glucose and maltose, have been consumed.