Fermentability of a wort is described as the ratio between the fermentable sugars in wort and the non-fermentable portion of the dissolved wort solids. The fermentable sugars are glucose, fructose, sucrose, maltose, and maltotriose, and generally account for 60%–70% of the total dissolved solids. The degree of fermentability of the wort can be manipulated by the brewer using different mashing techniques and different ingredients. Mashing conditions that favor the action of the enzymes beta amylase and limit dextrinase in the mash create more fermentable worts. Simple sugars can be added to the wort to increase its fermentability. This can also be achieved by the addition of exogenous glucoamylases that generate fermentable sugars from non-fermentable dextrins. This technique is often used to create “low-carb” mass-market beers. Whether all fermentable sugars in any given wort will actually be fermented is dependent on conditions and the yeast strain at hand; fermentability therefore refers only to the sugar profile presented by the wort.