article_snippet: The level of Methylbutyl acetate, associated with banana flavour compounds, is markedly low in beers.
article_snippet: beers are acidic, with pH
article_snippet: When looking at fermented sugars, the researchers found a small amount of maltose in A56.
article_snippet: Levels of this sugar are much higher in C49, which contains more maltose than is typical in modern beers.
article_snippet: Both beers, especially C49, contain unexpectedly large amounts of glucose, but fructose and sucrose were not found in either shipwreck beer.
article_snippet: Yeasts produce compounds that contribute to the flavour of fermented drinks.
article_snippet: The level of Methylbutyl acetate, associated with banana flavour compounds, is markedly low in both shipwreck beers.