One thing many brewers do not know is that the type of sugars present can also affect fermentation flavors. For example, fermentation of wort high in glucose produces beers with higher than normal concentrations of esters (particularly ethyl acetate, which tastes like adhesive or solvent, and isoamyl acetate, which tastes like banana). Conversely, wort high in maltose results in lower concentrations of these esters. The higher the starting gravity, the more pronounced this effect.
