Monitoring of monosaccharides, oligosaccharides, ethanol and glycerol during wort fermentation by biosensors, HPLC and spectrophotometry

► Wort components were analyzed during fermentation. ► Suitability of biosensors, HPLC and spectrophotometry for analysis was compared. ► Only the HPLC method was suitable for maltose or maltotriose determination. ► Biosensors and spectrophotometry reflected better a decrease in a total sugar level. ► All methods were suitable for analysis of ethanol and glycerol.