Yes. The sugars that remain after fermentaion are varied depending on what the yeast has metabolized. Do all yeasts behave the same as far as their sugar preference?
If we could analyze the residual sugars in a given batch of beer we would better understand how this mechanism affects the residual sweetness.
For those who haven’t seen this yet, I experimented with different mash conditions and their effect on efficiency and wort fermentability. I never made real drinkable beer though since my primary goal was to get as many data points as possible: Effects of mash parameters on fermentability and efficiency in single infusion mashing - German brewing and more
All brewers yeast can ferment the same set of sugars that is present in significant amounts in wort. Lager yeast can metabolize melibiose and raffinose while ale yeast can’t. However neither of these sugars are present in wort in large enough concentrations that this difference matters.
All yeast can metabolize maltotriose. But some yeast are better at it than others. Maltotriose is the sugar that is consumed last and will also be the type of sugar that is left behind when the yeast stops before reaching the limit of attenuation.
Kai