| MALT |
is a grain, usually barley that has been germinated through the application of moisture and heat. Malting is an essential process in the making of whiskey. The enzymes in malt convert the grain starches into grain sugars known as maltose. To acquire malt, barley is moistened and allowed to sprout subsequently it is dried. In the United States the sprouted barley is dried in heated drums. ...
출처: www.pinkiesonline.com/Spirits/glossary.htm
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| MALT |
barley which has been soaked in water, allowed to sprout and then dried.
출처: bbc.bloomington.com/terms/terms.html
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| MALT |
IS A GRAIN (USUALLY BARLEY) WHICH HAS BEEN SPROUTED AND DRIED. MALT EXTRACT IS SUGARS AND CARBOHYDRATES WHICH HAVE BEEN OBTAINED FROM MALT IN A "COOKING" PROCESS AND THE REMOVAL OF MOST OR ALL OF THE WATER. MALT EXTRACT SYRUP OR DRIED MALT EXTRACT MASH IS THE PROCESS OF MIXING MALT WITH WATER AT VARIOUS TEMPERATURES TO HAVE ENZYME ACTIVITY CONVERT THE CARBOHYDRATE OF THE MALT INTO FERMENTABLE SUGARS
출처: www.brewsupplies.com/glossary.htm
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| MALT |
is barley which has germinated by soaking it in water, then germinated, traditionally on a wooden or stone floor or more commonly nowadays in large rotating drums or Saladin boxes with automatic turners. Malting converts the stored starch into soluble compounds such as the sugar maltose which allows fermentation. Then drying the malt over a furnace stops the germination. By adding peat to the furnace a peaty aroma and taste is transferred to the malt.
출처: www.isleofjura.com/whiskyeducation/glossary.asp
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| MALT |
any grain (barley for whisky) that has germinated and been allowed to dry.
출처: www.whiskytour.com/glossary.htm
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