| malt extract |
Syrups manufactured by evaporating excess water out of wort.
출처: www.beerbooks.com/resource/quick/glossary.html
|
|---|---|
| maltose |
The main fermentable sugar obtained from malted grains.
출처: www.beerbooks.com/resource/quick/glossary.html
|
| maltitol |
is a disaccharide polyol produced by the hydrogenation of maltose. It occurs widely in nature (eg, in chicory and roasted malt). About 0.9 times as sweet as sucrose with similar sweetness and body. Suitable for many kinds of confectionery, particularly good for candy coating. FDA allows the use of a caloric value of 2.1 calories per gram.
출처: www.alacarb.com/glossary.html
|
| MALT |
One of the four ingredients of beer. Malt is barley which has been moistened, allowed to germinate, and then dried. The variety of barley, the extent to which it is allowed to germinate, and the temperature at which it is dried all influence the character, the color, and the flavor of beer.
출처: www.zooass.com/bar/glossary/
|
| MALT |
Refers to the aroma and flavor of malted barley. "Malt" can also be an abbreviation of "Single Malt Scotch Whisky".
출처: www.mcgees.org/popupmaltglossary.html
|