| MALT |
The process by which barley is steeped in water, germinated, then kilned to convert insoluble starch to soluble substances and sugar. The foundation ingredient of beer.
출처: www.fosters.com.au/enjoy/beer/beer_glossary.htm
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| malt extract |
The condensed wort from a mash, consisting of maltose, dextrins and other dissolved solids. Either as a syrup or powdered sugar, it is used by brewers, in solutions of water and extract to reconstitute wort for fermentation.
출처: www.fosters.com.au/enjoy/beer/beer_glossary.htm
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| maltose |
A water-soluble, fermentable sugar contained in malt.
출처: www.fosters.com.au/enjoy/beer/beer_glossary.htm
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| MALT |
Barley after its starch has been transformed into fermentiscible sugars.
출처: www.celtic-whisky.com/glossary.htm
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| MALT |
Barley grains, which have been steeped in water and then allowed to germinate. Drying the grains when the sprouts are about the same length as the grains normally halts the germination. At this stage, the malt (or "malted barley") contains considerable amounts of alpha and beta amylase enzymes, which can saccharify the barley starch and other additional starch in a mash, to yield fermentable sugars. (In Scotland, the drying may be done by exposing the malt to a flow of peat smoke. ...
출처: www.probrewer.com/resources/distilling/terminology...
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