malt

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malt,

a grain (usually barleybarley,
annual cereal plant (Hordeum vulgare and sometimes other species) of the family Poaceae (grass family), cultivated by humans probably as early as any cereal.
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) steeped in water, partially germinated, then dried and cured. It is used in brewing to convert cereal starches to sugars by means of the enzymesenzyme,
biological catalyst. The term enzyme comes from zymosis, the Greek word for fermentation, a process accomplished by yeast cells and long known to the brewing industry, which occupied the attention of many 19th-century chemists.
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 (chiefly diastase) produced during germination. Its high carbohydrate and protein content makes it a valuable nutrient.

malt

[mȯlt]
(food engineering)
A nutrient material made from grain, commonly barley, which has been soaked, allowed to germinate, and dried.

malt

1. cereal grain, such as barley, that is kiln-dried after it has germinated by soaking in water
2. short for malt whisky