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malt |
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malt, a grain (usually barley barley, annual cereal plant (Hordeum vulgare and sometimes other species) of the family Gramineae ( grass family), cultivated by humans probably as early as any cereal. ..... Click the link for more information. ) steeped in water, partially germinated, then dried and cured. It is used in brewing to convert cereal starches to sugars by means of the enzymes enzyme, 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. ..... Click the link for more information. (chiefly diastase) produced during germination. Its high carbohydrate and protein content makes it a valuable nutrient. maltGrain product used in beverages and foods. Malt provides a basis for fermentation and adds flavour and nutrients. It is made by steeping grain, usually barley, in water and allowing partial germination to occur. The flavour of beer primarily results from the malt from which it is made. The enzymes produced within the barley seed during germination break down starch into malt sugar, or maltose, which is then fermented by yeast to yield alcohol and carbon dioxide. Whiskey likewise is made with malt. malt 1. cereal grain, such as barley, that is kiln-dried after it has germinated by soaking in water 2. short for malt whisky malt [mȯlt] (food engineering) A nutrient material made from grain, commonly barley, which has been soaked, allowed to germinate, and dried. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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Aspiring brewer and pub owner Don Oliver of California submitted an Old Ale, an unusual type of beer that can be aged and has a significant alcohol strength that usually tilts toward a sweeter, maltier balance. An Old Ale is an unusual type of beer that can be aged over time and has a significant alcohol strength that usually tilts toward a sweeter, maltier balance. |
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