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• Produce Hydrolytic enzymes (Amylases, Proteases, Lipases, Cell wall degrading enzymes, Phytase etc)
• These enzymes are able to:
i. Modify the sorghum grain structure during Malting; So that the grain is more easily solubilised during the brewing process
ii. Produce Simple Sugars and Amino Acids (FAN) during Brewing; The Yeast requires these for fermentation into Alcohol and Carbon dioxide
iii. Produce Sugars and Amino acids during Malting
- Sugars give malt its sweet taste
- When malt is dried at high temperature (Kilned) chemical reactions take place involving sugars and amino acids (Maillard Browning and Caramelization) to give malt its attractive brown colour and malty flavour
Titany answered the question on April 22, 2022 at 07:35
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