Amylolytic process: Difference between revisions
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The Amylolytic process is not a beverage, nor is it unique to Japanese beverages. |
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== Usage == |
== Usage == |
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The amylolytic process is used in the brewing of alcohol from grains. Since grains contain starches but little to no simple sugars, the sugar needed to produce alcohol is derived from starch via the amylolytic process. In [[Brewing|beer brewing]], this is done through [[malt]]ing. In [[sake]] brewing, the mold [[Aspergillus oryzae]] provides amylolysis. |
The amylolytic process is used in the brewing of alcohol from grains. Since grains contain starches but little to no simple sugars, the sugar needed to produce alcohol is derived from starch via the amylolytic process. In [[Brewing|beer brewing]], this is done through [[malt]]ing. In [[sake]] brewing, the mold [[Aspergillus oryzae]] provides amylolysis, and in [[Tapai]], [[Saccharomyces cerevisiae]]. |
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== See also == |
== See also == |
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Revision as of 04:10, 17 June 2015
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Amylolytic process or amylolysis is the conversion of starch into sugar by the action of acids or enzymes such as amylase.
Usage
The amylolytic process is used in the brewing of alcohol from grains. Since grains contain starches but little to no simple sugars, the sugar needed to produce alcohol is derived from starch via the amylolytic process. In beer brewing, this is done through malting. In sake brewing, the mold Aspergillus oryzae provides amylolysis, and in Tapai, Saccharomyces cerevisiae.
See also
References
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