ysis,amylases) Bottles, Cans, Kegs Hops Water Air Yeast Cold WortMalting is the process that affects the softening of cell walls in the barley by using the enzymes “cytase” and hydrolysis of the protein in the grain. The enzyme cytase is very important in this process because there are other enzymes that cannot operate until cytase has done its job. Cytase although it is an enzyme, it can broken into groups can broken into separate enzymes namely: hydrolyzemannan, galatan, xylan, and araban. The nature of these enzymes is not known.Malting is not possible without oxygen, and oxygen during the mating process increases alcohol formation. Inadequate respiration is detrimental to enzyme formation. During the germination process in malting there is an increase of dehydrase an enzymes important to the respiration of barley. Oxidases are found in malt which are perioxidase, phenolases and catalase.The color of beer is due to the action of phenolases, this darkens the malt extract and is also due to non-enzymatic contact with air.Then is also amylase, an enzyme that binds to insoluble proteins and inactive particles. Amylase is used extensively in the mashing process. MashingThe mashing process is where the crushed barley is transferred to the mashing tanks, to prepare the barley for fermentation. Amylases are temperature sensitive enzymes, there are two types of amylases enzymes ; alpha amylase, and beta amylase. Beta amylases work along side its alphs counterpart, they break down carbohydrates in their most simple form which is glucose. The optimal temperature for the formation of maltose is result of the thermal activity of amylases is greatly decreases by boilin...
