Letter to the Editor: Update on Knowledge Regarding Starch Structure and Degradation by Malt Enzymes (DP/DU and Limit Dextrinase)

摘要

We are currently developing a Diploma in Distilling (cereal, molasses and grape based). However, the teaching material covering the syllabus for each of these options tends to be out of date or nonexistent. For example, the following is a short summary of current information on starch structure and its enzymic breakdown during the mashing of malted barley and the fermentation of its unboiled wort, only some of which appears in available text books. We would therefore like to make this available for the next diet of exams and also to encourage prospective candidates to use this Journal as a means of keeping their knowledge of brewing and distilling science up to date.