malátázás

Malátázás is a Czech term referring to the process of malting, which is the germination of grain, most commonly barley, to prepare it for brewing or distilling. This process is fundamental to the production of beer and whisky, and also finds applications in the food industry.

The malting process begins with steeping the grain in water, which softens the husk and initiates germination. Once the desired level of germination is reached, typically when the acrospire (the embryonic shoot) has grown about two-thirds the length of the kernel, the grain is dried or kilned. This drying process halts germination and develops the characteristic flavors and colors associated with malt. The temperature and duration of kilning are crucial and can be varied to produce different types of malt, such as pale malt, caramel malt, or chocolate malt, each contributing distinct sensory qualities to the final product.

During germination, enzymes within the grain are activated. These enzymes are vital for the subsequent brewing or distilling process, as they break down starches into fermentable sugars. Without malting, the starches in the grain would not be readily accessible to yeast for fermentation. The specific characteristics of the malt, including its enzymatic power, color, and flavor profile, are determined by the type of grain used and the precise conditions of the malting process.