malátázási

Malátázási is a Hungarian term referring to the process of malting, which is the germination of a grain, typically barley, to prepare it for brewing or distilling. This process is crucial for developing the enzymes necessary to convert starches in the grain into fermentable sugars.

The malting process involves several key steps. First, the grain is steeped in water for a period of time, which rehydrates it and activates the enzymes. This is followed by germination, where the grain is spread out and allowed to sprout. During germination, the grain produces enzymes like amylase, which will later break down starches into sugars. Once the desired level of germination is achieved, the grain is dried in a kiln. This kilning process, or "kilning," halts germination and stabilizes the malt. The temperature and duration of kilning can significantly affect the color and flavor of the final malt, influencing the character of the resulting beer or spirit. Different kilning temperatures produce a range of malts, from pale malts used for lighter beers to highly roasted malts that impart dark colors and rich flavors.