Final answer:
Malting is the process of encouraging grains to germinate to produce enzymes that convert starch to fermentable sugar, particularly maltose for beer production. It's a key step in fermentation technology used in brewing.
Step-by-step explanation:
Malting is the process of encouraging grains to germinate so they release enzymes to turn starch into fermentable sugar. This is essential in the production of maltose during beer brewing. When barley grains germinate, they produce enzymes that break down starches in the grain into smaller sugars like maltose. Maltose, also referred to as malt sugar, is crucial for the later stages of beer production where it is fermented by yeast to produce alcohol and carbon dioxide.
Fermentation technology harnesses the biochemical activity of organisms like yeast to convert sugars (carbohydrates) such as glucose into ethanol and carbon dioxide under anaerobic conditions. The fermentation of maltose is a key step in this process, making malting a foundational step in brewing beer and other alcoholic beverages.