The ?-amylase rest is also known as the "'saccharification rest "', because during this rest the ?-amylase breaks down the starches from the inside, and starts cutting off links of glucose one to four glucose molecules in length.
12.
Researchers hypothesize that this hybrid beverage ( a beer, wine, and mead combination ) was fermented by the process of mold saccharification, a uniquely Chinese contribution to the art of beverage-making in which several mold species are used to break down the carbohydrates of rice and other grains into simple, fermentable sugars.
