What are the two techniques used to convert starch into sugar in spirit production?

The process of converting starch into sugar in spirit production involves malting and cooking. Malting involves soaking grains such as barley in water to allow them to germinate. During this germination process, enzymes are activated that break down the starches in the grain into simpler sugars, setting the stage for fermentation.

Following malting, cooking further assists in breaking down the starches. When grains are heated (cooked) in water, it gelatinizes the starch, making it more accessible for enzymes to convert it into fermentable sugars. This step is essential for creating a sweet wort that can then be fermented by yeast to produce alcohol.

Other techniques mentioned, such as fermentation and distillation, while crucial processes in spirit production, do not directly relate to the conversion of starch into sugar. Fermentation is the process where yeast converts sugars into alcohol, and distillation is used to separate alcohol from the fermented mixture. Filtration, aging, pressing, and boiling also serve different purposes in the overall production process but do not focus specifically on the starch-to-sugar conversion.