What do the enzymes created during malting accomplish?

During malting, grains such as barley are soaked in water and allowed to germinate. This process activates enzymes that are crucial in converting stored starches within the grain into fermentable sugars. This conversion is essential for the production of alcohol, as yeast requires sugars to undergo fermentation. The enzymes, primarily amylases, break down the complex carbohydrates present in the grain into simpler sugars, which are then utilized by yeast during fermentation to produce alcohol.

While the malting process does have other impacts, such as contributing to the development of flavors and colors in the final spirit, the primary function of these enzymes is focused on the conversion of starch into sugar, which is why this answer is correct. The other options, while they may touch upon aspects influenced by malting, do not accurately describe the primary role of enzymes produced during this stage.