Because distillery wort is not boiled, surviving amylolytic enzymes can continue converting dextrins into fermentable sugars during fermentation, making fermentation partly a continuing conversion stage rather than yeast action on a fixed sugar pool.
The size of the secondary-conversion contribution depends on grain, malt, enzyme activity, temperature, wort composition, fermentation time, and process design; the source’s upper-range yield example is not a universal value.
The fermentation chapter describes active enzymes and dynamic sugar release throughout unboiled-wort fermentation.
Created from the full-book review of SRC-21; numerical yield language remains qualified.
Durable claim derived from the complete review of Whisky and Other Spirits (SRC-21).
Scope
Because distillery wort is not boiled, surviving amylolytic enzymes can continue converting dextrins into fermentable sugars during fermentation, making fermentation partly a continuing conversion stage rather than yeast action on a fixed sugar pool.
Boundary
The size of the secondary-conversion contribution depends on grain, malt, enzyme activity, temperature, wort composition, fermentation time, and process design; the source’s upper-range yield example is not a universal value.
Evidence logic
The fermentation chapter describes active enzymes and dynamic sugar release throughout unboiled-wort fermentation.