Changing the temperature of the kiln to test the malt tea. Brown malt has a pleasant aroma that doesn't seem like rice.As the temperature rises, enzymes become deactivated, and the sugar content decreases. Of course, as the temperature rises, enzymes become deactivated, and the sugar content decreases. However, the base malt exhibits unexpectedly high enzymatic activity.キルンの温度を変えてモルトティーのテスト ブラウンモルトは米とは思えない良い香り もちろん、温度が上がるにつれ、酵素は失活し、糖度は下がっていくが、ベースモルトは想定以上に酵素力価が高い
