What is the collective term for the mixture of malt enzymes that break down starch during mashing?

The correct answer is diastase, which refers to the collection of enzymes produced by malted grains such as barley. These enzymes are crucial during the mashing process in bourbon production, as they facilitate the breakdown of starches into fermentable sugars. This process is essential for fermentation, as the yeast requires these sugars to produce alcohol.

Diastase primarily includes the enzyme amylase, which is further categorized into alpha-amylase and beta-amylase, both of which have different functions but work together to effectively convert starches into sugar during mashing. Understanding the role of diastase and its components helps in appreciating the intricacies of bourbon production, particularly during the mashing stage where the transformation of starches sets the foundation for alcohol creation.

While maltose is a specific sugar resulting from the activity of these enzymes and is important in fermentation, it is not the collective term for the enzymes themselves. Amylase, on its own, refers to a specific class of enzymes that break down starch, but does not encompass the full range represented by diastase. Enzymatic complex is a broader term that could describe various mixtures of enzymes, but it is not the standard term used in the context of malt enzymes in brewing and dist