Proteinases solubilize malt proteins and supply yeast nutrients so that
about 35–40% of malt protein is solubilized during mashing compared
with 90–95% of the malt starch. Phosphatases release inorganic phos-
phate, which is important for yeast nutrition and for contributing to the
buffering capacity of the wort. The activity ofb-glucanases can also be
useful in breaking downb-glucans which can cause subsequent handling
problems with the beer.
Figure 9.11 The brewing process
Chapter 9 351