Glossary
Beers production

hydrolysis

The breaking of chemical bonds in a molecule by water, leading to the formation of smaller molecules.

dextrins

Starch residues, a combination of water-soluble glucoses.

starch

Water-insoluble complex made up of a combination of glucoses.

exogenous amylases

Added enzymes capable of hydrolyzing starch.

polyholosides

A sequence of molecules belonging solely to carbohydrates.

polymer

Association of units (mother). In the case of starch, the unit corresponds to the glucose molecule.

osidic bond

Strong chemical bonds between two simple sugars (oses).

heteroprotein

Protein made up of chemical components other than protein.

reducing end

The terminal chain of a molecule with a negative charge.

maltotriose

Association of three glucose molecules.

saccharification