In making beer,barley is partially fermented to produce malt.Barley is not sweet,but the malt is.What is the best explanation for this observation?

Question

Quizplus · Accepted Answer

The correct explanation is that fermentation breaks starch in the barley down into simple sugars in the malt. During the brewing process, barley is soaked in water and allowed to partially germinate to activate enzymes that break down the starch in the grain. The grain is then heated to stop the germination process and to dry out the malt. During this heating process, the enzymes convert the starch into simpler sugars, which taste sweet. These sugars are then available for fermentation by yeast to produce alcohol in the brewing process.

In Making Beer,barley Is Partially Fermented to Produce Malt