(1) Germinated barely seeds are heated to 60 o C to prevent further growth. They are then crushed with water and the solution is filtered.
(2) The filtrate (malt extract) contains diastase is heated with mash (starchy material + steam) at 50 oC to obtain maltose.
(3) Maltose is cooled to 30 oC and yeast is added and kept for 2-3 days to obtain wort (10% ethanol).
(4) Wort is then distilled and rectified to obtain rectified spirit.
2(C6H10O5)n Mash (starch)+nH2OMalt extract (diastase)−−−−−−−−−−−−−−−−−−−→50 -60oC2C12H22O11 Maltose
C12H22O11Maltose +H2O Maltase −−−−−−−→2C6H12O6 Glucose zymase −−−−−−−→2C2H5−OH+2CO2↑