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Calcium activates the α-Amylase and proteases in the mash.

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in Fermentation Technology by (72.1k points)
Calcium activates the α-Amylase and proteases in the mash.

(a) True

(b) False

I have been asked this question at a job interview.

This intriguing question originated from Brewing Process in division SCADA System for Bioreactors, Beer and Brewing of Fermentation Technology

1 Answer

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The correct answer is (a) True

The explanation: Calcium activates the α-Amylase and proteases in the mash. It is an important ion present in water. It also helps in the flocculation of yeast at the end of fermentation. It promotes the formation of bright wort and has a bitter taste.

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