What key change occurs in the barley kernel during germination?

During germination, a crucial transformation occurs within the barley kernel, particularly with respect to its biochemical processes. One of the most significant developments is the activation of enzymes that are essential for breaking down starches stored in the endosperm. This enzymatic activity is vital because it converts complex carbohydrates into simpler sugars, which are necessary for fueling the growth of the emerging seedling.

As germination progresses, enzymes such as alpha-amylase and beta-amylase become active. These enzymes catalyze the hydrolysis of starch into maltose and other fermentable sugars, which are extremely important for later stages, such as the brewing process. These sugars are not only critical for the embryo's growth but also serve as a fermentable source for yeast during fermentation.

Understanding this enzymatic activation is foundational for those studying brewing, as it directly impacts the quality and characteristics of the malt produced from the germinated barley, ultimately influencing the flavor, aroma, and body of the beer.