What process is characterized by the breakdown of cell walls and conversion of starch into sugars?

The process of germination is fundamental in the production of malted grains and is characterized by several crucial biochemical transformations. During germination, the seed begins to sprout, and enzymes are activated that break down the cell walls composed of complex carbohydrates. This process allows for the conversion of starches stored in the grain into simpler sugars, which are essential for fermentation in brewing. The enzyme amylase, in particular, plays a significant role in breaking down starch into fermentable sugars such as glucose and maltose.

As the seed germinates, it also uses these sugars as an energy source to fuel its growth. This transformation is essential for producing malt, which is a key ingredient in brewing, as it provides the sugars needed for yeast fermentation.

While steeping involves soaking grains to begin the germination process, it does not itself lead to the conversion of starch into sugars. Kilning is the drying process that halts germination and develops flavor and color in the malt but does not contribute to the enzyme activity necessary for sugar conversion. Souring refers to the development of lactic acid in certain fermentation processes, which is not related to starch breakdown or cell wall degradation.