What You Need to Know
During the mash, endogenous alpha‑amylase in spelt, emmer, or einkorn converts starches into glucose and maltose, providing fermentable sugars. Steeping at near‑boiling temperatures extracts polyphenols and essential oils that act as antioxidants and flavor precursors, while the subsequent low‑temperature fermentation by Saccharomyces cerevisiae or wild yeasts produces ethanol, CO₂, and a complex earthy flavor profile.
The Science
Primary Reaction
Starch → Glucose + Maltose (mash); Polyphenol & essential oil extraction (steep); Fermentation to Ethanol + CO₂