In fact, the liquefaction and saccharification should proceed simultaneously.
This condition is then maintained for six to eight hours, after which the mass is allowed to stand for one day or until the saccharification becomes complete.
The saccharification being more complete, there are less intermediary and nonfermentable dextrins, and the yield of spirits is therefore increased.
After the saccharification of the mash is completed, the extract called “wort” is strained to remove the husks and bran of the grains.
In order to ascertain whether the saccharification has been complete, a small portion of the mash is filtered and tested with a drop of tincture of iodine.
When the tincture of iodine discontinues to produce a blue coloring in the filtered fluid the saccharification is complete.
It has been substantiated that these temperatures are best suited for a perfect gelatinization and saccharification of the starches without injuring the diastasic properties of the malt.
This saccharification of the starch may be accomplished by sulphuric acid or by the action of diastase.
The malt is stirred and mixed with the mash for five or ten minutes and the mixed mass let into a drop tub whensaccharification is completed.
Saccharification may be recognized by the following signs: The mash loses its first white mealy look, and changes to dark brown.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "saccharification" in a variety of sentences. We hope that you will now be able to make sentences using this word.
