Enzyme Research Directories

The first cross-grain wing of the research directory. Conversion power reaches a mash three ways: the grain makes it, a brewer adds it, or a mould grows it on the grain. Each path gets its own directory, because the research worlds behind them barely overlap.

Gluten-free malts, as a class, deliver less enzymatic firepower than barley brewers take for granted, and the working answer across the industry is to supplement what the malt lacks. That story is scattered across the grain pages today; this wing collects it as its own mapped field.

• Internal enzymes — in the grain. Malting science: how germination builds enzyme activity, and how that activity is measured — the diastatic power a lot sheet would carry.
• External enzymes — from outside. The commercial products a brewer adds: the suppliers, the application research, and the regulation added enzymes answer to.
• Koji & grown enzymes — grown on the grain. Aspergillus oryzae secreting amylases and proteases directly onto cooked grain: neither malted nor dosed, and the route sake has taken for two thousand years on a gluten-free grain.

The paths meet in the studies that pit malt-made enzymes against added ones, raw-grain brewing above all. Work on a seam is recorded in whichever directory anchors it.

Both directories follow the family rules: brief, factual, dated entries linking to primary sources, described never endorsed, entries added on merit once verified.

Wing established 2026-08-25.