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在釀酒和蒸餾工藝中,糖化是指將碾磨後的穀物(通常是混合有玉米、高粱、黑麥或小麥的大麥芽)與水混合,並將混合物加熱並保持在恆定溫度(常見溫度有45℃、62℃和73℃[1][2][3]),以使麥芽中的酶將澱粉分解為食糖(通常為麥芽糖),進而產生麥芽汁的過程。
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