ABSTRACT
The production of alcoholic beverages by fermentation of cereal extracts is probably as old as civilization itself. Traces of brewing activities can be dated back to Babylonian times. However, unlike wines made from crushed grapes or other fruits, the fermentation process does not spontaneously take place with grains, unless their starch and protein contents are partially modified by enzymes in order to provide the necessary fermentable substrates and nutrients to the yeasts.
