Editing Whisky (section)

===Grain preparation===
To initiate whisky production, grains are processed to convert their [[Starch|starches]] into fermentable sugars, which can then be subjected to fermentation and distillation. This process involves [[malting]], [[Mill (grinding)|milling]] and [[mashing]] the grains.<ref>{{Cite book |last=Kosar |first=Kevin R. |url=https://press.uchicago.edu/ucp/books/book/distributed/W/bo10546280.html |title=Whiskey: A Global History |publisher=Reaktion Books |series=Edible |pages=14 |language=en}}</ref> 

==== Malting ====
Malt production begins with the soaking of grains in water tanks for a period of three days. The soaked grains are then transferred to large containers where germination occurs, initiating the metabolic process that converts starches into sugars. This process is subsequently halted by drying the grains with hot air, a procedure also known as ''kilning'', at the end of which the product is [[malt]]. In the production of Scotch whisky, the air used for kilning is heated by burning [[peat]] bricks in a furnace, imparting the characteristic smoky flavour to the malt.<ref>{{Cite book |last=Kosar |first=Kevin R. |url=https://press.uchicago.edu/ucp/books/book/distributed/W/bo10546280.html |title=Whiskey: A Global History |publisher=Reaktion Books |series=Edible |pages=14-15 |language=en}}</ref>

==== Milling ====
Following the malting process, the grains are transferred to a dressing machine, which separates the sprouts from the seeds. The grains are then conveyed to a mill for grinding.<ref>{{Cite book |url=https://press.uchicago.edu/ucp/books/book/distributed/W/bo10546280.html |title=Whiskey: A Global History |publisher=Reaktion Books |series=Edible |language=en}}</ref>

==== Mashing ====
The extraction of sugars to be converted into alcohol is achieved through a process known as mashing. During mashing, the [[diastase]] [[enzyme]] is activated, which facilitates the conversion of starches and [[Dextrin|dextrins]] into sugars. The ground malt is introduced into a ''[[Mash tun|mashtun]]'', a large vat containing hot water, and is agitated for approximately thirty minutes or more. The water is then drained from the mashtun, which is subsequently refilled with hot water. This procedure is typically repeated between one and three times. Once complete, the resulting liquid, known as ''[[wort]]'', which contains the extracted sugars, is separated from the mash, cooled, and transferred to the ''washbacks'', or fermenting vats.<ref>{{Cite book |last=Kosar |first=Kevin R. |url=https://press.uchicago.edu/ucp/books/book/distributed/W/bo10546280.html |title=Whiskey: A Global History |publisher=Reaktion Books |series=Edible |pages=16-17 |language=en}}</ref>