Relating to or caused by diastase, an enzyme that breaks down starch into simpler sugars, especially in seeds or during malt production.
From Greek 'dia-' (through) + 'stasis' (standing/position), combined with '-atic' suffix. The term emerged in biochemistry in the 19th century to describe enzymatic processes that separate or break apart starch molecules.
Diastatic power is why brewers care about malting grains—the enzymes literally dissolve starch so yeast has sugar to ferment into beer. It's chemistry creating the buzz!
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