A Grammatical Dictionary of Botanical Latin

Malt, grain, such as barley (Hordeum) or oats (Avena), steeped in water until it germinates, developing the enzyme diastase, which saccharifies (i.e. turns into mostly maltose) the starch in the grain; it is usually dried in a kiln and ground; used in brewing, distilling, as a nutrient and digestive (after WIII): maltum (s.n.II), gen sg. malti, abl. sg. malto; see agar, must, wort; see concentrate (Eng.noun), see extract (Eng. noun);

- cultura in extracto malti, culture on malt-extract [i.e. extract of malt] (Stearn).

Wort agar: mustum ex hordeo cum agaro, a wort from barley with agar; agarum (s.n.II) maltosum (adj.A), abl. sg. agaro maltoso; see agar.

NOTE: other grains: corn (Zea mays), sorghum (e.g. Sorghum bicolor), rye (Secale cereale) or wheat (e.g. Triticum)

Malt-agar: malto-agar (s.m.II), gen. sg. malto-agari; agar,-i (s.m.II), maltatus (adj.A); see agar. TO DO