In brewery operations, the process aimed at making malt constituents as soluble as possible by using enzymes and adjuncts is known as:

Introduction / Context:
In beer production, different unit operations have distinct purposes. The question focuses on the step that solubilizes starches and proteins into fermentable sugars and free amino nitrogen using the malt’s own enzymes (and sometimes adjunct enzymes).

Given Data / Assumptions:

• Enzyme activity is temperature- and pH-controlled.
• Goal is to create a fermentable wort with desirable composition.

Concept / Approach:
Mashing is the hot water extraction step in which alpha- and beta-amylase convert starch into fermentable sugars (especially maltose), while proteolytic enzymes release amino acids and small peptides. This is distinct from malting (enzyme development in the grain), lautering (separating wort), pitching (adding yeast), and the broad term “brewing.”

Step-by-Step Solution:

Verification / Alternative check:
Standard brewing flow diagrams show mashing preceding lautering, with temperature rests named for specific enzyme actions.

Why Other Options Are Wrong:

• Brewing: umbrella term; not specific to solubilization.
• Malting: prepares enzymes but does not extract into wort.
• Pitching: yeast addition, not solubilization.
• Lautering: separation, not conversion.

Common Pitfalls:
Using “brewing” generically and missing the precise unit operation where conversion occurs.

Final Answer:
Mashing (enzyme-driven extraction into wort)