Which of the following best describes the role of amylase enzymes?

The role of amylase enzymes is to break down starches into sugars. In the context of sake production, this is particularly important during the saccharification phase, where starches from the rice are converted into fermentable sugars. Amylase enzymes act on the starch molecules, hydrolyzing them into simpler sugars, which yeast can then use during fermentation to produce alcohol and carbon dioxide. This enzymatic conversion is crucial for achieving the right balance of sugars in the sake brewing process, ultimately influencing the flavor profile and alcohol content of the final product.

In contrast, the other functions mentioned, such as synthesizing proteins or catalyzing fermentation, are carried out by different types of enzymes and processes in brewing. While fermentation is indeed an essential phase in sake production, it primarily involves yeast and not amylase directly. Similarly, while some microbes can produce acids from sugars, amylase does not create acids; its focus is solely on starch reduction to sugars.