Payen, Persoz and diastase

This early history of the hydrolysis of starch is the chemical background against which the technical study of catalysis and enzymology began. 

Within a few years the conversions of starch and lactose were repeated with biological agents. Kirchhoff (1816) described the saccharification of starch in grain, and Vogel (1817) showed that an infusion of oats would produce a fermentable sugar from milk. Dobreiner (1815) used a wet yeast paste to convert sugar into une liquer vineuse which was no longer sweet. 

Their research led to technological improvements in brewing practice, in which those authors participated  

It will seem less remarkable that we have advanced only such a little distance along this new road if it is considered that we have been caught up in a millrace of 

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