Malting grain produces enzymes that convert starches in the grain into fermentable sugars. Enzymes are used to break down the carbohydrates into fermentable sugars. Further conversion to fermentable sugars is achieved during the mashing process. This makes it similar to resistant starches and other fermentable carbohydrates. Other sugars are not fermentable at all. The non-digestible but fermentable nature of xylitol also contributes to constipation relieving effects. A diet low in fermentable carbohydrates will reduce the buildup of plaque on teeth. Sugar (fermentable carbohydrates), is converted into acid by the plaque. This gives the liquor sweetness without adding a fermentable carbohydrate, and thus increases shelf life. FODMAP is an acronym for "Fermentable Oligo-, Di-, Mono-saccharides And Polyols". Consistent intake of fermentable fiber may reduce the risk of chronic diseases. Pasteur also used swan neck flasks containing a fermentable liquid.