​The main process of beer production is fermentation, which converts the sugar contained in the wort into ethanol and carbon dioxide. In order to achieve the preconditions for fermentation, the water-insoluble components in the malt must first be converted into water-soluble components, especially fermentable sugars.

Saccharification refers to the use of various hydrolytic enzymes contained in malt itself to convert soluble polymers (starch, protein, hemicellulose and their intermediate decomposition products, etc.) , Gradually decompose into soluble low molecular substances, this decomposition process is called saccharification.

The wort after mashing and filtration needs to be boiled for 1-2 hours, and a certain amount of hops is added during the boiling process. The bitterness and aroma substances in the hops can be dissolved into the wort by boiling to give the beer a refreshing bitterness and a pleasant aroma. The boiled wort is called finalized wort.

Dissolved Oxygen Control Measures in Saccharification Production Process1. Closed manholes should be used for paste (sugar) pots, filter tanks, and boiling pots; during the production process, the entrance doors should be closed as much as possible and less opened, so as to minimize the inhalation o