wort filtrationAt the end of the saccharification process, the decomposition and extraction of high-molecular substances in the malt have been basically completed, and the wort must be separated from the grains in the shortest possible time, that is, the water-soluble extract and the residual husk,

​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.