Oxygenation of cold wort seems to be a very simple process, but the control of the way and amount of oxygenation of wort has great influence on the normal fermentation of yeast, the smoothness of the production process, the quality stability and flavor characteristics of beer products. etc. are of vital importance. Improper oxygenation will definitely cause a series of changes in the fermentation process, and even lead to bad fermentation results and flavor defects.

​The high residual alkalinity of brewing water can affect many important biochemical changes in the process of beer production. For malt that is normally germinated and baked, the pH of the mash is about 5.8, and the pH of the wort is about 5.65; in general, the pH of the brewing water can be increased or decreased by 0.3 for every 10dH change in the residual alkalinity of the brewing water. , so the residual alkalinity will have a series of effects on the brewing process of beer.

The main conditions to be satisfied by mashing include mash temperature, pH value and mashing time. The saccharification process is a process in which the enzymes contained in the malt hydrolyze the material under certain conditions. Therefore, suitable conditions for enzymes must be provided in the saccharification process. The effect of enzyme action is good or bad, mainly depends on whether the enzyme suitable pH, temperature and time conditions are satisfied, and different enzymes have different suitable action conditions.

Why are most brewery equipment made of stainless steel?It is part of the evolution of the industry In fact, most breweries produce alcoholic drinks in stainless steel barrels or tanks, with some exceptions. One of the major reasons why breweries have made this switch is simply because they are part