In the saccharification process, the first stage after the malt feeding is the protein resting process. The time of this process can vary between 0 and 90 minutes. It decomposes the macromolecular proteins present in the malt to meet the needs of beer brewing and beer quality for medium and low molecular nitrogen content.

Controlling the pressure of the wine storage tank is one of the important contents to control the CO₂ content of beer. In the production of beer by traditional fermentation methods, the CO₂ contained in beer is mainly produced by the fermentation process (including main fermentation and post-ferment

Wort boiling is a key step in the beer brewing process, and this process has a significant impact on the properties of the final product. The wort boiling operation technology mainly involves many issues such as boiling time, boiling intensity, hop addition, additives, wort concentration, pH value