The quality inspection of hops and hop products can be divided into two parts: appearance inspection and physical and chemical index analysis.

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.

Flavor from yeast and beer fermentationYeast cells are not the final product in beer production, but are indeed important to the quality of the final product beer. The most important thing in the selection of yeast production strains is the speed of fermenting wort and the degree of fermentation of wort.

Measures to Improve Beer Flavor StabilityDuring the storage process of beer, its flavor will change to a certain extent. In order to ensure its flavor, it is necessary to improve the flavor stability of beer.Control of Oxygen Intake During Wort Preparation