Oxygen Avoidance Measures During Fermentation and Filtration of Liquor1 Oxygen intake is strictly prohibited during the wine serving process of the fermented liquid and the post-storage period of the wine, and a stable CO2 wine storage pressure and a low wine storage temperature are maintained.

When beer is poured into a glass, the liquor will produce white and delicate foam, which is shaped like a beautiful white flower, so it is often called "the flower of beer". Generally, the foam of beer will last for 2 to 4 minutes, and some beer foam will last for as long as 5 to 6 minutes.

​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.

Beer aging is one of the common flavor defects of beer, and aging reaction is an extremely complex process affected by many factors.Beer aging has always been an important issue affecting the taste of beer. The aging taste of beer mainly comes from alkenal carbon-based compounds, and alkenal compoun