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.

Nutrition of liquid breadWith the improvement of people's living standards, the consumption concept has been upgraded, showing a trend of diversification, and the consumption psychology has risen from demand to enjoyment. Food safety and health have become the primary needs. The rise of craft beer i

According to German beer expert Professor Back, this paper divides beer harmful bacteria into five levels, namely: obligate beer harmful bacteria, latent beer harmful bacteria, indirect beer harmful bacteria, indicative microorganisms and latent microorganisms, which affect the taste of beer.