Fermentation is the conversion of the glucose in the wort by yeast into ethanol and carbon dioxide gas. Before fermentation begins, the cooled wort needs to be transferred to the vessel where the yeast is added. The final fermentation is completed through three processes of primary fermentation, secondary fermentation and conditioning stages. The fermentation process generates a lot of heat, and the tanks are constantly cooled to maintain the proper temperature.

Potatoes, cereals, and wild plant base materials are all pressure-cooked to gelatinize the starch into a liquid state, but still cannot be directly decomposed by yeast, and must be fermented to produce alcohol. After the gelatinized mash is prepared, specific saccharification representatives should be added before fermentation, so that the starch in the liquefied state can finally become sugar that can be fermented by yeast. This process of converting starch directly into sugar is called saccharification.

1. The pH value damages the enzyme. Throughout the saccharification process, pH often significantly impairs the activity of different enzymes. The high repetitive pH of the water leads to an increase in the pH of the mash, which reduces the uniqueness of the enzymes.

Beer is a very popular drink in social circles. It has become an integral part of modern society and culture and is one of the drinks of choice for many. For those entering the brewing business, it's not just social drinking, it's a business. In the world of beer brewing, the most important thing is productivity. All breweries require a certain level of productivity to maintain the viability of the entire business.