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.

Stabilizers play an important role in craft beer production. In the beer brewing process, the colloidal safety of beer is realized by adding various beer stabilizers, such as protease, tannin, silica gel and PVPP, etc. Some stabilizers can be used alone or in combination, such as the combination of silicone products and PVPP. The brewmaster will talk to you about the role of stabilizers in beer production.

Craft beer is the dark horse that breaks the beer industry in the new era. Small and medium-sized craft beer brands are on the rise. It has promoted the progress and renewal of the development of the craft beer industry chain. The construction of a craft brewery is a new beginning.