Saccharification refers to the use of various hydrolytic enzymes contained in malt itself to convert soluble polymers (starch, protein, hemicellulose and their intermediate decomposition products, etc.) , Gradually decompose into soluble low molecular substances, this decomposition process is called saccharification.

The pH value of mash is closely related to the action of phosphatase contained in malt and the residual alkalinity of brewing water.Inorganic phosphate is necessary for yeast metabolism and acidity buffering in wort, and it is almost entirely derived from organic phosphates in barley malt.

Several points of the saccharification processWhen we choose the mashing process, in order to make the mash and wort meet the expected requirements, there are several points that must be paid attention to.

Quality beer with perfection and unique flavor is every brewer's dream. However, due to the limitation of many factors such as the brewing environment, the quality of raw materials, and the changes in consumption requirements, the quality of the beer we brew cannot reach the perfect level.