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.