During the beer fermentation proces

During the beer fermentation process, the conversion rate and speed of various raw materials are affected by a number of factors, such as: fermentation time, concentration, yeasts， characteristics, wort characteristics, fermentation pressure, fermentation temperature, and the number of yeast. Among them, the fermentation pressure and fermentation temperature are the two key factors that can be externally controlled. The rising of fermentation pressure will lead the increasing of CO2 dissolved in the beer. At the same time, it makes the formation of the fermentation, yeast proliferation and fermentation byproducts gradually stop. Compared with the fermentation temperature, the control of fermentation pressure does not exist too much by the operation difficulty in beer production. Therefore, how to control the rising and falling rate of temperature is one of the core content determines the quality of beer production. In a word, the fermentation temperature is the most important parameters that can affect the quality of beer product.