CO2 is one of the important components of beer, it can effectively improve the effect of beer flavor substances, prolong the shelf life of beer, drink to give people with fresh, exciting taste.Carbon dioxide in beer is produced in the fermentation process or partly artificial supplement, the content of carbon dioxide in beer is between 0.45% and 0.60%, the size of carbon dioxide content directly affects the taste, flavor and shelf life of beer.

Aeration of cold wort seems to be a very simple process, but the way of aeration of wort and the control of aeration of wort are crucial to the normal fermentation of yeast, smooth production process, quality stability and flavor characteristics of beer products. If the oxygen is not properly filled, it will cause a series of changes in the fermentation process, and even lead to bad fermentation results and flavor defects.

Reasons for beer "going to the head" and prevention First, the definition of beer "going to the head”Sometimes people get a headache after drinking beer, which is called "going to the head". "Going to the head" is a physiological reaction of the human body, and there are many reasons for "going to head"