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.

First of all, [wort concentration (12°P)] and [wort gravity (1.048)] are actually a conversion relation. They both represent the content of extract in wort, that is, the sugar content. General will, the proportion of water is 1.000, so the proportion of wort will be greater than the proportion of water, because the starch in the wort (wort) through enzyme hydrolysis of fermentable sugars and fermentation of sugar, so the proportion of wort must be greater than the proportion of water

The earliest brewery established by China First Brewery in my country was the Urlublevsky Brewery ("Harbin History Chronicle") opened by the Russians in Harbin in 1900. The breweries in the late Qing Dynasty were basically controlled by foreigners. It was not until 1915 that the Shuanghesheng Brewery and Guangdong Wuyang Brewery invested by the Chinese were established in Beijing first and later.