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.

"Light beer" and "full-bodied beer" One: Light beer Light Beer is a kind of Beer corresponding to full-bodied Beer, called "Light Beer", which is an improved Beer type developed in the 1960s and 1970s to meet the consumption needs of the young generation and the mass consumption.

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