What are the stages and characteristics of beer fermentation?

Don't mislead people who don't engage in beer, they are more professional than you.

According to the following fermentation processes currently prevailing in China, there are two situations.

One-pot method: the main fermentation period (aerobic respiration in the early stage and anaerobic respiration in the later stage, which consumes the most sugar, produces alcohol and CO2, and produces the most flavor substances), the diacetyl reduction period (the temperature is slightly higher than the main fermentation, and the diacetyl produced in the main fermentation period is reduced by the yeast to meet the technical requirements), cooling (cooling to the wine storage temperature), and storing wine (generally, it can be filtered after storing wine below 0 degrees), and the whole cycle can be realized quickly.

Two-tank method: main fermentation, diacetyl reduction, wine pouring (cooling the fermentation broth to another large tank by changing plates can greatly shorten the cooling time) and wine storage.