Test report on natural yeast powder of hops

The experimental report of beer fermentation xxx class abstract The process of beer fermentation mainly includes the determination of sugar content in wort, expanded culture of beer yeast, determination of alcohol content and original wort concentration, post-fermentation and quality evaluation of beer. After post-fermentation, its quality was evaluated. Through experiments, we can understand the process of beer fermentation, master the methods and conditions of beer fermentation, and learn to brew beer by traditional fermentation methods. Key words: actual fermented alcohol concentration, wort concentration and fermentation degree after main fermentation. Brief introduction Beer is the oldest alcoholic beverage of human beings and the third largest consumer beverage in the world after water and tea. Its raw materials include barley, brewing water, hops, yeast and starch accessories (corn, rice, barley, wheat, etc.). ) and sugar accessories. Beer yeast belongs to eukaryote, and its cell structure is similar to that of higher organisms.