Alcoholic fermentation is many kinds microorganism fermentation, should control ferment temperature and should grasp starch content and water according to different season.

酒精发酵是多种微生物发酵，要控制发酵温度，要根据不同季节灵活掌握入缸酒醅淀粉含量和入缸水分。

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By means of the all-coefficient adaptive control method presented in literature and an empirical formula, the authors are capable of controlling the fermentation temperature of beer brewery.

笔者运用吴宏鑫提出的全系数自适应控制方法及经验公式，对啤酒发酵温度进行控制。

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The results suggested that adequate temperature and pressure could shorten beer fermentation period and control beer flavoring substances with no adverse influence on beer flavor.

结果表明，适当的温度和压力相结合，既能缩短啤酒发酵周期，控制啤酒风味物质的组成，又不影响啤酒风味。

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