大多数啤酒是用下面酵母发酵而成的，酵母与嘉士伯酵母菌有关，并沉降于发酵缸底部的一种酵母。
Most beers are fermented with bottom yeasts, related to Saccharomyces carlsbergensis, which settle at the bottom of the fermentation vat.
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。
Alcoholic fermentation is many kinds microorganism fermentation, should control ferment temperature and should grasp starch content and water according to different season.
沉缸酒在发酵过程中，发生了一系列复杂的物理化学变化，如氧化、还原、酯化、缔合等，同时伴随着色泽、成分的变化及分子缔合作用。
During the brewing process of catalyzed wine, a series of complicated physical and chemical reactions such as oxidation, reduction, etherification and association occur.
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