Wort is the predecessor of beer. Before fermentation, malt, rice, starch and other raw materials should be saccharified into wort according to the final beer specifications. At this time, the maltose content is the original wort concentration, and the high concentration is 8,9, 10,1,12 or even higher.

The prepared wort can be fermented by adding beer yeast. Beer yeast will convert maltose in wort into alcohol and carbon dioxide during fermentation, and some difficult-to-convert maltose will remain in beer in the form of sugar. After fermentation, the alcohol concentration in some beers will be detected, which is called alcohol content.

According to the law of immortality and the principle of fermentation. The amount of maltose converted into alcohol is regular, so the conversion formula between the original wort concentration and alcohol content can also be used to calculate the degree of fermentation. Therefore, although the original wort concentration and alcohol content are not a concept, they are inevitably related.