Saccharification → fermentation → wine filtration → packaging.

(2) Key control links.

1. raw material control.

2. Control of additives.

3. Control of cleaning agents and fungicides.

4. Control of process (hygiene) requirements.

5. Quality control of beer bottles.

(3) Quality and safety problems that are easy to occur.

1. Pollution occurs during the storage and transportation of raw materials.

2. Excessive use and addition of food additives.

3. Cleaning agents, fungicides, etc. Stay in the beer.

4. In beer production, the cleaning process and sterilization process do not meet the requirements.

5. The quality of beer bottles and the brushing process of beer bottles do not meet the requirements.