Malt degree is the concentration of wort. Malt used to make beer and auxiliary raw material rice are converted into maltose by the action of maltoamylase and protease, and measured by sugar content, which is the concentration of wort. For example, every liter of wort contains 80 grams of sugar, which is 8.

The alcohol content is calculated according to the mass volume percentage (m/v%). For example, the 12 degree marked on the trademark refers to the original wort concentration, so the alcohol content should be around 4 degrees.

2. Different categories:

The degree of beer is the original wort concentration expressed by the weight ratio of wort extract concentration or sugar content, which is expressed by P. If the sugar content per kilogram of wort is 1 10g, the beer is11.0p..

The concept of alcohol content is often used in liquor, which refers to the volume percentage of alcohol in liquor, marked with%, usually calculated by capacity, so "vol" will be added after alcohol concentration. For example, 100ml liquor contains 53ml ethanol, and the volume of liquor is 53%.

3, the impact on the finished product:

The higher the wort concentration, the better the nutritional value. At the same time, the foam is delicate and durable, the wine tastes soft and the storage period is longer.

The difference in alcohol content is not too big, so for the taste of beer, the difference in degrees will not be as big as that of white wine.

References:

Baidu encyclopedia-original wort concentration

Baidu encyclopedia-alcohol content