Alcohol content is due to the fermentation of the wort by the yeast, which biochemical sugar into alcohol, carbon dioxide, other ester alcohols and nutrients, hence the term alcohol content, i.e., the percentage of alcohol in the beer liquid, which is the same as that of white wine and is labeled in %. The higher the wort concentration, the higher the alcohol content. The wort concentration and alcohol concentration are directly proportional to each other. The higher the wort concentration, the higher the alcohol content of the beer, and to a certain extent, the better the quality of the beer. The principle of brewing beer is that the yeast breaks down the sugar into carbon dioxide and alcohol, and under the rest of the conditions, the higher the proportion of sugar in the wort, the higher the alcohol content of the final beer. In practice, the yeast is basically impossible to break down 100% of the sugar in the wort, the residual sugar is non-decomposable sugar, the amount of non-decomposable sugar, determines the sweetness of the bottle of wine.