First, it will pass through a grinder to grind the starch inside, while retaining the integrity of the shell for good filtration. After grinding the malt, it will be soaked in warm water at about 69 degrees for about an hour. This process is called saccharification, which is to convert the starch in the malt into maltose. After an hour of saccharification, it had to spend about an hour in boiling water at 100 degrees. This process is to more thoroughly remove the foreign smell on the malt, and the other is to sterilize the malt.(Hops that increase bitterness are also added during this process.) After about 1 hour of boiling, it will be rapidly cooled to a temperature suitable for yeast fermentation (about 18-21 degrees Celsius). The cooled wort waits in the fermentation tank for the arrival of yeast; after entering the wort, the yeast begins to eat the maltose in the wort while beginning to reproduce in large quantities. When most of the sugar in the wort was eaten up by the yeast, the yeast began to slowly sink to the bottom of the fermentation tank. The yeast thus converted the malt into carbon dioxide and alcohol, and came to us. Each of these processes is crucial, and it depends on which wine and which style it is, which affects the time for saccharification, boiling and fermentation.