It concentrates the wort, nearly sterilizes it, inactivates enzymes, precipitates remaining proteins that would otherwise contribute to beer turbidity, caramelizes sugars slightly, and extracts the flavor and tanninlike substances from the hops.

• 它浓缩了麦芽汁,近乎对麦芽汁灭菌,使酶失活,使能够引起啤酒混浊的残存蛋白质沉淀,使糖轻微焦化,并从酒花中提取风味物质和单宁物质。