The first stage is a high temperature period, generally between 8- 12 degrees. The main function of this stage is to make beer yeast play the role of fermentation, so that yeast can complete the process of converting sugar into alcohol as soon as possible. The adjustment method is that the upper and middle sections are cooled at the same time, so that the liquor circulates in the tank and the liquor temperature is uniform and constant.

The second stage is the low-temperature storage period, which is generally controlled at about 0 degrees. At the beginning, it is to promote the yeast to settle or float and gather when it is cold, which is beneficial to the recovery and treatment of yeast, and then the post-maturity of wine makes the wine more mature and palatable.

There are many stages that can be subdivided, such as diacetyl reduction, which is very complicated and can be further discussed.