Caleenta shaaha inta badan waa la khamiiriyaa iyadoo la kaashanayo aMashiinka Halsano Shaaha, laakiin shaaha madow waxaa iska leh halsano microbial exogenous, marka lagu daro falcelinta enzymatic ee caleemaha laftooda, microorganisms dibadda ayaa sidoo kale ka caawiya halsano. Ingiriisiga, habka wax soo saarka shaaha madow waxaa lagu sifeeyaa "oxidation", ie oxidization, halka shaaha madow uu yahay halsano dhab ah "khamiir".

Halsano waa nidaam gaar ah oo soo saarista shaaha madow. In shaaha madow ka dibMashiinka Duubista Shaaha maroojin, habka raasamaalku dhab ahaantii waa habka halsano, shaaha madaw ee raasamaal adag, lagu rusheeyey biyo, shaah madow eeMashiinka Habaynta Halista Shaaha Madawka dib heer gaar ah oo qoyaan ah iyo xakamaynta kulaylka, ee bartamaha taallo marka heerkulku gaaro 70 darajo Celsius, si loo rogo tuubada si heerkulku u noqdo mid lebbisan, sidaas darteed marar badan soo noqnoqda. Kor u qaad doorka enzymes ee shaaha dhexdiisa, oo ay weheliso dhaqdhaqaaqa microbial, si kor loogu qaado isbeddelka shaaha.

Marka wax walba ay sax yihiin, dheef-shiid kiimikaad u gaar ah microbes, oo ay weheliso enzymes-ka ka baxsan unugyada ay soo saaraan, waxay jebin karaan qaar badan oo ka mid ah polyphenols shaaha, polysaccharides, protopectin, terpenes, borotiinnada, iyo walxaha kale ee shaaha, taasoo keentay abuurista mugdiga. udgoonka iyo dhadhanka gaarka ah ee shaaha.

Marka lagu daro halsano Wadding, shaaha madow wuxuu leeyahay halsano sare oo gaar ah, oo sidoo kale loo yaqaan post-fermentation, kaas oo ah dilaaga dhabta ah ee shaaha madow.

Habka ugu dambeeya ee shaaha madow waa in caleemaha shaaha lagu cadaadiyo leben ama keega by theMashiinka Madbacada Shaaha Keega si ay u maraan waddo shaaha dheer. Waddadan dheer, caleenta shaaha waxaa badanaa lagu hayaa meel hawo leh, qoyaan gaar ah iyo jawi heerkul ah, ka dibna dhowr sano ka dib halsano dabiici ah, habkan waxaa loo yaqaannaa halsano labaad, oo loo yaqaan 'post-fermentation'.