酒歷史悠久，今仍廣受喜愛。釀酒技術(shù)隨著時(shí)代的不同，生產(chǎn)技術(shù)也在發(fā)生變化，用于釀酒的工具也在發(fā)展，現(xiàn)在有各種各樣的設(shè)備，如家用、小型、大型釀酒設(shè)備。它們是時(shí)代進(jìn)步的產(chǎn)物，為了更方便、更地生產(chǎn)酒。
Wine has a long history and is still popular. With the different times of brewing technology, the production technology is also changing, and the tools for brewing are also developing. Now there are various kinds of equipment, such as home use, small and large-scale brewing equipment. They are the product of the progress of the times, in order to produce wine more conveniently and efficiently.
大型啤酒廠設(shè)備大尺寸可以很多工作,設(shè)備本身有一個(gè)好的設(shè)計(jì)可以進(jìn)行一系列的釀酒過程,但葡萄酒生產(chǎn)的質(zhì)量并不完全是由設(shè)備、材料加工的程度在加入設(shè)備,包含水、環(huán)境等有可能影響生產(chǎn)能力和質(zhì)量。
Large scale equipment in large breweries can work a lot, and the equipment itself has a good design to carry out a series of brewing processes. However, the quality of wine production is not entirely added by the degree of equipment and material processing, including water, environment, etc., which may affect the production capacity and quality.
如果物料在投入大型釀酒設(shè)備前含水量過低或過高，會(huì)影響生產(chǎn)，因?yàn)椴荒芎芎玫呐c酒結(jié)合，導(dǎo)致產(chǎn)量下降。因此，大米等材料的含水量一般保持在60%左右。夏季溫度較高，設(shè)備發(fā)酵升溫較快。因此，在生產(chǎn)過程中，物料的裝載量不宜過大，溫度應(yīng)控制在36度以下。
If the water content of the material is too low or too high before putting into the large-scale brewing equipment, it will affect the production, because it can not be well combined with the wine, resulting in the decline of production. Therefore, the water content of rice and other materials is generally kept at about 60%. In summer, the temperature is higher, and the fermentation temperature is faster. Therefore, in the production process, the material load should not be too large, and the temperature should be controlled below 36 ℃.
釀酒設(shè)備是用于釀酒設(shè)備，設(shè)備為各種加工原料，輸出的液體是白酒。將物料倒入設(shè)備中，進(jìn)行烹煮和糊化處理，將物料中的淀粉轉(zhuǎn)化為糖。這個(gè)過程稱為糖化，糖化后的糖是后續(xù)葡萄酒生產(chǎn)的重要因素。糖化過程的質(zhì)量決定了葡萄酒的產(chǎn)量和品質(zhì)。
Liquor making equipment is used for liquor making equipment, which is a variety of processing materials, and the output liquid is liquor. The material is poured into the equipment for cooking and gelatinization, and the starch in the material is converted into sugar. This process is called saccharification, and the sugar after saccharification is an important factor for subsequent wine production. The quality of saccharification determines the yield and quality of wine.
在白酒設(shè)備的正常生產(chǎn)過程中，糖化工序開始后24小時(shí)左右會(huì)出現(xiàn)大量的糖和白酒。但是，由于一些因素，這個(gè)過程可能會(huì)導(dǎo)致糖化效果較差，酒曲與原料反應(yīng)不好，會(huì)減少糖化產(chǎn)生的糖和酒，同樣的原料量也會(huì)產(chǎn)生較少的酒。
In the normal production process of liquor equipment, a large number of sugar and liquor will appear about 24 hours after the start of saccharification process. However, due to some factors, this process may lead to poor saccharification effect, poor reaction between koji and raw materials, reducing sugar and wine produced by saccharification, and less wine produced by the same amount of raw materials.
摘要白酒生產(chǎn)設(shè)備糖化不良可能是由于原料處理不當(dāng)造成的。例如，浸泡材料的時(shí)間太短，不能讓它們吸收足夠的水。由于水量不足，液體不能順利融入物料，導(dǎo)致反應(yīng)減少，糖化效果不好。
The poor saccharification of liquor production equipment may be caused by improper handling of raw materials. For example, soaking materials for too short a time does not allow them to absorb enough water. Due to the lack of water, the liquid can not be smoothly integrated into the material, resulting in reduced reaction and poor saccharification effect.
The above is a detailed introduction of the reasons for the influence of automatic stubble cooler on the taste of wine making. To learn more, please click http://gzxiangge.com/
自動(dòng)售酒機(jī) 2024-07-25 
