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Four common problems in the brewing process of brewing equipment? The Baijiu brewing process is divided into two parts: fermentation and distillation. Fermentation refers to the fermentation process, which requires sugar and enzymes.

糖分包括葡萄糖和麥芽糖，果汁中通常含有大量的葡萄糖，可以直接發(fā)酵。谷物中含有大量的淀粉，淀粉進(jìn)行工藝處理可以生成麥芽糖。糖分與酶發(fā)生化學(xué)反應(yīng)，在一定的溫度下，生成乙醇和二氧化碳，這個反應(yīng)過程稱為酒精發(fā)酵。

Sugar includes glucose and maltose. Fruit juice usually contains a large amount of glucose, which can be fermented directly. Grain contains a large amount of starch, which can be processed to produce maltose. Sugar reacts with enzymes to produce ethanol and carbon dioxide at a certain temperature. This reaction process is called alcohol fermentation.

經(jīng)常有些釀酒的朋友會遇到這個問題：明明釀的是固態(tài)酒，可為什么還是口感不好?在這里例舉了在用蒸酒設(shè)備釀酒時的常見問題解答，一起來看一下吧!

Some wine making friends often encounter this problem: Ming Ming brews solid wine, but why does it still taste bad? Here is an example of FAQs when making wine with steaming equipment. Let's have a look!

1、糧食浸泡多久，才能入鍋蒸煮?

1. How long can the grain be soaked before it can be boiled?

糧食的浸泡時間要根據(jù)具體情況而定，水的溫度會影響浸泡時間，溫度越高，時間越快。高粱浸泡用常溫的水去泡大概24小時左右，泡軟即可，不可泡酸，千萬不要泡的太久了，不然會發(fā)芽的。如果想避免發(fā)芽可以用開水浸泡。

The soaking time of grain should be determined according to the specific situation. The temperature of water will affect the soaking time. The higher the temperature, the faster the soaking time. Soak sorghum in normal temperature water for about 24 hours. Soak it soft, not sour. Don't soak it too long, otherwise it will germinate. If you want to avoid germination, soak it in boiling water.

2、蒸酒要用什么樣的火候?

2. What kind of heat should I use for steaming wine?

釀酒技術(shù)中非常重要的內(nèi)容就是蒸餾，在在蒸餾過程中

Distillation is a very important part of brewing technology

一階段應(yīng)采用大火，把酒頭蒸出來；

In the first stage, the wine head should be steamed out by high fire;

二階段火力要平、穩(wěn)，關(guān)閉鼓風(fēng)機(jī)，緩氣蒸餾，注意這個階段火候不要太急。

The fire power in the second stage should be flat and stable. Turn off the blower and slow gas distillation. Pay attention not to be too urgent at this stage.

三階段火要大，因酒尾含有高沸點(diǎn)物質(zhì)只有大火追尾才能蒸出。其中有大量的有機(jī)酸、雜醇、脂類會大量的蒸出.這些物質(zhì)，在白酒中起到重要呈香呈味作用，適當(dāng)?shù)拇嬖谑怯兄谔岣呔瀑|(zhì)的，但是過多和過于單調(diào)的混入酒體，會嚴(yán)重拖垮酒質(zhì)，甚于會對人體造成傷害。

In the third stage, the fire should be large, because the wine tail contains high boiling point substances, which can only be evaporated after the tail is hit by the fire. A large number of organic acids, fusel and lipids will evaporate. These substances play an important role in Baijiu. Proper presence can help improve liquor quality. But too much and too monotonous mixing into wine will seriously drag down the quality of liquor and even cause harm to human body.

蒸餾進(jìn)行到此時，從出酒的氣味、口味和外觀上可以很明顯的分辨，其氣味開始有酸味、酒糟味、怪味;其口感開始出現(xiàn)過酸、苦、澀等，外觀上酒體開始出現(xiàn)渾濁，不透徹。因此就要及時去尾，截去酒尾，防止尾酒過多的混入原酒中，以保證原酒質(zhì)量。其硬性標(biāo)準(zhǔn)為，高粱酒整體截酒酒度在65度左右，其后就是酒尾;米燒酒整體截酒酒度在55度左右，其后就是酒尾。

At this time of distillation, it can be clearly distinguished from the smell, taste and appearance of the wine, and its smell begins to have sour taste, distiller's grains taste and strange taste; The taste began to appear sour, bitter and astringent, and the appearance of the wine began to appear turbid and incomplete. Therefore, it is necessary to remove the tail and cut off the wine tail in time to prevent too much tail wine from mixing into the original wine, so as to ensure the quality of the original wine. The rigid standard is that the overall cut-off alcohol degree of sorghum wine is about 65 degrees, followed by the wine tail; The overall cut-off degree of rice Shaojiu is about 55 degrees, followed by the end of the wine.

3、要每100ml一測量酒度么?

3. Do you want to measure the alcohol content every 100ml?

了解一些釀酒技術(shù)的人一定會問這個問題。但是答案是：不一定，可以每250ml一測量，也可以1斤一測量，根據(jù)蒸酒的多少而定。

People who know some brewing technology will certainly ask this question. But the answer is: not necessarily. It can be measured every 250ml or 1 kg, depending on the amount of steamed wine.

4、出酒口冷卻水溫度即出酒溫度多少合適?

4. What is the appropriate outlet cooling water temperature?

出酒的溫度，在25～30度合適，溫度太低不利于低沸點(diǎn)物質(zhì)揮發(fā)，溫度太高，會過分損失酒精成分。

The temperature of wine is appropriate at 25 ~ 30 degrees. Too low temperature is not conducive to the volatilization of substances with low boiling point. Too high temperature will cause excessive loss of alcohol.