老話說(shuō)“酒香不怕巷子深”很多的酒在釀造的過(guò)程當(dāng)中因?yàn)榻?jīng)過(guò)天然發(fā)酵是會(huì)有酒香的，很多的釀造廠當(dāng)中沒(méi)有使用各種香料等。
As the old saying goes, "the aroma of wine is not afraid of the depth of the alley". Many wines will have the aroma of wine in the brewing process because of natural fermentation. Many breweries do not use all kinds of spices.
那么這樣的話需要使用一下方法來(lái)對(duì)酒香和口感作出調(diào)整提高的，又如何能夠做到即便是方式在售酒機(jī)當(dāng)中，在取出銷售的時(shí)候依然是會(huì)有很好的酒香。
In this case, we need to use the following methods to adjust and improve the wine aroma and taste. How can we achieve that even in the wine selling machine, there will still be a good wine aroma when it is taken out for sale.
1、因?yàn)樵卺劸频臅r(shí)候用到的糧食都是不一樣的，所以在釀造出來(lái)之后不同的酒味道也都是不同的，比如說(shuō)高粱在釀造的時(shí)候是會(huì)出優(yōu)生酸單寧的，這樣是可以轉(zhuǎn)化為一種芳香物質(zhì)從而起到很好的增強(qiáng)香氣的作用。
1. Because the grains used in brewing are different, different wines taste different after brewing. For example, sorghum will produce eugenic acid tannin during brewing, which can be transformed into an aromatic substance to enhance the aroma.
而且每一種不同的糧食糧食都是會(huì)有自己獨(dú)特的味道。而且還有一種雜糧酒也是會(huì)具有各種不同的風(fēng)味。
And each kind of different grain will have its own unique taste. And there is also a kind of coarse grain wine, which will have various flavors.
2、上一條介紹的五谷可以為酒的香氣提供基本的功能，從而可以讓酒在釀造出來(lái)之后是可能會(huì)具有香味的，但是在釀造的時(shí)候使用什么樣的工藝才可以讓香氣發(fā)酵出來(lái)，以及如何讓香氣在存放的時(shí)候也是可以留存的更久 ，這都是需要在生產(chǎn)工藝當(dāng)中作出調(diào)整才可以達(dá)到的。
2. The grains described in the previous article can provide basic functions for the aroma of wine, so that the wine may have aroma after brewing, but what kind of process can be used to ferment the aroma during brewing, and how to keep the aroma longer during storage, This can only be achieved by making adjustments in the production process.
很多的售酒機(jī)銷售的酒在進(jìn)行蒸餾的時(shí)候是會(huì)產(chǎn)生多種物質(zhì)在當(dāng)中的，而且因?yàn)檫@當(dāng)中的酯類物質(zhì)的種類是非常多的，所以聞起來(lái)的時(shí)候是會(huì)感覺(jué)有濃郁的香氣和風(fēng)味的。而我們平時(shí)可以聞到的酒香都是由乙酯產(chǎn)生的。其中的酒精還可以幫助酒起到散發(fā)氣味的作用，同時(shí)也是可以讓酒更加的有“醇香”的味道。
Many liquor vending machines produce a variety of substances during distillation, and because there are many kinds of esters, they will smell full-bodied aroma and flavor. And the aroma we can smell at ordinary times is produced by ethyl ester. The alcohol can also help the wine to send out the smell, and it can also make the wine more "mellow" flavor.
上面介紹的提高酒香的方法大家是否已經(jīng)了解了呢，因?yàn)?a href="http://gzxiangge.com">自動(dòng)售酒機(jī)當(dāng)中所存放酒所以需要避免有揮發(fā)等情況出現(xiàn)，所以需要對(duì)內(nèi)部進(jìn)行調(diào)整從而避免在放置的時(shí)候有揮發(fā)的情況出現(xiàn)，只有這樣才可以讓酒在取出的時(shí)候有很好的酒香。
Have you understood the methods to improve the aroma introduced above? Because the wine stored in the automatic wine vending machine needs to avoid volatilization, so it needs to adjust the interior to avoid volatilization when placed. Only in this way can the wine have a good aroma when taken out.
自動(dòng)售酒機(jī) 2024-07-25 
