說(shuō)到如何接酒可能好多懂一點(diǎn)釀酒技術(shù)的人會(huì)知道一點(diǎn),從出酒開(kāi)始把酒接到一起只接到50度，或者是接到當(dāng)?shù)爻：染频亩葦?shù),這只是一種釀酒設(shè)備接酒的方法,但是不科學(xué)。那么,大家知道釀酒設(shè)備在蒸餾的時(shí)候應(yīng)該如何接酒,接酒又有哪些要求嗎?接下來(lái),我們就來(lái)一起深入了解一下,感興趣的朋友們一起來(lái)好好看看吧!
When it comes to how to receive wine, many people who know a little about wine making technology will know that it is only 50 degrees to receive wine from the beginning of wine production, or it is only a method for wine making equipment to receive wine, but it is not scientific. So, do you know how to receive wine when distilling wine making equipment, and what are the requirements for receiving wine? Next, let's have an in-depth understanding together. Interested friends, let's have a good look!
釀酒設(shè)備在蒸餾的時(shí)候應(yīng)該如何接酒以及接酒的操作要求:
How to receive wine when distilling wine making equipment and operation requirements for receiving wine:
1、
釀酒設(shè)備在蒸餾的時(shí)候接酒的方法:按酒度數(shù)高低劃分,可把白酒分為:高度白酒-酒的度數(shù)為50度以上;中度白酒--酒的度數(shù)為30-49度;低度白酒--酒的度數(shù)一般為29度上下。
1. The method of receiving liquor when distilling the brewing equipment: according to the degree of liquor, Baijiu can be divided into: high Baijiu - the degree of liquor is more than 50 degrees; Moderate Baijiu -- the degree of liquor is 30-49 degrees; Low alcohol Baijiu -- the alcohol content of liquor is generally about 29 degrees.
2、為了酒的質(zhì)量,比較好的方法是"掐頭去尾留中間”處理酒頭酒尾有兩種方式,一是將酒頭酒尾放一起蒸餾鍋內(nèi)物料一起蒸餾，二是將酒頭酒尾放在一起單重新蒸餾,這一種方法能得到60度以上的高度酒,這種酒可以做配制低度酒的酒基,也可以和50度以下的酒兌制成50度以上的高度酒。
2. For the sake of wine quality, a better way is to "eliminate the end and leave the middle". There are two ways to deal with the head and tail of wine. One is to put the head and tail of wine together with the materials in the distillation pot for distillation, and the other is to put the head and tail of wine together for single re distillation. This method can obtain high alcohol above 60 degrees. This kind of wine can be used as the base for preparing low alcohol wine, and can also be mixed with wine below 50 degrees to make high alcohol above 50 degrees.
3、每100斤糧食接0.5斤酒頭,將頭尾酒摻入另一鍋酒醅一起蒸餾，可增加香味。
3. Add 0.5 Jin of wine head to every 100 kg of grain, and add the head and tail wine to another pot of fermented grains for distillation to increase the flavor.
4、商品酒處理(高、中、低)為了適給不同消費(fèi)者的需求,分為高(50度以上)、中(49度到30度)、低(29度以下)度三個(gè)缸來(lái)接,而且都過(guò)催陳釀酒設(shè)備成為陳酒;想要高度酒,可以將低度酒混在新的酒醅中一起復(fù)蒸;想要中度酒,可以將高度酒和低度酒混合在一缸,且都要經(jīng)過(guò)催陳釀酒設(shè)備過(guò)濾。
4. In order to meet the needs of different consumers, the commercial wine treatment (high, medium and low) is divided into three tanks: high (above 50 ℃), medium (49 ℃ ~ 30 ℃) and low (below 29 ℃), and all of them are aged wine through the aging brewing equipment; If you want high alcohol, you can mix the low alcohol liquor with the new fermented grains for re steaming; If you want medium wine, you can mix high alcohol wine and low alcohol wine in a jar, and both of them should be filtered by the aging brewing equipment.
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自動(dòng)售酒機(jī) 2024-07-25 
