1. The initial starch concentration should be controlled in a proper range
The process of liquor fermentation is that starch is converted into glucose by saccharification, and then glucose is converted into ethanol by yeast under anaerobic conditions.
Starch in grain is the effective component of wine production. The concept of starch concentration is the proportion of starch in the whole material. For example, the starch content of rice is 70%, which means that 100 Jin of rice contains 70 Jin of starch, which is the key to wine production.
It is the best to control the initial starch concentration at 20 ~ 30%, and the starch content of grains is generally between 60 ~ 70%, and the starch content of different grains is also different.
2. Control fermentation temperature
The most suitable temperature for yeast growth and reproduction is 20 ~ 30 ℃, and the most suitable fermentation temperature is 38 ~ 40 ℃.
According to this basic principle, we know that yeast can grow at the initial temperature of 20 ~ 30 ℃, and the maximum fermentation temperature should not exceed 40 ℃.
In a word, the temperature should be controlled below 30 ℃ in the early stage of fermentation, and the top temperature should not exceed 40 ℃ in the middle and late stage of fermentation.
3. Choose a wine making equipment with high liquor yield
"If a worker wants to do a good job, he must first sharpen his tools.". The wine making equipment of the automatic wine vending machine can increase the liquor production rate by 10% compared with the ordinary equipment. Meanwhile, the wine production speed is fast, the operation is simple, convenient and easy to clean. A good equipment can save you a lot of thoughts in the whole brewing process. Now this is an era of quality and efficiency. You will not regret choosing the wine making equipment passed down into wine making machines!
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