发布于:2021-06-25 16:37:22  来源:

The autumn wine making season has come, but if we don't even know the factors that affect the wine production, how can we use the wine making equipment to make wine? What other factors affect the production of Baijiu besides the coolness and airtightness of brewery and winery? There are many factors that affect wine production, such as cooling and sealing of equipment in small breweries, starch concentration, fermentation temperature and sanitary conditions.
Baijiu fermentation is the process of amylose conversion to sugar and then sugar to ethanol. Therefore, the starch content directly affects the liquor yield, which is also the reason for the different liquor yield of different grain brewing equipment. When we choose grain, we need to choose fresh, full, mildew free, impurity free and high starch content.
Distiller's yeast, a kind of starter for liquor making, propagates in large numbers under aerobic conditions, produces more yeast, converts starch into sugar, and converts sugar into ethanol under anaerobic conditions. Therefore, a small amount of oxygen is needed in the early stage of saccharification and semi closed fermentation is needed; In the later stage, anaerobic fermentation is needed, which requires complete sealed fermentation. In this process, too little or too much air contact will affect the yield of wine.
If the ambient temperature is too high or too low, the fermentation of brewing equipment will be affected. If the temperature is lower than 15 ℃, the strain will not be active and the fermentation will not be possible. If the temperature is higher than 36 ℃, the beneficial bacteria can't survive or the miscellaneous bacteria multiply quickly, which leads to the low liquor yield. Generally speaking, the suitable temperature for fermentation is 20-30 ℃. In summer, koji temperature can be reduced and corresponding cooling measures should be taken during fermentation; In winter, the temperature of distiller's yeast was a little higher, and heating and heat preservation measures were taken in the fermentation process.
Wine making equipment and fermentation containers, fermentation water, cooling bed, operating tools, etc. should be disinfected. It is suggested to use 5 ‰ potassium permanganate or quicklime for disinfection.
Although we say that how much wine is fixed after a can of fermented grains is fermented, improper selection of equipment will also affect the production of wine. If the cooling and sealing performance of wine making equipment is not good, there will be a lot of wine volatilization in the process of steaming, which will reduce the output of wine. The equipment design is unreasonable, the air permeability is poor in the process of steaming, and the wine can not be completely extruded. Therefore, it is very important for us to choose a suitable set of tools when making wine.



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