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酿酒设备蒸出的高度酒太少怎么办?

发布于:2021-07-28 15:56:33  来源:

在酿酒过程中,原料的饱满度、酒曲的发酵力、粮食的蒸煮程度、发酵温度的控制、酿酒的设备、酿酒的温度等都会影响出酒率。所以,要生产出更多的高度酒,从原料选择到酒生产的每一个环节都要严格控制,否则,生产出更多的高度酒只是一句空话。
In the brewing process, the fullness of raw materials, the fermentation power of koji, the cooking degree of grain, the control of fermentation temperature, brewing equipment and brewing temperature will affect the liquor yield. Therefore, to produce more high-level wine, every link from raw material selection to wine production should be strictly controlled, otherwise, producing more high-level wine is just empty talk.
一、原料和酒曲的选择
1、 Selection of raw materials and koji
原料包括谷物、水和酒曲。五谷要求新五谷饱满,淀粉含量高,不霉变,不受潮,一般不使用陈年五谷,酿酒前清理五谷中的杂质。
Raw materials include grain, water and koji. New grains are required to be full, with high starch content, free from mildew and moisture. Generally, old grains are not used, and impurities in grains are cleaned before brewing.
水质的影响,比如酵母pH值为5时,其产物为酒精,PH值为8时,其产物为甘油。因此,水质的pH值会对发酵产生重要影响。
For example, when the pH value of yeast is 5, the product is alcohol, and when the pH value is 8, the product is glycerol. Therefore, the pH value of water quality will have an important impact on fermentation.
建议选择发酵能力强、稳定性好的正规酒厂的酒糟,如雅达高产酒厂的酒糟,用当地酒厂的酒糟酿酒的酒口感好,但不同批次、不同季节生产的酒糟稳定性不同。
It is suggested to select the distillers' grains of regular distilleries with strong fermentation capacity and good stability, such as the distillers' grains of YadA high-yield distillery. The wine made with the distillers' grains of local distilleries tastes good, but the stability of distillers' grains produced in different batches and seasons is different.
二、发酵管理
2、 Fermentation management
制作固体酒时,要保证蒸熟的粮食开花率在95%左右,含水量适中。
When making solid wine, we should ensure that the flowering rate of steamed grain is about 95% and the water content is moderate.
在发酵过程中,应随时监测糟醅的温度变化。温度过高时应及时冷却,温度过低时应及时加热保温。
During the fermentation process, the temperature change of fermented grains should be monitored at any time. When the temperature is too high, it shall be cooled in time, and when the temperature is too low, it shall be heated and insulated in time.
三、酿酒设备本身
3、 Brewing equipment itself
许多酿酒大师仍然使用传统的酿酒设备来酿酒。传统的酿酒设备一般采用带有大铁锅的木甑作为冷却器,不仅冷却效果差,还会导致酒跑。
Many winemakers still use traditional winemaking equipment to make wine. Traditional brewing equipment generally uses wooden steamer with large iron pot as cooler, which not only has poor cooling effect, but also leads to wine running.
1.用雅大酿酒设备蒸酒时,将冷却器末端抬高3-5厘米,以获得更多高度酒。
1. When steaming wine with Yada brewing equipment, raise the end of the cooler by 3-5cm to obtain more wine.
2.在接酒过程中去掉1-2%的酒头后,当达到所需的酒精度时,将剩余的酒单独取出,倒入下一个有酒头的锅内重新蒸熟。
2. After removing 1-2% of the wine head in the process of receiving wine, when the required alcohol level is reached, take out the remaining wine separately, pour it into the next pot with wine head and steam it again.
四、酒的温度
4、 Wine temperature
蒸酒时,产量和温度不宜过高或过低。当温度过高时,酒中的酒精分子和香气物质挥发,影响酒的产量和口感。
When steaming wine, the yield and temperature should not be too high or too low. When the temperature is too high, the alcohol molecules and aroma substances in the wine volatilize, affecting the yield and taste of the wine.
白酒温度过低,挥发性物质无法挥发,会造成白酒口味不一,杂味杂陈。一般,酒的温度控制在20-30℃更合适。
Baijiu Baijiu is too low, volatile substances can not be volatile, will cause liquor taste different, mixed flavor. Generally, it is more appropriate to control the temperature of wine at 20-30 ℃.
另外,酿酒设备厂家在用酿酒设备蒸固态酒的过程中,如果出现板气和踏气现象,酒醅中的酒分子不会挥发,也会影响出酒率。
In addition, in the process of steaming solid liquor with brewing equipment, if there is plate gas and step gas phenomenon, the wine molecules in the fermented grains will not volatilize, which will also affect the liquor yield.

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