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酿酒设备酿酒时接酒方法步骤

发布于:2021-08-27 15:09:14  来源:

(1)按酒度数高低划分,可把白酒分为
(1) according to the wine level, the Baijiu can be divided into two categories.
高度白酒:酒度为50度以上。
Highly Baijiu: alcohol is above 50 degrees.
中度白酒:酒度为30~19度。
Moderate Baijiu: alcohol is 30~19 degrees.
低度白酒:酒度般为29度以下。
Low alcohol Baijiu: alcohol is below 29 degrees.
(2)为了保证酒的质量,好的方法是“掐头去尾取中间”。处理酒头酒尾有两种方法:一是将酒头酒尾放一起倒入蒸馏锅物料内一起蒸馏:二是将酒头酒尾放在一起单独重新蒸馆。
(2) In order to ensure the quality of wine, a good way is to "pick the middle". There are two methods to deal with the wine head and wine tail: one is to pour the wine head and wine tail together into the distillation pot and distill them together; the other is to put the wine head and wine tail together and steam them separately.
二种方法能得到60度以上的高度酒,这种酒可以做配制低度酒的酒基:也可和50度以下的酒兑制成50度以上的高度酒。
The two methods can obtain high alcohol above 60 degrees. This wine can be used as the wine base for preparing low alcohol wine: it can also be mixed with wine below 50 degrees to make high alcohol above 50 degrees.
(3)每100斤粮食接0.5斤酒头,将酒头酒尾掺入二锅酒酪起蒸馏,可增产增香。
(3) Every 100 kg of grain is connected with 0.5 kg of wine head. The wine head and wine tail are mixed with two pots of wine and cheese for distillation, which can increase production and flavor.
(4)商品酒处理(高、中、低度酒)
(4) Commercial liquor treatment (high, medium and low alcohol liquor)
1.为了适合不同消费者的需求,分为高(50度以上)、中度(49度到30度)、低度(29度以下)度三缸来接,而且都过催陈机成为陈酒。
1. In order to meet the needs of different consumers, it is divided into three cylinders: high (above 50 degrees), medium (49 degrees to 30 degrees) and low (below 29 degrees), and all of them become aged wine through the aging machine.
2.想要高度酒,可以将低度酒混在新的酒醅中一起复蒸。
2. If you want high alcohol, you can mix low alcohol wine with new fermented grains and steam again.
3.想要中度酒,可以将高度酒和低度酒混合在一一缸。且都要经催陈机。4.想要低度酒只能降度,然后经过催陈机去水味,参照本章第四节进行的酒度换算。
3. If you want medium wine, you can mix high wine and low alcohol wine in one jar. And all must go through the aging machine. 4. If you want low alcohol wine, you can only reduce the alcohol content, and then remove the water taste through the aging machine. Refer to the alcohol content conversion in Section 4 of this chapter.
注意事项:
matters needing attention:
接酒温度以2030个为宜,因温度过高会散失很大部分酒中所需要的成分:温度太低,酒中些有害物质如破化氢,乙醒分离不出去,残留在酒中,接酒温度可用循环水水温进行控制,循环水温度般控制在以40C下
The temperature of receiving wine should be 2030. Because the temperature is too high, most of the ingredients needed in the wine will be lost: the temperature is too low, and some harmful substances in the wine, such as hydrogen sulfide, cannot be separated and remain in the wine. The temperature of receiving wine can be controlled by the temperature of circulating water, which is controlled at 40C

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