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酿酒设备的酿酒过程常见的四大问题?

发布于:2021-10-08 14:20:08  来源:

酿酒设备的酿酒过程常见的四大问题?酿酒技术之白酒的酿造过程分为发酵,蒸馏两大部分。发酵指的是发酵过程,发酵需要糖分和酶。
Four common problems in the brewing process of brewing equipment? The Baijiu brewing process is divided into two parts: fermentation and distillation. Fermentation refers to the fermentation process, which requires sugar and enzymes.
糖分包括葡萄糖和麦芽糖,果汁中通常含有大量的葡萄糖,可以直接发酵。谷物中含有大量的淀粉,淀粉进行工艺处理可以生成麦芽糖。糖分与酶发生化学反应,在一定的温度下,生成乙醇和二氧化碳,这个反应过程称为酒精发酵。
Sugar includes glucose and maltose. Fruit juice usually contains a large amount of glucose, which can be fermented directly. Grain contains a large amount of starch, which can be processed to produce maltose. Sugar reacts with enzymes to produce ethanol and carbon dioxide at a certain temperature. This reaction process is called alcohol fermentation.
经常有些酿酒的朋友会遇到这个问题:明明酿的是固态酒,可为什么还是口感不好?在这里例举了在用蒸酒设备酿酒时的常见问题解答,一起来看一下吧!
Some wine making friends often encounter this problem: Ming Ming brews solid wine, but why does it still taste bad? Here is an example of FAQs when making wine with steaming equipment. Let's have a look!
1、粮食浸泡多久,才能入锅蒸煮?
1. How long can the grain be soaked before it can be boiled?
粮食的浸泡时间要根据具体情况而定,水的温度会影响浸泡时间,温度越高,时间越快。高粱浸泡用常温的水去泡大概24小时左右,泡软即可,不可泡酸,千万不要泡的太久了,不然会发芽的。如果想避免发芽可以用开水浸泡。
The soaking time of grain should be determined according to the specific situation. The temperature of water will affect the soaking time. The higher the temperature, the faster the soaking time. Soak sorghum in normal temperature water for about 24 hours. Soak it soft, not sour. Don't soak it too long, otherwise it will germinate. If you want to avoid germination, soak it in boiling water.
2、蒸酒要用什么样的火候?
2. What kind of heat should I use for steaming wine?
酿酒技术中非常重要的内容就是蒸馏,在在蒸馏过程中
Distillation is a very important part of brewing technology
一阶段应采用大火,把酒头蒸出来;
In the first stage, the wine head should be steamed out by high fire;
二阶段火力要平、稳,关闭鼓风机,缓气蒸馏,注意这个阶段火候不要太急。
The fire power in the second stage should be flat and stable. Turn off the blower and slow gas distillation. Pay attention not to be too urgent at this stage.
三阶段火要大,因酒尾含有高沸点物质只有大火追尾才能蒸出。其中有大量的有机酸、杂醇、脂类会大量的蒸出.这些物质,在白酒中起到重要呈香呈味作用,适当的存在是有助于提高酒质的,但是过多和过于单调的混入酒体,会严重拖垮酒质,甚至于会对人体造成伤害。
In the third stage, the fire should be large, because the wine tail contains high boiling point substances, which can only be evaporated after the tail is hit by the fire. A large number of organic acids, fusel and lipids will evaporate. These substances play an important role in Baijiu. Proper presence can help improve liquor quality. But too much and too monotonous mixing into wine will seriously drag down the quality of liquor and even cause harm to human body.
蒸馏进行到此时,从出酒的气味、口味和外观上可以很明显的分辨,其气味开始有酸味、酒糟味、怪味;其口感开始出现过酸、苦、涩等,外观上酒体开始出现浑浊,不透彻。因此就要及时去尾,截去酒尾,防止尾酒过多的混入原酒中,以保证原酒质量。其硬性标准为,高粱酒整体截酒酒度在65度左右,其后就是酒尾;米烧酒整体截酒酒度在55度左右,其后就是酒尾。
At this time of distillation, it can be clearly distinguished from the smell, taste and appearance of the wine, and its smell begins to have sour taste, distiller's grains taste and strange taste; The taste began to appear sour, bitter and astringent, and the appearance of the wine began to appear turbid and incomplete. Therefore, it is necessary to remove the tail and cut off the wine tail in time to prevent too much tail wine from mixing into the original wine, so as to ensure the quality of the original wine. The rigid standard is that the overall cut-off alcohol degree of sorghum wine is about 65 degrees, followed by the wine tail; The overall cut-off degree of rice Shaojiu is about 55 degrees, followed by the end of the wine.
3、要每100ml一测量酒度么?
3. Do you want to measure the alcohol content every 100ml?
了解一些酿酒技术的人一定会问这个问题。但是答案是:不一定,可以每250ml一测量,也可以1斤一测量,根据蒸酒的多少而定。
People who know some brewing technology will certainly ask this question. But the answer is: not necessarily. It can be measured every 250ml or 1 kg, depending on the amount of steamed wine.
4、出酒口冷却水温度即出酒温度多少合适?
4. What is the appropriate outlet cooling water temperature?
出酒的温度,在25~30度合适,温度太低不利于低沸点物质挥发,温度太高,会过分损失酒精成分。
The temperature of wine is appropriate at 25 ~ 30 degrees. Too low temperature is not conducive to the volatilization of substances with low boiling point. Too high temperature will cause excessive loss of alcohol.

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