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影响酿酒设备酒产量的因素!

发布于:2021-10-11 11:50:11  来源:

秋季酿酒季节已经到来,但是如果大家连影响酒产量的因素都不知道,大家怎么用酿酒设备酒厂酿造酒呢?除了酿酒设备酒厂的凉爽和密封性,还有什么其他因素影响白酒产量?影响酒产量的因素有很多,例如小型酿酒厂设备的冷却和密封性、淀粉浓度、发酵温度和卫生条件。
The autumn brewing season has come, but if we don't even know the factors affecting wine production, how can we use brewing equipment winery to brew wine? What other factors affect the production of Baijiu besides the coolness and airtightness of brewery and winery? There are many factors affecting wine production, such as cooling and sealing of equipment in small breweries, starch concentration, fermentation temperature and sanitary conditions.
白酒发酵是淀粉经糖化转化为糖,然后糖转化为乙醇的过程。因此,淀粉含量直接影响着出酒率,这也是不同谷物酿酒设备出酒率不同的原因。当大家选择谷物时,大家需要选择新鲜、饱满、无霉、无杂质和高淀粉含量的。
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 why the liquor yield of different grain brewing equipment is different. When we choose grains, we need to choose fresh, full, mold free, impurity free and high starch content.
酒曲,一种酿酒的发酵剂,在有氧条件下大量繁殖,产生更多的酵母,将淀粉转化为糖,并在无氧条件下将糖转化为乙醇。因此,酿酒设备发酵时,糖化前期需要少量氧气,需要半封闭发酵;在后期,需要厌氧发酵,这需要完全密封发酵。在这个过程中,空气接触过少或过多都会影响酒的产量。
Distiller's yeast, a starter for brewing, propagates in large numbers under aerobic conditions to produce more yeast, convert starch into sugar, and convert sugar into ethanol under anaerobic conditions. Therefore, during the fermentation of brewing equipment, a small amount of oxygen is required in the early stage of saccharification and semi closed fermentation is required; In the later stage, anaerobic fermentation is required, which requires completely sealed fermentation. In this process, too little or too much air contact will affect the yield of wine.
如果环境温度过高或过低,将影响酿酒设备的发酵。如果温度低于15℃,该菌株将不具有活性,发酵将不可能进行。如果温度高于36℃,有益菌不能存活或杂菌繁殖快,导致出酒率低。一般来说,发酵的适宜温度为20-30℃。夏季酿酒可以降低曲温,并在发酵过程中采取相应的降温措施;冬季,酒曲温度稍高,在发酵过程中采取加温和保温措施。
If the ambient temperature is too high or too low, it will affect the fermentation of brewing equipment. If the temperature is lower than 15 ℃, the strain will not have activity and fermentation will not be possible. If the temperature is higher than 36 ℃, the beneficial bacteria cannot survive or the miscellaneous bacteria reproduce quickly, resulting in low liquor yield. Generally speaking, the suitable temperature for fermentation is 20-30 ℃. Wine making in summer can reduce the koji temperature and take corresponding cooling measures in the fermentation process; In winter, the temperature of koji is slightly higher, and heating and heat preservation measures are taken in the fermentation process.
酿酒设备和发酵容器、发酵水、冷却床、操作工具等要进行消毒灭菌。建议使用5‰的高锰酸钾消毒或生石灰消毒。
Brewing equipment and fermentation containers, fermentation water, cooling bed, operating tools, etc. shall be disinfected and sterilized. It is recommended to use 5 ‰ potassium permanganate or quicklime for disinfection.
虽然大家说一罐酒醅发酵后多少酒是固定的,但设备选择不当也会影响酒的产量。如果酿酒设备的冷却和密封性能不好,在蒸的过程中会有大量的酒挥发,这会降低酒的产量。设备设计不合理,蒸酒过程中透气性差,酒不能完全挤出。因此,酿酒时选择一套合适的工具对大家来说非常重要。
Although we say that the amount of wine after fermentation in a can of fermented grains is fixed, improper selection of equipment will also affect the output of wine. If the cooling and sealing performance of brewing equipment is not good, a large amount of wine will volatilize during steaming, which will reduce the output of wine. The equipment design is unreasonable, the air permeability is poor in the process of steaming wine, 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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