Brewery equipment manufacturers found that most of the wine troughs during the brewing process can be reused to make wine troughs for burning. Wine trough burning mainly originated from the Southern yellow rice wine producing area. The trough was used as raw material after pressing yellow rice wine. After fermentation, it was made up of liquor brewing equipment for cooking.
Baking liquor in liquor trough is the characteristic of Zhejiang area. The aroma of liquor burned by the trough is very fragrant, which is liked by many customers.
With the continuous improvement of living standards, the market demand for liquor-making in liquor trough is increasing. The traditional liquor-making process is only used for production, which has been used for a long time and low output value. Now it is obvious that there is no way to do anything about it.
The methods of liquor-making in liquor tanks are fermentation, distillation, storage, filtration, blending and filling. The liquor tank is fermented again after a period of time. The liquor can be obtained by distilling the liquor in the liquor-making equipment.
The wine tank after pressing can be used for secondary fermentation. No matter using any tool to press, the wine trough after pressing still contains alcohol; no matter any process method, the fermentation will not be very complete, so using the wine trough for secondary fermentation is a very handy use of old things.
Therefore, the old wine "trough" was added to the rice bran for fermentation, and then the brewing equipment was used for burning. Steam occurs in the brewing equipment after heating. The wine in the wine tank is made up of wine steam. After cooling, it can be changed into tank burning.
Fill the boilers in the brewery with water and then start to burn. When the water is boiled, the fermented fermented grains can be put into the barrel for distillation, even if the wine can be obtained in the barrel.
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