白酒的貯藏過程實際上是對新釀制的白酒進(jìn)行除雜加味的過程，降低了白酒的辣度和影響。
In fact, the storage process of liquor is a process of removing impurities and adding flavor to newly brewed liquor, which reduces the spicy degree and influence of liquor.
同時，在此期間加入一些微量的風(fēng)味元素，使白酒更加和諧、濃郁，也稱為陳釀。這個過程伴隨著物理和化學(xué)變化。
At the same time, some trace flavor elements were added during this period to make liquor more harmonious and rich, also known as aging. This process is accompanied by physical and chemical changes.
如何提高中小型釀酒設(shè)備的白酒質(zhì)量，從中小型釀酒設(shè)備銷售到白酒質(zhì)量的提高，要經(jīng)過哪些階段?
How to improve the liquor quality of small and medium-sized liquor-making equipment, from the sale of small and medium-sized liquor-making equipment to the improvement of liquor quality, through which stages?
一、白酒品質(zhì)蒸發(fā)
I. Evaporation of Liquor Quality
在長期的貯藏過程中，葡萄酒中一些低沸點的小分子物質(zhì)，如甲醇、乙醛、糠醛等揮發(fā)性物質(zhì)逐漸被還原。這些物質(zhì)對人體是有害的，減少酒精的含量可以減少酒精對人體的損害。
In the long-term storage process, some low boiling point small molecular substances such as methanol, acetaldehyde, furfural and other volatile substances in wine were gradually reduced. These substances are harmful to human body. Reducing alcohol content can reduce the harm of alcohol to human body.
二、酒質(zhì)氧化
2. Liquor oxidation
大多數(shù)高品質(zhì)白酒的儲存容器都是由陶瓷罐制成的。在貯藏過程中，氣缸壁和酒體接觸空氣中的氧氣，緩慢氧化酒中的醇類等物質(zhì)，促進(jìn)酯類的形成，使酒味醇厚醇厚。
Most of the storage containers for high quality liquor are made of ceramic cans. During storage, the cylinder wall and the wine body contact with oxygen in the air, slowly oxidize alcohols and other substances in the wine, promote the formation of esters, and make the wine mellow and full-bodied.
第三,酯化
Third, esterification
白酒中的醇和酸可以合成酯，酯是白酒中重要的香氣成分。在催化酶的作用下，這種酯化反應(yīng)可以在幾分鐘內(nèi)完成，在自然條件下大約需要兩年時間才能完成。在長期的貯藏過程中，醇、酸、酯逐漸達(dá)到平衡，使葡萄酒的香氣變得和諧飽滿。
Alcohols and acids in liquor can synthesize esters. Esters are important aroma components in liquor. Under the action of catalytic enzymes, the esterification reaction can be completed in a few minutes, and it takes about two years to complete under natural conditions. In the long-term storage process, alcohols, acids and esters gradually reach a balance, so that the aroma of wine becomes harmonious and full.
第四,締合
Fourth, Association
在長期的儲存過程中，醇分子與水分子會被放置得更緊密，醇與水是極性分子，具有很強(qiáng)的締合能力，它們可以由氫鍵大分子形成。
In the long-term storage process, alcohols and water molecules will be placed more closely. Alcohols and water are polar molecules with strong association ability. They can be formed by hydrogen bonded macromolecules.
釀造酒如何提高中小型啤酒廠設(shè)備,存儲后,使乙醇和水分子將逐步理順,然后加強(qiáng)了乙醇分子的強(qiáng)制約束力,降低乙醇的活動分子,高分子不容易被人體吸收,相對緩慢,進(jìn)入血液和神經(jīng)系統(tǒng),連同其他芳香物質(zhì)成分也會發(fā)生關(guān)聯(lián)的效果。
How to improve the equipment of small and medium-sized breweries, after storage, make ethanol and water molecules gradually straighten out, and then strengthen the compulsory binding force of ethanol molecules, reduce the active molecules of ethanol, polymer is not easy to be absorbed by human body, relatively slow, into the blood and nervous system, along with other aromatic substances will also have a related effect. 。
中小型釀酒設(shè)備合理，優(yōu)惠，使用周期長，想知道的話，歡迎點擊
全自動涼茬機(jī)網(wǎng)站http://www.lmkxbs.cn查看詳情。
Small and medium-sized brewing equipment is reasonable in price, favorable in price and long in use. If you want to know, please click on the website of automatic stubble cooler http://www.lmkxbs.cn to see the details.
自動售酒機(jī) 2024-07-25 
