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　　You know what to pay attention to when making wine in winter! How to deal with the obstacle of winter wine making! First of all, we should choose a good automatic stubble cooler. Now let Qufu rentai container packaging Co., Ltd. know about it!

　　1、冬天溫度低，出酒率低，如何處置？

　　1. How to deal with the low temperature and liquor yield in winter?

　　釀酒是一個(gè)微生物代謝的過(guò)程，溫度控制對(duì)白酒消費(fèi)關(guān)重要，假如不能對(duì)發(fā)酵溫度停止一個(gè)良好的控制，掉酒是必然的，發(fā)酵溫度控制在25—35℃是比擬適宜的，冬天無(wú)法改動(dòng)室內(nèi)溫度的狀況下，液態(tài)能夠用恒溫棒控溫，固態(tài)要做好發(fā)酵體系的保溫，缸桶等容器能夠加保溫層。

　　Liquor making is a process of microbial metabolism, and temperature control is very important for liquor consumption. If a good control of fermentation temperature cannot be stopped, liquor dropping is inevitable. It is relatively appropriate to control the fermentation temperature at 25-35 ℃ in winter. When the indoor temperature cannot be changed in winter, the liquid can control the temperature with a constant temperature rod, and the solid should do a good job in the heat preservation of the fermentation system, such as the cylinder and barrel Enough insulation.

　　2、如何有效提升酒的香味、改善酒的口感？

　　2. How to effectively improve the flavor and taste of the wine?

　　，在發(fā)酵過(guò)程中經(jīng)過(guò)運(yùn)用多曲發(fā)酵，能夠提升酒的酸醛脂等微量元素。第二，恰當(dāng)延長(zhǎng)酒醅發(fā)酵時(shí)間，但要留意發(fā)酵環(huán)境的控制，避免染菌；第三，應(yīng)用香醅做一些調(diào)味酒停止白酒之間的勾調(diào)；第四，恰當(dāng)寄存，白酒老熟也可改善酒的口感，但要留意貯存的辦法和條件。

　　First of all, in the fermentation process through the use of multi starter fermentation, can enhance the wine acid aldehyde fat and other trace elements. Second, properly extend the fermentation time of fermented grains, but pay attention to the control of fermentation environment to avoid bacterial contamination; third, use fermented grains to make some flavoring liquor to stop the blending of liquor; fourth, proper storage, liquor aging can also improve the taste of liquor, but pay attention to the storage methods and conditions.

　　3、酒尾怎樣處置比擬妥當(dāng)，能單獨(dú)復(fù)蒸嗎？

　　3. How to deal with the wine tail properly? Can it be steamed separately?

　　酒尾，即從甑鍋蒸出來(lái)的酒，酒尾酸類(lèi)物質(zhì)多，邪雜味大，但有豐厚的呈香物質(zhì)，單獨(dú)復(fù)蒸當(dāng)然是能夠的，需求留意的是要降低到20蒸出來(lái)的酒能夠用作比擬好的酒基停止白酒之間的勾調(diào)，也能夠倒入發(fā)酵好的酒醅中一同復(fù)蒸。

　　Liquor tail, that is, the liquor steamed out of the retort, has a lot of acid substances and a lot of evil and miscellaneous taste, but there are rich fragrant substances. It is certainly possible to re steam alone. It should be noted that the liquor steamed out to 20 can be used as a good liquor base to stop the blending of liquor, and can also be poured into the fermented fermented fermented grains for re steam together.

　　4、如何貯存才干保證酒的酒質(zhì)不受影響？

　　4. How to store the wine to ensure the wine quality is not affected?

　　關(guān)于貯存酒自身的請(qǐng)求，度數(shù)盡量在60度以上，通常來(lái)說(shuō)低于52度的白酒不合適拿來(lái)長(zhǎng)期貯存，酒質(zhì)要好，其次是關(guān)于外部環(huán)境的請(qǐng)求，包括貯存容器、環(huán)境、辦法等等，環(huán)境相對(duì)穩(wěn)定，防止陽(yáng)光直射。

　　First of all, for the request of liquor storage itself, the degree should be more than 60 degrees. Generally speaking, the liquor below 52 degrees is not suitable for long-term storage. The liquor quality is better. Second, for the request of external environment, including storage containers, environment, methods, etc., the environment is relatively stable and direct sunlight is prevented.

　　5、高粱粉碎液態(tài)發(fā)酵，要留意什么細(xì)節(jié)？

　　5. What details should be paid attention to when sorghum is crushed and fermented in liquid state?

　　粉碎的高粱拿來(lái)做液態(tài)工藝是不錯(cuò)的選擇，，液態(tài)工藝省去了糧食蒸煮糊化的過(guò)程，所以對(duì)酒曲的糖化力和發(fā)酵力請(qǐng)求會(huì)更高，發(fā)酵溫度能否能保證，溫度不夠的話(huà)，發(fā)酵30天也發(fā)酵不完整，倡議用溫水，保證發(fā)酵起步快，冬天留意保溫，做好攪拌，要排查蒸酒操作，能否呈現(xiàn)跑汽現(xiàn)象。

　　It's a good choice to use the comminuted sorghum as the liquid technology. The liquid technology omits the process of grain cooking and gelatinization, so the requirements for saccharification and fermentation power of distiller's yeast will be higher. Can the fermentation temperature be guaranteed? If the temperature is not enough, the fermentation will not be complete for 30 days. It's recommended to use warm water to ensure the fermentation starts quickly. Pay attention to the heat preservation in winter, do well in mixing, and check the steaming operation Can it show the phenomenon of steam running.

　　以上就是由曲阜市仁泰容器包裝有限公司了解對(duì)于冬季釀酒的遇到的問(wèn)題及方法！希望可以幫到你，想要了解更多請(qǐng)點(diǎn)擊官網(wǎng)http://www.lmkxbs.cn/

　　The above is from Qufu rentai container packaging Co., Ltd. to understand the winter wine problems and solutions! I hope I can help you. To learn more, please click http://www.lmkxbs.cn/