秋季釀酒季節(jié)已經(jīng)到來，但是如果我們連影響酒產(chǎn)量的因素都不知道，我們?cè)趺从冕劸圃O(shè)備酒廠釀造酒呢？除了釀酒設(shè)備酒廠的涼爽和密封性，還有什么其他因素影響白酒產(chǎn)量？影響酒產(chǎn)量的因素有很多，例如小型釀酒廠設(shè)備的冷卻和密封性、淀粉濃度、發(fā)酵溫度和衛(wèi)生條件。
The autumn wine making season has come, but if we don't even know the factors that affect the wine production, how can we use the wine making equipment to make wine? What other factors affect the production of Baijiu besides the coolness and airtightness of brewery and winery? There are many factors that affect wine production, such as cooling and sealing of equipment in small breweries, starch concentration, fermentation temperature and sanitary conditions.
白酒發(fā)酵是淀粉經(jīng)糖化轉(zhuǎn)化為糖，然后糖轉(zhuǎn)化為乙醇的過程。因此，淀粉含量直接影響著出酒率，這也是不同谷物釀酒設(shè)備出酒率不同的原因。當(dāng)我們選擇谷物時(shí)，我們需要選擇新鮮、飽滿、無(wú)霉、無(wú)雜質(zhì)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 for the different liquor yield of different grain brewing equipment. When we choose grain, we need to choose fresh, full, mildew free, impurity free and high starch content.
酒曲，一種釀酒的發(fā)酵劑，在有氧條件下大量繁殖，產(chǎn)生更多的酵母，將淀粉轉(zhuǎn)化為糖，并在無(wú)氧條件下將糖轉(zhuǎn)化為乙醇。因此，釀酒設(shè)備發(fā)酵時(shí)，糖化前期需要少量氧氣，需要半封閉發(fā)酵；在后期，需要厭氧發(fā)酵，這需要完全密封發(fā)酵。在這個(gè)過程中，空氣接觸過少或過多都會(huì)影響酒的產(chǎn)量。
Distiller's yeast, a kind of starter for liquor making, propagates in large numbers under aerobic conditions, produces more yeast, converts starch into sugar, and converts sugar into ethanol under anaerobic conditions. Therefore, a small amount of oxygen is needed in the early stage of saccharification and semi closed fermentation is needed; In the later stage, anaerobic fermentation is needed, which requires complete sealed fermentation. In this process, too little or too much air contact will affect the yield of wine.
如果環(huán)境溫度過高或過低，將影響釀酒設(shè)備的發(fā)酵。如果溫度低于15℃，該菌株將不具有活性，發(fā)酵將不可能進(jìn)行。如果溫度高于36℃，有益菌不能存活或雜菌繁殖快，導(dǎo)致出酒率低。一般來說，發(fā)酵的適宜溫度為20-30℃。夏季釀酒可以降低曲溫，并在發(fā)酵過程中采取相應(yīng)的降溫措施；冬季，酒曲溫度稍高，在發(fā)酵過程中采取加溫和保溫措施。
If the ambient temperature is too high or too low, the fermentation of brewing equipment will be affected. If the temperature is lower than 15 ℃, the strain will not be active and the fermentation will not be possible. If the temperature is higher than 36 ℃, the beneficial bacteria can't survive or the miscellaneous bacteria multiply quickly, which leads to the low liquor yield. Generally speaking, the suitable temperature for fermentation is 20-30 ℃. In summer, koji temperature can be reduced and corresponding cooling measures should be taken during fermentation; In winter, the temperature of distiller's yeast was a little higher, and heating and heat preservation measures were taken in the fermentation process.
釀酒設(shè)備和發(fā)酵容器、發(fā)酵水、冷卻床、操作工具等要進(jìn)行。建議使用5‰的高錳酸鉀或生石灰。
Wine making equipment and fermentation containers, fermentation water, cooling bed, operating tools, etc. should be disinfected. It is suggested to use 5 ‰ potassium permanganate or quicklime for disinfection.
雖然我們說一罐酒醅發(fā)酵后多少酒是固定的，但設(shè)備選擇不當(dāng)也會(huì)影響酒的產(chǎn)量。如果釀酒設(shè)備的冷卻和密封性能不好，在蒸的過程中會(huì)有大量的酒揮發(fā)，這會(huì)降低酒的產(chǎn)量。設(shè)備設(shè)計(jì)不合理，蒸酒過程中透氣性差，酒不能完全擠出。因此，釀酒時(shí)選擇一套合適的工具對(duì)我們來說非常重要。
Although we say that how much wine is fixed after a can of fermented grains is fermented, improper selection of equipment will also affect the production of wine. If the cooling and sealing performance of wine making equipment is not good, there will be a lot of wine volatilization in the process of steaming, which will reduce the output of wine. The equipment design is unreasonable, the air permeability is poor in the process of steaming, 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.
自動(dòng)售酒機(jī) 2024-07-25 
