全自動涼茬機蒸餾過程都可分為三個階段，即開始階段、中間階段和后期階段，需要注意的是：每個階段所接酒的度數都不一樣。下面來講講具體的內容吧。
The distillation process of the automatic stubble cooler can be divided into three stages, i.e. the initial stage, the intermediate stage and the later stage. It should be noted that the degree of wine received in each stage is different. Let's talk about the specific content.
一階段（開始階段）：蒸餾溫度在78.3℃以下，所接的酒稱為酒頭。投糧100斤掐酒頭0.5斤，以此類推。酒頭內的低分低級脂肪酸脂、醛等含量較多，有一定香氣，但是雜味比較重、暴燥味重，對人的視覺也有一定的傷害，一般單獨接出來存放。
Stage I (initial stage): the distillation temperature is below 78.3 ℃, and the wine is called wine head. Add 100 Jin of grain and 0.5 Jin of wine, and so on. The content of low-grade low-grade fatty acid lipids, aldehydes, etc. in the wine head is high, and there is a certain aroma. However, the miscellaneous taste is heavy and the dry taste is heavy, which also has a certain damage to the human vision. Generally, it is stored separately.
二階段（中間階段）：蒸餾溫度在78.3℃-95℃之間，所接的酒屬于正流酒，也是理想的商品酒。其主要成分是酒精。酒的度數在50度左右。
Second stage (intermediate stage): the distillation temperature is between 78.3 ° C and 95 ° C. The connected liquor belongs to normal flow liquor and is also an ideal commercial liquor. Its main component is alcohol. The alcohol is about 50 degrees.
三階段（后期階段）：全自動涼茬機蒸餾溫度在100℃左右，所接的酒稱為酒尾，酒尾中乳酸及其脂類鼻酒頭和正流酒含量高幾倍，還含有亞油酸乙酯、油酸乙酯等脂肪酸脂和比較多的酒味雜且苦澀，應該單獨接出與酒頭一起存放。
Three stage (later stage): the distilling temperature of the full-automatic stubble cooler is about 100 ℃, and the wine connected is called the wine tail. The content of lactic acid and its lipids in the wine tail is several times higher than that of the nose wine head and the normal flow wine. It also contains fatty acid lipids such as ethyl linoleic acid and ethyl oleate, and a lot of wine tastes miscellaneous and bitter. It should be separately connected and stored with the wine head.
全自動涼茬機主要由機架、風機、傳送帶和依次連接于傳送帶上的攪籠、打料棍、翻料棍、下料裝置、出料管組成。酒茬在傳送帶上通過，在打碎和攪拌的同時風機工作，迅速降溫，冷卻后的酒茬在下料裝置中與酒曲自動混合均勻。
The full-automatic stubble cooler is mainly composed of a frame, a fan, a conveyor belt and a stirring cage, a beating bar, a turning bar, a feeding device and a discharging pipe connected to the conveyor belt in turn. The wine stubble passes through the conveyor belt, and the fan works at the same time of breaking and stirring to quickly cool down. The cooled wine stubble is automatically mixed with the koji in the feeding device.
在蒸餾過程中頭一階段應該采用大火，把酒頭蒸餾出來，全自動涼茬機第二階段火力要平、穩(wěn)，關閉鼓風機，緩氣蒸餾，此階段勿要火急。通過實踐證明，慢火蒸餾酒中酯含量高，而且蒸餾效率也高，因慢火蒸餾，蒸汽壓力低，上汽均勻，從而使酒內香味成分被水蒸氣拖帶與酒中，使酒的香味成分含量高，酒的質量也較優(yōu)。
In the first stage of the distillation process, a large fire should be used to distill the wine head. In the second stage of the automatic stubble cooler, the fire power should be flat and stable. Turn off the blower and slowly distill. Do not be in a hurry at this stage. It has been proved by practice that the slow distillation liquor has high ester content and high distillation efficiency. Due to the slow distillation, the steam pressure is low and the steam is even, so that the aroma components in the liquor are dragged into the liquor by the steam, so that the aroma components in the liquor are high and the quality of the liquor is also better.
The distillation process of the automatic stubble cooler is divided into three stages. The specific content has been explained above. If you have any questions, please follow our website http://www.lmkxbs.cn Contact us and relevant personnel will analyze and answer for you.
自動售酒機 2024-07-25 
