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Liquor yeast is very important, which is also the reason why many research institutions at home and abroad study and cultivate it. At present, the commonly used cultivation method is induction method to select this excellent variety. PH value (pH value) and fermentation temperature. It is generally known that brewing is a chemical reaction, that is, starch is hydrolyzed by yeast fermentation to produce water alcohol (the main component of Baijiu) and carbon dioxide.

在適宜的溫度和PH值下，酒曲中的微生物反應(yīng)是活躍的，所以任何一種化學(xué)反應(yīng)都有其利弊。在釀造過程中保持適當(dāng)?shù)臏囟群蚿H值，不僅可以加快白酒的釀造速度，還可以大大提高出酒率。PH值優(yōu)于酸度，超過PH值，酒曲的活性下降，直失去活性。在該溫度范圍內(nèi)，不能超過高溫，否則會發(fā)生釀酒酵母的不可逆失活。

At appropriate temperatures and pH values, the microbial reactions in koji are active, so any chemical reaction has its advantages and disadvantages. Maintaining proper temperature and pH value during the brewing process can not only speed up the brewing of Baijiu, but also greatly increase the yield of liquor. The pH value is better than the acidity, and if it exceeds the pH value, the activity of koji decreases until it loses its activity. Within this temperature range, the high temperature should not be exceeded, otherwise irreversible inactivation of brewing yeast will occur.

另外，在發(fā)酵過程中，酵母不僅要產(chǎn)生葡萄酒，同時還要產(chǎn)生香氣。此時只要控制好發(fā)酵條件，就能使香氣物質(zhì)和酒體達(dá)到平衡，使酒味醇厚，不掛口，香氣撲鼻?？傊?，各種糧食的出酒率與釀酒酵母的種類發(fā)酵過程中的PH值溫度氧含量密切相關(guān)。通過控制上述條件，可以釀造出白酒，提高經(jīng)濟(jì)效益。

In addition, during the fermentation process, yeast not only produces wine, but also aroma. At this point, as long as the fermentation conditions are well controlled, the aroma substances and body of the wine can reach a balance, making the taste of the wine mellow, not hanging in the mouth, and the aroma fragrant. In summary, the alcohol production rate of various grains is closely related to the pH value, temperature, and oxygen content during the fermentation process of the type of brewing yeast. By controlling the above conditions, high-quality Baijiu can be brewed and economic benefits can be improved.

那么在清洗釀酒設(shè)備的時分還應(yīng)該留意哪些問題呢？

So what other issues should we pay attention to when cleaning brewing equipment?

當(dāng)釀酒設(shè)備設(shè)備結(jié)束后進(jìn)行水洗，用自來水沖刷糖化鍋過濾槽堆積槽。沖刷發(fā)酵罐時，將自來水管路接在發(fā)酵罐排氣閥上，排污閥翻開，沖刷10分鐘。

After the brewing equipment is completed, wash it with water and use tap water to flush the filter tank and accumulation tank of the saccharification pot. When flushing the fermentation tank, connect the tap water pipeline to the fermentation tank exhaust valve, open the drain valve, and flush for 10 minutes.

進(jìn)行火堿清洗。在糖化鍋中參加自來水200L左右，再參加3%量的火堿片，進(jìn)行加熱，溫度抵達(dá)80-90度。糖化鍋過濾槽的堿洗經(jīng)過糖化攪拌器過濾耕刀及飲料泵的輸送來完結(jié)，發(fā)酵罐堿洗時，先將飲料泵換熱器發(fā)酵罐排污閥之間管道鏈接起來，將火堿水泵入發(fā)酵罐，(留意!若火堿水濺到身上，應(yīng)用大量清水沖刷，重者送醫(yī)院就診!)，然后用飲料泵將發(fā)酵罐中的堿液經(jīng)過排污管與排氣管進(jìn)行循環(huán)，堿洗20分鐘，再用泵將該發(fā)酵罐中的堿液經(jīng)過排污管打入下一發(fā)酵罐，然后進(jìn)行如上操作。

Perform caustic soda cleaning. Add about 200L of tap water to the saccharification pot, and then add 3% caustic soda flakes for heating until the temperature reaches 80-90 degrees. The alkaline washing of the filtration tank of the saccharification pot is completed through the transportation of the saccharification stirrer, filtration blade, and beverage pump. During the alkaline washing of the fermentation tank, the pipeline from the beverage pump to the heat exchanger to the fermentation tank drain valve is connected, and the caustic soda is pumped into the fermentation tank. (Pay attention to safety! If the caustic soda splashes onto the body, a large amount of clean water should be used to wash it, and in severe cases, the caustic soda in the fermentation tank should be sent to the hospital for treatment!). Then, the caustic soda in the fermentation tank should be circulated through the drain pipe and exhaust pipe using the beverage pump, Alkali wash for 20 minutes, then pump the alkaline solution from this fermentation tank into the next fermentation tank through the sewage pipe, and then proceed with the above operation.

發(fā)酵罐堿洗結(jié)束，可將堿液放入儲存罐或稀釋排放。假設(shè)清洗其它發(fā)酵罐時堿液溫度下降的話，應(yīng)從頭回收到糖化鍋從頭加溫再進(jìn)行清洗。

After the alkaline washing of the fermentation tank is completed, the alkaline solution can be placed in the storage tank or diluted for discharge. If the temperature of the alkaline solution drops when cleaning other fermentation tanks, it should be recycled from the beginning to the saccharification pot and heated from the beginning before cleaning.

用熱水清洗。在糖化鍋中參加自來水足量，進(jìn)行加熱，溫度抵達(dá)90-100度。糖化鍋過濾槽及堆積槽的堿洗經(jīng)過糖化攪拌機(jī)過濾耕刀及飲料泵的輸送來完結(jié)。沖刷死角，需人工沖刷。發(fā)酵罐用熱水清洗時，先將飲料泵換熱器發(fā)酵罐排氣閥之間的管路鏈接起來，翻開發(fā)酵罐的排污閥，沖刷5分鐘。

Wash with hot water. Add sufficient tap water to the saccharification pot and heat it until the temperature reaches 90-100 degrees. The alkaline washing of the filtration tank and stacking tank of the saccharification pot is completed through the filtration of the saccharification mixer, the delivery of the plow blade, and the beverage pump. Scouring dead corners requires manual flushing. When cleaning the fermentation tank with hot water, first connect the pipeline from the beverage pump to the heat exchanger to the exhaust valve of the fermentation tank, flip the drain valve of the fermentation tank, and flush for 5 minutes.

后在運(yùn)用前再用自來水(同上)沖刷即可。

Afterwards, rinse with tap water (as above) before use.