在酿酒过程中影响酿酒口感的因素都哪些呢?

发布于:2019-12-31 14:33:07  来源:;

酒历史悠久,至今仍广受喜爱。酿酒技术随着时代的不同,生产技术也在发生变化,用于酿酒的工具也在发展,现在有各种各样的设备,如家用、小型、大型酿酒设备。它们是时代进步的产物,为了更方便、更地生产酒。
  Wine has a long history and is still popular. With the different times of brewing technology, the production technology is also changing, and the tools for brewing are also developing. Now there are various kinds of equipment, such as home use, small and large-scale brewing equipment. They are the product of the progress of the times, in order to produce wine more conveniently and efficiently.
  大型啤酒厂设备大尺寸可以很多工作,设备本身有一个好的设计可以进行一系列的酿酒过程,但葡萄酒生产的质量并不完全是由设备、材料加工的程度在加入设备,包含水、环境等有可能影响生产能力和质量。
  Large scale equipment in large breweries can work a lot, and the equipment itself has a good design to carry out a series of brewing processes. However, the quality of wine production is not entirely added by the degree of equipment and material processing, including water, environment, etc., which may affect the production capacity and quality.
全自动凉茬机
  如果物料在投入大型酿酒设备前含水量过低或过高,会影响生产,因为不能很好的与酒结合,导致产量下降。因此,大米等材料的含水量一般保持在60%左右。夏季温度较高,设备发酵升温较快。因此,在生产过程中,物料的装载量不宜过大,温度应控制在36度以下。
  If the water content of the material is too low or too high before putting into the large-scale brewing equipment, it will affect the production, because it can not be well combined with the wine, resulting in the decline of production. Therefore, the water content of rice and other materials is generally kept at about 60%. In summer, the temperature is higher, and the fermentation temperature is faster. Therefore, in the production process, the material load should not be too large, and the temperature should be controlled below 36 ℃.
  酿酒设备是用于酿酒设备,设备为各种加工原料,输出的液体是白酒。将物料倒入设备中,进行烹煮和糊化处理,将物料中的淀粉转化为糖。这个过程称为糖化,糖化后的糖是后续葡萄酒生产的重要因素。糖化过程的质量决定了葡萄酒的产量和品质。
  Liquor making equipment is used for liquor making equipment, which is a variety of processing materials, and the output liquid is liquor. The material is poured into the equipment for cooking and gelatinization, and the starch in the material is converted into sugar. This process is called saccharification, and the sugar after saccharification is an important factor for subsequent wine production. The quality of saccharification determines the yield and quality of wine.
  在白酒设备的正常生产过程中,糖化工序开始后24小时左右会出现大量的糖和白酒。但是,由于一些因素,这个过程可能会导致糖化效果较差,酒曲与原料反应不好,会减少糖化产生的糖和酒,同样的原料量也会产生较少的酒。
  In the normal production process of liquor equipment, a large number of sugar and liquor will appear about 24 hours after the start of saccharification process. However, due to some factors, this process may lead to poor saccharification effect, poor reaction between koji and raw materials, reducing sugar and wine produced by saccharification, and less wine produced by the same amount of raw materials.
  摘要白酒生产设备糖化不良可能是由于原料处理不当造成的。例如,浸泡材料的时间太短,不能让它们吸收足够的水。由于水量不足,液体不能顺利融入物料,导致反应减少,糖化效果不好。
  The poor saccharification of liquor production equipment may be caused by improper handling of raw materials. For example, soaking materials for too short a time does not allow them to absorb enough water. Due to the lack of water, the liquid can not be smoothly integrated into the material, resulting in reduced reaction and poor saccharification effect.
  以上就是全自动凉茬机对影响酿酒口感的原因的详细介绍,想要了解更多请点击官网http://www.qfrtrq.com/
  The above is a detailed introduction of the reasons for the influence of automatic stubble cooler on the taste of wine making. To learn more, please click http://www.qfrtrq.com/

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