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.
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.
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 ℃.
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.
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.
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.
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/