How to use the brewing equipment in the small family workshop and winery to brew the wine? The following small editors share with you the commonly used processing methods of the wine equipment in the wine process.
First of all, we should investigate the degree of alcohol suitable for the local people. Therefore, according to the degree of wine, we can divide wine into:
Good wine: usually no more than 65 degrees.
The health of wine: it refers to about 54 degrees of wine.
Low alcohol: 38 degrees in general, but also more than 20 degrees.
Second, in order to achieve the ideal level to ensure the quality of the wine, it is better to "cut the left middle tail of the head" to ensure the quality of the wine in a steaming manner, because the first wine contains more fusel oil, methanol and other contents, and the tail wine is muddy, because there are too many impurities, so we need to separate.
There are two ways to deal with the head and tail:
Put them together and distill them separately.
If the temperature of your local wine is 65, 52 and 38 degrees, how can you make it better?
1. According to the proportion of 0.5-1%, the head continues to collect the barrel. When the barrel is full, it is 65 degrees to replace the barrel. In the same way, when the barrel is full, it is 52 degrees to replace the barrel, and so on
2. In order to obtain more than 60 degrees alcohol, the liquor head and liquor tail must be put together and distilled separately. This wine can be used as base wine of low alcohol or exchange with wine below 50 ℃. The aroma of wine is also very important. Each 100jin of grain is mixed with 0.5kg of wine head, and the wine at the first end and the grain distilled in the second pot can increase the aroma;
3、 Control the temperature.
Slow steam distillation should be done in the distillation of domestic brewing equipment, with the back end of steam. That is to say, through the distilling distilling of distiller's grains, the cold and heat exchange and vapor-liquid exchange are carried out step by step, so that the concentration of alcohol vapor is from high to low, and the distilling alcohol is from high to low. Usually, steam is used to slow down the distillation at the beginning. When the amount of distilled alcohol is low, open the large steam valve behind the large steam.
4、 It is better to accept wine with temperature of 20-30 ℃.
The cooler in the whole set of liquor brewing equipment is connected by multiple pipes, and there is a pressurized exhaust pipe at the bottom, which increases the contact area with the cooling water, and the cooling speed is fast. The temperature of wine is controlled at about 20 ℃.
Because the temperature is too high, a large part of wine of useful components will be lost. The temperature is too low. Some harmful substances of wine, such as hydrogen sulfide and acetaldehyde, cannot be separated. The temperature of the remaining wine and wine can be controlled by the temperature of circulating water, which is generally controlled at 40 ℃. In order to meet the needs of different users, it is divided into three types of gas cylinders: high, medium and low.
In order to improve the liquor quality, the second cooking of grain after distillation can be added to the new liquor;
To make a medium concentration wine, you can mix high and low alcohol in a wine pot, and then use aging equipment.
If you want a light wine, you can only reduce the temperature, and then remove the taste of water through aging equipment.
The above is the detailed introduction of the automatic wine vending machine on how to make the ideal degree. For more information, please click http://www.qfrtrq.com/