How can the aroma of liquor brewed from small brewery equipment come from natural fermentation and artificial flavour in later stage?

　　的确，有些酒会通过串酒糟或添加食品添加剂来增加酒的香气。

　　Indeed, some wines will increase the aroma of wine by stringing distillers' grains or adding food additives.

　　但大多数酿酒厂生产的是真正的纯谷物酒，他们拒绝香料和香料，喜欢零添加。

　　But most wineries produce real pure grain wines, which reject spices and spices and prefer zero addition.

　　酒的香气和口感物质主要包括酯类、醇类、有机酸、醛类、酮类、酚类、羧基羰基、吡嗪类化合物和硫类化合物。

　　The aroma and taste substances of wine mainly include esters, alcohols, organic acids, aldehydes, ketones, phenols, carboxyl carbonyls, pyrazines and sulfur compounds.

　　这些物质的形成，与原料、酿造工艺和酒的陈化有很大的关系。

　　The formation of these substances is closely related to raw materials, brewing technology and aging of wine.

　　酒的香气从何而来

　　Where does the aroma of wine come from

　　一、酿酒原料及白酒香气

　　1、 Liquor making materials and aroma

　　每一粒粮食都不同，酿出的酒也有自己的风味和味道。例如，高粱在酿造过程中可以分解为优生酸，单宁可以转化为芳香物质，起到增强香气的作用。

　　Each grain is different, and the wine has its own flavor and taste. For example, sorghum can be decomposed into eugenic acids during brewing, tannins can be converted into aromatic substances, which can enhance the aroma.

　　“高粱香、玉米甜、米净、小麦冲、糯米醇”，每粒粮食都有自己的专属标签。

　　"Sorghum fragrance, corn sweetness, Mijing, maichong, glutinous rice alcohol", each grain has its own exclusive label.

　　酒

　　Alcohol

　　另外，单粒酒和杂粮酒的风味不一样，各种杂粮酒的比例不同，风味也不一样。

　　In addition, the flavor of single grain wine is different from that of miscellaneous grain wine, and the proportion and flavor of various miscellaneous grain wine are different.

　　二、酿酒工艺及白酒香气

　　2、 Brewing technology and aroma

　　如果说五谷为酒的香气提供了基本的功能，使酒具有了“香味”的可能性，那么接下来的酿酒过程就是“香气”的过程。

　　If the five grains provide the basic function for the aroma of wine and make the wine have the possibility of "aroma", then the next brewing process is the "aroma" process.

　　酒发酵

　　Wine fermentation

　　“原酒的香气要靠发酵，提香要靠蒸馏”，由jada的小型制酒设备蒸馏，使糠醛、四甲基吡嗪、各种酯类、醇类、有机酸等在发酵过程中产生的物质进入酒中。

　　"The aroma of the original wine depends on fermentation, and the extraction of the fragrance depends on Distillation". It is distilled by Jada's small-scale wine making equipment, so that furfural, tetramethylpyrazine, various esters, higher alcohols, organic acids and other substances produced in the fermentation process enter the wine.

　　小型酿酒设备，用来蒸酒

　　Small brewing equipment for steaming wine

　　白酒中酯类物质种类繁多，具有浓郁的香气和风味。我们闻到的酒的香气是由乙酯产生的。酒精可以起到帮助酒散发气味的作用，也可以使酒具有“醇香”的味道。

　　There are many kinds of esters in liquor, which have strong aroma and flavor. The aroma of the wine we smell is produced by ethyl ester. Alcohol can help the wine to send out the smell, but also can make the wine have a "mellow" taste.

　　第三，酒的陈化是香气的“升华”

　　Third, the aging of wine is the "sublimation" of aroma

　　白酒在自然老化过程中，会发生缔合和挥发性的物理变化，以及氧化、酯化、缩合等化学反应。

　　The physical changes of association and volatility, as well as chemical reactions such as oxidation, esterification and condensation will take place during the natural aging of liquor.

　　使葡萄酒中的刺激性成分发生挥发、氧化、缔合、酯化、冷凝等变化，同时，形成香气物质和熏香物质，使身体更加醇厚，香气更加和谐、丰满。

　　It can make the irritant components in wine volatilize, oxidize, associate, esterify, condense and so on. At the same time, it can make the body mellower and the aroma more harmonious and full.

　　以上就是对全自动凉茬机对如何提高酒的香气的详细介绍，想要了解更多请点击官网http://www.qfrtrq.com/

　　The above is a detailed introduction to how to improve the aroma of wine by the automatic stubble cooler. To learn more, please click http://www.qfrtrq.com/