酿酒行业的前景与发展!

发布于:2019-02-22 13:16:10  来源:;

酿酒设备厂家谈现代酿酒技术
Brewing Equipment Manufacturers Talk about Modern Brewing Technology
跟着酿酒工业的展开,现代酿酒技术也有了很大行进。尤其是在我国,酒产品的结构有了明显的改动,已从高酒度向低酒度展开,从粮食酒向果露酒改动;产品质量也有了明显行进。
With the development of liquor-making industry, modern liquor-making technology has made great progress. Especially in our country, the structure of liquor products has been significantly changed, from high liquor to low liquor, from grain wine to fruit wine, and the product quality has also been significantly improved.
70年代末以来,我国在已往研讨酒曲微生物区系、改进出产工艺及解剖酒类芳香成分等作业的基础上,很多推行新技术,对行进酿酒工业的技术水平起了重要作用。酿酒设备厂家酿酒技术的行进反过来又带动了酿酒工业的展开。
Since the late 1970s, on the basis of previous studies on microflora of koji, improvement of production technology and dissection of aromatic components of liquor, many new technologies have been introduced in China, which have played an important role in the technological level of liquor-making industry. In turn, the development of brewing technology by brewing equipment manufacturers has led to the development of brewing industry.
啤酒工作环绕改进制麦芽技术、缩短发酵周期、行进糖化设备效能等,推行了啤酒两用箱制麦芽、厚层通风制麦芽、酶工程高效糖化制啤酒、高浓度发酵后稀释制啤酒、露天大罐发酵制啤酒、固定化酵母快速发酵制啤酒、缩短啤酒酒龄、运用微机控制啤酒发酵等新技术,行进了啤酒的出产水平。
Beer work revolves around improving malt-making technology, shortening fermentation period and advancing saccharification equipment efficiency. New technologies such as malt-making in beer bins, malt-making by thick-layer ventilation, high-efficiency saccharification of beer by enzyme engineering, dilution of beer after high concentration fermentation, beer-making by open pit fermentation, rapid fermentation of beer by immobilized yeast, shortening the age of beer, and controlling beer fermentation by computer are introduced. Technology has entered the production level of beer.
葡萄酒工作,在红葡萄酒方面运用热浸技术,对避免原酒氧化、保存果香、增加色素起到了重要作用,一同节省了20%以上的发酵容积;在白葡萄酒方面。
Wine work, the use of hot soaking technology in red wine, to avoid oxidation of the original wine, preserve fruit aroma, increase the pigments played an important role, together with saving more than 20% of the fermentation volume; in white wine.
运用果汁净化处理以避免果汁氧化,运用果胶酶行进果汁质量、增加产值,运用皂土澄过滤、快速离心净化、接种纯种酵母、低温发酵等行进产品质量。此外,运用单种类葡萄发酵酿造优质葡萄酒。
In order to avoid the oxidation of fruit juice, pectinase was used to improve the quality and output value of fruit juice. Soap-clay filtration, rapid centrifugal purification, inoculation of pure yeast and low-temperature fermentation were used to improve the quality of fruit juice. In addition, high quality grape wine was produced by single grape fermentation.
也是酿酒技术的重要成果。黄酒工作,在稳固、行进传统产品质量的一同,选用大罐发酵、机械运送、冷冻降温等办法,改动了几千年以来选用传统陶缸、小坛的陈腐制作方法,使黄酒出产不再受时节的约束。
It is also an important achievement of liquor-making technology. In the process of stabilizing and advancing the same quality of traditional products, the old production methods of yellow rice wine, such as fermentation in large tanks, mechanical transportation, freezing and cooling, have been changed for thousands of years, so that the production of yellow rice wine is no longer subject to seasonal constraints.
白酒工作,在探求名白酒出产规则、完成机械化出产和大容器贮存、探求人工催熟技术,以及节粮节能等方面,也取得了一些成果。现代酿酒技术中蕴藏着深邃的科学原理和运用技术,触及多方面的学科,尚待进一步说明与开掘。
Liquor production has also made some achievements in exploring the production rules of famous liquor, completing mechanized production and large container storage, exploring artificial ripening technology, and saving grain and energy. Modern liquor-making technology contains profound scientific principles and application techniques, touching on many disciplines, which need further explanation and exploration.
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