We often talk about "wine making", so what does large-scale wine making production equipment brew? Or what does wine make? Then let the automatic brewing equipment manufacturers start with the production of substances in Baijiu production.

白酒通过白酒酿酒设备生成主要有以下两条路径：

There are mainly two ways to generate Baijiu Baijiu brewing equipment.

一条：淀粉→糖→乙醇(酒);

One: starch → sugar → ethanol (wine);

二条：淀粉、蛋白质、酯类等(原料中原本所含)多糖复杂反应→白酒中的微量成分(通常称其为风味物质，在白酒中含量仅为1—2%，别小看这微不足道的微量成分，却对整个白酒品质起决定性作用)。

The two item: starch, protein, ester, etc. (raw material contained in the original) polysaccharide complex reaction - the trace components in liquor (usually referred to as flavor substances), in liquor content is only 1 - 2%, do not belittle this not worth mentioning trace components, but play a decisive role in the quality of the whole liquor.

一条决定白酒的产量(出酒率)，二条决定着白酒的香型、质量的优劣、典型性等。这两条路径不是孤立的，它们之间有十分密切的联系。淀粉经蒸(煮)糊化后，在有关酶或稀酸的作用下发生水解，生成一系列产物，生成糊精，再经麦芽糖而得到产物——葡萄糖。

One determines the output of liquor (liquor yield), and the two determines the flavor, quality, and typicality of liquor. These two paths are not isolated, they are closely related. After the starch is steamed (boiled) and gelatinized, it is hydrolyzed under the action of relevant enzymes or dilute acids to produce a series of products. First, dextrin is generated, and then maltose is used to obtain the product glucose.

糖化过程是酿酒的基础阶段，大多数酿酒原料(富含淀粉)需要通过糖化作用转化为可发酵性的糖，酿酒才能进行下去。酿酒过程是“双边过程”，即边糖化边发酵，糖化与发酵同时进行，而且糖化与发酵的反应速率要配合得当。

Saccharification is the basic stage of brewing. Most brewing raw materials (rich in starch) need to be transformed into fermentable sugar through saccharification before brewing can continue. The brewing process is a "bilateral process", that is, saccharification and fermentation are carried out at the same time, and the reaction rate of saccharification and fermentation should be properly coordinated.