冬季酿酒的时候哪些事项不能忽视?

发布于:2019-03-01 14:21:42  来源:;

全自动酿酒设备厂家发现冬天由于气温低,自然界的酵母菌、霉菌及有益的酿酒微生物数量少,入窖的酒醅在冬天难以升温,使之在低温状况发酵,微生物的成长。
Fully automatic brewing equipment manufacturers found that due to the low temperature in winter, natural yeasts, fungi and beneficial microorganisms in the brewing are few, and the fermented grains in cellars are difficult to warm up in winter, making them ferment at low temperature and the growth of microorganisms.
繁衍及代谢遭到按捺,加之门窗等加以密封,室内通风不良,导致酒醅的排潮、排酸不畅等许多因素,也相同影响窖池正常发酵,为确保冬天出产产品和质量安稳,全自动酿酒设备厂家以为冬天酿酒应注意以下几点:
Propagation and metabolism are controlled, doors and windows are sealed, and indoor ventilation is poor, which leads to many factors such as wet and acid drainage of fermented grains. They also affect the normal fermentation of pits. In order to ensure the stability of products and quality in winter, the manufacturers of automatic brewing equipment think that the following points should be paid attention to in winter brewing:
1. 进步入池温度
1. Progressive Pool Entry Temperature
在正常状况下,入窖温度高低决定了发酵速度和顶火温度。操控好入池温度,把握住窖池的升温状况,才能习惯微生物的成长代谢,因而,冬天气温低,在晾醅和加曲拌种时稍有时间延误。
Under normal conditions, the pit entry temperature determines the fermentation speed and top-fire temperature. Only when the temperature of the pit is well controlled and the temperature of the pit is well controlled can we get used to the growth and metabolism of microorganisms. Therefore, in winter, the temperature is low and there is a slight delay in drying, starching and seed mixing.
醅温就会很快下降,若温度低于13℃时,霉菌的糖化效果,酵母菌的发酵效果都将遭到按捺,升温过慢,起伏小,达不到顶火温度,出酒率就低,因而,选用进步入池温度2-3℃,抢温入池来确保酒醅处于佳发酵状况。
Grains temperature will drop quickly. If the temperature is lower than 13 C, the saccharification effect of mould and the fermentation effect of yeast will be suppressed. The fermentation effect of yeast will be controlled too slowly, the fluctuation is small, and the rate of liquor production will be low if the top fire temperature is not reached. Therefore, the improved temperature of entering the pond is 2-3 C and the temperature of entering the pond is rushed to ensure that the fermentation of grains is in the best condition.
2. 添加入池淀粉浓度
2. Pool starch concentration
在白酒的出产过程中,淀粉是发酵过程基本的物质。为满足冬天酒醅发酵过程中有足够的热量,选用进步入池淀粉浓度的办法,来进步微生物的活动能力。通过实验比较以为淀粉浓度一般把握在19~21%,粮醅比操控在1∶4.0-4.5较为适合,从而确保产品出酒率。
Starch is the most basic substance in the production of white wine. In order to meet the requirement of sufficient heat in fermentation of fermented grains in winter, the method of improving the concentration of starch in the pond was selected to improve the activity of microorganisms. The results showed that the starch concentration was 19-21% and the ratio of grains to grains was 1:4.0-4.5, which ensured the liquor yield.
3. 加大用曲量
3. Increase the use of koji
在发酵过程中,大曲是一种多种微生物聚集的粗酶制剂。由于入冬后添加了投料,淀粉含量相应进步,为保证糖化发酵的有用进行,就必须添加大曲用量以满足发酵需求,进步幅应在3~5%之间为宜。
In the fermentation process, Daqu is a crude enzyme preparation gathered by many kinds of microorganisms. Because of the addition of starch after winter, the starch content improved accordingly. In order to ensure the usefulness of saccharification and fermentation, the amount of Daqu must be added to meet the fermentation demand, and the improvement should be between 3% and 5%.
4. 操控入池水分
4. Manipulate the water entering the pond
考虑到冬天气温低,水分蒸发少,况且使用的大都是当年的新粮食,含水分较大,必须对岀窖水分进行化验检测,酌情用水,不可盲目硬行添加。在正常状况下,若水分过大,酒醅发粘,空隙度小,醅中含氧量就小,兼氧性的酵母菌不能成长、繁殖。因而,入池水分一般应在54~56%为宜。
Considering the low temperature and less evaporation of water in winter, and the use of most of the new grain of the year, the moisture content is relatively large, we must test the water in the pit, and use water as appropriate, not blindly add it. Under normal conditions, if the water content is too large, the grains are sticky, the voids are small, the oxygen content in the grains is small, and facultative yeasts can not grow and reproduce. Therefore, the water content in the pond should generally be 54-56%.
5. 适当添加酒醅酸度
5. Added acidity of fermented grains appropriately
冬天是酿酒行业的高产时节,但若醅中酸度过低,则影响酸醇酯化,使酒体香味欠浓,甚至主体香味不杰出。
Winter is a high-yielding season in the brewing industry, but if the acidity of grains is too low, it will affect the esterification of acids and alcohols, so that the wine body fragrance is not strong, and even the main body fragrance is not outstanding.
这是由于低温缓慢发酵升酸起伏小,产酒不正常,在发酵的大部分过程中,坚持高酒度和适当的酸度,对产酯有着重要效果,也利于下排出产,因而考虑粮醅增酸,一般入池酸度操控在1.2~1.7之间较为适合。
This is due to the low temperature slow fermentation acid fluctuation is small, the production of alcohol is abnormal, in most of the fermentation process, adhere to high alcohol content and appropriate acidity, has an important effect on ester production, but also conducive to the discharge of production. Therefore, considering the increase of acid in grains, acidity control in general between 1.2 to 1.7 is more suitable.
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