Brief: Skills first and brief.
The traditional brewing techniques are as follows: material soaking first steaming steaming steaming retorting steaming and cooling adding koji barrel culture adding leveled grains barrel fermentation distillation finished wine.
The high-yield brewing skills of clinker are: clinker grain + koji + water fermentation distillation finished wine;
Two Provinces: Save cost and time.
It saves 50% fuel, 50% production area and 50% manpower, and 50% time. Steaming wine and steaming materials are almost finished together.
1. High rate of alcohol production.
Traditional liquor-making equipment skills have low liquor-making rate, with Maize in the range of 40-55%. By using clinker and new technology and equipment for high-yield wine-making, the liquor yield can be improved by 50%. According to the calculation of 50 degree liquor produced by 100 kg grain, the yield of rice and corn can reach 90-100% and 70-80% respectively.
2. The quality of wine is high:
The white wine produced with this skill has clear body, sweet and refreshing taste, pure liquor quality, pure and thick long, innocent odor, burnt paste taste and hot taste. The quality of liquor has reached the national first-class standard after inspecting the legal part of the country. Because they are all made of pure grain and keep the original flavor of traditional wine, they are very salable and highly expected by the market.
3. High economic benefits:
Because this new technology saves half of the cost and working hours of traditional skills, the rate of liquor-making equipment is 50% higher, and the quality of liquor is guaranteed to be stable together with by-products such as high-protein distiller's grains, which can be sold or fed to pigs and fish. Its economic benefits are clearly reflected.
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