What are the characteristics of good brewing equipment?
1. Save cost and time. Compared with traditional skills, it saves 50% fuel, 50% real estate and labor, and 50% time. Steaming wine and steaming materials are almost completed together.
2. High rate of alcohol production. According to the calculation of 50 degree liquor produced by 100 kilograms of grain, the liquor yield of rice reaches 90-100% and that of corn 70-80%.
3. The quality of wine is high. With this brewing technique, the white wine produced is white, sweet and refreshing, and pure in quality.
Physical and chemical reactions in liquor-making equipment: In the process of liquor-making, not only physical reactions but also chemical reactions occur sometimes. White needle-shaped accumulation crystals and reflections occur in the body of liquor. They change little with temperature, are insoluble in alcohol, easily soluble in water, and shake is not easy to see. Packaging does not occur at that time, and gradually gather with the extension of time. It is generally believed that the accumulation is a slow chemical reaction between calcium and magnesium ions in the slurry water and base liquor and organic and inorganic anions in the liquor body, resulting in the aggregation of organic and inorganic salts.
Wine-making equipment to high wine early pinch tail, to low alcohol late pinch tail, with their own volunteers to be sensitive to grasp. Only in this way can the cost of brewing equipment be controlled by us.
There are aroma substances and many impurities in the tail of brewing equipment: many high boiling point substances, especially aroma substances, are concentrated in the tail. The brewery introduced that there are also many impurities in the tail, such as sugar aldehyde produced by pentose, tyrosol derived from tyrosine, some phenolic compounds derived from tannin or lignin decomposition and bitter fusel oil mixed in it.
Under normal conditions, liquor distillation in liquor-making equipment is basically stable in liquor head or medium distillation liquor, or there is a slight downward trend, while liquor near the tail decreases sharply. Acids in liquor heads and middle distillation liquors rose slightly under the condition of fundamental stability, and increased greatly in the later stage. Aldehydes, esters and fusel oils with high boiling point all accumulated liquor heads, and decreased with the continuation of distillation.
Steam distillation is the ultimate process in liquor making. Brewing equipment manufacturers introduced that later slightly stable, esters in the tail rose, because esters, higher alcohols clustered in the head. Therefore, when distilling, 1 KG-2 kg liquor head is taken from each steamer and stored separately for one year. It also shows that pinching head and tail is worth considering and discussing in the production of famous and excellent liquor.
In practice, under the same conditions, the amount of water added is small, and the alcohol content in the mash is slightly higher, but the progress is not fluctuating, the residual sugar is high, and the starch residual sugar is not decomposed by bacteria. The main reason is that the mash concentration is high, the enzyme concentration is high, and the saccharification decomposition is fast.
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