釀酒是一個(gè)復(fù)雜的過(guò)程，釀酒既是一種技能，也是一門(mén)藝術(shù)。
Wine-making is a complex process. Wine-making is not only a skill, but also an art.
1、發(fā)酵溫度液體發(fā)酵溫度控制在25-28℃較好(20-30℃即可)，夏季溫度較高，在發(fā)酵過(guò)程中一定要時(shí)刻注意溫度的變化，并采取必要的冷卻措施。
1. Fermentation temperature liquid fermentation temperature is better controlled at 25-28 C (20-30 C) and higher in summer. In the process of fermentation, we must always pay attention to temperature changes and take necessary cooling measures.
2、食品粉做得太細(xì)。液體發(fā)酵除大米、糯米外，其他谷物都是要粉碎發(fā)酵的，有些葡萄酒認(rèn)為粉末越細(xì)，酒曲與淀粉的接觸面積越大，這是錯(cuò)誤的!顆粒粉太細(xì)，容易形成板狀，會(huì)導(dǎo)致顆粒在發(fā)酵過(guò)程中形成板狀，影響正常發(fā)酵過(guò)程。正確的方法是把谷物壓成芝麻大小的小顆粒。
2. Food powder is too fine. In liquid fermentation, except rice and glutinous rice, other grains are crushed and fermented. Some wines think that the finer the powder is, the larger the contact area between starch and koji is. This is wrong! Particle powder is too fine, and it is easy to form plate shape, which will lead to the formation of plate shape in the fermentation process and affect the normal fermentation process. The correct way is to press the grain into small sesame-sized particles.
3.混合的要求。要從底部混合，必須攪拌底部顆粒，以滿(mǎn)足發(fā)酵所需的氧氣供應(yīng)。發(fā)酵過(guò)程中不完全混合可能導(dǎo)致發(fā)酵不完全或上部發(fā)酵良好，而底部發(fā)酵不良，嚴(yán)重影響葡萄酒的口感和產(chǎn)量。在釀酒實(shí)踐中，由于發(fā)酵不完全(白酒設(shè)備直接加熱)，在蒸餾過(guò)程中經(jīng)常會(huì)遇到糊鍋現(xiàn)象，必須加以避免。
3. Mixing requirements. To mix from the bottom, the bottom particles must be stirred to meet the oxygen supply required for fermentation. Incomplete mixing during fermentation may lead to incomplete fermentation or good upper fermentation, while poor bottom fermentation seriously affects the taste and yield of wine. In the practice of liquor-making, due to the incomplete fermentation (liquor equipment directly heated), the phenomenon of paste pot is often encountered in the distillation process, which must be avoided.
4. 發(fā)酵密封。酒曲細(xì)菌在大量的有氧條件下生長(zhǎng)，將淀粉轉(zhuǎn)化為葡萄糖，同時(shí)在無(wú)氧條件下將二氧化碳、葡萄糖轉(zhuǎn)化為乙醇。因此，在液體發(fā)酵的前5天，發(fā)酵谷物每天半密封混合一次，以保證足夠的氧氣吸收和二氧化碳排放。發(fā)酵5天后，將谷物完全密封發(fā)酵，否則會(huì)使谷物呈酸性。
4. Fermentation sealing. Alcohol starter bacteria grow in a large number of aerobic conditions, converting starch into glucose, and converting carbon dioxide and glucose into ethanol under anaerobic conditions. Therefore, in the first five days of liquid fermentation, fermented grains are semi-sealed and mixed once a day to ensure adequate oxygen absorption and carbon dioxide emissions. After 5 days of fermentation, the grains will be completely sealed fermentation, otherwise the grains will be acidic.
5. 衛(wèi)生條件。在釀造和發(fā)酵過(guò)程中，必須保證發(fā)酵車(chē)間、發(fā)酵儀器以及所有與發(fā)酵谷物接觸的儀器的清潔。
5. Sanitary conditions. In the process of brewing and fermentation, it is necessary to ensure the cleanliness of fermentation workshop, fermentation instruments and all instruments in contact with fermented grain.
6. 蒸酒。采用發(fā)酵制香，蒸餾提香，一套好的小型白酒釀造設(shè)備，對(duì)提高液體白酒的口感和風(fēng)味非常有幫助。
6. Steaming wine. Fermentation, distillation, and a good set of small-scale liquor brewing equipment are very helpful to improve the taste and flavor of liquid liquor.
在收酒的過(guò)程中，一定要控制好火候，做好夾酒工作，看酒的質(zhì)量，分段存放。
In the process of wine collection, we must control the temperature well, do a good job of wine clamping, see the quality of wine, storage in segments.
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自動(dòng)售酒機(jī) 2024-07-25 
