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In the brewing process, the fullness of raw materials, the fermentation power of koji, the cooking degree of grain, the control of fermentation temperature, brewing equipment and brewing temperature will affect the liquor yield. Therefore, to produce more high-level wine, every link from raw material selection to wine production should be strictly controlled, otherwise, producing more high-level wine is just empty talk.

一、原料和酒曲的選擇

1、 Selection of raw materials and koji

原料包括谷物、水和酒曲。五谷要求新五谷飽滿，淀粉含量高，不霉變，不受潮，一般不使用陳年五谷，釀酒前清理五谷中的雜質(zhì)。

Raw materials include grain, water and koji. New grains are required to be full, with high starch content, free from mildew and moisture. Generally, old grains are not used, and impurities in grains are cleaned before brewing.

水質(zhì)的影響，比如酵母pH值為5時(shí)，其產(chǎn)物為酒精，PH值為8時(shí)，其產(chǎn)物為甘油。因此，水質(zhì)的pH值會(huì)對(duì)發(fā)酵產(chǎn)生重要影響。

For example, when the pH value of yeast is 5, the product is alcohol, and when the pH value is 8, the product is glycerol. Therefore, the pH value of water quality will have an important impact on fermentation.

建議選擇發(fā)酵能力強(qiáng)、穩(wěn)定性好的正規(guī)酒廠的酒糟，如雅達(dá)高產(chǎn)酒廠的酒糟，用當(dāng)?shù)鼐茝S的酒糟釀酒的酒口感好，但不同批次、不同季節(jié)生產(chǎn)的酒糟穩(wěn)定性不同。

It is suggested to select the distillers' grains of regular distilleries with strong fermentation capacity and good stability, such as the distillers' grains of YadA high-yield distillery. The wine made with the distillers' grains of local distilleries tastes good, but the stability of distillers' grains produced in different batches and seasons is different.

二、發(fā)酵管理

2、 Fermentation management

制作固體酒時(shí)，要保證蒸熟的糧食開(kāi)花率在95%左右，含水量適中。

When making solid wine, we should ensure that the flowering rate of steamed grain is about 95% and the water content is moderate.

在發(fā)酵過(guò)程中，應(yīng)隨時(shí)監(jiān)測(cè)糟醅的溫度變化。溫度過(guò)高時(shí)應(yīng)及時(shí)冷卻，溫度過(guò)低時(shí)應(yīng)及時(shí)加熱保溫。

During the fermentation process, the temperature change of fermented grains should be monitored at any time. When the temperature is too high, it shall be cooled in time, and when the temperature is too low, it shall be heated and insulated in time.

三、釀酒設(shè)備本身

3、 Brewing equipment itself

許多釀酒大師仍然使用傳統(tǒng)的釀酒設(shè)備來(lái)釀酒。傳統(tǒng)的釀酒設(shè)備一般采用帶有大鐵鍋的木甑作為冷卻器，不僅冷卻效果差，還會(huì)導(dǎo)致酒跑。

Many winemakers still use traditional winemaking equipment to make wine. Traditional brewing equipment generally uses wooden steamer with large iron pot as cooler, which not only has poor cooling effect, but also leads to wine running.

1.用雅大釀酒設(shè)備蒸酒時(shí)，將冷卻器末端抬高3-5厘米，以獲得更多高度酒。

1. When steaming wine with Yada brewing equipment, raise the end of the cooler by 3-5cm to obtain more wine.

2.在接酒過(guò)程中去掉1-2%的酒頭后，當(dāng)達(dá)到所需的酒精度時(shí)，將剩余的酒單獨(dú)取出，倒入下一個(gè)有酒頭的鍋內(nèi)重新蒸熟。

2. After removing 1-2% of the wine head in the process of receiving wine, when the required alcohol level is reached, take out the remaining wine separately, pour it into the next pot with wine head and steam it again.

四、酒的溫度

4、 Wine temperature

蒸酒時(shí)，產(chǎn)量和溫度不宜過(guò)高或過(guò)低。當(dāng)溫度過(guò)高時(shí)，酒中的酒精分子和香氣物質(zhì)揮發(fā)，影響酒的產(chǎn)量和口感。

When steaming wine, the yield and temperature should not be too high or too low. When the temperature is too high, the alcohol molecules and aroma substances in the wine volatilize, affecting the yield and taste of the wine.

白酒溫度過(guò)低，揮發(fā)性物質(zhì)無(wú)法揮發(fā)，會(huì)造成白酒口味不一，雜味雜陳。一般，酒的溫度控制在20-30℃更合適。

Baijiu Baijiu is too low, volatile substances can not be volatile, will cause liquor taste different, mixed flavor. Generally, it is more appropriate to control the temperature of wine at 20-30 ℃.

另外，釀酒設(shè)備廠家在用釀酒設(shè)備蒸固態(tài)酒的過(guò)程中，如果出現(xiàn)板氣和踏氣現(xiàn)象，酒醅中的酒分子不會(huì)揮發(fā)，也會(huì)影響出酒率。

In addition, in the process of steaming solid liquor with brewing equipment, if there is plate gas and step gas phenomenon, the wine molecules in the fermented grains will not volatilize, which will also affect the liquor yield.