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　　In the process of brewing with brewing equipment, attention should be paid to the fermentation process of grains, including how to allow microbial reproduction and fermentation, so it plays a very important role in brewing. Here's how to make cereal fermentation better.

　　不銹鋼內膽實木酒桶

　　Stainless steel inner liner solid wood barrel

　　控制入池酒的酸度，保持酒的上升幅度，是白酒生產和質量的基礎。在大曲酒的生產中，對酒糟的發(fā)酵需要適宜的酸度。酸度過大，發(fā)酵溫度過低，會嚴重影響發(fā)酵谷物的正常糖化發(fā)酵，導致谷物粘稠，淀粉殘留量高，導致產量和品質下降。隨著發(fā)酵谷物酸度的增加和PH值的降低，各種酶系統(tǒng)受到酸度的抑制，導致鈍化和失活。如果酸度過小，發(fā)酵會升溫過快，產生過多的酸，破壞了適合發(fā)酵谷物的發(fā)酵環(huán)境，導致一些微生物生長不良，不僅不利于發(fā)酵，還會導致發(fā)酵異常。

　　Controlling the acidity of liquor entering the pond and keeping the increase of liquor are the basis of liquor production and quality. In the production of Daqu liquor, proper acidity is needed for the fermentation of distiller's grains. Excessive acidity and low fermentation temperature will seriously affect the normal saccharification and fermentation of fermented cereals, resulting in sticky cereals and high starch residues, resulting in a decline in yield and quality. With the increase of acidity and the decrease of PH value of fermented cereals, various enzymes were inhibited by acidity, resulting in inactivation and inactivation. If the acidity is too low, the fermentation will rise too quickly, produce too much acid, destroy the fermentation environment suitable for fermented cereals, and cause some microorganisms to grow poorly, which is not conducive to fermentation, but also lead to abnormal fermentation.

　　不銹鋼內膽實木酒桶

　　Stainless steel inner liner solid wood barrel

　　釀造過程中有益微生物的生長、繁殖和發(fā)酵大多需要酸性環(huán)境，因此在白酒生產中保持適當?shù)陌l(fā)酵谷物酸度非常重要。目前進入池中所需的酸度可以盡可能控制在1.5-2.1之間。它不是傳統(tǒng)工藝所要求的酸度越低越好。“無酸，無酯”酸，是指形成酯前體的物質，如果酸度過低，機體不協(xié)調;如果酸度過高，會影響谷物發(fā)酵。因此，有必要將傳統(tǒng)的工藝要求“酸還原”改為“酸控制”。當然，夏季生產是另一回事。結果表明:己酸乙酯和乙酸乙酯含量增加，而乳酸乙酯和丁酸乙酯含量沒有變化。

　　The growth, reproduction and fermentation of beneficial microorganisms in the brewing process mostly need acidic environment, so it is very important to maintain proper acidity of fermented grains in the production of white wine. The acidity required to enter the pool can be controlled between 1.5 and 2.1 as far as possible. It is not that the lower the acidity required by the traditional process, the better. "Acidity-free, ester-free" acid refers to the substance that forms ester precursors. If the acidity is too low, the organism is not coordinated; if the acidity is too high, it will affect the fermentation of cereals. Therefore, it is necessary to change the traditional process requirement of "acid reduction" to "acid control". Of course, summer production is another matter. The results showed that the contents of ethyl caproate and ethyl acetate increased, while the contents of ethyl lactate and ethyl butyrate did not change.

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