由于釀酒技術(shù)的過程中核心部分就是發(fā)酵和蒸餾，熟料發(fā)酵好了便要蒸餾，但是很多自釀自喝的朋友對蒸酒的過程還是不是很熟悉，那為了提高釀酒設(shè)備的釀酒質(zhì)量，應(yīng)該怎么蒸餾加水的問題呢?不銹鋼內(nèi)膽實木酒桶設(shè)備廠家為您分析一下。
As the core part of wine making technology is fermentation and distillation, the clinker will be distilled after fermentation, but many friends who brew and drink by themselves are still not very familiar with the process of steaming wine. In order to improve the quality of wine making equipment, how to solve the problem of distillation and water addition? Stainless steel liner solid wood barrel equipment manufacturers for your analysis.
先熟料發(fā)酵好的狀態(tài)是連湯帶稠的狀態(tài)，可是為什么在蒸酒的時候還要加入水呢?根據(jù)固態(tài)發(fā)酵蒸餾和液態(tài)發(fā)酵蒸餾不同而不同;固態(tài)發(fā)酵蒸餾需要有鍋底水這個不說了，如果做的是大米液態(tài)發(fā)酵蒸餾，可以加鍋底水也可以不加，鍋底水需要提前燒開，這樣把發(fā)酵的酒醪倒入鍋中就很難糊鍋。
First, the good state of clinker fermentation is even soup with thick state, but why add water when steaming wine? According to the difference between solid fermentation distillation and liquid fermentation distillation; Solid state fermentation distillation needs bottom water. If rice liquid fermentation distillation is used, bottom water can be added or not. Bottom water needs to be boiled in advance, so it is difficult to paste the fermented mash into the pot.
其次，由于有人蒸酒的時候在篦子上鋪一層紗布，其實這樣做的原因是為了隔離大米酒醪中的固態(tài)米粒和液態(tài)酒液，為了避免固態(tài)米粒糊鍋而用的。而由于在蒸酒的過程中，蒸餾液的酒度高低是不好掌握的，這個關(guān)鍵是憑經(jīng)驗去觀察，也就是我們常說的看花摘酒，則是利用蒸餾時產(chǎn)生的酒花質(zhì)地來判斷。酒尾中的酒精含量非常低，因而在掐酒時要掐去酒尾。
Secondly, when someone steams wine, they spread a layer of gauze on the grate. In fact, the reason for this is to isolate the solid rice grains and liquid liquor in the rice mash, so as to avoid the paste of solid rice grains in the pot. In the process of steaming, it is difficult to master the alcohol content of distilled liquid. The key is to observe by experience, that is to say, picking wine by watching flowers is to judge by the texture of hops produced during distillation. The alcohol content in the end of the wine is very low, so the end of the wine should be pinched when pinching.
對于釀酒設(shè)備來說，由于蒸酒時是整個釀酒技術(shù)的過程中具有技術(shù)含量的部分，關(guān)于溫度的控制，應(yīng)該如何看花摘酒，這些都是決定著白酒品質(zhì)和口感的決定性因素。不過，對于蒸酒過程而言，只要會觀察酒花的形成狀態(tài)，多操作幾次就能夠蒸餾出高品質(zhì)酒了。
For Baijiu making equipment, because steaming wine is part of the whole process of wine making technology, how to control flower and wine is a decisive factor in liquor quality and taste. However, for the process of steaming wine, as long as we can observe the formation of hops, we can distill high-quality wine by operating several times.
自動售酒機 2024-07-25 
