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We often talk about "wine making", so what does large-scale wine making production equipment brew? Or what does wine make? Then let the automatic brewing equipment manufacturers start with the production of substances in Baijiu production.

白酒通過白酒釀酒設(shè)備生成主要有以下兩條路徑：

There are mainly two ways to generate Baijiu Baijiu brewing equipment.

一條：淀粉→糖→乙醇(酒);

One: starch → sugar → ethanol (wine);

二條：淀粉、蛋白質(zhì)、酯類等(原料中原本所含)多糖復(fù)雜反應(yīng)→白酒中的微量成分(通常稱其為風(fēng)味物質(zhì)，在白酒中含量僅為1—2%，別小看這微不足道的微量成分，卻對(duì)整個(gè)白酒品質(zhì)起決定性作用)。

The two item: starch, protein, ester, etc. (raw material contained in the original) polysaccharide complex reaction - the trace components in liquor (usually referred to as flavor substances), in liquor content is only 1 - 2%, do not belittle this not worth mentioning trace components, but play a decisive role in the quality of the whole liquor.

一條決定白酒的產(chǎn)量(出酒率)，二條決定著白酒的香型、質(zhì)量的優(yōu)劣、典型性等。這兩條路徑不是孤立的，它們之間有十分密切的聯(lián)系。淀粉經(jīng)蒸(煮)糊化后，在有關(guān)酶或稀酸的作用下發(fā)生水解，生成一系列產(chǎn)物，生成糊精，再經(jīng)麥芽糖而得到產(chǎn)物——葡萄糖。

One determines the output of liquor (liquor yield), and the two determines the flavor, quality, and typicality of liquor. These two paths are not isolated, they are closely related. After the starch is steamed (boiled) and gelatinized, it is hydrolyzed under the action of relevant enzymes or dilute acids to produce a series of products. First, dextrin is generated, and then maltose is used to obtain the product glucose.

糖化過程是釀酒的基礎(chǔ)階段，大多數(shù)釀酒原料(富含淀粉)需要通過糖化作用轉(zhuǎn)化為可發(fā)酵性的糖，釀酒才能進(jìn)行下去。釀酒過程是“雙邊過程”，即邊糖化邊發(fā)酵，糖化與發(fā)酵同時(shí)進(jìn)行，而且糖化與發(fā)酵的反應(yīng)速率要配合得當(dāng)。

Saccharification is the basic stage of brewing. Most brewing raw materials (rich in starch) need to be transformed into fermentable sugar through saccharification before brewing can continue. The brewing process is a "bilateral process", that is, saccharification and fermentation are carried out at the same time, and the reaction rate of saccharification and fermentation should be properly coordinated.