我們經常掛在嘴邊的“釀酒“，那么大型釀酒生產設備釀酒究竟釀些啥?或者說釀酒都釀出些啥?那就讓
全自動釀酒設備廠家帶大家從白酒生產中物質的生成開始說起：
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、酯類等(原料中原本所含)多糖復雜反應→白酒中的微量成分(通常稱其為風味物質，在白酒中含量僅為1—2%，別小看這微不足道的微量成分，卻對整個白酒品質起決定性作用)。
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.
一條決定白酒的產量(出酒率)，二條決定著白酒的香型、質量的優劣、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系。淀粉經蒸(煮)糊化后，在有關酶或稀酸的作用下發生水解，生成一系列產物，生成糊精，再經麥芽糖而得到產物——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階段，大多數釀酒原料(富含淀粉)需要通過糖化作用轉化為可發酵性的糖，釀酒才能進行下去。釀酒過程是“雙邊過程”，即邊糖化邊發酵，糖化與發酵同時進行，而且糖化與發酵的反應速率要配合得當。
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.
自動售酒機 2024-07-25 
