1、省本錢(qián)、省時(shí)刻。比傳統(tǒng)技術(shù)省燃料50%，省地產(chǎn)和人工50%，省時(shí)刻50%，蒸酒和蒸料簡(jiǎn)直一起完成。
1. Save money and time. Compared with the traditional technology, it can save 50% of fuel, 50% of real estate and manpower, and 50% of time. The steaming of wine and steaming materials are almost completed together.
2、出酒率高。按100公斤糧食出50°白酒核算，大米出酒率到達(dá)90-100%，玉米70-80%。
2. The yield of wine is high. According to the 50 ° liquor produced by 100 kg grain, the liquor yield rate of rice reached 90-100% and that of corn was 70-80%.
3、酒的質(zhì)量高。用該釀酒技術(shù)出產(chǎn)出的白酒酒體潔白，綿甜爽口，酒質(zhì)純粹。
3. The quality of the wine is high. The liquor produced by this technology is white, sweet and refreshing, and pure in quality.
釀酒設(shè)備里的物理反響、化學(xué)反響，在釀酒的進(jìn)程中不只會(huì)發(fā)作物理反響，有時(shí)候也會(huì)發(fā)作化學(xué)反響，在酒體中呈白色針狀沉積晶體、反光,隨溫度改變較小,不溶于酒精,易溶于水,振搖不易不見(jiàn),包裝其時(shí)不發(fā)作,是跟著時(shí)刻延伸漸漸集合發(fā)作。通常以為,該沉積是由加漿水、基酒中鈣、鎂離子與酒體中有機(jī)陰離子和無(wú)機(jī)陰離子發(fā)作緩慢化學(xué)反響,集合生成的有機(jī)鹽和無(wú)機(jī)鹽。
The physical and chemical reactions in the brewing equipment will not only have physical reactions, but also have chemical reactions in the process of brewing. In the wine body, white needle like crystals are deposited and reflect light, which changes little with the temperature. It is insoluble in alcohol, soluble in water, and not easy to disappear by shaking. The packaging does not attack at the moment, but gradually converges with the extension of time. It is generally believed that the deposition is caused by the slow chemical reaction of calcium and magnesium ions in the liquor and organic and inorganic anions in the liquor body.
釀酒設(shè)備要高度酒就早掐尾，要低度酒就晚掐尾，隨自個(gè)的志愿來(lái)靈活把握。這么的釀酒設(shè)備本錢(qián)才能夠被咱們所操控。
Wine making equipment to be high, early to pinch the end of wine, to low alcohol wine late, with their own volunteer to flexibly grasp. The cost of such brewing equipment can be controlled by us.
釀酒設(shè)備酒尾有香味物質(zhì)也有不少雜味物質(zhì)：許多高沸點(diǎn)物質(zhì)，特別是香味物質(zhì)，聚于酒尾，釀酒設(shè)備廠介紹，在這一起也有不少雜味物質(zhì)，如五碳糖生成的糖醛、由酪氨酸而來(lái)的酪醇、由單寧或木質(zhì)素分化而來(lái)的某些酚類(lèi)化合物及有苦味的雜醇油混在其間。
There are also many flavoring substances in the tail of liquor making equipment: many high boiling point substances, especially flavoring substances, are gathered in the tail of liquor. According to the brewery, there are also a lot of miscellaneous flavor substances, such as glycoaldehydes from pentose, tyrosol from tyrosine, some phenolic compounds derived from tannin or lignin, and bitter fusel oil mixed in the liquor tail.
釀酒設(shè)備白酒蒸餾在正常情況下，酒精份不論在酒頭或中餾酒中基本是安穩(wěn)的，或微有下降趨勢(shì)，接近尾酒則急劇下降。酸在酒頭及中餾酒里，在基本安穩(wěn)的情況下微有上升，后期增加較大，醛、酯及高沸點(diǎn)雜醇油都集聚酒頭，隨蒸餾的繼續(xù)而下降。
Under normal conditions, the alcohol content in liquor head or middle distillate liquor is basically stable, or has a slight downward trend, but it drops sharply when it is close to the tail liquor. In the liquor head and middle distillate liquor, the acid slightly increased under the basic stable condition, and increased greatly in the later stage. Aldehydes, esters and high boiling point fusel oil gathered in the liquor head and decreased with the continuous distillation.
裝甑蒸餾，是制酒的更終一道工序。新疆酒罐生產(chǎn)廠家介紹，嗣后稍安穩(wěn)，酯在酒尾上升，因?yàn)轷?、醇集聚于酒頭。因而，蒸餾時(shí)每甑接取1kg－2kg酒頭，并獨(dú)自寄存一年擺布是勾酒的香料酒，一起也闡明，掐頭去尾在名優(yōu)異白酒出產(chǎn)中值得考慮和研究的。
Steamer distillation is the final process of liquor making. Xinjiang wine can manufacturers introduced that later it was a little stable, and esters rose in the end of the wine, because esters and high-grade alcohols gathered in the head of the wine. Therefore, taking 1kg-2kg liquor head in each steamer and storing it alone for one year is a kind of flavor liquor for blending liquor. It is also clarified that it is worthy of consideration and research in the production of famous and excellent liquor.
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自動(dòng)售酒機(jī) 2024-07-25 
