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　　China's wine culture has a long history, and its products are extensive and profound. Drinking has become a part of people's life. Saying that liquor is the essence of grain, the younger you drink, the question arises: How does liquor come out?

　　釀酒的原理很簡單。它是利用微生物生產(chǎn)一定濃度的酒精飲料的過程。大致說來，一瓶白酒的誕生，一般通過這樣幾個步驟:選材、潤粒、發(fā)酵、蒸餾、陳釀、勾兌、灌裝。

　　The principle of wine-making is simple. It is a process of producing alcoholic beverage with certain concentration by microorganism. Generally speaking, the birth of a bottle of high-quality liquor, generally through the following steps: material selection, moistening, fermentation, distillation, aging, blending, filling.

　　材料的選擇和破碎

　　Selection and Fragmentation of Materials

　　糧食酒肉,顆粒飽滿,蟲蛀,霉變,沒有味道的高粱、大米、糯米、玉米、小麥為原料,除了水也是重要的原材料之一,所謂的“血”水為酒說:“好水好葡萄酒,葡萄酒水的重要性,玉氣葡萄酒生產(chǎn)使用近200米的水從地下的鳳凰丘井,水質(zhì)口感,富含多種微量元素。

　　Food, wine, meat, grains, worms, mouldy, tasteless sorghum, rice, glutinous rice, corn, wheat as raw materials, in addition to water is also one of the important raw materials, the so-called "blood" water for wine said: "good water, good wine, the importance of wine water, jade wine production using nearly 200 meters of water from the underground Fenghuangqiujing, water quality taste, rich in a variety of trace elements.

　　2 .潤色五谷，配料，拌勻

　　2. Moisturize grain, mix well with ingredients將高粱、大米、糯米、玉米、小麥按比例拌勻，加入適量的母粒，在蒸籠上煮一小時。

　　Mix sorghum, rice, glutinous rice, maize and wheat in proportion, add proper amount of masterbatch and cook in steamer for one hour.

　　3.高溫堆積和通風

　　3. High temperature accumulation and ventilation堆垛面應平整，保證加熱一致。堆垛高溫度為45~55℃。堆垛時間隨季節(jié)而異。

　　The stacking surface should be smooth to ensure consistent heating. The maximum stacking temperature is 45-55 C. Stacking time varies with season.

　　4發(fā)酵

　　4 fermentation
                                   

　　將鼓風機底部的不銹鋼池吹干后，進入池內(nèi)糖化發(fā)酵，發(fā)酵過程是后階段將糖發(fā)酵成酒精的過程。發(fā)酵時間約為30天，冬季可適當延長，一般不超過45天。

　　After the stainless steel pool at the bottom of the blower is dried, it enters the pool for saccharification and fermentation. The fermentation process is the final stage of saccharification and fermentation of sugar into alcohol. Fermentation time is about 30 days, winter can be extended appropriately, generally not more than 45 days.

　　5蒸餾

　　5 distillation

　　發(fā)酵產(chǎn)生的酒精程度很低,為了提高酒精程度,通常還需要進行蒸餾和凈化,谷物酒池和均勻混合的稻殼,行動應該是光,材料層應該是平的,而喂養(yǎng)慢慢開啟蒸汽,甄后蓋上蓋子,連接到冷卻器,以葡萄酒階段。

　　Fermentation produces very low levels of alcohol. In order to improve the alcohol level, distillation and purification are usually required. Grain winepacks and even mixed rice husks should be operated by light, the material layer should be flat, while feeding slowly opens the steam, screens the lid, and connects to the cooler to the wine stage.

　　酒粒與米糠混合

　　Blending of wine grains with rice bran

　　全自動涼茬機

　　蒸餾

　　distillation

　　又分了一瓶酒

　　Another bottle of wine was shared.

　　6老化

　　6 aging

　　蒸餾出的高原酒只能是半成品，辛辣，不醇厚，只有在特定的環(huán)境中貯存一段時間，使其自然成熟，才能使身體口感柔和，醇香。

　　Distilled plateau liquor can only be semi-finished, spicy, not mellow. Only when stored in a specific environment for a period of time to make it naturally mature, can the body feel soft and mellow.

　　7混合

　　7 mix

　　不同圓度、不同檔次的酒和各種調(diào)味品的勾兌與一般意義上的“三精一水”勾兌完全不同。

　　The blending of different roundness, different grades of wine and various condiments is totally different from the blending of "three essence and one water" in the general sense.

　　8填充

　　8 fill

　　成品調(diào)合后經(jīng)檢驗合格，瓶子貼標包裝，即可進入市場與您見面。

　　The finished product is qualified after blending, and the bottle is labeled and packed, so that it can enter the market and meet you.

　　好的，到目前為止，你們都對釀酒的過程有了基本的了解。曲阜市仁泰容器包裝有限公司成立于2009年，是在原曲阜市傳統(tǒng)手工業(yè)酒容器加工制造的基礎(chǔ)上，通過多年的發(fā)展創(chuàng)新成立的一個集容器制造業(yè)與酒類實木包裝為一體的綜合性企業(yè)?？筛鶕?jù)廠家要求定制各種規(guī)格的自動售酒機和全自動涼茬機。