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使用釀酒設(shè)備制酒時的三個細(xì)節(jié)酒的需求量一直是非常大的，因此不少的人購買釀酒設(shè)備釀酒來盈利，但是經(jīng)常出現(xiàn)同樣的設(shè)備不同的使用者釀造出來的質(zhì)量有較大的差別？其實如今在正規(guī)廠家購買的設(shè)備效果大致相同，都是不錯的釀酒設(shè)備但是如果使用過程出現(xiàn)差距釀造出來的酒質(zhì)量也就不一樣了，因此在使用設(shè)備釀酒是就需要做好維護(hù)工作正確使用。

The three details of using brewing equipment to make wine: The demand for wine has always been very high, so many people purchase brewing equipment to make a profit. However, it often occurs that the quality of wine brewed by different users of the same equipment varies greatly? In fact, the equipment purchased from legitimate manufacturers nowadays has similar effects and is generally good brewing equipment. However, if there are differences in the use process, the quality of the brewed wine will also be different. Therefore, when using equipment for brewing, it is necessary to do a good job of maintenance and use it correctly.

釀酒設(shè)備將內(nèi)部的物料發(fā)酵制成酒，因此內(nèi)部的清潔程度會影響到整個釀造過程。購買新的設(shè)備后不應(yīng)該立刻投入使用，為了質(zhì)量應(yīng)該進(jìn)行清洗，然后將設(shè)備的導(dǎo)汽管連接好、燒火，待鍋爐水燒開后繼續(xù)燒火30分鐘，對白酒生產(chǎn)設(shè)備進(jìn)行蒸汽，這樣就可以讓一些有毒的微生物消失，還可以避免產(chǎn)出的酒有苦味。另外如果不是連續(xù)使用設(shè)備，存放一段時間的設(shè)備在使用前依然要進(jìn)行上述的操作。

The brewing equipment ferments the internal materials into wine, so the cleanliness of the interior will affect the entire brewing process. New equipment should not be put into use immediately after purchase. For the sake of quality, it should be cleaned, and then the steam conduit of the equipment should be connected and burned. After the boiler water is boiled, continue to burn for 30 minutes, and steam sterilize the Baijiu production equipment, so that some toxic microorganisms can disappear, and the bitter taste of the produced liquor can be avoided. In addition, if the device is not used continuously, the above operations should still be carried out before use when stored for a period of time.

使用釀酒設(shè)備制酒是一個既簡單有又繁雜過程。簡單是因為設(shè)備的功能，在釀造過程中可以提供不錯的幫助，然而過程中每一個關(guān)鍵點都務(wù)必嚴(yán)控，才可以生產(chǎn)制造較好的酒。接下來分享一些釀造過程中需要注意的細(xì)節(jié)。過程中一般分為這幾個細(xì)節(jié)：

Using brewing equipment to make wine is a simple and complex process. Simplicity is due to the functionality of the equipment, which can provide good assistance during the brewing process. However, every key point in the process must be strictly controlled in order to produce better wine. Next, we will share some details that need to be noted during the brewing process. The process is generally divided into these details:

1.設(shè)備和材料要合格

1. Equipment and materials must be qualified

使用釀酒設(shè)備制酒應(yīng)重視生產(chǎn)環(huán)境和材料，要做到日常保潔工作，對原材料和輔材的清理、去雜、蒸制和去雜，不可將長霉、發(fā)燙結(jié)塊等情況的原材料和輔材用在生產(chǎn)過程中。原料室、釀酒設(shè)備、器皿、發(fā)酵容器、貯酒容器等應(yīng)進(jìn)行清潔。原料和曲要適當(dāng)粉碎、仔細(xì)配料。

When using brewing equipment to make wine, attention should be paid to the production environment and materials. Daily cleaning work should be carried out, and the cleaning, removal, steaming, and removal of impurities from raw materials and auxiliary materials should be carried out. Raw materials and auxiliary materials that are moldy, hot, and clumped should not be used in the production process. The raw material room, brewing equipment, utensils, fermentation containers, wine storage containers, etc. should be cleaned. The raw materials and koji should be appropriately crushed and carefully prepared.

2.加工工藝要穩(wěn)定，指相對性平穩(wěn)的釀制加工工藝標(biāo)準(zhǔn)，包含發(fā)酵溫度、發(fā)醇等，如淀粉、水分、酸度、溫度等條件要保持穩(wěn)定不要忽高忽低。

2. The processing technology should be stable, referring to the brewing and processing technology standards that are relatively stable, including fermentation temperature, alcohol production, etc. Conditions such as starch, moisture, acidity, temperature, etc. should be kept stable and not fluctuating high or low.

3.做好調(diào)解工作，假如因為時節(jié)和氣候問題須對釀酒設(shè)備進(jìn)行調(diào)節(jié)，也應(yīng)有序進(jìn)行，目地是使酒醅升溫、生酸緩慢，并耗費(fèi)淀粉。如配料比例、糟醅溫升、產(chǎn)酸量、酒流量等。應(yīng)提前做好相關(guān)的了解并嚴(yán)格按照工藝程序操作。

3. Carry out mediation work well. If it is necessary to adjust the brewing equipment due to seasonal and climate issues, it should also be carried out in an orderly manner, with the aim of warming up the mash, slowing down acid production, and consuming starch. Such as ingredient ratio, mash temperature rise, acid production, wine flow rate, etc. Relevant understanding should be done in advance and strictly follow the process procedures for operation.