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　　We all know that the full-automatic stubble cooler is used in wine making equipment. We have also learned that wine making requires not only good equipment, but also accumulated experience. Today, Qufu rentai container packaging Co., Ltd. will take you to know how to improve the taste of wine and how to make good wine?

　　一、優(yōu)化釀酒裝備蒸酒進(jìn)程

　　I. optimization of liquor making equipment and liquor steaming process

　　“產(chǎn)香靠發(fā)酵，增香靠蒸餾”，一套好的釀酒裝備，控制迷信正當(dāng)?shù)恼艟乒に?，不僅可有用地將白酒中的香味提煉進(jìn)去，還能夠起到去除酒中邪雜味的目標(biāo)。在蒸酒進(jìn)程當(dāng)中節(jié)制火候，掐頭去尾、量質(zhì)摘酒、分段貯存等，是咱們必必要會控制的工藝。

　　"Aroma production depends on fermentation, aroma enhancement depends on Distillation". A set of good brewing equipment and control of superstitious and proper liquor steaming technology can not only effectively extract the fragrance in the liquor, but also play the goal of removing the evil and miscellaneous taste in the liquor. In the process of steaming wine, we must control the temperature, pinching the head and tail, picking the wine in quantity and quality, and storing in sections.

　　二、酒曲發(fā)酵增香

　　II. Fermentation and aroma enhancement of koji

　　生料做酒對酒曲目標(biāo)請求比熟料高，因為沒有顛末蒸煮，以是必要酒曲的糖化力、發(fā)酵力較強。目標(biāo)是經(jīng)由過程酒曲中的微生物來強化發(fā)酵，發(fā)酵進(jìn)程當(dāng)中，除將食糧轉(zhuǎn)化為酒和水外，還會天生部門的酸酯醇醛，付與白酒特別的香味。酒曲可天生更多酸酯醇醛，讓酒更香醇。

　　The raw material has higher request to the starter than the clinker, because there is no final cooking, so it is necessary that the saccharification and fermentation power of the starter is stronger. The goal is to enhance fermentation by microorganisms in the distiller's yeast. In the process of fermentation, in addition to transforming food into wine and water, it will also be endowed with the ester alcohol aldehyde of the Department, which will be used for the special flavor of liquor. Koji can be born with more esters and aldehydes, making the wine more mellow.

　　三、竄蒸

　　Three, steaming

　　在蒸酒進(jìn)程當(dāng)中，用固態(tài)酒醅串蒸，或采納香醅串蒸，可晉升生料酒的香味，使白酒喝起來香味更濃烈，回味好。

　　In the process of liquor steaming, using solid fermented grains or adopting fragrant fermented grains can promote the flavor of raw material liquor, make liquor stronger and better aftertaste.

　　四、貯存

　　Four. Storage

　　剛蒸進(jìn)去的酒醛、醇、酸這些含量還比較高，擱置一段時間，這些物資之間相互轉(zhuǎn)化，聯(lián)合天生酯，酒的口感變和婉，香氣實足。貯存容器選用陶壇，陶壇有一定的閑暇，氣體能夠收支容器，對香味的天生有催化作用。

　　The content of aldehydes, alcohols and acids in the newly steamed wine is still relatively high. After a period of use, these materials are transformed into each other and combined with natural esters. The taste of the wine is mellow and the aroma is solid. The storage container is pottery jar, which has a certain amount of leisure. The gas can break through the container and catalyze the natural fragrance.

　　用90度以上的開水燙一下再發(fā)酵、延伸發(fā)酵周期、節(jié)制發(fā)酵室的溫度，這些辦法都能夠有用的晉升生料酒的風(fēng)韻、口感。

　　Scalding with boiling water above 90 degrees for fermentation, extending the fermentation cycle and controlling the temperature of the fermentation room can effectively promote the flavor and taste of raw wine.

　　以上就是由曲阜市仁泰容器包裝有限公司對怎么才能提升酒的口感，怎么才能釀出好的酒的介紹，希望可以幫到你，想要了解更多請點擊官網(wǎng)http://m.tersatig.cn/

　　The above is the introduction of Qufu rentai container packaging Co., Ltd. on how to improve the taste of wine and how to make good wine. I hope it can help you. To learn more, please click http://m.tersatig.cn/