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    所以池子里的水應(yīng)該在54%到56%之間。溫度是很重要的，要適當(dāng)提高固體發(fā)酵是否仍然是液體發(fā)酵。夏季氣溫略低，冬季氣溫略高，夏季氣溫略低，冬季可迅速降溫。它可以控制在大約36度。為保證下一曲曲酒的正常發(fā)酵，培養(yǎng)箱應(yīng)蓋上棉被等可保溫或直接在連續(xù)溫室糖化的物品。二是進(jìn)展到池水溫度，正常條件下要到酒窖溫度，高分辨率發(fā)酵率和火焰溫度，控制好水溫，掌握好礦坑溫度，以適應(yīng)微生物的生長(zhǎng)和代謝。因此，在冬季，當(dāng)溫度較低時(shí)，發(fā)酵谷物的干燥和koji種子的混合稍微延遲，發(fā)酵谷物的溫度迅速下降。當(dāng)溫度低于13℃時(shí)，霉菌的糖化和酵母的發(fā)酵受到抑制。發(fā)酵后，谷粒表面覆蓋著白色的酸甜菌絲，底部幾滴糖液的溫度上升到醉酒的高度，開始下降。糖化結(jié)束時(shí)，溫度進(jìn)入醉池。，加熱和保溫。為了保證糖化和液化過程的正常進(jìn)行，有必要保證整個(gè)發(fā)酵過程所需的溫度。Sothewaterinthepoolshouldbebetween54%and56%.Temperatureisveryimportanttoproperlyimprovewhethersolidfermentationisstillliquidfermentation.Thetemperatureisslightlylowerinsummer,slightlyhigherinwinter,slightlylowerinsummer,andrapidlycooledinwinter.Itcanbecontrolledatabout36degrees.InordertoensurethenormalfermentationofthenextQuliquor,theincubatorshouldbecoveredwithquiltsandotheritemsthatcanbekeptwarmordirectlysaccharifiedinacontinuousgreenhouse.Thesecondistodeveloptothepoolwatertemperature.Undernormalconditions,itisnecessarytogotothecellartemperature,high-resolutionfermentationrateandflametemperature,controlthewatertemperatureandthepittemperature,soastoadapttothegrowthandmetabolismofmicroorganisms.Therefore,inwinter,whenthetemperatureislow,thedryingoffermentedgrainsandthemixingofkojiseedsareslightlydelayed,andthetemperatureoffermentedgrainsdropsrapidly.Whenthetemperatureislowerthan13℃,thesaccharificationofmouldandthefermentationofyeastareinhibited.Afterfermentation,thesurfaceofthegrainiscoveredwithwhitesweetandsourmycelium,andthetemperatureofafewdropsofsugarliquidatthebottomrisestotheheightofdrunkennessandbeginstodecline.Attheendofsaccharification,thetemperatureenterstheintoxicationpool.Finally,heatingandheatpreservation.Inordertoensurethenormalprocessofsaccharificationandliquefaction,itisnecessarytoensurethetemperaturerequiredforthewholefermentationprocess.

    常用的方法是蓋上棉被等保溫，穿上一層草編的衣服，放入發(fā)酵罐，并建立恒溫發(fā)酵室。小型釀酒設(shè)施的發(fā)酵溫度尤為重要，因?yàn)闇囟戎苯佑绊戓劸平湍傅幕钚?，同樣的重量，同樣的顆粒質(zhì)量，發(fā)酵溫度不受控制，葡萄酒的產(chǎn)量和質(zhì)量都會(huì)下降。雖然釀造曲酒是一種溫度適應(yīng)范圍很廣的酒，在炎熱的夏季可以發(fā)酵，在冬季可以表現(xiàn)出良好的發(fā)酵活性，但是保持一個(gè)適當(dāng)?shù)臏囟确秶梢允骨飘a(chǎn)生更好的效果。發(fā)酵保溫的另一種方法是利用蒸酒過程中產(chǎn)生的熱水對(duì)發(fā)酵室進(jìn)行加熱。這個(gè)想法是在建造發(fā)酵室之前在地上建一個(gè)發(fā)酵室大小的池塘。這樣，起泡酒里的熱水就可以在冬天從進(jìn)水口排出。由于水的比熱容較大，即使在寒冷的冬季，發(fā)酵室內(nèi)的溫度仍然可以控制在適當(dāng)?shù)陌l(fā)酵溫度。當(dāng)夏季溫度較高時(shí)，可將井水或自來水放入池中冷卻，使發(fā)酵室冬暖夏涼。此外，在選擇或建造發(fā)酵室時(shí)，選擇厚墻的房屋是有利的。Thecommonmethodistocoverthequiltwithheatpreservation,putonalayerofstrawwovenclothes,putthemintothefermentationtank,andestablishaconstanttemperaturefermentationroom.Thefermentationtemperatureofsmallscalebrewingfacilitiesisparticularlyimportant,becausethetemperaturedirectlyaffectstheactivityofSaccharomycescerevisiae,thesameweight,thesameparticlequality,thefermentationtemperatureisnotcontrolled,andtheyieldandqualityofwinewilldecline.AlthoughQuliquorisakindofwinewithawiderangeoftemperatureadaptation,whichcanbefermentedinhotsummerandshowgoodfermentationactivityinwinter,keepingapropertemperaturerangecanmakeQuliquorproducebettereffect.Anothermethodoffermentationheatpreservationistousethehotwaterproducedintheprocessofsteamingwinetoheatthefermentationroom.Theideaistobuildapondthesizeofafermentationchamberonthegroundbeforebuildingit.Inthisway,thehotwaterinthesparklingwinecanbedischargedfromthewaterinletinwinter.Duetothelargespecificheatcapacityofwater,eveninthecoldwinter,thetemperatureinthefermentationroomcanstillbecontrolledattheappropriatefermentationtemperature.Whenthetemperatureishighinsummer,wellwaterortapwatercanbeputintothepooltocool,sothatthefermentationroomiswarminwinterandcoolinsummer.Inaddition,whenchoosingorbuildingfermentationrooms,itisadvantageoustochoosethickwallhouses.

    以上就是不銹鋼內(nèi)膽實(shí)木酒桶對(duì)冬季快速發(fā)酵的方法的詳細(xì)介紹，想要了解更多請(qǐng)點(diǎn)擊官網(wǎng)http://m.tersatig.cn/
Theaboveisadetailedintroductiontothemethodofrapidfermentationinwinterinsolidwoodbarrelwithstainlesssteelliner.Formoreinformation,pleaseclickhttp://m.tersatig.cn/