白酒釀酒設(shè)備的蒸餾作用有哪些?酒醅蒸餾主要是提取酒精及香味物質(zhì)，并蒸入一定量的水，也混入一些微量物質(zhì)，與此同時(shí)還排出了由固形物高沸點(diǎn)物質(zhì)與水等組成的酒糟。
What are the distillation functions of Baijiu liquor making equipment? Distilled grains are distilled mainly from alcohol and aroma substances, and are distilled into a certain amount of water and mixed with some trace substances. At the same time, distillers' grains are made from solid substances such as high boiling point substances and water.
另外，從氣相排出一些低沸點(diǎn)雜質(zhì)，如二氧化碳、酒、硫化氫、游離氨等。在分離的同時(shí)，對(duì)酒精及香味成分也起到了濃縮的作用。
In addition, some low boiling point impurities such as carbon dioxide, alcohol, hydrogen sulfide and free ammonia are discharged from the gas phase. At the same time, it can concentrate alcohol and aroma components.
釀酒設(shè)備將酒醅中4%～6%的乙醇濃縮到50%～70%，其他物質(zhì)也增加了濃度，從而使白酒保持應(yīng)有的乙醇含量并具有特殊的芳香氣味。
The brewing equipment concentrated 4% to 6% of the fermented grains of ethanol to 50% to 70%, and other substances also increased the concentration, so that the Baijiu should maintain its proper ethanol content and have a special aroma.
釀酒白酒設(shè)備的原理及功能釀酒設(shè)備的工作原理：酒中含有水、乙醇和總量約占2%的眾多微量成分三大物質(zhì)。水和乙醇的比例構(gòu)成酒的度數(shù)，含水量高則酒度低，含水量低則酒度高。微量成分的種類(lèi)、含量及各種微量成分之間的比例構(gòu)成酒的品質(zhì)，很多微量成分直接降低酒的品質(zhì)，更多的微量成分含量過(guò)高也會(huì)降低酒的品質(zhì)。影響酒質(zhì)的這些微量成分其沸點(diǎn)都在100℃以上，水的沸點(diǎn)時(shí)100℃，乙醇的沸點(diǎn)死78.3℃。根據(jù)三大物質(zhì)的不同沸點(diǎn)及酒度、酒質(zhì)形成的原理，我們?cè)O(shè)計(jì)了該釀酒設(shè)備。
The principle and function of liquor making Baijiu equipment: the principle of brewing equipment: three of the 2% components of liquor contain water, ethanol and total amount of trace components. The proportion of water and ethanol constitutes the degree of alcohol. High water content leads to low degree of alcohol, while low water content leads to high degree of alcohol. The type, content and the proportion of various trace components constitute the quality of wine. Many trace components directly reduce the quality of wine, and more trace components with too high content will also reduce the quality of wine. The boiling point of these trace components that affect the quality of wine is above 100 ℃, the boiling point of water is 100 ℃, and the boiling point of ethanol is 78.3 ℃. According to the different boiling points of the three substances and the formation principle of alcohol degree and quality, we designed the brewing equipment.
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自動(dòng)售酒機(jī) 2024-07-25 
