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The autumn brewing season has come, but if we don't even know the factors affecting wine production, how can we use brewing equipment winery to brew wine? What other factors affect the production of Baijiu besides the coolness and airtightness of brewery and winery? There are many factors affecting wine production, such as cooling and sealing of equipment in small breweries, starch concentration, fermentation temperature and sanitary conditions.

白酒發(fā)酵是淀粉經(jīng)糖化轉(zhuǎn)化為糖，然后糖轉(zhuǎn)化為乙醇的過(guò)程。因此，淀粉含量直接影響著出酒率，這也是不同谷物釀酒設(shè)備出酒率不同的原因。當(dāng)我們選擇谷物時(shí)，我們需要選擇新鮮、飽滿(mǎn)、無(wú)霉、無(wú)雜質(zhì)和高淀粉含量的。

Baijiu fermentation is the process of amylose conversion to sugar and then sugar to ethanol. Therefore, the starch content directly affects the liquor yield, which is also the reason why the liquor yield of different grain brewing equipment is different. When we choose grains, we need to choose fresh, full, mold free, impurity free and high starch content.

酒曲，一種釀酒的發(fā)酵劑，在有氧條件下大量繁殖，產(chǎn)生更多的酵母，將淀粉轉(zhuǎn)化為糖，并在無(wú)氧條件下將糖轉(zhuǎn)化為乙醇。因此，釀酒設(shè)備發(fā)酵時(shí)，糖化前期需要少量氧氣，需要半封閉發(fā)酵；在后期，需要厭氧發(fā)酵，這需要完全密封發(fā)酵。在這個(gè)過(guò)程中，空氣接觸過(guò)少或過(guò)多都會(huì)影響酒的產(chǎn)量。

Distiller's yeast, a starter for brewing, propagates in large numbers under aerobic conditions to produce more yeast, convert starch into sugar, and convert sugar into ethanol under anaerobic conditions. Therefore, during the fermentation of brewing equipment, a small amount of oxygen is required in the early stage of saccharification and semi closed fermentation is required; In the later stage, anaerobic fermentation is required, which requires completely sealed fermentation. In this process, too little or too much air contact will affect the yield of wine.

如果環(huán)境溫度過(guò)高或過(guò)低，將影響釀酒設(shè)備的發(fā)酵。如果溫度低于15℃，該菌株將不具有活性，發(fā)酵將不可能進(jìn)行。如果溫度高于36℃，有益菌不能存活或雜菌繁殖快，導(dǎo)致出酒率低。一般來(lái)說(shuō)，發(fā)酵的適宜溫度為20-30℃。夏季釀酒可以降低曲溫，并在發(fā)酵過(guò)程中采取相應(yīng)的降溫措施；冬季，酒曲溫度稍高，在發(fā)酵過(guò)程中采取加溫和保溫措施。

If the ambient temperature is too high or too low, it will affect the fermentation of brewing equipment. If the temperature is lower than 15 ℃, the strain will not have activity and fermentation will not be possible. If the temperature is higher than 36 ℃, the beneficial bacteria cannot survive or the miscellaneous bacteria reproduce quickly, resulting in low liquor yield. Generally speaking, the suitable temperature for fermentation is 20-30 ℃. Wine making in summer can reduce the koji temperature and take corresponding cooling measures in the fermentation process; In winter, the temperature of koji is slightly higher, and heating and heat preservation measures are taken in the fermentation process.

釀酒設(shè)備和發(fā)酵容器、發(fā)酵水、冷卻床、操作工具等要進(jìn)行。建議使用5‰的高錳酸鉀或生石灰。

Brewing equipment and fermentation containers, fermentation water, cooling bed, operating tools, etc. shall be disinfected and sterilized. It is recommended to use 5 ‰ potassium permanganate or quicklime for disinfection.

雖然我們說(shuō)一罐酒醅發(fā)酵后多少酒是固定的，但設(shè)備選擇不當(dāng)也會(huì)影響酒的產(chǎn)量。如果釀酒設(shè)備的冷卻和密封性能不好，在蒸的過(guò)程中會(huì)有大量的酒揮發(fā)，這會(huì)降低酒的產(chǎn)量。設(shè)備設(shè)計(jì)不合理，蒸酒過(guò)程中透氣性差，酒不能完全擠出。因此，釀酒時(shí)選擇一套合適的工具對(duì)我們來(lái)說(shuō)非常重要。

Although we say that the amount of wine after fermentation in a can of fermented grains is fixed, improper selection of equipment will also affect the output of wine. If the cooling and sealing performance of brewing equipment is not good, a large amount of wine will volatilize during steaming, which will reduce the output of wine. The equipment design is unreasonable, the air permeability is poor in the process of steaming wine, and the wine can not be completely extruded. Therefore, it is very important for us to choose a suitable set of tools when making wine.