釀酒設備將內(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。購買新的設備后不應該立刻投入使用，為了質(zhì)量應該進行清洗，然后將設備的導汽管連接好、燒火，待鍋爐水燒開后繼續(xù)燒火30分鐘，對白酒生產(chǎn)設備進行蒸汽，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)使用設備，存放一段時間的設備在使用前依然要進行上述的操作。
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 continuously used, the above operations should still be carried out before use when stored for a period of time.
使用釀酒設備制酒是一個既簡單有又繁雜過程。簡單是因為設備的功能，在釀造過程中可以提供不錯的幫助，然而過程中每一個關鍵點都務必嚴控，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節(jié)。過程中一般分為這幾個細節(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 and manufacture better wines. Next, share some details that need to be noted during the brewing process. The process is generally divided into these details:
1.設備和材料要合格
1. Equipment and materials must be qualified
使用釀酒設備制酒應重視生產(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、釀酒設備、器皿、發(fā)酵容器、貯酒容器等應進行清潔。原料和曲要適當粉碎、仔細配料。
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 should be carried out for raw materials and auxiliary materials. Raw materials and auxiliary materials that have mold growth, heat and clumping 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 properly crushed and carefully mixed.
2.加工工藝要穩(wěn)定，指相對性平穩(wěn)的釀制加工工藝標準，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 process standards that are relatively stable, including fermentation temperature, alcohol production, etc. The conditions such as starch, moisture, acidity, temperature, etc. should be kept stable and not fluctuated.
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備進行調(diào)節(jié)，也應有序進行，目地是使酒醅升溫、生酸緩慢，并耗費淀粉。如配料比例、糟醅溫升、產(chǎn)酸量、酒流量等。應提前做好相關的了解并嚴格按照工藝程序操作。
3. Do a good job in mediation work. If it is necessary to adjust the brewing equipment due to season and climate issues, it should also be carried out in an orderly manner, with the aim of warming up the fermented grains, slow acid production, and consuming starch. Such as ingredient ratio, temperature rise of fermented grains, acid production, liquor flow rate, etc. Relevant understanding should be done in advance and strictly follow the process procedures for operation.
自動售酒機 2024-07-25 
