白酒具有獨特的風(fēng)格，風(fēng)味純正，口感醇厚，干凈，柔和，回味悠長。然而，或多或少會出現(xiàn)香型和風(fēng)味不足，所以必須在調(diào)香、調(diào)香方面下功夫，才能保持白酒的風(fēng)格。
Liquor has a unique style, pure flavor, mellow taste, clean, soft, long aftertaste. However, there are more or less insufficient flavor types and flavors. Therefore, efforts must be made in flavoring and flavoring in order to maintain the style of liquor.
全自動涼茬機
Fully automatic stubble cooler
1. 風(fēng)味獨特的葡萄酒與香料酒混合，保持原有風(fēng)味。
1. High-quality wine with unique flavor is mixed with spice wine to maintain its original flavor.
2. 添加一定的風(fēng)味成分當(dāng)風(fēng)味較弱，風(fēng)味物質(zhì)含量過低時，應(yīng)添加一定的風(fēng)味物質(zhì)。如酯類:乙酸乙酯、乳酸乙酯、己酸乙酯和丁酸乙酯。酸類:醋酸、乳酸、己酸等。醇類、異戊醇、異丁醇、活性戊醇等。使酒的總酸為0.08-0.1(醋酸g/100ml)。
2. When adding certain flavor components, when the flavor is weak and the content of flavor substances is too low, certain flavor substances should be added. Such as esters: ethyl acetate, ethyl lactate, ethyl caproate and ethyl butyrate. Acids: acetic acid, lactic acid, hexanoic acid, etc. Alcohols, isoamyl alcohol, isobutanol, active amyl alcohol, etc. The total acid of wine was 0.08-0.1 (acetic acid g/100ml).
3.加入調(diào)味酒和調(diào)味料，使葡萄酒具有良好的風(fēng)味。調(diào)味后，需要儲存一定的時間，使味道醇厚。
3. Add seasoning wine and seasoning to make the wine have good flavor. After seasoning, it needs to be stored for a certain period of time to make the taste mellow.
全自動涼茬機
Fully automatic stubble cooler
目前，由各大公司推出的液體原酒，由于難以掌握準(zhǔn)確的技術(shù)，雖然葡萄酒的速度有所提高。然而，消費者很難接受葡萄酒的味道。通過大量實驗表明，液態(tài)熟料的釀造不僅產(chǎn)量高，而且口感好，深受消費者的喜愛。具體流程如下:
At present, the liquid raw wine introduced by major companies, because it is difficult to master accurate technology, although the speed of wine has improved. However, it is difficult for consumers to accept the taste of wine. A large number of experiments show that liquid clinker brewing not only has high yield, but also has a good taste, which is popular with consumers. The specific process is as follows:
陰食:將100斤米與35斤水浸泡30-50分鐘，攪拌兩次，使水分均勻。
Shade food: soak 100 kilograms of rice and 35 kilograms of water for 30-50 minutes and stir twice to make the water even.
蒸汽(未煮熟，增加粘度，增加糊化)疏松為好，可蒸幾次。方法:加水,支持和熱氣騰騰的材料到60 - 70%的谷物在鍋里窗簾縫濕的紗布袋材料(紗布袋不應(yīng)太厚,有一個5厘米袋和墻之間的差距的鍋很好,熱對流和熱水很容易)。當(dāng)水沸騰時，加入材料并蒸20分鐘，然后取出(取決于材料的數(shù)量)。
Steam (uncooked, increased viscosity, increased gelatinization) is better to be loose and can be steamed several times. Method: Add water, support and steaming materials to 60 - 70% of the grain in the pot curtain sewing wet gauze bag material (gauze bag should not be too thick, there is a 5 cm bag and wall gap between the pot is very good, hot convection and hot water is easy). When the water boils, add the material and steam for 20 minutes, then take it out (depending on the amount of the material).
攤晾:將蒸好的物料取出鍋內(nèi)，立即攤開晾涼，30度左右為宜，液體發(fā)酵攤開晾料可用風(fēng)機吹涼，時間不宜過長，防止細菌侵入，攤開晾料的時間可翻多次
Spread air: Take the steamed material out of the pot and immediately spread it out to cool, about 30 degrees is appropriate. Spread air in liquid fermentation can be blown by a blower. The time should not be too long to prevent bacterial invasion. Spread air time can be turned over many times.
發(fā)酵:熟料發(fā)酵:物料可在30度左右發(fā)酵。谷物、水和醇的比例:100:250:0.7。涼水是好的，緩沖罐，攪拌的原料和原料的發(fā)酵方法是一樣的，發(fā)酵15天左右就好了，原料和水層可以烘烤葡萄酒。
Fermentation: Clinker Fermentation: Material can be fermented at about 30 degrees. The ratio of grain, water and alcohol is 100:250:0.7. Cool water is the best, buffer tank, mixing raw materials and raw materials fermentation method is the same, fermentation 15 days or so, raw materials and water layer can bake wine.
烤酒:鍋內(nèi)不能壓水，鍋內(nèi)加窗簾，窗簾墊向上離開鍋底，防止糊鍋。將干酒混合物放入紗布內(nèi)煮成窗簾。等60度后再加入氣缸，鍋內(nèi)不能攪拌，其他程序與原汁燒酒的方法是一樣的。
Barbecue: The pot can not press water, the pot with curtains, curtain mat up from the bottom of the pot, to prevent pasting pot. Put the dry wine mixture into the gauze and cook it into curtains. After 60 degrees, add the cylinder, the pot can not be stirred, the other procedures are the same as the original method of brewing wine.
Source: Automatic stubble cooler http://kadai88.com
自動售酒機 2024-07-25 
