我們經(jīng)常掛在嘴邊的“釀酒“，那么大型釀酒生產(chǎn)設備釀酒究竟釀些啥?或者說(shuō)釀酒都釀出些啥?那就讓
全自動(dòng)釀酒設備廠(chǎng)家帶大家從白酒生產(chǎn)中物質(zhì)的生成開(kāi)始說(shuō)起：
We often talk about "wine making", so what does large-scale wine making production equipment brew? Or what does wine make? Then let the automatic brewing equipment manufacturers start with the production of substances in Baijiu production.
白酒通過(guò)白酒釀酒設備生成主要有以下兩條路徑：
There are mainly two ways to generate Baijiu Baijiu brewing equipment.
一條：淀粉→糖→乙醇(酒);
One: starch → sugar → ethanol (wine);
二條：淀粉、蛋白質(zhì)、酯類(lèi)等(原料中原本所含)多糖復雜反應→白酒中的微量成分(通常稱(chēng)其為風(fēng)味物質(zhì)，在白酒中含量?jì)H為1—2%，別小看這微不足道的微量成分，卻對整個(gè)白酒品質(zhì)起決定性作用)。
The two item: starch, protein, ester, etc. (raw material contained in the original) polysaccharide complex reaction - the trace components in liquor (usually referred to as flavor substances), in liquor content is only 1 - 2%, do not belittle this not worth mentioning trace components, but play a decisive role in the quality of the whole liquor.
一條決定白酒的產(chǎn)量(出酒率)，二條決定著(zhù)白酒的香型、質(zhì)量的優(yōu)劣、典型性等。這兩條路徑不是孤立的，它們之間有十分密切的聯(lián)系。淀粉經(jīng)蒸(煮)糊化后，在有關(guān)酶或稀酸的作用下發(fā)生水解，生成一系列產(chǎn)物，生成糊精，再經(jīng)麥芽糖而得到產(chǎn)物——葡萄糖。
One determines the output of liquor (liquor yield), and the two determines the flavor, quality, and typicality of liquor. These two paths are not isolated, they are closely related. After the starch is steamed (boiled) and gelatinized, it is hydrolyzed under the action of relevant enzymes or dilute acids to produce a series of products. First, dextrin is generated, and then maltose is used to obtain the product glucose.
糖化過(guò)程是釀酒的基礎階段，大多數釀酒原料(富含淀粉)需要通過(guò)糖化作用轉化為可發(fā)酵性的糖，釀酒才能進(jìn)行下去。釀酒過(guò)程是“雙邊過(guò)程”，即邊糖化邊發(fā)酵，糖化與發(fā)酵同時(shí)進(jìn)行，而且糖化與發(fā)酵的反應速率要配合得當。
Saccharification is the basic stage of brewing. Most brewing raw materials (rich in starch) need to be transformed into fermentable sugar through saccharification before brewing can continue. The brewing process is a "bilateral process", that is, saccharification and fermentation are carried out at the same time, and the reaction rate of saccharification and fermentation should be properly coordinated.
不銹鋼酒罐的產(chǎn)品概述及特點(diǎn) 2024-06-13 
