釀酒設備廠(chǎng)家談現代釀酒技術(shù)
Brewing Equipment Manufacturers Talk about Modern Brewing Technology
跟著(zhù)釀酒工業(yè)的展開(kāi)，現代釀酒技術(shù)也有了很大行進(jìn)。尤其是在我國，酒產(chǎn)品的結構有了明顯的改動(dòng)，已從高酒度向低酒度展開(kāi)，從糧食酒向果露酒改動(dòng)；產(chǎn)品質(zhì)量也有了明顯行進(jìn)。
With the development of liquor-making industry, modern liquor-making technology has made great progress. Especially in our country, the structure of liquor products has been significantly changed, from high liquor to low liquor, from grain wine to fruit wine, and the product quality has also been significantly improved.
70年代末以來(lái)，我國在已往研討酒曲微生物區系、改進(jìn)出產(chǎn)工藝及解剖酒類(lèi)芳香成分等作業(yè)的基礎上，很多推行新技術(shù)，對行進(jìn)釀酒工業(yè)的技術(shù)水平起了重要作用。釀酒設備廠(chǎng)家釀酒技術(shù)的行進(jìn)反過(guò)來(lái)又帶動(dòng)了釀酒工業(yè)的展開(kāi)。
Since the late 1970s, on the basis of previous studies on microflora of koji, improvement of production technology and dissection of aromatic components of liquor, many new technologies have been introduced in China, which have played an important role in the technological level of liquor-making industry. In turn, the development of brewing technology by brewing equipment manufacturers has led to the development of brewing industry.
啤酒工作環(huán)繞改進(jìn)制麥芽技術(shù)、縮短發(fā)酵周期、行進(jìn)糖化設備效能等，推行了啤酒兩用箱制麥芽、厚層通風(fēng)制麥芽、酶工程糖化制啤酒、高濃度發(fā)酵后稀釋制啤酒、露天大罐發(fā)酵制啤酒、固定化酵母快速發(fā)酵制啤酒、縮短啤酒酒齡、運用微機控制啤酒發(fā)酵等新技術(shù)，行進(jìn)了啤酒的出產(chǎn)水平。
Beer work revolves around improving malt-making technology, shortening fermentation period and advancing saccharification equipment efficiency. New technologies such as malt-making in beer bins, malt-making by thick-layer ventilation, high-efficiency saccharification of beer by enzyme engineering, dilution of beer after high concentration fermentation, beer-making by open pit fermentation, rapid fermentation of beer by immobilized yeast, shortening the age of beer, and controlling beer fermentation by computer are introduced. Technology has entered the production level of beer.
葡萄酒工作，在紅葡萄酒方面運用熱浸技術(shù)，對避免原酒氧化、保存果香、增加色素起到了重要作用，一同節省了20％以上的發(fā)酵容積；在白葡萄酒方面。
Wine work, the use of hot soaking technology in red wine, to avoid oxidation of the original wine, preserve fruit aroma, increase the pigments played an important role, together with saving more than 20% of the fermentation volume; in white wine.
運用果汁凈化處理以避免果汁氧化,運用果膠酶行進(jìn)果汁質(zhì)量、增加產(chǎn)值，運用皂土澄過(guò)濾、快速離心凈化、接種純種酵母、低溫發(fā)酵等行進(jìn)產(chǎn)品質(zhì)量。此外，運用單種類(lèi)葡萄發(fā)酵釀造葡萄酒。
In order to avoid the oxidation of fruit juice, pectinase was used to improve the quality and output value of fruit juice. Soap-clay filtration, rapid centrifugal purification, inoculation of pure yeast and low-temperature fermentation were used to improve the quality of fruit juice. In addition, high quality grape wine was produced by single grape fermentation.
也是釀酒技術(shù)的重要成果。黃酒工作，在穩固、行進(jìn)傳統產(chǎn)品質(zhì)量的一同，選用大罐發(fā)酵、機械運送、冷凍降溫等辦法，改動(dòng)了幾千年以來(lái)選用傳統陶缸、小壇的陳腐制作方法，使黃酒出產(chǎn)不再受時(shí)節的約束。
It is also an important achievement of liquor-making technology. In the process of stabilizing and advancing the same quality of traditional products, the old production methods of yellow rice wine, such as fermentation in large tanks, mechanical transportation, freezing and cooling, have been changed for thousands of years, so that the production of yellow rice wine is no longer subject to seasonal constraints.
白酒工作，在探求名白酒出產(chǎn)規則、完成機械化出產(chǎn)和大容器貯存、探求人工催熟技術(shù)，以及節糧等方面，也取得了一些成果。現代釀酒技術(shù)中蘊藏著(zhù)深邃的科學(xué)原理和運用技術(shù)，觸及多方面的學(xué)科，尚待進(jìn)一步說(shuō)明與開(kāi)掘。
Liquor production has also made some achievements in exploring the production rules of famous liquor, completing mechanized production and large container storage, exploring artificial ripening technology, and saving grain and energy. Modern liquor-making technology contains profound scientific principles and application techniques, touching on many disciplines, which need further explanation and exploration.
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