釀酒設備各個部件相得益彰來完結釀酒設備的釀酒作業(yè)，憑仗口感上佳得到了許多顧客的喜愛，因進步釀酒設備的釀酒作用的一起還可確保其釀造酒的口感，對所以于愛酒人士而言，這是一項不可或缺的一項作業(yè)，針對此狀況，釀酒設備廠家為我們詳細介紹了進步釀酒設備釀酒作用的辦法：
All parts of the brewing equipment complement each other to complete the brewing operation of the brewing equipment, which is loved by many customers because of its good taste. Because improving the brewing function of the brewing equipment can also ensure the taste of the brewing wine, this is an indispensable operation for wine lovers. In view of this situation, The brewing equipment manufacturer introduced to us in detail the methods to improve the brewing function of brewing equipment:
釀酒設備風機在運行過程中發(fā)現風機有異常聲、電機嚴重發(fā)熱、外殼帶電、開關跳閘、不能起動等現象，應立即停機檢查。為了確保**，不允許在風機運行中進行修理。檢修后應進行試運轉五分鐘左右，承認無異?，F象再開機運轉。釀酒設備風機應儲存在干燥的環(huán)境中，防止電機受潮。風機在露天寄存時，應有防雨辦法。在儲存與搬運過程中應防止風機磕碰，避免風機遭到損害。
In case of abnormal sound of the fan, serious heating of the motor, electrification of the shell, switch tripping and failure to start during the operation of the fan of brewing equipment, it shall be shut down immediately for inspection. In order to ensure * *, repair during fan operation is not allowed. After maintenance, the test run shall be carried out for about five minutes, and the machine shall be started up after confirming that there is no abnormality. The blower of brewing equipment shall be stored in a dry environment to prevent the motor from moisture. When the fan is stored in the open air, there shall be rain proof measures. During storage and handling, the fan shall be prevented from collision and damage.
一是：所有的化學反應都需求合適的溫度，所以把握好下酒曲的時間和溫度很重要。
First, all chemical reactions require appropriate temperature, so it is very important to grasp the time and temperature of koji.
二是：很多酒曲在頭一步水解淀粉時分不行充沛，不能很好的轉化，不能完全水解淀粉，導致了酵母沒有得到足夠多的多糖或許單糖來發(fā)酵生成乙醇）。
Second, many distiller's yeast can't fully hydrolyze starch in the first step, can't transform well, and can't completely hydrolyze starch, resulting in that yeast doesn't get enough polysaccharides or monosaccharides to ferment to produce ethanol).
三是：酵母發(fā)酵能力不強，即使是糖分比較多的環(huán)境也不能很好的完全轉化。都不是單依托釀酒師傅的操作工藝來的問題，需求依托生物科技，改善酒的品質和出酒率。
Third, the fermentation ability of yeast is not strong, and even the environment with more sugar can not be completely transformed. These problems are not solved by relying solely on the operation technology of winemakers. They need to rely on biotechnology to improve the quality and yield of wine.
釀酒設備中拌和設備可升降醪液在升溫階段，拌和槳葉宜處在靠近加熱面的較低位置，通過在加熱面上發(fā)生盡可能強的對流來加強熱傳導，防止局部過熱或糊鍋現象。與之相反，在休止階段，拌和槳葉在較高的位置上比較有利，由于此刻“泵吸效應”顯著好于較低位置。
In the brewing equipment, the mixing equipment can lift the mash. In the heating stage, the mixing paddle blade should be located at a lower position close to the heating surface, and the heat conduction should be strengthened by convection as strong as possible on the heating surface to prevent local overheating or pot pasting. On the contrary, in the rest stage, the mixing blade is more advantageous in the higher position, because the "pumping effect" is significantly better than the lower position at this moment.
The above wonderful content comes from the automatic wine vending machine and sharing of Qufu rentai container packaging Co., Ltd. please continue to pay attention to us for more content: http://m.credicard.com.cn/
自動售酒機 2024-07-25 
