因為這是一種用于小型釀酒設(shè)備的快速冬季發(fā)酵方法?在釀酒的過程中，釀酒的方法有很多，固體酒就是其中之一，通過固體酒的釀造方法使葡萄酒的口感很好，葡萄酒的品質(zhì)也很好。由于這種方法的釀造周期相對較短，但受溫度影響較大，所以在夏季升溫過快，在冬季溫度較低時容易失效。面對寒冬，采用固體釀造方法時應(yīng)注意些什么。我們要考慮到冬季氣溫較低，水分蒸騰較少，且少用新糧多在年中，含水分較多，有必要試驗一下豬水，因地制宜，不能盲目加硬線。一般情況下，如果水太大，酒糟會發(fā)粘，空隙小，含氧量低，好氧酵母就無法生長繁殖。Becausethisisafastwinterfermentationmethodforsmall-scalebrewingequipment?Therearemanywaystomakewineintheprocessofbrewing.Solidwineisoneofthem.Thesolidwinebrewingmethodmakesthewinetastegoodandthequalityofthewineisgood.Becausethebrewingcycleofthismethodisrelativelyshort,butitisgreatlyaffectedbythetemperature,sothetemperaturerisestoofastinsummer,anditiseasytofailinwinterwhenthetemperatureislow.Inthefaceofcoldwinter,whatshouldwepayattentiontowhenusingsolidbrewingmethod.Weshouldconsiderthatthewintertemperatureislower,thewatertranspirationisless,andthenewgrainislessusedinthemiddleoftheyear,andthewatercontentismore.Itisnecessarytotestthepigwater,adjustmeasurestolocalconditions,anddonotblindlyaddhardlines.Ingeneral,ifthewateristoolarge,thedistiller'sgrainswillbesticky,thespaceissmall,theoxygencontentislow,andtheaerobicyeastwillnotbeabletogrowandreproduce.
所以池子里的水應(yīng)該在54%到56%之間。溫度是很重要的，要適當提高固體發(fā)酵是否仍然是液體發(fā)酵。夏季氣溫略低，冬季氣溫略高，夏季氣溫略低，冬季可迅速降溫。它可以控制在大約36度。為保證下一曲曲酒的正常發(fā)酵，培養(yǎng)箱應(yīng)蓋上棉被等可保溫或直接在連續(xù)溫室糖化的物品。二是進展到池水溫度，正常條件下要到酒窖溫度，高分辨率發(fā)酵率和火焰溫度，控制好水溫，掌握好礦坑溫度，以適應(yīng)微生物的生長和代謝。因此，在冬季，當溫度較低時，發(fā)酵谷物的干燥和koji種子的混合稍微延遲，發(fā)酵谷物的溫度迅速下降。當溫度低于13℃時，霉菌的糖化和酵母的發(fā)酵受到抑制。發(fā)酵后，谷粒表面覆蓋著白色的酸甜菌絲，底部幾滴糖液的溫度上升到醉酒的高度，開始下降。糖化結(jié)束時，溫度進入醉池。，加熱和保溫。為了保證糖化和液化過程的正常進行，有必要保證整個發(fā)酵過程所需的溫度。Sothewaterinthepoolshouldbebetween54%and56%.Temperatureisveryimportanttoproperlyimprovewhethersolidfermentationisstillliquidfermentation.Thetemperatureisslightlylowerinsummer,slightlyhigherinwinter,slightlylowerinsummer,andrapidlycooledinwinter.Itcanbecontrolledatabout36degrees.InordertoensurethenormalfermentationofthenextQuliquor,theincubatorshouldbecoveredwithquiltsandotheritemsthatcanbekeptwarmordirectlysaccharifiedinacontinuousgreenhouse.Thesecondistodeveloptothepoolwatertemperature.Undernormalconditions,itisnecessarytogotothecellartemperature,high-resolutionfermentationrateandflametemperature,controlthewatertemperatureandthepittemperature,soastoadapttothegrowthandmetabolismofmicroorganisms.Therefore,inwinter,whenthetemperatureislow,thedryingoffermentedgrainsandthemixingofkojiseedsareslightlydelayed,andthetemperatureoffermentedgrainsdropsrapidly.Whenthetemperatureislowerthan13℃,thesaccharificationofmouldandthefermentationofyeastareinhibited.Afterfermentation,thesurfaceofthegrainiscoveredwithwhitesweetandsourmycelium,andthetemperatureofafewdropsofsugarliquidatthebottomrisestotheheightofdrunkennessandbeginstodecline.Attheendofsaccharification,thetemperatureenterstheintoxicationpool.Finally,heatingandheatpreservation.Inordertoensurethenormalprocessofsaccharificationandliquefaction,itisnecessarytoensurethetemperaturerequiredforthewholefermentationprocess.
常用的方法是蓋上棉被等保溫，穿上一層草編的衣服，放入發(fā)酵罐，并建立恒溫發(fā)酵室。小型釀酒設(shè)施的發(fā)酵溫度尤為重要，因為溫度直接影響釀酒酵母的活性，同樣的重量，同樣的顆粒質(zhì)量，發(fā)酵溫度不受控制，葡萄酒的產(chǎn)量和質(zhì)量都會下降。雖然釀造曲酒是一種溫度適應(yīng)范圍很廣的酒，在炎熱的夏季可以發(fā)酵，在冬季可以表現(xiàn)出良好的發(fā)酵活性，但是保持一個適當?shù)臏囟确秶梢允骨飘a(chǎn)生更好的效果。發(fā)酵保溫的另一種方法是利用蒸酒過程中產(chǎn)生的熱水對發(fā)酵室進行加熱。這個想法是在建造發(fā)酵室之前在地上建一個發(fā)酵室大小的池塘。這樣，起泡酒里的熱水就可以在冬天從進水口排出。由于水的比熱容較大，即使在寒冷的冬季，發(fā)酵室內(nèi)的溫度仍然可以控制在適當?shù)陌l(fā)酵溫度。當夏季溫度較高時，可將井水或自來水放入池中冷卻，使發(fā)酵室冬暖夏涼。此外，在選擇或建造發(fā)酵室時，選擇厚墻的房屋是有利的。Thecommonmethodistocoverthequiltwithheatpreservation,putonalayerofstrawwovenclothes,putthemintothefermentationtank,andestablishaconstanttemperaturefermentationroom.Thefermentationtemperatureofsmallscalebrewingfacilitiesisparticularlyimportant,becausethetemperaturedirectlyaffectstheactivityofSaccharomycescerevisiae,thesameweight,thesameparticlequality,thefermentationtemperatureisnotcontrolled,andtheyieldandqualityofwinewilldecline.AlthoughQuliquorisakindofwinewithawiderangeoftemperatureadaptation,whichcanbefermentedinhotsummerandshowgoodfermentationactivityinwinter,keepingapropertemperaturerangecanmakeQuliquorproducebettereffect.Anothermethodoffermentationheatpreservationistousethehotwaterproducedintheprocessofsteamingwinetoheatthefermentationroom.Theideaistobuildapondthesizeofafermentationchamberonthegroundbeforebuildingit.Inthisway,thehotwaterinthesparklingwinecanbedischargedfromthewaterinletinwinter.Duetothelargespecificheatcapacityofwater,eveninthecoldwinter,thetemperatureinthefermentationroomcanstillbecontrolledattheappropriatefermentationtemperature.Whenthetemperatureishighinsummer,wellwaterortapwatercanbeputintothepooltocool,sothatthefermentationroomiswarminwinterandcoolinsummer.Inaddition,whenchoosingorbuildingfermentationrooms,itisadvantageoustochoosethickwallhouses.
以上就是
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自動售酒機 2024-07-25 
