在很多設(shè)備中，無論傳統(tǒng)設(shè)備還是新式設(shè)備，其原理都是一樣的，便是經(jīng)過將酒醅加熱蒸騰成酒蒸汽，在經(jīng)冷卻之后，得到成品酒的進(jìn)程。而完結(jié)這個操作的進(jìn)程稱之為蒸餾。蒸餾是利用組分蒸發(fā)性的不同，別離液態(tài)混合物的單元操作(蒸餾可以分為蒸騰、別離、冷卻幾個進(jìn)程，習(xí)慣上統(tǒng)稱為蒸餾)。
In many equipment, whether traditional equipment or new equipment, the principle is the same, that is, the process of heating and transpiration of fermented grains into wine steam, and then cooling to obtain finished wine. The process that completes this operation is called distillation. Distillation is a unit operation of separating liquid mixtures by using the different evaporation properties of components (distillation can be divided into transpiration, separation and cooling processes, commonly referred to as distillation).
而把液態(tài)混合物或固態(tài)發(fā)酵酒醅加熱使液體歡騰，生成的蒸氣比原來混合物含有較多的易蒸發(fā)組分，剩下混合物中含有較多的難蒸發(fā)組分，因而可使原來混合物的組分得到部分或完全別離。
The liquid mixture or solid-state fermented grains are heated to make the liquid exuberant, the generated steam contains more easily evaporated components than the original mixture, and the remaining mixture contains more difficult to evaporate components, so the components of the original mixture can be partially or completely separated.
而那些經(jīng)小型白酒釀酒設(shè)備簡略蒸騰。而生成的蒸氣經(jīng)冷凝而成液體。蒸餾的方法較多，主要有簡略蒸餾和精餾等。在白酒生產(chǎn)中，將酒及其伴生的香味成分從固態(tài)發(fā)酵酒醅或液態(tài)發(fā)酵醪中別離濃縮，得到白酒所需求的含很多微量香味成分及酒精的單元操作稱為節(jié)，它屬于簡略蒸餾。
And those Baijiu liquor brew equipment is simple and transpiring. The generated steam is condensed into liquid. There are many distillation methods, mainly including simple distillation and distillation. In Baijiu production, Baijiu and its associated aroma components are separated from solid fermented grains or liquid fermented mash. The unit operation of liquor containing many trace components and alcohol is called "section". It belongs to simple distillation.
釀酒設(shè)備的原理及功能釀酒設(shè)備的工作原理:酒中含有水、乙醇和總量約占2%的眾多微量成分三大物質(zhì)。水和乙醇的比例構(gòu)成酒的度數(shù)，含水量高則酒度低，含水量低則酒度高。
Principle and function of brewing equipment working principle of brewing equipment: wine contains three substances: water, ethanol and many trace components with a total amount of about 2%. The ratio of water and ethanol constitutes the degree of wine. If the water content is high, the alcohol degree is low, and if the water content is low, the alcohol degree is high.
微量成分的種類、含量及各種微量成分之間的比例構(gòu)成酒的品質(zhì)，很多微量成分直接降低酒的品質(zhì)，更多的微量成分含量過高也會降低酒的品質(zhì)。影響酒質(zhì)的這些微量成分其沸點都在100℃以上，水的沸點時100℃，乙醇的沸點死78.3℃。根據(jù)三大物質(zhì)的不同沸點及酒度、酒質(zhì)形成的原理，我們設(shè)計了該釀酒設(shè)備。
The type and content of trace components and the proportion between various trace components constitute the quality of wine. Many trace components directly reduce the quality of wine, and too high content of more trace components will also reduce the quality of wine. The boiling point of these trace components affecting wine quality is above 100 ℃, the boiling point of water is 100 ℃, and the boiling point of ethanol is 78.3 ℃. According to the different boiling points of the three substances and the formation principle of alcohol degree and wine quality, we designed the brewing equipment.
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自動售酒機 2024-07-25 
