其實(shí)新工藝發(fā)酵的基本原理和傳統(tǒng)發(fā)酵的原理基本上是一致的，都是把糧食中的淀粉轉(zhuǎn)化成酒的過程。
In fact, the basic principle of new technology fermentation is basically the same as that of traditional fermentation, which is the process of converting starch in grain into wine.
淀粉（+淀粉分解酶）→葡萄糖（+酒酵母）→酒→（微量元素 酸、醛、脂、醇等）（糖化過程）→（陶藏）→（酯化過程）
Starch (+ amylase) → glucose (+ Saccharomyces cerevisiae) → wine → (trace elements acid, aldehyde, lipid, alcohol, etc.) (saccharification process) → (pottery Collection) → (esterification process)
一、傳統(tǒng)發(fā)酵的基本原理
1、 The basic principle of traditional fermentation
高粱、大米、玉米、薯類、野生植物等富含淀粉的原料在白酒生產(chǎn)中一般都要進(jìn)行高溫蒸（煮），使植物細(xì)胞組織和細(xì)胞徹底破裂，原料所含的淀粉顆粒由吸水膨脹，發(fā)生糊化，目的是使其受淀粉酶的作用，將淀粉水解過程中的雜菌感染。淀粉質(zhì)原料在蒸煮過程中由于白酒產(chǎn)品的不同，其產(chǎn)生方式也有差異。其中大曲清香型的汾酒采用糧食單獨(dú)蒸煮；大曲濃香型的五糧液、全興大曲酒采取糧食與酒醅混蒸；小曲清香的四川小曲酒則采用糧食單獨(dú)泡糧、蒸糧。
Starch, raw materials such as sorghum, rice, corn, potato and wild plants are usually steamed in high temperature (Baijiu), which makes the plant cells and cells completely broken. Starch granules from raw materials are expanded by water and gelatinized, so that they are affected by the enzymes of amylase and the bacteria in the process of starch hydrolysis. There are differences in the way of producing starch materials in the process of cooking due to the different Baijiu products. Among them, Fen Liquor of Daqu flavor type is steamed by grain alone; Wuliangye Liquor of Daqu flavor type and Quanxing Daqu liquor are steamed by grain and fermented grains; Sichuan Xiaoqu liquor of Xiaoqu flavor type is steamed by grain alone.
二、新工藝釀酒的基本原理
2、 The basic principle of new brewing technology
了解了傳統(tǒng)熟料固態(tài)發(fā)酵過程，對(duì)掌握生料發(fā)酵有極大幫助，因?yàn)闊o論是傳統(tǒng)的熟料固態(tài)發(fā)酵，還是現(xiàn)代的生料液態(tài)發(fā)酵，其基本原理是完全一致的。其區(qū)別在于傳統(tǒng)酒曲糖化能力不強(qiáng)，所以必須先蒸煮原料使其糊化，便于酶起作用。而生料酒曲適用糖化能力相對(duì)較強(qiáng)的酶及其分解酶直接作用淀粉顆粒的外膜，使淀粉分解，生成糊精，再轉(zhuǎn)化成麥芽糖，更終得到可發(fā)酵性葡萄糖。
Understanding the traditional clinker solid-state fermentation process is very helpful to master the raw meal fermentation, because the basic principles of both the traditional clinker solid-state fermentation and the modern raw meal liquid-state fermentation are completely the same. The difference is that the saccharification ability of traditional distiller's yeast is not strong, so the raw materials must be cooked first to make it gelatinized, so that the enzyme can work. However, uncooked distiller's yeast is suitable for enzymes with relatively strong saccharification ability and their decomposing enzymes to directly act on the outer membrane of starch granules to decompose starch to form dextrin, which is then transformed into maltose to obtain fermentable glucose.
淀粉除了轉(zhuǎn)化成酒外，還轉(zhuǎn)化成其他物質(zhì)，其糖化過程中分解產(chǎn)物的組成及特性如下
Starch is not only transformed into wine, but also into other substances. The composition and characteristics of the decomposition products in the process of saccharification are as follows
淀粉：是由許多葡萄糖為基本單位連接起來的，可分為直鏈淀粉和支鏈淀粉兩大類。直鏈淀粉是由大量葡萄糖分子以α1、4健脫水縮合，組成不分支點(diǎn)的鏈狀結(jié)構(gòu)，支鏈淀粉則呈分支的鏈狀結(jié)構(gòu)，其在分支的兩個(gè)葡萄糖殘基以α1,6健結(jié)合。凡糯性的高粱、大米、玉米等淀粉幾乎是支鏈淀粉；糧谷，大約有80%是支鏈淀粉，20%直鏈淀粉。
Starch: is connected by many glucose as the basic unit, can be divided into amylose and amylopectin two categories. Amylose is composed of a large number of glucose molecules which are dehydrated and condensed with α 1,4-bonds to form a chain structure without branching points. Amylopectin is a branched chain structure, and its two glucose residues in the branches are bound with α 1,6-bonds. All waxy starch such as sorghum, rice and corn is almost amylopectin; about 80% of grains are amylopectin and 20% amylose.
直鏈淀粉：相對(duì)分子質(zhì)量為幾萬幾十萬，易溶于溫水，溶液粘度不大，容易老化，酶解較完全，遇碘液呈藍(lán)色。
Amylose: relative molecular weight of tens of thousands to hundreds of thousands, easy to dissolve in warm water, solution viscosity is not big, easy to aging, enzymatic hydrolysis is complete, meet iodine solution is blue.
低聚糖：有3~10個(gè)葡萄糖殘基單位。凡直鏈淀粉分解少6少葡萄糖殘基時(shí)，不與碘反應(yīng)，因?yàn)?個(gè)葡萄糖殘基的鏈形成一圈螺旋，可以束縛1個(gè)碘分子。碘液與淀粉及不分解物的呈色反應(yīng)順次為藍(lán)、紫，紅褐、黃（碘液色）
Oligosaccharides: 3-10 glucose residues. Amylose does not react with iodine when it decomposes at least 6 glucose residues, because the chain of 6 glucose residues forms a helix, which can bind one iodine molecule. The color reaction of iodine solution with starch and non decomposed products was blue, purple, red, brown and yellow (iodine solution color)
雙糖：如由兩個(gè)葡萄糖分子脫1個(gè)水分子而成的麥芽糖，由1個(gè)鋪頭糖分子和1個(gè)果糖分子脫1個(gè)水分子而成的蔗糖
Disaccharide: for example, maltose is made from two glucose molecules and one water molecule, and sucrose is made from one sugar molecule and one fructose molecule and one water molecule
可發(fā)酵型糖：葡萄糖、果糖等單糖及上述雙糖能被，一般酵母所利用。是更基本的可發(fā)酵糖類。
Fermentable sugars: monosaccharides such as glucose and fructose and disaccharides mentioned above can be used by yeast. It is the most basic fermentable sugar.
發(fā)酵好的糧食，再放到九享釀酒設(shè)備里，進(jìn)行一步的蒸餾，蒸餾出來的就是成品好酒。
The fermented grain is finally put into Jiuxiang liquor making equipment for the final distillation, and the distilled product is good wine.
自動(dòng)售酒機(jī) 2024-07-25 
