白酒的生產(chǎn)設(shè)備是指用于制酒原料的蒸煮、糖化、發(fā)酵、蒸餾的設(shè)備。生料釀造白酒，在這一實(shí)際操作過程中不存在蒸煮、糖化(生料釀造是邊發(fā)酵邊糖化)，而發(fā)酵容器用簡單的膠桶、陶瓷缸、木桶等都可以，以下主要講述蒸餾設(shè)備。
Liquor production equipment refers to the equipment used for cooking, saccharification, fermentation and distillation of liquor raw materials. There is no cooking and saccharification in the process of producing high-quality liquor from raw materials (raw materials are saccharified while fermenting), while fermentation containers can be made from simple rubber barrels, ceramic cylinders, wooden barrels and so on. The following is mainly about distillation equipment.
在眾多蒸餾設(shè)備中，無論傳統(tǒng)設(shè)備還是新型設(shè)備，其原理都是一樣的：釀酒設(shè)備完成這個(gè)操作的過程稱之為蒸餾。蒸餾是利用組分揮發(fā)性的不同，分離液態(tài)混合物的單元操作(蒸餾可以分為蒸發(fā)、分離、冷卻幾個(gè)過程，習(xí)慣上統(tǒng)稱為蒸餾)。
Among many distillation equipments, whether traditional or new, the principle is the same: distillation is the process in which the brewing equipment completes this operation. Distillation is a unit operation of separating liquid mixtures by using different volatility of components (distillation can be divided into evaporation, separation and cooling processes, commonly referred to as distillation).
把液態(tài)混合物或固態(tài)發(fā)酵酒醅加熱使液體沸騰，生成的蒸氣比原來混合物含有較多的易揮發(fā)組分，剩余混合物中含有較多的難揮發(fā)組分，因而可使原來混合物的組分得到部分或完全分離。
When liquid mixture or solid fermented grains are heated to boil, the vapor generated contains more volatile components than the original mixture, and the remaining mixture contains more volatile components, so that the components of the original mixture can be partially or completely separated.
小型釀酒設(shè)備是如何過濾雜質(zhì)的
How to filter impurities in small-scale brewing equipment
白酒釀造工藝在我國傳承了數(shù)千年的歷史了，不管在哪個(gè)朝代哪個(gè)地方它都是人們生活中不可缺少的一部分。在很多地區(qū)由于釀酒文化傳播，會(huì)有很多釀酒作坊存在，這些作坊依靠小型釀酒設(shè)備為基礎(chǔ)，每年源源不斷的制造出各種新鮮酒液。
Liquor brewing technology has been handed down for thousands of years in our country. It is an indispensable part of people's life no matter in which dynasty or where. In many areas, due to the spread of wine-making culture, there will be a lot of wine-making workshops, which rely on small-scale brewing equipment as the basis, and continuously produce a variety of fresh liquor every year.
當(dāng)然我們知道，白酒釀造主要是用糧食釀制，所以在制作過程中會(huì)有殘?jiān)拇嬖?，這些殘?jiān)倪^濾不僅關(guān)系到酒的品質(zhì)，更會(huì)影響白酒的口感，所以這個(gè)步驟是非常重要的。
Of course, we know that liquor is mainly brewed with grain, so there will be residues in the process of production. The filtration of these residues will not only affect the quality of liquor, but also affect the taste of liquor, so this step is very important.
小型釀酒設(shè)備過濾雜質(zhì)的方法是：以曲類、酒母為糖化發(fā)酵劑，利用淀粉質(zhì)(糖質(zhì))原料，經(jīng)蒸煮、糖化、發(fā)酵、蒸餾、陳釀和勾兌而釀制而成的各類白酒。
The method of filtering impurities in small-scale liquor-making equipment is: using starch (sugar) as raw material, using koji and liquor as saccharifying starter, various liquors are brewed by cooking, saccharification, fermentation, distillation, aging and blending.
自動(dòng)售酒機(jī) 2024-07-25 
