對于釀酒設(shè)備來說，在作業(yè)時對其火候需求做到必定的操控。現(xiàn)在酒分為許多類，較常見的是蒸餾酒，蒸餾酒是乙醇濃度高于原發(fā)酵產(chǎn)品的各種酒精飲料。白蘭地、威士忌、朗姆酒和我國的白酒都?xì)w于蒸餾酒，大多是度數(shù)較高的烈性酒。
For liquor-making equipment, it is necessary to control its temperature requirement during operation. Nowadays, liquor is classified into many kinds. Distilled liquor is a kind of alcoholic beverage whose concentration of ethanol is higher than that of fermented products. Brandy, whiskey, rum and Chinese liquor are all classified as distilled liquor, most of which are strong liquor with higher degree.
下面介紹一下釀酒設(shè)備釀酒過程中的火候操控：
Following is the introduction of the temperature control in the brewing process of the brewing equipment.
首要，蒸餾的原理是釀酒使用酒醅中的酒和發(fā)酵發(fā)生的水沸點不同，來到達(dá)分離的目的，乙醇的沸點（78.4℃）和水的沸點（100℃）不同。而這樣一來，原發(fā)酵液，即酒醅加熱兩者沸點之間，就可從中蒸出和收集到酒精成分和香味物質(zhì)。
Above all, the principle of distillation is that distillation uses different boiling points of wine in grains and water during fermentation to achieve the purpose of separation. The boiling points of ethanol (78.4 C) and water (100 C) are different. In this way, the primary fermentation broth, that is, the fermented grains heated to the boiling point between the two, can be steamed and collected from the alcoholic components and aroma substances.
其次，需求注意的是，一般酒頭的酒精濃度較大，醛、酯及酮等沸點物質(zhì)都聚集在酒頭里，所以咱們需求所謂的掐酒頭，也就是獨自的把酒頭分開。接近灑尾時，酒精濃度下降很快，雜醇油的含量比較多。
Secondly, we need to pay attention to the fact that the alcohol concentration of liquor head is relatively high, and the boiling point substances such as aldehydes, esters and ketones are gathered in the liquor head, so we need the so-called pinching of liquor head, that is, to separate the liquor head alone. Near the end of spraying, the concentration of alcohol decreased rapidly, and the content of fusel oil was more.
別的，從這兒能夠看到整個釀酒的蒸酒過程中，溫度都有很大的影響，也就是說要操控好火候，火候操控的好，不僅出酒能夠相應(yīng)的增加，并且酒的質(zhì)量會更好。
Otherwise, we can see from here that the temperature has a great impact on the whole process of wine steaming, that is to say, to control the temperature well, good temperature control, not only can the corresponding increase in wine production, but also the quality of wine will be better.
總的來說，火候需求在釀酒設(shè)備開端出酒之前做到心中有數(shù)，開端出酒之后就要改為中火，然后用大火來追尾酒。只要操控好火力，酒就會質(zhì)量比較好并且出酒均勻。
Generally speaking, the need for fire is clear before the brewing equipment starts to produce liquor. After starting to produce liquor, it is necessary to change to medium-fire, and then chase the tail liquor with high-fire. As long as the firepower is properly controlled, the wine will be of better quality and evenly produced.
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自動售酒機 2024-07-25 
