In the process of brewing with brewing equipment, attention should be paid to the fermentation process of grains, including how to allow microbial reproduction and fermentation, so it plays a very important role in brewing. Here's how to make cereal fermentation better.

　　不锈钢内胆实木酒桶

　　Stainless steel inner liner solid wood barrel

　　控制入池酒的酸度，保持酒的上升幅度，是白酒生产和质量的基础。在大曲酒的生产中，对酒糟的发酵需要适宜的酸度。酸度过大，发酵温度过低，会严重影响发酵谷物的正常糖化发酵，导致谷物粘稠，淀粉残留量高，导致产量和品质下降。随着发酵谷物酸度的增加和PH值的降低，各种酶系统受到酸度的抑制，导致钝化和失活。如果酸度过小，发酵会升温过快，产生过多的酸，破坏了适合发酵谷物的发酵环境，导致一些微生物生长不良，不仅不利于发酵，还会导致发酵异常。

　　Controlling the acidity of liquor entering the pond and keeping the increase of liquor are the basis of liquor production and quality. In the production of Daqu liquor, proper acidity is needed for the fermentation of distiller's grains. Excessive acidity and low fermentation temperature will seriously affect the normal saccharification and fermentation of fermented cereals, resulting in sticky cereals and high starch residues, resulting in a decline in yield and quality. With the increase of acidity and the decrease of PH value of fermented cereals, various enzymes were inhibited by acidity, resulting in inactivation and inactivation. If the acidity is too low, the fermentation will rise too quickly, produce too much acid, destroy the fermentation environment suitable for fermented cereals, and cause some microorganisms to grow poorly, which is not conducive to fermentation, but also lead to abnormal fermentation.

　　不锈钢内胆实木酒桶

　　Stainless steel inner liner solid wood barrel

　　酿造过程中有益微生物的生长、繁殖和发酵大多需要酸性环境，因此在白酒生产中保持适当的发酵谷物酸度非常重要。目前进入池中所需的酸度可以尽可能控制在1.5-2.1之间。它不是传统工艺所要求的酸度越低越好。“无酸，无酯”酸，是指形成酯前体的物质，如果酸度过低，机体不协调;如果酸度过高，会影响谷物发酵。因此，有必要将传统的工艺要求“酸还原”改为“酸控制”。当然，夏季生产是另一回事。结果表明:己酸乙酯和乙酸乙酯含量增加，而乳酸乙酯和丁酸乙酯含量没有变化。

　　The growth, reproduction and fermentation of beneficial microorganisms in the brewing process mostly need acidic environment, so it is very important to maintain proper acidity of fermented grains in the production of white wine. The acidity required to enter the pool can be controlled between 1.5 and 2.1 as far as possible. It is not that the lower the acidity required by the traditional process, the better. "Acidity-free, ester-free" acid refers to the substance that forms ester precursors. If the acidity is too low, the organism is not coordinated; if the acidity is too high, it will affect the fermentation of cereals. Therefore, it is necessary to change the traditional process requirement of "acid reduction" to "acid control". Of course, summer production is another matter. The results showed that the contents of ethyl caproate and ethyl acetate increased, while the contents of ethyl lactate and ethyl butyrate did not change.

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