In fact, the storage process of liquor is a process of removing impurities and adding flavor to newly brewed liquor, which reduces the spicy degree and influence of liquor.

　　同时，在此期间加入一些微量的风味元素，使白酒更加和谐、浓郁，也称为陈酿。这个过程伴随着物理和化学变化。

　　At the same time, some trace flavor elements were added during this period to make liquor more harmonious and rich, also known as aging. This process is accompanied by physical and chemical changes.

　　如何提高中小型酿酒设备的白酒质量，从中小型酿酒设备销售到白酒质量的提高，要经过哪些阶段?

　　How to improve the liquor quality of small and medium-sized liquor-making equipment, from the sale of small and medium-sized liquor-making equipment to the improvement of liquor quality, through which stages?

　　一、白酒品质蒸发

　　I. Evaporation of Liquor Quality

　　在长期的贮藏过程中，葡萄酒中一些低沸点的小分子物质，如甲醇、乙醛、糠醛等挥发性物质逐渐被还原。这些物质对人体是有害的，减少酒精的含量可以减少酒精对人体的损害。

　　In the long-term storage process, some low boiling point small molecular substances such as methanol, acetaldehyde, furfural and other volatile substances in wine were gradually reduced. These substances are harmful to human body. Reducing alcohol content can reduce the harm of alcohol to human body.

　　二、酒质氧化

　　2. Liquor oxidation

　　大多数高品质白酒的储存容器都是由陶瓷罐制成的。在贮藏过程中，气缸壁和酒体接触空气中的氧气，缓慢氧化酒中的醇类等物质，促进酯类的形成，使酒味醇厚醇厚。

　　Most of the storage containers for high quality liquor are made of ceramic cans. During storage, the cylinder wall and the wine body contact with oxygen in the air, slowly oxidize alcohols and other substances in the wine, promote the formation of esters, and make the wine mellow and full-bodied.

　　第三,酯化

　　Third, esterification

　　白酒中的醇和酸可以合成酯，酯是白酒中重要的香气成分。在催化酶的作用下，这种酯化反应可以在几分钟内完成，在自然条件下大约需要两年时间才能完成。在长期的贮藏过程中，醇、酸、酯逐渐达到平衡，使葡萄酒的香气变得和谐饱满。

　　Alcohols and acids in liquor can synthesize esters. Esters are important aroma components in liquor. Under the action of catalytic enzymes, the esterification reaction can be completed in a few minutes, and it takes about two years to complete under natural conditions. In the long-term storage process, alcohols, acids and esters gradually reach a balance, so that the aroma of wine becomes harmonious and full.

　　第四,缔合

　　Fourth, Association

　　在长期的储存过程中，醇分子与水分子会被放置得更紧密，醇与水是极性分子，具有很强的缔合能力，它们可以由氢键大分子形成。

　　In the long-term storage process, alcohols and water molecules will be placed more closely. Alcohols and water are polar molecules with strong association ability. They can be formed by hydrogen bonded macromolecules.

　　酿造酒如何提高中小型啤酒厂设备,存储后,使乙醇和水分子将逐步理顺,然后加强了乙醇分子的强制约束力,降低乙醇的活动分子,高分子不容易被人体吸收,相对缓慢,进入血液和神经系统,连同其他芳香物质成分也会发生关联的效果。

　　How to improve the equipment of small and medium-sized breweries, after storage, make ethanol and water molecules gradually straighten out, and then strengthen the compulsory binding force of ethanol molecules, reduce the active molecules of ethanol, polymer is not easy to be absorbed by human body, relatively slow, into the blood and nervous system, along with other aromatic substances will also have a related effect. 。

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　　Small and medium-sized brewing equipment is reasonable in price, favorable in price and long in use. If you want to know, please click on the website of automatic stubble cooler http://www.qfrtrq.com to see the details.