We all know that the full-automatic stubble cooler is used in wine making equipment. We have also learned that wine making requires not only good equipment, but also accumulated experience. Today, Qufu rentai container packaging Co., Ltd. will take you to know how to improve the taste of wine and how to make good wine?

　　一、优化酿酒装备蒸酒进程

　　I. optimization of liquor making equipment and liquor steaming process

　　“产香靠发酵，增香靠蒸馏”，一套好的酿酒装备，控制迷信正当的蒸酒工艺，不仅可有用地将白酒中的香味提炼进去，还能够起到去除酒中邪杂味的目标。在蒸酒进程当中节制火候，掐头去尾、量质摘酒、分段贮存等，是咱们必必要会控制的工艺。

　　"Aroma production depends on fermentation, aroma enhancement depends on Distillation". A set of good brewing equipment and control of superstitious and proper liquor steaming technology can not only effectively extract the fragrance in the liquor, but also play the goal of removing the evil and miscellaneous taste in the liquor. In the process of steaming wine, we must control the temperature, pinching the head and tail, picking the wine in quantity and quality, and storing in sections.

　　二、酒曲发酵增香

　　II. Fermentation and aroma enhancement of koji

　　生料做酒对酒曲目标请求比熟料高，因为没有颠末蒸煮，以是必要酒曲的糖化力、发酵力较强。目标是经由过程酒曲中的微生物来强化发酵，发酵进程当中，除将食粮转化为酒和水外，还会天生部门的酸酯醇醛，付与白酒特别的香味。酒曲可天生更多酸酯醇醛，让酒更香醇。

　　The raw material has higher request to the starter than the clinker, because there is no final cooking, so it is necessary that the saccharification and fermentation power of the starter is stronger. The goal is to enhance fermentation by microorganisms in the distiller's yeast. In the process of fermentation, in addition to transforming food into wine and water, it will also be endowed with the ester alcohol aldehyde of the Department, which will be used for the special flavor of liquor. Koji can be born with more esters and aldehydes, making the wine more mellow.

　　三、窜蒸

　　Three, steaming

　　在蒸酒进程当中，用固态酒醅串蒸，或采纳香醅串蒸，可晋升生料酒的香味，使白酒喝起来香味更浓烈，回味好。

　　In the process of liquor steaming, using solid fermented grains or adopting fragrant fermented grains can promote the flavor of raw material liquor, make liquor stronger and better aftertaste.

　　四、贮存

　　Four. Storage

　　刚蒸进去的酒醛、醇、酸这些含量还比较高，搁置一段时间，这些物资之间相互转化，联合天生酯，酒的口感变和婉，香气实足。贮存容器选用陶坛，陶坛有一定的闲暇，气体能够收支容器，对香味的天生有催化作用。

　　The content of aldehydes, alcohols and acids in the newly steamed wine is still relatively high. After a period of use, these materials are transformed into each other and combined with natural esters. The taste of the wine is mellow and the aroma is solid. The storage container is pottery jar, which has a certain amount of leisure. The gas can break through the container and catalyze the natural fragrance.

　　用90度以上的开水烫一下再发酵、延伸发酵周期、节制发酵室的温度，这些办法都能够有用的晋升生料酒的风韵、口感。

　　Scalding with boiling water above 90 degrees for fermentation, extending the fermentation cycle and controlling the temperature of the fermentation room can effectively promote the flavor and taste of raw wine.

　　以上就是由曲阜市仁泰容器包装有限公司对怎么才能提升酒的口感，怎么才能酿出好的酒的介绍，希望可以帮到你，想要了解更多请点击官网http://www.qfrtrq.com/

　　The above is the introduction of Qufu rentai container packaging Co., Ltd. on how to improve the taste of wine and how to make good wine. I hope it can help you. To learn more, please click http://www.qfrtrq.com/