制造环境。除了基本的通风、温湿度和卫生条件外，酒庄的自然条件也有关系，包括建筑朝向、风向等。这些因素在很大程度上影响了微生物的活性，从而影响了基酒的质量。
　　Manufacturing environment. In addition to the basic ventilation, temperature, humidity and sanitation conditions, the natural conditions of the winery are also related, including the building orientation, wind direction, etc. These factors affect the activity of microorganisms to a great extent, thus affecting the quality of base liquor.
　　水的质量。山好水好，水好酒好。可以说，酒庄谁有山泉好，谁就有酿酒的优势。这也是部分大型酒庄没有找到好的水源不建厂，不引进大型酿酒设备的原因。
　　The quality of water. The mountain is good, the water is good, and the wine is good. It can be said that the winery who has a good spring, who has the advantage of wine. This is also the reason why some large wineries did not find good water sources and did not build factories or introduce large-scale brewing equipment. 　　发酵的环境。发酵车间通风、温度、湿度、卫生条件等，都会影响酒的质量。温度和卫生是影响发酵的两个主要因素，发酵过程中曲线温度的降低、口温的控制是非常关键的，在发酵过程中应随时分析发酵粮中水分、酸度、酒精含量、淀粉残留量的变化。
　　Fermentation environment. The ventilation, temperature, humidity and sanitary conditions of fermentation workshop will affect the quality of wine. Temperature and hygiene are the two main factors that affect fermentation. The decrease of curve temperature and the control of mouth temperature are very important. In the process of fermentation, the changes of water, acidity, alcohol content and starch residue should be analyzed at any time.
　　固体酒发酵时，需对冷却床、培养箱及周围环境进行彻底的清洁，为谷物酒的发酵提供一个清洁的环境。
　　During the fermentation of solid liquor, the cooling bed, incubator and surrounding environment should be thoroughly cleaned and disinfected to provide a clean environment for the fermentation of grain liquor.
　　以上就是全自动凉茬机对酿酒设备过程中的要求的详细介绍，想要了解更多请点击官网http://www.qfrtrq.com/
　　The above is a detailed introduction to the requirements of automatic stubble cooler in the process of brewing equipment. For more information, please clickhttp://www.qfrtrq.com/