1、省本钱、省时刻。比传统技术省燃料50%，省地产和人工50%，省时刻50%，蒸酒和蒸料简直一起完成。
1. Save money and time. Compared with the traditional technology, it can save 50% of fuel, 50% of real estate and manpower, and 50% of time. The steaming of wine and steaming materials are almost completed together.
2、出酒率高。按100公斤粮食出50°白酒核算，大米出酒率到达90-100%，玉米70-80%。
2. The yield of wine is high. According to the 50 ° liquor produced by 100 kg grain, the liquor yield rate of rice reached 90-100% and that of corn was 70-80%.
3、酒的质量高。用该酿酒技术出产出的白酒酒体洁白，绵甜爽口，酒质纯粹。
3. The quality of the wine is high. The liquor produced by this technology is white, sweet and refreshing, and pure in quality.
酿酒设备里的物理反响、化学反响，在酿酒的进程中不只会发作物理反响，有时候也会发作化学反响，在酒体中呈白色针状沉积晶体、反光,随温度改变较小,不溶于酒精,易溶于水,振摇不易不见,包装其时不发作,是跟着时刻延伸渐渐集合发作。通常以为,该沉积是由加浆水、基酒中钙、镁离子与酒体中有机阴离子和无机阴离子发作缓慢化学反响,集合生成的有机盐和无机盐。
The physical and chemical reactions in the brewing equipment will not only have physical reactions, but also have chemical reactions in the process of brewing. In the wine body, white needle like crystals are deposited and reflect light, which changes little with the temperature. It is insoluble in alcohol, soluble in water, and not easy to disappear by shaking. The packaging does not attack at the moment, but gradually converges with the extension of time. It is generally believed that the deposition is caused by the slow chemical reaction of calcium and magnesium ions in the liquor and organic and inorganic anions in the liquor body.
酿酒设备要高度酒就早掐尾，要低度酒就晚掐尾，随自个的志愿来灵活把握。这么的酿酒设备本钱才能够被咱们所操控。
Wine making equipment to be high, early to pinch the end of wine, to low alcohol wine late, with their own volunteer to flexibly grasp. The cost of such brewing equipment can be controlled by us.
酿酒设备酒尾有香味物质也有不少杂味物质：许多高沸点物质，特别是香味物质，聚于酒尾，酿酒设备厂介绍，在这一起也有不少杂味物质，如五碳糖生成的糖醛、由酪氨酸而来的酪醇、由单宁或木质素分化而来的某些酚类化合物及有苦味的杂醇油混在其间。
There are also many flavoring substances in the tail of liquor making equipment: many high boiling point substances, especially flavoring substances, are gathered in the tail of liquor. According to the brewery, there are also a lot of miscellaneous flavor substances, such as glycoaldehydes from pentose, tyrosol from tyrosine, some phenolic compounds derived from tannin or lignin, and bitter fusel oil mixed in the liquor tail.
酿酒设备白酒蒸馏在正常情况下，酒精份不论在酒头或中馏酒中基本是安稳的，或微有下降趋势，接近尾酒则急剧下降。酸在酒头及中馏酒里，在基本安稳的情况下微有上升，后期增加较大，醛、酯及高沸点杂醇油都集聚酒头，随蒸馏的继续而下降。
Under normal conditions, the alcohol content in liquor head or middle distillate liquor is basically stable, or has a slight downward trend, but it drops sharply when it is close to the tail liquor. In the liquor head and middle distillate liquor, the acid slightly increased under the basic stable condition, and increased greatly in the later stage. Aldehydes, esters and high boiling point fusel oil gathered in the liquor head and decreased with the continuous distillation.
装甑蒸馏，是制酒的更终一道工序。新疆酒罐生产厂家介绍，嗣后稍安稳，酯在酒尾上升，因为酯、醇集聚于酒头。因而，蒸馏时每甑接取1kg－2kg酒头，并独自寄存一年摆布是勾酒的香料酒，一起也阐明，掐头去尾在名优异白酒出产中值得考虑和研究的。
Steamer distillation is the final process of liquor making. Xinjiang wine can manufacturers introduced that later it was a little stable, and esters rose in the end of the wine, because esters and high-grade alcohols gathered in the head of the wine. Therefore, taking 1kg-2kg liquor head in each steamer and storing it alone for one year is a kind of flavor liquor for blending liquor. It is also clarified that it is worthy of consideration and research in the production of famous and excellent liquor.
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自动售酒机 2024-07-25 
