全自动晾茬机主要由机架、风机、传送带和依次连接于传送带上的搅笼、打料棍、翻料棍、下料装置、出料管组成。酒茬在传送带上通过，在打碎和搅拌的同时风机工作，迅速降温，冷却后的酒茬在下料装置中与酒曲自动混合均匀。

The automatic stubble drying machine is mainly composed of a frame, a fan, a conveyor belt and a stirring cage, a beating stick, a turning stick, a blanking device and a discharging pipe which are successively connected to the conveyor belt. The wine stubble passes through the conveyor belt, and the fan works at the same time of crushing and stirring to cool down quickly. The cooled wine stubble is automatically mixed with the koji in the blanking device.

全自动晾茬机蒸馏过程都可分为三个阶段，即开始阶段、中间阶段和后期阶段，需要注意的是：每个阶段所接酒的度数都不一样。

The distillation process of automatic stubble drying machine can be divided into three stages, namely the beginning stage, the middle stage and the late stage. It should be noted that the degree of liquor received in each stage is different.

头一阶段（开始阶段）：蒸馏温度在78.3℃以下，所接的酒称为酒头。投粮100斤掐酒头0.5斤，以此类推。酒头内的低分低级脂肪酸脂、醛等含量较多，有一定香气，但是杂味比较重、暴燥味重，对人的视觉也有一定的伤害，一般单独接出来存放。

The first stage (the beginning stage): distillation temperature below 78.3 ℃, the wine is called the wine head. Feed 100 Jin of grain, pinch 0.5 Jin of wine, and so on. The content of low-grade fatty acids, aldehydes, etc. in the wine head is more, and it has a certain aroma, but the miscellaneous flavor is heavy, the dry taste is heavy, and it also has a certain harm to people's vision, so it is generally stored separately.

第二阶段（中间阶段）：蒸馏温度在78.3℃-95℃之间，所接的酒属于正流酒，也是理想的商品酒。其主要成分是酒精。酒的度数在50度左右。

The second stage (intermediate stage): the distillation temperature is between 78.3 ℃ and 95 ℃, and the liquor is a normal flow liquor, which is also an ideal commercial liquor. Its main component is alcohol. The degree of wine is about 50 degrees.

第三阶段（后期阶段）：全自动晾茬机蒸馏温度在100℃左右，所接的酒称为酒尾，酒尾中乳酸及其脂类鼻酒头和正流酒含量高几倍，还含有亚油酸乙酯、油酸乙酯等脂肪酸脂和比较多的酒味杂且苦涩，应该单独接出与酒头一起存放。

The third stage (later stage): the distilling temperature of automatic stubble drying machine is about 100 ℃, and the liquor is called tail liquor. The content of lactic acid and its lipids in tail liquor is several times higher than that in nose liquor and normal flow liquor. It also contains fatty acids such as ethyl linoleate and ethyl oleate, and more liquor with mixed and bitter taste, so it should be taken out separately and stored together with head liquor.

在蒸馏过程中头一阶段应该采用大火，把酒头蒸馏出来，全自动晾茬机第二阶段火力要平、稳，关闭鼓风机，缓气蒸馏，此阶段勿要火急。通过实践证明，慢火蒸馏酒中酯含量高，而且蒸馏效率也高，因慢火蒸馏，蒸汽压力低，上汽均匀，从而使酒内香味成分被水蒸气拖带与酒中，使酒的香味成分含量高，酒的质量也较优。

In the first stage of the distillation process, we should use high fire to distill the wine. In the second stage of the automatic stubble drying machine, the fire power should be flat and stable. Turn off the blower and slow gas distillation. In this stage, we should not be in a hurry. It has been proved by practice that the content of ester in slow fire distillation liquor is high, and the distillation efficiency is also high. Because of slow fire distillation, the steam pressure is low, and the steam is uniform, so that the flavor components in the liquor are dragged by steam into the liquor, so that the content of flavor components in the liquor is high, and the quality of the liquor is also better.