In the process of brewing, the fullness of raw materials, the fermentation power of koji, the cooking degree of grain, the control of fermentation temperature, brewing equipment and brewing temperature will all affect the liquor yield.

因此，要想让酿酒设备生产出更多的酒，从原料选择到葡萄酒生产的每一个环节都要严格把关，否则，生产出更多的酒质量不高。

Therefore, if we want the brewing equipment to produce more wine, we should strictly control every link from raw material selection to wine production, otherwise, the quality of producing more wine is not high.

一、原料和酒曲的选择

1、 Selection of raw materials and koji

原料包括谷物、水和酒曲。粮食要求新粮籽粒饱满，淀粉含量高，不霉变，不潮湿，一般不使用陈年粮食，酿造前清理粮食中的杂质。

Raw materials include grain, water and koji. The grain requires that the new grain is full, the starch content is high, and there is no mildew or moisture. Generally, the old grain is not used, and the impurities in the grain are cleaned before brewing.

水质的影响，比如酵母的pH值为5时，其产物为酒精，而PH值为8时，其产物为甘油。因此，水质的酸碱度会对发酵产生重要影响。

For example, when the pH value of yeast is 5, the product is alcohol, while when the pH value is 8, the product is glycerol. Therefore, the pH of water quality will have an important impact on fermentation.

建议选择发酵能力强、稳定性好的正规酒厂，如雅达高产酒厂的酒糟，用当地酒厂的酒糟酿造的酒口感好，但不同批次、不同季节生产的酒糟稳定性不同。

It is suggested to select a regular distillery with strong fermentation capacity and good stability, such as the lees of YadA high-yield distillery. The wine brewed with the lees of local distillery tastes good, but the stability of lees produced in different batches and seasons is different.

酒曲的选择一般不如高产酒曲。利用微生物菌种和中草药培养高产酒曲，酒曲产量高于当地酒曲。

The choice of distiller's yeast is generally not as good as high-yield distiller's yeast. Using microbial strains and Chinese herbal medicine to cultivate high-yield distiller's yeast, the yield of distiller's yeast was higher than that of local distiller's yeast.

二、发酵管理

2、 Fermentation management

制作固态酒时，要保证蒸熟的粮食开花率在95%左右，含水量适中。

When making solid wine, we should ensure that the flowering rate of steamed grain is about 95% and the water content is moderate.

在发酵过程中，应随时监测糟醅的温度变化。温度过高要及时降温，温度过低要及时升保温。

During the fermentation process, the temperature change of fermented grains should be monitored at any time. If the temperature is too high, it shall be cooled in time, and if the temperature is too low, it shall be heated in time.

三，酿酒设备本身

3、 Brewing equipment itself

很多酿酒大师依然用传统的酿酒设备酿酒，设备常用的传统木甑用大铁锅作为冷却器，不仅降温效果差，还会有跑酒的现象。

Many brewing masters still use traditional brewing equipment to make wine. The traditional wooden steamer commonly used in the equipment uses a large iron pot as a cooler, which not only has poor cooling effect, but also runs away from wine.

1.用设备蒸酒时，将冷柜的末端抬高3-5厘米，这样可以得到更多的酒。

1. When steaming wine with equipment, raise the end of the freezer by 3-5cm, so as to get more wine.

2.在接酒过程中去掉1-2%的酒头后，当达到所需的酒精度时，将剩余的酒单独取出，与酒头一起倒入下一个锅中重新蒸熟。

2. After removing 1-2% of the wine head in the process of receiving wine, when the required alcohol level is reached, take out the remaining wine separately, pour it into the next pot together with the wine head and steam it again.

四，酒的温度

4、 Wine temperature

蒸酒时，产量和温度不宜过高或过低。温度过高时，葡萄酒中的酒精分子和香气物质挥发，影响葡萄酒的产量和口感。白酒温度太低，挥发性物质挥发不出来，会造成白酒口味不一，杂味多。一般把酒的温度控制在20-30度比较合适。

When steaming wine, the yield and temperature should not be too high or too low. When the temperature is too high, the alcohol molecules and aroma substances in wine volatilize, affecting the yield and taste of wine. Liquor temperature is too low, volatile substances can not volatilize, Baijiu Baijiu will cause different tastes, mixed flavor. Generally, it is appropriate to control the temperature of wine at 20-30 degrees.

另外，在用酿酒设备蒸酒的过程中，如果出现板气、踏气的现象，酒醅中的酒分子不会挥发，也会影响出酒率。

In addition, in the process of steaming wine with brewing equipment, if there is the phenomenon of board gas and stepping on gas, the wine molecules in the fermented grains will not volatilize, which will also affect the yield of wine.