In many equipment, whether traditional equipment or new equipment, the principle is the same, that is, the process of heating and transpiration of fermented grains into wine steam, and then cooling to obtain finished wine. The process that completes this operation is called distillation. Distillation is a unit operation of separating liquid mixtures by using the different evaporation properties of components (distillation can be divided into transpiration, separation and cooling processes, commonly referred to as distillation).

而把液态混合物或固态发酵酒醅加热使液体欢腾，生成的蒸气比原来混合物含有较多的易蒸发组分，剩下混合物中含有较多的难蒸发组分，因而可使原来混合物的组分得到部分或完全别离。

The liquid mixture or solid-state fermented grains are heated to make the liquid exuberant, the generated steam contains more easily evaporated components than the original mixture, and the remaining mixture contains more difficult to evaporate components, so the components of the original mixture can be partially or completely separated.

而那些经小型白酒酿酒设备简略蒸腾。而生成的蒸气经冷凝而成液体。蒸馏的方法较多，主要有简略蒸馏和精馏等。在白酒生产中，将酒及其伴生的香味成分从固态发酵酒醅或液态发酵醪中别离浓缩，得到白酒所需求的含很多微量香味成分及酒精的单元操作称为节，它属于简略蒸馏。

And those Baijiu liquor brew equipment is simple and transpiring. The generated steam is condensed into liquid. There are many distillation methods, mainly including simple distillation and distillation. In Baijiu production, Baijiu and its associated aroma components are separated from solid fermented grains or liquid fermented mash. The unit operation of liquor containing many trace components and alcohol is called "section". It belongs to simple distillation.

酿酒设备的原理及功能酿酒设备的工作原理:酒中含有水、乙醇和总量约占2%的众多微量成分三大物质。水和乙醇的比例构成酒的度数，含水量高则酒度低，含水量低则酒度高。

Principle and function of brewing equipment working principle of brewing equipment: wine contains three substances: water, ethanol and many trace components with a total amount of about 2%. The ratio of water and ethanol constitutes the degree of wine. If the water content is high, the alcohol degree is low, and if the water content is low, the alcohol degree is high.

微量成分的种类、含量及各种微量成分之间的比例构成酒的品质，很多微量成分直接降低酒的品质，更多的微量成分含量过高也会降低酒的品质。影响酒质的这些微量成分其沸点都在100℃以上，水的沸点时100℃，乙醇的沸点死78.3℃。根据三大物质的不同沸点及酒度、酒质形成的原理，我们设计了该酿酒设备。

The type and content of trace components and the proportion between various trace components constitute the quality of wine. Many trace components directly reduce the quality of wine, and too high content of more trace components will also reduce the quality of wine. The boiling point of these trace components affecting wine quality is above 100 ℃, the boiling point of water is 100 ℃, and the boiling point of ethanol is 78.3 ℃. According to the different boiling points of the three substances and the formation principle of alcohol degree and wine quality, we designed the brewing equipment.

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