在使用酿酒设备的时候要是发现异物，是会直接性导致酿酒质量下降的，但为什么在酿酒过程中会出现异物？其实主要是因为大家在前期检查工作中不够细致造成的。

　　If foreign bodies are found in the use of brewing equipment, it will directly lead to the decline of brewing quality, but why will there be foreign bodies in the process of brewing? In fact, mainly because we are not careful enough in the early inspection work caused.

　　酿酒设备洗瓶的时候温度过高，或者是洗瓶时间过长，这样就会非常容易造成灌装温差比较大，从而造成瓶口破裂，产生异物。针对这样的情况，也是为我们的工作人员提了一个醒，需要控制好洗瓶的温度，减少类似情况再次发生。

　　When the wine making equipment washes the bottle, the temperature is too high, or the washing time is too long, so it is very easy to cause the filling temperature difference is relatively large, thus causing the bottle mouth rupture and producing foreign bodies. In view of this situation, it is also a reminder to our staff that we need to control the temperature of the washing bottle to reduce the recurrence of similar situations.

　　酿酒设备瓶口歪斜同样会造成酿酒过程的不顺利，瓶口没有对准，也就是会非常容易产生摩擦，这样异物存在的几率也会明显变大。

　　Brewing equipment bottle mouth skew will also cause the brewing process is not smooth, bottle mouth is not aligned, that is, it will be very easy to produce friction, so the probability of foreign body existence will be significantly larger.

　　酿造环节的操作失误对酒质受影响，摊凉时间太长，会导致酒质出现以下问题：

　　The operation error in the brewing process will affect the wine quality, and the cooling time will be too long, which will lead to the following problems in the wine quality:

　　摊凉时间过长，容易使得糟糠感染杂菌，杂菌将还原糖转化为其他物质，降低了出酒率，且给酒中带来过重的霉臭味、酸味等异杂味；摊凉时间过长，使得糟糠失水过多，淀粉老化，大大降低了出酒率。

　　Stall cooling time is too long, easy to make the dross infected with miscellaneous bacteria, miscellaneous bacteria will reduce sugar into other substances, reduce the rate of wine, and bring excessive mildew smell, sour taste and other miscellaneous taste to the wine; Stall cooling time is too long, making dross water loss too much, starch aging, greatly reducing the rate of wine.

　　出差之前，将晾堂打扫干净，在摊席上铺上一层熟冷糠。关火，从屉中将熟粮倒出，均匀倒在摊席上。粮食复蒸完以后，在其上还有残留的水分，摊晾的时候需要将这些水分滤掉，以保证粮食正常的含水率。刮平粮面使厚薄、温度基本一致，厚度在5-8CM。然后用风机或其他摊晾设备对粮食降温，并依次翻拌粮食。

　　Before the business trip, clean the airing room and spread a layer of cooked chaff on the mat. Remove the fire from the drawer and pour out the cooked grain evenly on the mat. After food is finished after being steamed, there is still residual moisture on it, these moisture needs to be filtered out when spreading air, in order to ensure the normal moisture content of food. Scrape flat grain surface to make thickness, temperature is basically the same, the thickness is 5-8cm. Then use fan or other stall air equipment to cool the grain, and turn the grain in turn.

　　酿酒设备酿造为什么会出现异物？以上内容便是问题的解答了，如果您想了解更多的内容，就可以点击网址www.qfrtrq.com咨询了。

　　Why will there be foreign bodies in brewing equipment? The above content is the answer to the question, if you want to know more content, you can click on the website www.qfrtrq.com consultation.