白酒的生产设备是指用于制酒原料的蒸煮、糖化、发酵、蒸馏的设备。生料酿造白酒，在这一实际操作过程中不存在蒸煮、糖化(生料酿造是边发酵边糖化)，而发酵容器用简单的胶桶、陶瓷缸、木桶等都可以，以下主要讲述蒸馏设备。
Liquor production equipment refers to the equipment used for cooking, saccharification, fermentation and distillation of liquor raw materials. There is no cooking and saccharification in the process of producing high-quality liquor from raw materials (raw materials are saccharified while fermenting), while fermentation containers can be made from simple rubber barrels, ceramic cylinders, wooden barrels and so on. The following is mainly about distillation equipment.
在众多蒸馏设备中，无论传统设备还是新型设备，其原理都是一样的：酿酒设备完成这个操作的过程称之为蒸馏。蒸馏是利用组分挥发性的不同，分离液态混合物的单元操作(蒸馏可以分为蒸发、分离、冷却几个过程，习惯上统称为蒸馏)。
Among many distillation equipments, whether traditional or new, the principle is the same: distillation is the process in which the brewing equipment completes this operation. Distillation is a unit operation of separating liquid mixtures by using different volatility of components (distillation can be divided into evaporation, separation and cooling processes, commonly referred to as distillation).
把液态混合物或固态发酵酒醅加热使液体沸腾，生成的蒸气比原来混合物含有较多的易挥发组分，剩余混合物中含有较多的难挥发组分，因而可使原来混合物的组分得到部分或完全分离。
When liquid mixture or solid fermented grains are heated to boil, the vapor generated contains more volatile components than the original mixture, and the remaining mixture contains more volatile components, so that the components of the original mixture can be partially or completely separated.

小型酿酒设备是如何过滤杂质的
How to filter impurities in small-scale brewing equipment
白酒酿造工艺在我国传承了数千年的历史了，不管在哪个朝代哪个地方它都是人们生活中不可缺少的一部分。在很多地区由于酿酒文化传播，会有很多酿酒作坊存在，这些作坊依靠小型酿酒设备为基础，每年源源不断的制造出各种新鲜酒液。
Liquor brewing technology has been handed down for thousands of years in our country. It is an indispensable part of people's life no matter in which dynasty or where. In many areas, due to the spread of wine-making culture, there will be a lot of wine-making workshops, which rely on small-scale brewing equipment as the basis, and continuously produce a variety of fresh liquor every year.
当然我们知道，白酒酿造主要是用粮食酿制，所以在制作过程中会有残渣的存在，这些残渣的过滤不仅关系到酒的品质，更会影响白酒的口感，所以这个步骤是非常重要的。
Of course, we know that liquor is mainly brewed with grain, so there will be residues in the process of production. The filtration of these residues will not only affect the quality of liquor, but also affect the taste of liquor, so this step is very important.
小型酿酒设备过滤杂质的方法是：以曲类、酒母为糖化发酵剂，利用淀粉质(糖质)原料，经蒸煮、糖化、发酵、蒸馏、陈酿和勾兑而酿制而成的各类白酒。
The method of filtering impurities in small-scale liquor-making equipment is: using starch (sugar) as raw material, using koji and liquor as saccharifying starter, various liquors are brewed by cooking, saccharification, fermentation, distillation, aging and blending.