The brewing equipment ferments the internal materials into wine, so the cleanliness of the interior will affect the entire brewing process. New equipment should not be put into use immediately after purchase. For the sake of quality, it should be cleaned, and then the steam conduit of the equipment should be connected and burned. After the boiler water is boiled, continue to burn for 30 minutes, and steam sterilize the Baijiu production equipment, so that some toxic microorganisms can disappear, and the bitter taste of the produced liquor can be avoided. In addition, if the device is not continuously used, the above operations should still be carried out before use when stored for a period of time.

使用酿酒设备制酒是一个既简单有又繁杂过程。简单是因为设备的功能，在酿造过程中可以提供不错的帮助，然而过程中每一个关键点都务必严控，才可以生产制造较好的酒。接下来分享一些酿造过程中需要注意的细节。过程中一般分为这几个细节：

Using brewing equipment to make wine is a simple and complex process. Simplicity is due to the functionality of the equipment, which can provide good assistance during the brewing process. However, every key point in the process must be strictly controlled in order to produce and manufacture better wines. Next, share some details that need to be noted during the brewing process. The process is generally divided into these details:

1.设备和材料要合格

1. Equipment and materials must be qualified

使用酿酒设备制酒应重视生产环境和材料，要做到日常保洁工作，对原材料和辅材的清理、去杂、蒸制和去杂，不可将长霉、发烫结块等情况的原材料和辅材用在生产过程中。原料室、酿酒设备、器皿、发酵容器、贮酒容器等应进行清洁。原料和曲要适当粉碎、仔细配料。

When using brewing equipment to make wine, attention should be paid to the production environment and materials. Daily cleaning work should be carried out, and the cleaning, removal, steaming, and removal of impurities should be carried out for raw materials and auxiliary materials. Raw materials and auxiliary materials that have mold growth, heat and clumping should not be used in the production process. The raw material room, brewing equipment, utensils, fermentation containers, wine storage containers, etc. should be cleaned. The raw materials and koji should be properly crushed and carefully mixed.

2.加工工艺要稳定，指相对性平稳的酿制加工工艺标准，包含发酵温度、发醇等，如淀粉、水分、酸度、温度等条件要保持稳定不要忽高忽低。

2. The processing technology should be stable, referring to the brewing process standards that are relatively stable, including fermentation temperature, alcohol production, etc. The conditions such as starch, moisture, acidity, temperature, etc. should be kept stable and not fluctuated.

3.做好调解工作，假如因为时节和气候问题须对酿酒设备进行调节，也应有序进行，目地是使酒醅升温、生酸缓慢，并耗费淀粉。如配料比例、糟醅温升、产酸量、酒流量等。应提前做好相关的了解并严格按照工艺程序操作。

3. Do a good job in mediation work. If it is necessary to adjust the brewing equipment due to season and climate issues, it should also be carried out in an orderly manner, with the aim of warming up the fermented grains, slow acid production, and consuming starch. Such as ingredient ratio, temperature rise of fermented grains, acid production, liquor flow rate, etc. Relevant understanding should be done in advance and strictly follow the process procedures for operation.