在釀酒設(shè)備釀造白酒的過程中，由于不同啤酒廠的生產(chǎn)工藝不同，釀造的度數(shù)也不同，這些酒生產(chǎn)的中低度白酒較多。在這個(gè)時(shí)候，如果你想釀造出高酒精度的酒，你需要對(duì)低酒精度的酒進(jìn)行加工和再加工。釀酒設(shè)備制造商根據(jù)生產(chǎn)技能為您了解如何將低度酒變成高度酒。
In the process of liquor-making by brewing equipment, due to different breweries'different production processes, the degree of liquor-making is also different, and there are more middle-low-alcohol liquors produced by these breweries. At this point, if you want to produce high alcohol, you need to process and reprocess low alcohol wines. The brewing equipment manufacturer knows how to turn low alcohol into high alcohol according to the production skills.
1)低酒精含量的白酒再蒸一下。
1) Steam the low alcohol liquor again.
拿酒的時(shí)候，當(dāng)我們測(cè)量出的酒的平均度數(shù)是我們想要的度數(shù)時(shí)，把剩下的酒從一個(gè)單獨(dú)的容器里拿出來，倒入下一個(gè)壺里再蒸。
When we take the wine, when we measure the average degree of the wine we want, take the remaining wine out of a separate container, pour it into the next pot and steam it.
2)提高白酒蒸汽管冷卻器的端部。
2) Improve the end of the steam tube cooler for liquor.
如果你把冷卻器的一端舉起3-5厘米，一些蒸汽會(huì)回流到容器中，提高酒精含量。
If you lift one end of the cooler by 3-5 centimeters, some steam will flow back into the container to increase the alcohol content.
3)純制白酒。
3) Pure liquor.
正宗的白酒，屬于“固態(tài)釀造法”，什么意思?即整個(gè)發(fā)酵過程基本不沾水，“醉”后發(fā)酵是好食物，用固態(tài)成酒甑(還器)蒸酒，本身不含水，蒸餾出來的酒度自然高。
Authentic liquor belongs to the "solid-state brewing method". What does that mean? The whole fermentation process basically does not touch water. After "drunk", fermentation is a good food, and solid state is used to make distiller's liquor.
以下是
全自動(dòng)涼茬機(jī)制造商一些將低度酒變成高度酒的方法。人對(duì)白酒的熱愛由來已久，尤其是在家里的老年人更愛度高的酒，所以了解這些讓我們更熟悉釀酒的過程。
Here are some ways to turn low-alcohol wines into high-alcohol wines by fully automated stubble cooler manufacturers. Chinese people love wine for a long time, especially at home. The older people love wine more, so understanding these makes us more familiar with the brewing process.
釀酒設(shè)備在釀酒領(lǐng)域，食品需要經(jīng)過一系列復(fù)雜的加工釀造才能生產(chǎn)出口香醇、喜愛的白酒。但是我們知道由于白酒生產(chǎn)過程是不同的,每個(gè)酒廠的白酒的數(shù)量是不同的,和酒,味道會(huì)不同,程度,在釀造過程中不注意細(xì)節(jié),會(huì)讓工作浪費(fèi)食物,所以如何使白酒更有效率呢?本文來源：http://m.2010yyh.cnBrewing equipment in the field of liquor-making, food needs a series of complex processing and brewing to produce export alcohol, favorite white wine. But we know how to make liquor more efficient because the production process of liquor is different, the quantity of liquor in each distillery is different, and the liquor, the taste and the degree of liquor will be different. If we don't pay attention to details in the brewing process, we will waste food. So how to make liquor more efficient? Source: http://m.2010yyh.cn
自動(dòng)售酒機(jī) 2024-07-25 
