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　　When the weather turns cold, someone will find that the liquor production rate of his brewing equipment has suddenly increased. Why? The brewing equipment has the following answers.

　　其實(shí)并不是出酒率增加了，而是夏季你的釀酒設(shè)備出酒率太低了，夏季由于高溫影響，出酒率變低，天氣轉(zhuǎn)涼以后，出酒率也跟著恢復(fù)了。高溫對(duì)釀酒設(shè)備的影響詳細(xì)有以下方面：

　　In fact, it's not that the liquor production rate increases, but that your liquor production rate is too low in summer. In summer, due to the influence of high temperature, the liquor production rate becomes low. After the weather turns cool, the liquor production rate also recovers. The effects of high temperature on brewing equipment are as follows:

　　1、淀粉沒有完整轉(zhuǎn)化為糖。夏季釀酒曲溫度太高或者發(fā)酵室溫度太高，發(fā)酵桶糧食過多，都會(huì)招致發(fā)酵旺盛期升溫過猛，將酒曲的活性殺死。

　　1. Starch is not completely converted into sugar. In summer, too high temperature of distiller's yeast, too high temperature of fermentation room and too much grain in fermentation barrel will lead to too strong temperature rise in the exuberant fermentation period and kill the activity of distiller's yeast.

　　釀酒設(shè)備

　　brewing equipment

　　2、葡萄糖沒有完整轉(zhuǎn)化為酒。這樣的狀況不止在夏天會(huì)呈現(xiàn)，冬天也會(huì)由于保溫措施不到位發(fā)作相同的情況。

　　2. Glucose is not completely converted into wine. This situation will not only appear in summer, but also occur in winter due to inadequate insulation measures.

　　3、雜菌將局部淀粉或者糖轉(zhuǎn)化為其他物質(zhì)。釀酒過程中，若溫度超越36度，雜菌會(huì)大量繁衍，將淀粉或糖轉(zhuǎn)化為其他物質(zhì)，招致出酒率低或酒中有異味。

　　3. Miscellaneous bacteria transform local starch or sugar into other substances. In the process of wine making, if the temperature is higher than 36 ℃, the mixed bacteria will multiply in large quantities, which will convert starch or sugar into other substances, leading to low liquor yield or peculiar smell in the wine.

　　4、發(fā)酵桶沒密封好、釀酒設(shè)備的冷卻性或密封不好。糖化完畢后，假如密封不嚴(yán)實(shí)，由于高溫，酒分子極易揮發(fā)進(jìn)來。

　　4. The fermentation barrel is not well sealed, and the cooling or sealing of the brewing equipment is not good. After saccharification, if the seal is not tight, due to high temperature, alcohol molecules are very easy to volatilize in.

　　看過以上內(nèi)容，如今你曉得為什么你的釀酒設(shè)備在夏天總是出酒率不高了吧？以上是不銹鋼內(nèi)膽實(shí)木酒桶廠家為大家介紹的相關(guān)內(nèi)容，想要了解更多內(nèi)容，歡迎訪問網(wǎng)站：http://m.2010yyh.cnAfter reading the above, now you know why your brewing equipment doesn't produce much wine in summer, right? The above is the relevant content introduced by the stainless steel inner solid wood barrel manufacturer. For more information, please visit the website: http://m.2010yyh.cn