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The distillation equipment in the brewing equipment mainly plays the role of separation and concentration, sterilization, heating and metamorphism. The small editor of Jintai brewing equipment factory, Daiyue district, Tai'an City will talk about these functions in detail.

1、分離濃縮作用

1. Separation and concentration

酒醅蒸餾主要是提取酒精及香味物質(zhì)，并蒸入一定量的水，也混入一些微量物質(zhì)，與此同時還排出了由固形物高沸點物質(zhì)與水等組成的酒糟。

Distillation of fermented grains is mainly to extract alcohol and flavor substances, steam a certain amount of water, mix some trace substances, and discharge the fermented grains composed of solid substances, high boiling point substances and water.

另外，從氣相排出一些低沸點雜質(zhì)，如二氧化碳、酒、硫化氫、游離氨等。在分離的同時對酒精及香味成分也起到了濃縮的作用。

In addition, some low boiling point impurities such as carbon dioxide, wine, hydrogen sulfide and free ammonia are discharged from the gas phase. At the same time of separation, it also plays a role in concentrating alcohol and aroma components.

釀酒設(shè)備將酒醅中4％～6％的乙醇濃縮到50％～70％，其他物質(zhì)也增加了濃度，從而使白酒保持應(yīng)有的乙醇含量并具有特殊的芳香氣味。

The brewing equipment concentrated 4% to 6% of the fermented grains of ethanol to 50% to 70%, and other substances also increased the concentration, so that the Baijiu should maintain its proper ethanol content and have a special aroma.

2、作用

2. Bactericidal action

固態(tài)發(fā)酵顯著的特點就是酒醅循環(huán)發(fā)酵，蒸餾過程中殺死了酒醅中的微生物，消滅了酒醅中的雜茵，為下一步正常發(fā)酵創(chuàng)造了有利條件。

The remarkable feature of solid-state fermentation is the circular fermentation of fermented grains. During the distillation process, the microorganisms in fermented grains are killed and the miscellaneous bacteria in fermented grains are eliminated, creating favorable conditions for the next normal fermentation.

3、加熱變質(zhì)作用

3. Thermal metamorphism

發(fā)酵酒醅有濃郁的香氣，經(jīng)蒸餾后，白酒與酒醅的香味則完全不同。蒸餾時有微量香氣彌散，還有一些對熱不穩(wěn)定的物質(zhì)，經(jīng)加熱后，有些被保留，有些經(jīng)熱變之后生成香味物質(zhì)。

Fermented fermented grains have strong aroma, and after distillation, the aroma of Baijiu and fermented grains is completely different. During distillation, there is a small amount of aroma dispersion, and some substances that are unstable to heat are retained after heating, and some aroma substances are generated after heat change.