在使用釀酒設備的時候要是發(fā)現(xiàn)異物，是會直接性導致釀酒質量下降的，但為什么在釀酒過程中會出現(xiàn)異物？其實主要是因為大家在前期檢查工作中不夠細致造成的。
If foreign bodies are found in the use of brewing equipment, it will directly lead to the decline of brewing quality, but why will there be foreign bodies in the process of brewing? In fact, mainly because we are not careful enough in the early inspection work caused.
釀酒設備洗瓶的時候溫度過高，或者是洗瓶時間過長，這樣就會非常容易造成灌裝溫差比較大，從而造成瓶口破裂，產生異物。針對這樣的情況，也是為我們的工作人員提了一個醒，需要控制好洗瓶的溫度，減少類似情況再次發(fā)生。
When the wine making equipment washes the bottle, the temperature is too high, or the washing time is too long, so it is very easy to cause the filling temperature difference is relatively large, thus causing the bottle mouth rupture and producing foreign bodies. In view of this situation, it is also a reminder to our staff that we need to control the temperature of the washing bottle to reduce the recurrence of similar situations.
釀酒設備瓶口歪斜同樣會造成釀酒過程的不順利，瓶口沒有對準，也就是會非常容易產生摩擦，這樣異物存在的幾率也會明顯變大。
Brewing equipment bottle mouth skew will also cause the brewing process is not smooth, bottle mouth is not aligned, that is, it will be very easy to produce friction, so the probability of foreign body existence will be significantly larger.
釀造環(huán)節(jié)的操作失誤對酒質受影響，攤涼時間太長，會導致酒質出現(xiàn)以下問題：
The operation error in the brewing process will affect the wine quality, and the cooling time will be too long, which will lead to the following problems in the wine quality:
攤涼時間過長，容易使得糟糠感染雜菌，雜菌將還原糖轉化為其他物質，降低了出酒率，且給酒中帶來過重的霉臭味、酸味等異雜味；攤涼時間過長，使得糟糠失水過多，淀粉老化，大大降低了出酒率。
Stall cooling time is too long, easy to make the dross infected with miscellaneous bacteria, miscellaneous bacteria will reduce sugar into other substances, reduce the rate of wine, and bring excessive mildew smell, sour taste and other miscellaneous taste to the wine; Stall cooling time is too long, making dross water loss too much, starch aging, greatly reducing the rate of wine.
出差之前，將晾堂打掃干凈，在攤席上鋪上一層熟冷糠。關火，從屜中將熟糧倒出，均勻倒在攤席上。糧食復蒸完以后，在其上還有殘留的水分，攤晾的時候需要將這些水分濾掉，以保證糧食正常的含水率。刮平糧面使厚薄、溫度基本一致，厚度在5-8CM。然后用風機或其他攤晾設備對糧食降溫，并依次翻拌糧食。
Before the business trip, clean the airing room and spread a layer of cooked chaff on the mat. Remove the fire from the drawer and pour out the cooked grain evenly on the mat. After food is finished after being steamed, there is still residual moisture on it, these moisture needs to be filtered out when spreading air, in order to ensure the normal moisture content of food. Scrape flat grain surface to make thickness, temperature is basically the same, the thickness is 5-8cm. Then use fan or other stall air equipment to cool the grain, and turn the grain in turn.
Why will there be foreign bodies in brewing equipment? The above content is the answer to the question, if you want to know more content, you can click on the website credicard.com.cn consultation.
自動售酒機 2024-07-25 
