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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.

使用釀酒設(shè)備制酒是一個(gè)既簡(jiǎn)單有又繁雜過程。簡(jiǎn)單是因?yàn)樵O(shè)備的功能，在釀造過程中可以提供不錯(cuò)的幫助，然而過程中每一個(gè)關(guān)鍵點(diǎn)都務(wù)必嚴(yán)控，才可以生產(chǎn)制造較好的酒。接下來分享一些釀造過程中需要注意的細(xì)節(jié)。過程中一般分為這幾個(gè)細(xì)節(jié)：

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.設(shè)備和材料要合格

1. Equipment and materials must be qualified

使用釀酒設(shè)備制酒應(yīng)重視生產(chǎn)環(huán)境和材料，要做到日常保潔工作，對(duì)原材料和輔材的清理、去雜、蒸制和去雜，不可將長(zhǎng)霉、發(fā)燙結(jié)塊等情況的原材料和輔材用在生產(chǎn)過程中。原料室、釀酒設(shè)備、器皿、發(fā)酵容器、貯酒容器等應(yīng)進(jìn)行清潔。原料和曲要適當(dāng)粉碎、仔細(xì)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.加工工藝要穩(wěn)定，指相對(duì)性平穩(wěn)的釀制加工工藝標(biāo)準(zhǔn)，包含發(fā)酵溫度、發(fā)醇等，如淀粉、水分、酸度、溫度等條件要保持穩(wěn)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.做好調(diào)解工作，假如因?yàn)闀r(shí)節(jié)和氣候問題須對(duì)釀酒設(shè)備進(jìn)行調(diào)節(jié)，也應(yīng)有序進(jìn)行，目地是使酒醅升溫、生酸緩慢，并耗費(fèi)淀粉。如配料比例、糟醅溫升、產(chǎn)酸量、酒流量等。應(yīng)提前做好相關(guān)的了解并嚴(yán)格按照工藝程序操作。

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.