制造環(huán)境。除了基本的通風(fēng)、溫濕度和衛(wèi)生條件外，酒莊的自然條件也有關(guān)系，包括建筑朝向、風(fēng)向等。這些因素在很大程度上影響了微生物的活性，從而影響了基酒的質(zhì)量。
Manufacturing environment. In addition to the basic ventilation, temperature, humidity and sanitation conditions, the natural conditions of the winery are also related, including the building orientation, wind direction, etc. These factors affect the activity of microorganisms to a great extent, thus affecting the quality of base liquor.
水的質(zhì)量。山好水好，水好酒好?？梢哉f，酒莊誰有山泉好，誰就有釀酒的優(yōu)勢。這也是部分大型酒莊沒有找到好的水源不建廠，不引進(jìn)大型釀酒設(shè)備的原因。
The quality of water. The mountain is good, the water is good, and the wine is good. It can be said that the winery who has a good spring, who has the advantage of wine. This is also the reason why some large wineries did not find good water sources and did not build factories or introduce large-scale brewing equipment.
發(fā)酵的環(huán)境。發(fā)酵車間通風(fēng)、溫度、濕度、衛(wèi)生條件等，都會影響酒的質(zhì)量。溫度和衛(wèi)生是影響發(fā)酵的兩個主要因素，發(fā)酵過程中曲線溫度的降低、口溫的控制是非常關(guān)鍵的，在發(fā)酵過程中應(yīng)隨時分析發(fā)酵糧中水分、酸度、酒精含量、淀粉殘留量的變化。
Fermentation environment. The ventilation, temperature, humidity and sanitary conditions of fermentation workshop will affect the quality of wine. Temperature and hygiene are the two main factors that affect fermentation. The decrease of curve temperature and the control of mouth temperature are very important. In the process of fermentation, the changes of water, acidity, alcohol content and starch residue should be analyzed at any time.
固體酒發(fā)酵時，需對冷卻床、培養(yǎng)箱及周圍環(huán)境進(jìn)行徹底的清潔，為谷物酒的發(fā)酵提供一個清潔的環(huán)境。
During the fermentation of solid liquor, the cooling bed, incubator and surrounding environment should be thoroughly cleaned and disinfected to provide a clean environment for the fermentation of grain liquor.
以上就是
全自動涼茬機對釀酒設(shè)備過程中的要求的詳細(xì)介紹，想要了解更多請點擊官網(wǎng)
http://cezoa.cn/
The above is a detailed introduction to the requirements of automatic stubble cooler in the process of brewing equipment. For more information, please clickhttp://cezoa.cn/
自動售酒機 2024-07-25 
