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散装白酒批发酿造酒生产原理是什么?

来源:http://www.sdyuxianfang.com/
日期:2022-05-27

散装白酒批发酿造酒生产原理?在酿酒过程中,淀粉吸水膨胀,加热糊化,形成结构疏松的淀粉,在淀粉酶的作用下分解为低分子的单糖。单糖在脱羧酶、脱氢酶的催化下分解,逐渐分解形成二氧化碳和酒精。以淀粉为原料酿酒,需经过两个主要过程,一是淀粉糖化过程,二是酒精发酵过程。
Production principle of bulk Baijiu wholesale brewing? In the process of wine making, starch swells by absorbing water and gelatinizes by heating to form loose starch, which is decomposed into low molecular weight monosaccharides under the action of amylase. Under the catalysis of decarboxylase and dehydrogenase, monosaccharides decompose gradually to form carbon dioxide and alcohol. There are two main processes in making wine with starch as raw material, one is starch saccharification process, the other is alcohol fermentation process.
1、淀粉的糖化淀粉在催化剂淀粉酶的作用下水解为单糖。淀粉酶来源于酒曲中的微生物,反应过程。
1. The saccharified starch is hydrolyzed into monosaccharides under the action of the catalyst amylase. Amylase comes from microorganisms in distiller's yeast, which is a reaction process.
2、酒精发酵淀粉在淀粉酶作用下转化为葡萄糖,葡萄糖在酒化酶的作用下转化为酒精,酒化酶是由酵母菌分泌出来的。多数酒曲中也含酵母菌(除麸曲)。反应过程如下:
2. In alcohol fermentation, starch is converted into glucose under the action of amylase, and glucose is converted into alcohol under the action of alcoholase, which is secreted by yeast. Most koji also contains yeast (except bran koji). The reaction process is as follows:
这个反应式是法国化学家盖·吕萨克在1810年首先提出来的。后来科学家们又研究测得每1009葡萄糖理论上可以产生51.149的酒精(实际的产量比理论上低)。1857年,法国另一名化学家路易斯·帕斯特(LouisPasteur)发现酒精发酵是在没有氧气的条件下进行的。为此,他作出了“发酵是没有空气的生命活动”论断。
This reaction formula was first proposed by French chemist guy lusack in 1810. Later, scientists measured that every 1009 glucose could theoretically produce 51.149 alcohol (the actual output was lower than that in theory). In 1857, another French chemist, louispasteur, discovered that alcohol fermentation was carried out without oxygen. Therefore, he concluded that "fermentation is a life activity without air".
酿造酒是自然的造酒方式,主要酿酒原料是谷物和水果,其大特点是原汁原味,酒精含量低,属于低度酒,对人体的刺激性小。例如用谷物酿造的啤酒一般酒精含量为3%~8%,果类的葡萄酒酒精含量为8%~14%。酿造酒中含有丰富的营养成分,适量饮用有益于身体健康。
Brewing wine is a natural way of making wine. The main raw materials for brewing wine are grains and fruits. It is characterized by its original flavor and low alcohol content. It is a low alcohol wine with little irritation to human body. For example, the alcohol content of beer brewed from grain is generally 3% ~ 8%, and that of fruit wine is 8% ~ 14%. The brewed wine is rich in nutrients, and moderate consumption is beneficial to health.
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The wonderful content of this article is provided by Shandong San Baijiu. There are many wonderful contents on this website. You can click to enter more contents http://www.sdyuxianfang.com We have special customer service to answer your questions

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