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散酒生产加工流程及储存过程中的变化

来源:http://www.sdyuxianfang.com/
日期:2023-07-03

爱喝酒的朋友对于散酒来说,自然不会陌生,在餐桌上也是不可或缺的。那散酒的生产工艺又是怎样的呢?下面就让散酒代理加盟小编来给大家介绍一下关于散酒生产加工的流程以及在散酒储存过程中的变化吧!
Friends who love drinking are naturally familiar with loose drinks and are indispensable at the dining table. What is the production process of loose wine? Let's introduce the production and processing process of loose liquor and the changes during the storage process of loose liquor to you, let's let the franchise editor of the loose liquor agent!
酿酒的物化过程有两个,一个是淀,另一个是酵母。在三千两百多年前的殷商武丁时期,就已掌握了利用麦芽和谷芽作为糖化发酵剂,用谷物的糖化发霉和酒精发酵而成的微生物“霉菌”的生物繁殖技术,用来酿酒。
There are two physical and chemical processes in brewing, one is lake, and the other is yeast. During the Wuding period of the Yin and Shang Dynasties more than 3200 years ago, the biological reproduction technology of microbial "mold", which is made of malt and malt as saccharification Fermentation starter, saccharification mildew of grains and Ethanol fermentation, has been mastered for brewing.
制曲的工艺流程:小麦湿粮→磨碎→配料→踩制成型→入仓堆肥→仓内发酵→拆曲→贮存→磨曲。
The process flow of koji making: wet wheat grains → grinding → ingredients → step forming → composting in the warehouse → fermentation in the warehouse → koji dismantling → storage → koji grinding.
酿造工艺流程:下沙:高粱破碎→湿粮→蒸粮→摊晾拌曲→堆积发酵→入窖发酵→开窖取醅;
Brewing process: Sanding: Sorghum crushing → Wet grain → Steaming grain → Spreading and airing mixed with koji → Stacking fermentation → Fermentation in cellar → Opening cellar to extract fermented grains;
散酒代理加盟
造沙:高粱破碎→润粮→蒸粮→摊晾拌曲→堆积发酵→入窖发酵→开窖取醅→开窖取醅。
Sand making: crushing sorghum → moistening grain → steaming grain → spreading and airing koji → stacking and fermentation → entering the pit for fermentation → opening the pit for mashing → opening the pit for mashing.
散酒经发酵、蒸馏后得到的新酒,也要经过一定时间贮存。各种散酒的贮藏时间,因其香型和贮藏质量而异。如果是高品质的酱香型散酒,则需要贮存3年以上;如果是高品质的浓香型或清香型散酒,则需要贮存1年以上;如果是低品质的一般散酒,则需要贮存3个月。在生产过程中,贮存是保证蒸馏酒产品质量的关键环节。
The new liquor obtained from fermentation and distillation of loose liquor also needs to be stored for a certain period of time. The storage time of various loose wines varies depending on their aroma and storage quality. If it is a high-quality sauce flavored loose liquor, it needs to be stored for more than 3 years; If it is a high-quality strong aroma or light aroma loose liquor, it needs to be stored for more than 1 year; If it is a low-quality general loose wine, it needs to be stored for 3 months. In the production process, storage is the key link to ensure the quality of Liquor products.
新鲜蒸制的散酒,有刺激性的味道,并含有某些硫化物等令人不快的气味,称为新酒。以后经过一定的储藏时间,影响感和辣感会明显减弱,味道变得醇厚、柔和,香味也会改善,这就叫老熟。
Freshly steamed loose wine with a pungent taste and unpleasant odors such as certain sulfides is called new wine. After a certain storage time, the impact and spiciness will significantly weaken, the taste will become mellow and soft, and the aroma will also improve, which is called aging.
新散酒杂味物质的蒸发:新式蒸馏出的散酒,一般比较燥辣,不醇和,也不柔软。您还有什么问题就来我们的网站http://www.sdyuxianfang.com咨询看看吧!
Evaporation of odorous substances in new loose liquor: New style distilled loose liquor is generally dry, spicy, not mellow, and not soft. If you have any further questions, please come to our website http://www.sdyuxianfang.com Consult and take a look!

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