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使用(yong)(yong)(yong)(yong)釀(niang)酒(jiu)設備(bei)(bei)制酒(jiu)時(shi)的(de)三個細節酒(jiu)的(de)需求量一直是非常大(da)的(de)，因此不少的(de)人購買(mai)釀(niang)酒(jiu)設備(bei)(bei)釀(niang)酒(jiu)來盈利，但是經常出現(xian)(xian)同樣的(de)設備(bei)(bei)不同的(de)使用(yong)(yong)(yong)(yong)者釀(niang)造(zao)出來的(de)質量有較(jiao)大(da)的(de)差別？其實如今(jin)在正(zheng)(zheng)規廠家購買(mai)的(de)設備(bei)(bei)效果(guo)大(da)致(zhi)相同，都(dou)是不錯的(de)釀(niang)酒(jiu)設備(bei)(bei)但是如果(guo)使用(yong)(yong)(yong)(yong)過程出現(xian)(xian)差距釀(niang)造(zao)出來的(de)酒(jiu)質量也就不一樣了，因此在使用(yong)(yong)(yong)(yong)設備(bei)(bei)釀(niang)酒(jiu)是就需要做好維護工(gong)作正(zheng)(zheng)確使用(yong)(yong)(yong)(yong)。

The three details of using brewing equipment to make wine: The demand for wine has always been very high, so many people purchase brewing equipment to make a profit. However, it often occurs that the quality of wine brewed by different users of the same equipment varies greatly? In fact, the equipment purchased from legitimate manufacturers nowadays has similar effects and is generally good brewing equipment. However, if there are differences in the use process, the quality of the brewed wine will also be different. Therefore, when using equipment for brewing, it is necessary to do a good job of maintenance and use it correctly.

釀酒(jiu)設(she)備(bei)將(jiang)內部的(de)(de)物料(liao)發酵(jiao)制成酒(jiu)，因此(ci)內部的(de)(de)清潔(jie)程(cheng)度會(hui)影響到整(zheng)個釀造過程(cheng)。購買新的(de)(de)設(she)備(bei)后不應該(gai)立刻投(tou)入(ru)使(shi)(shi)用，為了質量(liang)應該(gai)進(jin)(jin)行(xing)清洗(xi)，然后將(jiang)設(she)備(bei)的(de)(de)導汽管連接好(hao)、燒火，待鍋爐水燒開(kai)后繼(ji)續燒火30分鐘，對白酒(jiu)生(sheng)產(chan)設(she)備(bei)進(jin)(jin)行(xing)蒸汽消毒(du)，這樣就可(ke)以讓一(yi)些有毒(du)的(de)(de)微生(sheng)物消失，還可(ke)以避(bi)免產(chan)出(chu)的(de)(de)酒(jiu)有苦味。另(ling)外如果不是連續使(shi)(shi)用設(she)備(bei)，存放一(yi)段時間的(de)(de)設(she)備(bei)在(zai)使(shi)(shi)用前依然要(yao)進(jin)(jin)行(xing)上述的(de)(de)操作。

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 used continuously, the above operations should still be carried out before use when stored for a period of time.

使用釀(niang)酒設備制(zhi)酒是一(yi)個既簡(jian)(jian)單有又繁雜過(guo)程。簡(jian)(jian)單是因為(wei)設備的(de)(de)功能，在釀(niang)造過(guo)程中(zhong)可(ke)以提供不錯的(de)(de)幫(bang)助，然而過(guo)程中(zhong)每一(yi)個關鍵點都務(wu)必嚴控，才可(ke)以生產制(zhi)造較(jiao)好(hao)的(de)(de)酒。接下(xia)來分享一(yi)些釀(niang)造過(guo)程中(zhong)需要注(zhu)意的(de)(de)細節。過(guo)程中(zhong)一(yi)般分為(wei)這幾個細節：

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 better wine. Next, we will share some details that need to be noted during the brewing process. The process is generally divided into these details:

1.設備(bei)和(he)材料要(yao)合格(ge)

1. Equipment and materials must be qualified

使用(yong)釀酒設備(bei)制酒應重(zhong)視生(sheng)產環境和(he)材(cai)料(liao)，要做到日常保(bao)潔工(gong)作，對(dui)原材(cai)料(liao)和(he)輔材(cai)的清理、去(qu)(qu)雜、蒸制和(he)去(qu)(qu)雜，不(bu)可將(jiang)長(chang)霉、發燙(tang)結塊等情況的原材(cai)料(liao)和(he)輔材(cai)用(yong)在生(sheng)產過(guo)程中。原料(liao)室、釀酒設備(bei)、器皿、發酵容器、貯酒容器等應進行(xing)清潔。原料(liao)和(he)曲(qu)要適當(dang)粉(fen)碎、仔細(xi)配(pei)料(liao)。

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 from raw materials and auxiliary materials should be carried out. Raw materials and auxiliary materials that are moldy, hot, and clumped 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 appropriately crushed and carefully prepared.

2.加(jia)工工藝(yi)要穩(wen)定，指相對(dui)性平穩(wen)的釀(niang)制加(jia)工工藝(yi)標準，包含(han)發酵溫(wen)度、發醇等，如淀粉、水分、酸度、溫(wen)度等條件要保持(chi)穩(wen)定不要忽高忽低(di)。

2. The processing technology should be stable, referring to the brewing and processing technology standards that are relatively stable, including fermentation temperature, alcohol production, etc. Conditions such as starch, moisture, acidity, temperature, etc. should be kept stable and not fluctuating high or low.

3.做好調(diao)解工作，假如因(yin)為時節和氣候問題須(xu)對(dui)釀酒設備進(jin)行調(diao)節，也應(ying)有序進(jin)行，目地是使酒醅升溫、生酸(suan)緩慢，并耗費淀粉。如配料比例、糟醅溫升、產(chan)酸(suan)量、酒流量等(deng)。應(ying)提前做好相(xiang)關的(de)了解并嚴格按(an)照工藝程序操(cao)作。

3. Carry out mediation work well. If it is necessary to adjust the brewing equipment due to seasonal and climate issues, it should also be carried out in an orderly manner, with the aim of warming up the mash, slowing down acid production, and consuming starch. Such as ingredient ratio, mash temperature rise, acid production, wine flow rate, etc. Relevant understanding should be done in advance and strictly follow the process procedures for operation.