Due to the low temperature in winter, the number of yeasts, molds and beneficial brewing microorganisms in nature is small. It is difficult to increase the temperature of the wine cellar in the cellar in winter, which makes it ferment at a low temperature. The growth, reproduction and metabolism of microorganisms are suppressed. Sealed, poorly ventilated indoors, and other factors that cause the tide and acid discharge of the wine bark also affect the normal fermentation of the cellar. In order to ensure the stability of winter production and quality, the Beer Fermenter Factory has focused on the brewing equipment industry for many years. The following points should be noted:
⒈ Increase the inlet temperature
Under normal circumstances, the temperature of the pit determines the fermentation speed and top fire temperature. Only by controlling the temperature of entering the pond and grasping the temperature rise of the cellar can we adapt to the growth and metabolism of microorganisms. Therefore, the temperature in winter is low, and there is a slight delay in drying the seeds and adding koji seeds. When the temperature is lower than 13 ℃, the saccharification of the mold and the fermentation of the yeast will be inhibited, the temperature will be too slow, the amplitude will be small, the temperature will not reach the top fire temperature, and the alcohol output will be low. At 3°C, rush the temperature into the pool to ensure that the wine tart is in the best fermentation state, so that it can enter the Cone Shaped Fermentation Tank in a better state.
Cone Shaped Fermentation Tank
⒉ Increase starch concentration
In the production of liquor, starch is the most basic substance in the fermentation process. In order to meet the sufficient heat during the fermentation process of winter sake, the method of increasing the starch concentration in the pond is adopted to improve the activity of microorganisms. After comparison, it is considered that the starch concentration is generally controlled at 19 ~ 21%, and the ratio of grain to grain is preferably controlled at 1: 4.0-4.5, so as to ensure the product yield.
⒊ Increase the amount of curvature
In the fermentation process, Daqu is a crude enzyme preparation with a variety of microorganisms. Due to the increase in feed after winter, the starch content increased accordingly. To ensure the effective progress of saccharification and fermentation, the amount of Daqu must be increased to meet the fermentation demand, and the increase should be between 3 and 5%.
⒋ Control the water in the pool
Taking into account the low temperature in winter and less water evaporation, and most of the new grain used in the year, the water content is relatively large, you must test and test the water content in the cellar, use water as appropriate, do not add blindly. Under normal circumstances, if the water is too large, the wine tart is sticky and the porosity is small, the oxygen content in the tart is small, and the facultative yeast cannot grow and reproduce. Therefore, the water in the pond should be generally 54 ~ 56%.
5. Properly increase the acidity of wine
Winter is a high-yield season in the brewing industry, but if the acidity in the loquat is too low, it will affect the acidification of the alcohol, make the wine aroma less dense, and even the main aroma is not prominent. This is because the low-temperature slow fermentation has a small rate of acid rise and the wine production is abnormal. During most of the fermentation, maintaining a high alcohol content and appropriate acidity has an important effect on the production of esters and is also conducive to lower production. To increase acidity, it is generally appropriate to control the acidity of the pool between 1.2 and 1.7.
The above are the key points of winter wine making introduced by the supplier of Stainless Steel Vinegar Storage Tank, and I hope to help you.
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