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How To Deal With The Problem Of Distilling Water In Winemaking Equipment?

Nov. 30, 2019

Because the central part of the brewing process is fermentation and distillation, the clinker must be distilled when it is fermented, but many friends who brew and drink are still not very familiar with the process of steaming wine, so in order to improve the quality of small-scale liquor production equipment How to solve the problem of adding water to distillation? The Soybean Sauce Fermenting Tank supplier below will provide detailed answers to the blow.

First we need to know the role of distillation in the brewing equipment. Because when using equipment to make wine, fermentation and distillation are one of the indispensable processes, and liquor production equipment is a very important equipment in the process of making liquor. So for brewers, what is the effect of the equipment for distillation in winemaking? Distillation effect of liquor making equipment:

1. Separation and concentration effect: Distillery distillation mainly extracts alcohol and flavor substances, steams a certain amount of water, and mixes some trace substances. At the same time, distiller's grains composed of solid high-boiling substances and water are also discharged. In addition, some low-boiling impurities such as carbon dioxide, wine, hydrogen sulfide, and free ammonia are discharged from the gas phase. At the same time of separation, it also has a concentrated effect on alcohol and flavor components.

2. Bactericidal effect: Because Fermenter Tank For Winemaking is used for solid-state fermentation, the fermentation process of lees is circulated. During the distillation process, the microorganisms in the lees are killed and the bacteria in the lees are eliminated. It was invented for the next normal fermentation. Favorable conditions.

3. Wine receiving temperature: It is suitable to be 20-30 ℃, because the temperature is too high, it will lose a large part of the required components in the wine, the temperature is too low, some harmful substances in the wine such as hydrogen sulfide, acetaldehyde cannot be separated, and remain in Inside the wine, the temperature of the wine can be controlled by the circulating water temperature, which is generally controlled below 40°C.

In addition, due to the strong aroma of the fermented fermented liquor of the liquor production equipment, the aroma of the liquor and the fermented liquor is completely different after distillation. During the distillation, a small amount of aroma diffuses, and there are some substances that are unstable to heat. Some of them are retained after heating, and some of them generate flavor substances after thermal change.

First of all, the condition that the clinker is well-fermented is that the soup is thick, but why do you add water when steaming? It depends on the solid fermentation distillation and liquid fermentation distillation. The solid fermentation distillation requires pot bottom water. Not to mention, if the liquid fermentation and distillation of rice is done, the bottom of the pot can be added or not, and the bottom of the pot needs to be boiled early, so it is difficult to pour the fermented wine into the pot.

Brewing Equipment

Brewing Equipment

Secondly, because some people put a layer of gauze on the rice dumplings when they steam the wine, the reason for doing so is to isolate the solid rice grains and liquid liquor in the rice wine tincture, and to prevent the solid rice grains from being cooked in the pot.

And because in the process of steaming wine, the alcohol content of the distillate is not well grasped, the key is to investigate based on experience, which is what we often say when watching flowers and picking wine, using the texture of hops produced during distillation. Judge. The alcohol content in the tail is very low, so the tail should be removed when the wine is drunk.

For small Brewing Equipment, because steaming is a technical part of the entire brewing process. Regarding temperature control, how to look at flower picking, these are the decisive factors that determine the quality and taste of liquor. However, as far as the steaming process is concerned, as long as the formation of hops is investigated, a few more operations can be used to distill high-quality wine.

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