Fermentation of this liquor is also crucial. It is well known that several important factors affecting fermentation include temperature, pH (pH), humidity, etc. What should be noted when fermenting white wine? The Red Wine Tank Manufacturer will tell you next.
1. Temperature requirements when adding koji: fermentation temperature 25-35°C, summer water temperature 25-30°C, winter 30-36°C. The temperature of the water in the cylinder must be measured with a thermometer to prevent the temperature from being too high, causing the koji to burn, causing sour wine or reducing the amount of alcohol. When the temperature is too low, it can be heated by a heating device such as a honeycomb stove or an electric furnace; the temperature of the fermentation is particularly high. The important thing is that the temperature will directly affect the activity of Saccharomyces cerevisiae. For the same quality of grain, the fermentation temperature is not well controlled, and the wine yield and quality of the wine will decrease. Although, the wine koji is a varietal with a wide temperature range, it can be fermented in the hot summer, and it can also show good fermentation activity in the winter; but within a suitable temperature range, the koji can play a better effect.
Brewing customers with good fermentation conditions can be fermented by thermostatic chamber technology, so that the time required for fermentation and the yield of fermentation are dynamically balanced, within a small range of variation, and will not affect fermentation due to temperature changes. As long as the proper temperature range of fermentation is maintained and other variables are controlled, better wine yield and wine taste can be achieved. The temperature range is 20 to 25 degrees Celsius and the time is 7 days to 15 days.
Customers who do not have too much economic budget can use the following aspects to achieve a suitable fermentation temperature: a thermometer is placed in the fermentation chamber, and when the summer temperature is too high, the door and window ventilation or indoor spray can be opened to cool down. In winter, the temperature is low, and a brazier or heater can be placed indoors to bring the temperature to a suitable temperature range. In the autumn, or if the temperature in the fermentation room is low, the waste cotton wool can be simply wrapped around the fermenter and kept warm. Remember to be sterilized before use.
Another method of fermentation and heat preservation is to use the hot water generated during the steaming process to warm the fermentation chamber. The specific method of this method is to construct a pool of the same size as the fermentation chamber on the ground before constructing the fermentation chamber, set the water inlet and the drain, and lay the wood on the pool. In this way, the hot water produced by the steamed wine can be discharged from the water inlet in the winter. Since the specific heat capacity of the water is large, even in the cold winter, the temperature of the fermentation chamber can be controlled at a suitable temperature for fermentation. If the temperature is high in summer, you can put cool well water or tap water into the pool, so the fermentation room is warm in winter and cool in summer. In addition, when selecting or constructing a fermentation chamber, it is also advantageous for fermentation if a house with a thick wall is selected.
2, the fermentation process on the water quality requirements: the fermentation process on the water quality requirements are very strict, the water can not be alkaline, therefore, we can use spring water.
3. Anaerobic fermentation is needed in the middle and late stages: in the middle and late stages of fermentation, anaerobic fermentation can greatly improve the rate of wine production. Therefore, this process must be strictly sealed, using a closed Fermenter Tank For Winemaking, which cannot allow air to enter.
4. When fermenting, it is necessary to carry out the steaming of the steamed bread to the tail and then distill it: for the wine quality, leave the wine head and the wine tail, and mix and distill the next steaming wine.
5, the phenomenon of different stages of fermentation process identification: early fermentation: the liquid surface of the brewing equipment is filled with air bubbles, and then the small bubbles increase like soap bubbles, the raw materials move up and down, the wine turns into turbidity; the fermentation decline period: raw material floating liquid surface The bubbles are reduced, and a few raw materials are still moving; after the fermentation is completed: the liquid surface material sinks into the bottom of the tank, and the liquid is in a static state, and becomes clear by turbidity.
To sum up, it is the information about the brewing equipment and the fermentation of white wine introduced by the Brewing Equipment supplier. I hope to help everyone.
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