Kuv xav qhib lub brewery nrog cawv brewing khoom, tab sis kuv tsis paub kiag li, kuv yuav ua li cas? Zero-raws li kev siv cov khoom siv cawv brewing los ua cawv, yuav tsum paub txog 8 qhov kev paub ntawm brewing, cia saib!
1. Cov ntaub ntawv dab tsi tuaj yeem siv los ua cawv?
A, cov hmoov txhuv nplej siab thiab qab zib tuaj yeem siv los ua cawv, cov hmoov txhuv nplej siab muaj xws li mov, pob kws, sorghum, nplej, nplej, nplej thiab lwm yam nplej, qos yaj ywm xws li qos yaj ywm qab zib, qos yaj ywm, qos yaj ywm, thiab lwm yam, txiv hmab txiv ntoo apples, grapes, pears, thiab lwm yam. .
Common raw khoom rau winemaking
2. Kuv puas yuav tsum tau ntxuav nws thaum siv nplej los ua cawv?
Glutinous mov yog ua rau cov kua qab zib, nplej wine, thiab lwm yam, uas yog ncaj qha noj tom qab lim thiab qhia meej tom qab fermentation, yog li nws yuav tsum tau ntxuav ntau zaus; Cov khoom noj nyoos brewing tuaj yeem tso tsis tau ntxuav; Txhawm rau ua kom cov kua txiv hmab txiv ntoo, tsau cov nplej, ntws dej thiab ua rau nws ncaj qha.
Sweetwater winemaking technology - tu
3. Lub thawv twg zoo dua rau fermentation?
Cov thawv fermentation feem ntau suav nrog cov khoom noj khoom haus yas, cov thooj av av nplaum, cov thoob stainless hlau, cov pas dej hauv cellar ...
Cov kua fermentation tau pom zoo kom siv cov khoom noj khoom haus yas ntim khoom noj (nws pom zoo kom cia cov chaw tsim khoom muab cov ntaub ntawv xeem), ceramic cylinders, stainless hlau chim; Khoom lub xeev fermentation yog pom zoo nrog cellar pas dej ua ke, av nplaum tso tsheb hlau luam, stainless hlau chim.
4. Dab tsi yog qhov kub thiab txias ntawm kev ua cawv nrog Yada Baijiu brewing khoom, koji thiab winemaking technology?
Qhov zoo tshaj plaws kub rau brewing thiab fermentation yog 25-28 degrees, thiab nyob rau hauv lub sij hawm ua hauj lwm txheej txheem, peb tsis tuaj yeem tswj qhov kub thiab txias, yog tias peb tuaj yeem tswj tau ntawm 20-33 degrees, nws yog qhov zoo tagnrho.
Rice wine 1-on-1 chav kawm ntsuas ntsuas kub
Thaum lub caij ntuj no kub qis heev, nrhiav txoj hauv kev kom sov thiab ua kom sov, thiab thaum lub caij ntuj sov kub heev, nrhiav txoj hauv kev kom txias.
5. Cov tshuaj tiv thaiv ib txwm nyob rau theem pib ntawm fermentation yog dab tsi?
Cov npuas ntau yuav raug tsim nyob rau hauv cov theem thaum ntxov ntawm cov kua fermentation, thiab lub suab ntawm bursting yuav hnov, thiab kub nce sai heev; Qhov kub nce 2 teev ua ntej cov khoom siv los yog ib nrab ntawm cov khoom fermentation, thiab tom qab 2 teev, qhov kub pib nce, nce mus txog qhov kub siab tshaj plaws thiab tom qab ntawd maj mam txo.
Pre-fermentation xeev ntawm mov
6. Yuav txiav txim li cas seb fermentation puas tiav?
1) Ua kua fermentation: Thaum cov cawv los ua tshuaj yej lossis npias xim, tsis muaj npuas, thiab hauv qab ntawm cov cawv txiv hmab tsis nyuaj, qhov fermentation tiav.
2) Cov khoom hauv lub xeev fermentation: tsis muaj pungent saj, wine aroma, qaub tab sis tsis qab zib, tsis muaj starch nyob rau hauv tes pinch, hollow xav.
Txiav txim siab seb qhov fermentation ntawm sorghum wine tiav lawm
7. Kuv yuav ua li cas yog tias cov kua txiv hmab txiv ntoo tshiab muaj av nkos me ntsis?
Lub cloudiness nyob rau hauv cawv tshwm sim vim hais tias cov qib high-qib fatty acids nyob rau hauv cov cawv tsis yaj mus rau hauv tshiab sake hauv qab no 45 degrees. Yog li ntawd, turbidity ntawm cawv yog ib txwm tshwm sim ntawm ntshiab grain wine.
Tsawg-cawv distilled nrog cawv brewing khoom yog ntau turbid
Tsis tas li ntawd, thaum qhov kub ntawm cov dej cawv hauv qib siab poob qis, qib high-qib fatty acids kuj yuav precipitate vim qhov txo qis hauv solubility.
Tsawg-alcohol turbidity thiab dawb wine cloudiness ntawm qhov kub thiab txias yog qhov qub thiab tuaj yeem noj tau ib txwm.
8. Kuv puas tuaj yeem haus cov cawv txiv hmab tshiab?
Cov cawv txiv hmab ua nrog Yada cov khoom siv cawv me me, baijiu koji thiab winemaking technology yog tag nrho raws li lub teb chaws haus cawv cov qauv, thiab tuaj yeem qaug cawv nrog kev ntseeg siab, tau kawg, nws qab qab zoo dua tom qab khaws cia rau ib lub sijhawm.