1. Muab cov ntaub ntawv thermal rwb thaiv tsev, roj hmab mats, sponges, lossis ntaub pua chaw pw hauv chav fermentation nyob ib ncig ntawm chav fermentation thiab hauv av kom cais cov cua sov thiab insulate cua sov.
2. Lub tank fermentation tuaj yeem muab tso rau hauv chav nrog cua sov, pem teb cua sov lossis cua txias, kom nws tuaj yeem ferment sai.
3. Kev siv aluminium ntawv ci rwb thaiv tsev pad rau insulate, kev siv cov lev ntawm tus kheej cov ntawv txhuas los cuam tshuam cov cua sov tsim los ntawm cov fermenter, thiaj li muaj cov nyhuv ntawm kev txuag hluav taws xob cua sov, kev tiv thaiv ib puag ncig thiab kev txuag hluav taws xob, zoo heev nyob rau hauv txoj kab nrog. kev siv me me thiab nruab nrab breweries.
Baijiu brewing:
Feem ntau cov hmoov txhuv nplej siab uas muaj cov khoom siv raw, xws li sorghum, pob kws, barley, nplej, nplej, tais peas, thiab lwm yam, cov txheej txheem brewing yog kwv yees li ob kauj ruam: thawj yog siv koji, koji nplej aspergillus, Aspergillus niger. , Aspergillus flavus, thiab lwm yam rau decompose hmoov txhuv nplej siab rau hauv suab thaj, los ntawm kev xaiv nplej, steaming, kis, koji, boxing, cultivation, hu ua saccharification txheej txheem, los ntawm cov hmoov txhuv nplej siab raw cov ntaub ntawv mus rau hauv qab zib qab zib rau hauv wine transformation.
Glucose yog ces fermented los ntawm poov xab los tsim cawv. Lub aroma hauv cawv muaj zog, feem ntau hauv cov txheej txheem fermentation kuj tsim ntau esters, siab esters, volatile free acids, acetaldehyde thiab furfural. Cov ntsiab lus cawv ntawm cawv yog feem ntau siab dua 60 degrees.
