Winemaking machinery manufacturers: how to make good wine

Wine has a history of thousands of years,  the wine culture has also been passed down. Every pot  every bite of wine is carefully brewed by the winemaker,  different winemakers, different regions of wine, have Its unique flavor, the following food machinery manufacturers will introduce the following, the major factors affecting the taste of wine:

1. Bran: Bran is an ideal filler in the winemaking process, which plays a role of loosening  regulation. It can regulate the fermentation interface to provide oxygen to aerobic microorganisms,  can adjust the acidity of the pool to provide a suitable environment for the microorganisms to achieve temperature control with acid. It can realize the "slow forward  middle up" of the fermentation process. It can adjust the distillation interface to prevent partiality  flushing  affect the distillation efficiency. It can loosen the wine  grains  make them easy to gelatinize  cook.

2. Water: Before cooking  fermenting, you need to add an appropriate amount of water to the cellar. This purpose is to ensure the normal growth  reproduction  metabolism of various microorganisms. It can adjust the acidity of the cell  the fermentation temperature in the cellar. It plays the role of moisturizing, so that the raw materials fully absorb moisture to prepare the raw materials for cooking. Wine with better water quality tastes better.

3. Temperature: In the process of fermentation  cooking, it is very important to control the temperature. In the fermentation process, a suitable temperature can provide a variety of microorganisms with growth  reproduction metabolic environment, so that the microorganisms are generated in accordance with the conditions set by the process  proceed normally. Aerobic  anaerobic respiration, to obtain the metabolites set in the process route;  in the process of steaming wine, different temperature can get different raw liquid components, convenient shunting,  ensure the typical style of the product.

4. Starch: Starch is the source of the final product obtained in the production process,  it is the main material condition that provides the microbial metabolism cycle. Starch can adjust the acidity  moisture of the pond, regulate the fermentation temperature,  give sufficient nutrients to the growth of microorganisms.

5. Acidity: The acidity can stabilize the temperature rise in the cellar to reach the "slowly  moderately" state of the fermentation process. A suitable acid is conducive to starch gelatinization  hydrolysis to produce fermentable sugars. Under the action of yeast, ethanol  flavor substances are generated. It can inhibit the growth of miscellaneous bacteria during the fermentation process  promote the generation of various flavor substances in wine.

6. Koji: Koji is a saccharification starter to obtain the final product. The brewing machinery manufacturers remind that the brewing process of solid wine is very demanding in terms of technology. The selection of raw materials  the factors that affect the quality of the wine must be thoroughly understood  controlled. Spoilage is an important part of it. The brewed wine has a richer taste  a more fragrant taste,  the output rate is also guaranteed.