蒙阴五粮家用酿酒设备
酿酒设备|白酒酿酒设备|生料酒曲的生产|传授生料酿酒技术销售

　　在使用酿酒设备酿酒时，有时会出现出酒率低的现象，那么出现出酒率低的原因是什么呢?这是大家在酿酒时比较困惑的问题，今天酿酒设备厂家就给大家总结出了出酒率低的三大要素，酒曲菌种活性、发酵期间的PH值和温度、氧气量的因素，下面我们就来了解下这三种因素影响出酒率低的原因。

　　In the use of wine brewing equipment, sometimes low liquor yield phenomenon, then show what is the reason for the low rate of wine? This is all the more perplexing problem in the wine brewing equipment manufacturers, today will give you summed up the three elements of low liquor yield, pH value of Rhizopus species factors during the activity, fermentation temperature, and the amount of oxygen, here we come to understand the influence of three factors that causes the low rate of wine.

　　1、酒曲菌种活性说：这可以说是酿酒最重要的因素之一，好的酿酒酒曲菌种不仅产酒的口感好，香味醇厚，而且发酵能力强发酵速度快，温度适宜范围广，在相同外界条件下出酒品质和出酒率均有极大幅度的提升。酒曲酵母是如此的重要，这也是为什么国内外都有很多的科研机构加以研究、培育。目前常见的培育方法是诱导法来挑选这样的优秀菌种。

　　1, yeast strain activity said: this can be said to be one of the most important factors of the wine, wine yeast strains not only good wine has good taste, mellow flavor, and strong ability of fermentation fermentation speed, suitable temperature range, wine quality and wine have a great increase in the same condition. Distiller's yeast is so important, which is why there are many scientific research institutions to study and cultivation. At present, the common cultivation method is induction method to select such excellent strains.

　　2、发酵期间的PH值(酸碱度)和温度：酿酒是个化学反应，也就是淀粉通过酵母的发酵水解，生成水，乙醇(白酒主要成分)和二氧化碳。而任何的化学反应都存在一个最适宜的温度和PH值，在这个最佳值的范围内，酒曲中的微生物例如酵母菌等是反应最活跃的。在发酵期间保持在最适宜的温度和酸碱度，不仅可以加快白酒产生的速度，也会很大程度上提高出酒率。

　　2, the pH value (PH) and temperature during fermentation: wine is a chemical reaction, that is, the hydrolysis of starch through yeast fermentation, water, ethanol (white wine, the main component) and carbon dioxide. While any chemical reaction has an optimum temperature and pH in the optimum range of microorganisms such as yeast and yeast is the most active reaction. Keeping the optimum temperature and pH during fermentation can not only speed up the liquor production, but also increase the liquor production rate to a great extent.

　　3、发酵期间的氧气量控制：酒曲是特殊酒曲，不会产生酸味问题，且有极其详细的操作指导，此外，在发酵过程中酵母菌不仅要产酒，也会同时产香，这时只要控制好发酵条件，就可以让香味物质和产生的白酒达到均衡，做到白酒口感醇厚，利口不挂喉，香味雅致宜人。

　　3, the amount of oxygen during fermentation control: koji is a special starter, does not produce sour, and have very detailed instructions, in addition, in the process of fermentation of yeast should not only wine, will also produce incense, then as long as the good control of fermentation conditions, can make the aroma and the liquor in equilibrium, do not hang liqueur liquor taste mellow, elegant and pleasant aroma and throat.