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

　　随着酿酒技术的普及和发展，现在自酿酒也不需要经过复杂、费时的过程。而且随着技术的进步，设备使用性能也是更加的好，但是在酿酒过程中，有一些因素会影响出酒率，所以今天就由白酒酿酒设备向我们分析下影响酿酒出酒率的因素是什么?

　　With the development and popularization of brewing technology, now brewed wine does not need to go through the process of complex and time-consuming. But with the progress of technology, equipment performance is better, but in the brewing process, there are a number of factors will affect the yield of liquor, so today by the liquor brewing equipment to our analysis of what factors influence the wine wine rate?

　　1、酒曲菌种活性：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。

　　1, yeast strain activity: it 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 liquor yield were greatly increase in the same condition. Distiller's yeast is so important, which is why there are many scientific research institutions to study and cultivation.

　　2、发酵期间的PH值(酸碱度)和温度：大家也许都清楚，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。发酵的PH值是偏酸的为最好，超过这个范围酒曲酵母活性降低直至失去活性。温度范围也是如此，不能超过最高温度，否则酿酒酵母会发生不可逆的失活。

　　2. PH (PH) and temperature during fermentation: as you may all know, brewing is a chemical reaction, that is, starch is hydrolyzed by yeast to produce water, ethanol, 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. The pH value of acid fermentation is the best, beyond this yeast yeast activity reduced until the loss of activity. The same is true for the temperature range, which cannot exceed the maximum temperature, otherwise, irreversible inactivation occurs in Saccharomyces cerevisiae.

　　3、在家用酿酒设备的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, in the fermentation process of brewery yeast in the home not only to wine, will also produce incense, then as long as the good control of fermentation conditions, can make the aroma and the liquor liquor do achieve equilibrium, mellow taste, refreshing elegant and pleasant fragrance not hanging throat.

　　综上，各种粮食出酒率的产量多少，和酿酒酵母菌种，发酵期间的PH值、温度，以及氧气量都有很大关系。控制好这些条件，可以用家用酿酒设备酿造出优质的酒水，提高经济效益。

　　To sum up, the yield of various food and wine production rates is greatly related to the pH value, temperature, and oxygen content of Saccharomyces cerevisiae strains during fermentation. Control these conditions, you can use domestic brewing equipment to produce high-quality drinks, improve economic efficiency.