小型釀酒設(shè)備釀造車(chē)間釀造的酒，香氣來(lái)自天然發(fā)酵，還靠后期人工添加香精味嗎?作為一種小型釀酒設(shè)備，如何提高酒的香氣?
How can the aroma of liquor brewed from small brewery equipment come from natural fermentation and artificial flavour in later stage?
的確，有些酒會(huì)通過(guò)串酒糟或添加食品添加劑來(lái)增加酒的香氣。
Indeed, some wines will increase the aroma of wine by stringing distillers' grains or adding food additives.
但大多數(shù)釀酒廠生產(chǎn)的是真正的純谷物酒，他們拒絕香料和香料，喜歡零添加。
But most wineries produce real pure grain wines, which reject spices and spices and prefer zero addition.
酒的香氣和口感物質(zhì)主要包括酯類(lèi)、醇類(lèi)、有機(jī)酸、醛類(lèi)、酮類(lèi)、酚類(lèi)、羧基羰基、吡嗪類(lèi)化合物和硫類(lèi)化合物。
The aroma and taste substances of wine mainly include esters, alcohols, organic acids, aldehydes, ketones, phenols, carboxyl carbonyls, pyrazines and sulfur compounds.
這些物質(zhì)的形成，與原料、釀造工藝和酒的陳化有很大的關(guān)系。
The formation of these substances is closely related to raw materials, brewing technology and aging of wine.
酒的香氣從何而來(lái)
Where does the aroma of wine come from
一、釀酒原料及白酒香氣
1、 Liquor making materials and aroma
每一粒糧食都不同，釀出的酒也有自己的風(fēng)味和味道。例如，高粱在釀造過(guò)程中可以分解為優(yōu)生酸，單寧可以轉(zhuǎn)化為芳香物質(zhì)，起到增強(qiáng)香氣的作用。
Each grain is different, and the wine has its own flavor and taste. For example, sorghum can be decomposed into eugenic acids during brewing, tannins can be converted into aromatic substances, which can enhance the aroma.
“高粱香、玉米甜、米凈、小麥沖、糯米醇”，每粒糧食都有自己的專(zhuān)屬標(biāo)簽。
"Sorghum fragrance, corn sweetness, Mijing, maichong, glutinous rice alcohol", each grain has its own exclusive label.
酒
Alcohol
另外，單粒酒和雜糧酒的風(fēng)味不一樣，各種雜糧酒的比例不同，風(fēng)味也不一樣。
In addition, the flavor of single grain wine is different from that of miscellaneous grain wine, and the proportion and flavor of various miscellaneous grain wine are different.
二、釀酒工藝及白酒香氣
2、 Brewing technology and aroma
如果說(shuō)五谷為酒的香氣提供了基本的功能，使酒具有了“香味”的可能性，那么接下來(lái)的釀酒過(guò)程就是“香氣”的過(guò)程。
If the five grains provide the basic function for the aroma of wine and make the wine have the possibility of "aroma", then the next brewing process is the "aroma" process.
酒發(fā)酵
Wine fermentation
“原酒的香氣要靠發(fā)酵，提香要靠蒸餾”，由jada的小型制酒設(shè)備蒸餾，使糠醛、四甲基吡嗪、各種酯類(lèi)、醇類(lèi)、有機(jī)酸等在發(fā)酵過(guò)程中產(chǎn)生的物質(zhì)進(jìn)入酒中。
"The aroma of the original wine depends on fermentation, and the extraction of the fragrance depends on Distillation". It is distilled by Jada's small-scale wine making equipment, so that furfural, tetramethylpyrazine, various esters, higher alcohols, organic acids and other substances produced in the fermentation process enter the wine.
小型釀酒設(shè)備，用來(lái)蒸酒
Small brewing equipment for steaming wine
白酒中酯類(lèi)物質(zhì)種類(lèi)繁多，具有濃郁的香氣和風(fēng)味。我們聞到的酒的香氣是由乙酯產(chǎn)生的。酒精可以起到幫助酒散發(fā)氣味的作用，也可以使酒具有“醇香”的味道。
There are many kinds of esters in liquor, which have strong aroma and flavor. The aroma of the wine we smell is produced by ethyl ester. Alcohol can help the wine to send out the smell, but also can make the wine have a "mellow" taste.
第三，酒的陳化是香氣的“升華”
Third, the aging of wine is the "sublimation" of aroma
白酒在自然老化過(guò)程中，會(huì)發(fā)生締合和揮發(fā)性的物理變化，以及氧化、酯化、縮合等化學(xué)反應(yīng)。
The physical changes of association and volatility, as well as chemical reactions such as oxidation, esterification and condensation will take place during the natural aging of liquor.
使葡萄酒中的刺激性成分發(fā)生揮發(fā)、氧化、締合、酯化、冷凝等變化，同時(shí)，形成香氣物質(zhì)和熏香物質(zhì)，使身體更加醇厚，香氣更加和諧、豐滿(mǎn)。
It can make the irritant components in wine volatilize, oxidize, associate, esterify, condense and so on. At the same time, it can make the body mellower and the aroma more harmonious and full.
The above is a detailed introduction to how to improve the aroma of wine by the automatic stubble cooler. To learn more, please click http://sanfu-flour.com/
自動(dòng)售酒機(jī) 2024-07-25 
