全自动凉茬机蒸馏过程都可分为三个阶段，即开始阶段、中间阶段和后期阶段，需要注意的是：每个阶段所接酒的度数都不一样。下面来讲讲具体的内容吧。
The distillation process of the automatic stubble cooler can be divided into three stages, i.e. the initial stage, the intermediate stage and the later stage. It should be noted that the degree of wine received in each stage is different. Let's talk about the specific content.
一阶段（开始阶段）：蒸馏温度在78.3℃以下，所接的酒称为酒头。投粮100斤掐酒头0.5斤，以此类推。酒头内的低分低级脂肪酸脂、醛等含量较多，有一定香气，但是杂味比较重、暴燥味重，对人的视觉也有一定的伤害，一般单独接出来存放。
Stage I (initial stage): the distillation temperature is below 78.3 ℃, and the wine is called wine head. Add 100 Jin of grain and 0.5 Jin of wine, and so on. The content of low-grade low-grade fatty acid lipids, aldehydes, etc. in the wine head is high, and there is a certain aroma. However, the miscellaneous taste is heavy and the dry taste is heavy, which also has a certain damage to the human vision. Generally, it is stored separately.
二阶段（中间阶段）：蒸馏温度在78.3℃-95℃之间，所接的酒属于正流酒，也是理想的商品酒。其主要成分是酒精。酒的度数在50度左右。
Second stage (intermediate stage): the distillation temperature is between 78.3 ° C and 95 ° C. The connected liquor belongs to normal flow liquor and is also an ideal commercial liquor. Its main component is alcohol. The alcohol is about 50 degrees.
三阶段（后期阶段）：全自动凉茬机蒸馏温度在100℃左右，所接的酒称为酒尾，酒尾中乳酸及其脂类鼻酒头和正流酒含量高几倍，还含有亚油酸乙酯、油酸乙酯等脂肪酸脂和比较多的酒味杂且苦涩，应该单独接出与酒头一起存放。
Three stage (later stage): the distilling temperature of the full-automatic stubble cooler is about 100 ℃, and the wine connected is called the wine tail. The content of lactic acid and its lipids in the wine tail is several times higher than that of the nose wine head and the normal flow wine. It also contains fatty acid lipids such as ethyl linoleic acid and ethyl oleate, and a lot of wine tastes miscellaneous and bitter. It should be separately connected and stored with the wine head.
全自动凉茬机主要由机架、风机、传送带和依次连接于传送带上的搅笼、打料棍、翻料棍、下料装置、出料管组成。酒茬在传送带上通过，在打碎和搅拌的同时风机工作，迅速降温，冷却后的酒茬在下料装置中与酒曲自动混合均匀。
The full-automatic stubble cooler is mainly composed of a frame, a fan, a conveyor belt and a stirring cage, a beating bar, a turning bar, a feeding device and a discharging pipe connected to the conveyor belt in turn. The wine stubble passes through the conveyor belt, and the fan works at the same time of breaking and stirring to quickly cool down. The cooled wine stubble is automatically mixed with the koji in the feeding device.
在蒸馏过程中头一阶段应该采用大火，把酒头蒸馏出来，全自动凉茬机第二阶段火力要平、稳，关闭鼓风机，缓气蒸馏，此阶段勿要火急。通过实践证明，慢火蒸馏酒中酯含量高，而且蒸馏效率也高，因慢火蒸馏，蒸汽压力低，上汽均匀，从而使酒内香味成分被水蒸气拖带与酒中，使酒的香味成分含量高，酒的质量也较优。
In the first stage of the distillation process, a large fire should be used to distill the wine head. In the second stage of the automatic stubble cooler, the fire power should be flat and stable. Turn off the blower and slowly distill. Do not be in a hurry at this stage. It has been proved by practice that the slow distillation liquor has high ester content and high distillation efficiency. Due to the slow distillation, the steam pressure is low and the steam is even, so that the aroma components in the liquor are dragged into the liquor by the steam, so that the aroma components in the liquor are high and the quality of the liquor is also better.
The distillation process of the automatic stubble cooler is divided into three stages. The specific content has been explained above. If you have any questions, please follow our website http://www.scjiekai.com Contact us and relevant personnel will analyze and answer for you.
自动售酒机 2024-07-25 