The three details of using brewing equipment to make wine: The demand for wine has always been very high, so many people purchase brewing equipment to make a profit. However, it often occurs that the quality of wine brewed by different users of the same equipment varies greatly? In fact, the equipment purchased from legitimate manufacturers nowadays has similar effects and is generally good brewing equipment. However, if there are differences in the use process, the quality of the brewed wine will also be different. Therefore, when using equipment for brewing, it is necessary to do a good job of maintenance and use it correctly.
The brewing equipment ferments the internal materials into wine, so the cleanliness of the interior will affect the entire brewing process. New equipment should not be put into use immediately after purchase. For the sake of quality, it should be cleaned, and then the steam conduit of the equipment should be connected and burned. After the boiler water is boiled, continue to burn for 30 minutes, and steam sterilize the Baijiu production equipment, so that some toxic microorganisms can disappear, and the bitter taste of the produced liquor can be avoided. In addition, if the device is not used continuously, the above operations should still be carried out before use when stored for a period of time.
Using brewing equipment to make wine is a simple and complex process. Simplicity is due to the functionality of the equipment, which can provide good assistance during the brewing process. However, every key point in the process must be strictly controlled in order to produce better wine. Next, we will share some details that need to be noted during the brewing process. The process is generally divided into these details:
1. Equipment and materials must be qualified
When using brewing equipment to make wine, attention should be paid to the production environment and materials. Daily cleaning work should be carried out, and the cleaning, removal, steaming, and removal of impurities from raw materials and auxiliary materials should be carried out. Raw materials and auxiliary materials that are moldy, hot, and clumped should not be used in the production process. The raw material room, brewing equipment, utensils, fermentation containers, wine storage containers, etc. should be cleaned. The raw materials and koji should be appropriately crushed and carefully prepared.
2. The processing technology should be stable, referring to the brewing and processing technology standards that are relatively stable, including fermentation temperature, alcohol production, etc. Conditions such as starch, moisture, acidity, temperature, etc. should be kept stable and not fluctuating high or low.
3. Carry out mediation work well. If it is necessary to adjust the brewing equipment due to seasonal and climate issues, it should also be carried out in an orderly manner, with the aim of warming up the mash, slowing down acid production, and consuming starch. Such as ingredient ratio, mash temperature rise, acid production, wine flow rate, etc. Relevant understanding should be done in advance and strictly follow the process procedures for operation.