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将发酵好的酒酿转入发酵缸中

浏览次数:次信息来源:泰安市岱岳区盛大金源酿酒设备厂发布时间:2014-01-23

酿酒设备蒸馏要求烧火前急中缓后猛:
酿酒设备前发酵-保持料温30℃左右,一般不超过33℃,发酵室的温度在25℃左右。冬天注意保温,夏天注意降温。约8小时后,料温开始上升,需揭盖散热,勿使料温超过37℃。16小时后,盆底出现糖化液,即酒酿,要求酒酿清澈,微黄,呈甜香味,微酸,这表示发酵良好,前发酵结束。

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防止"跑酒"的办法有以下几种:
先检查您的藏酒,把瓶盖重新再拧紧一下。许多酒出厂时瓶盖本身就是松动的,那数年后"跑酒"的后果该是可想而知了!这是防止"跑酒"必须要做的**件事。

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酿酒设备告诉你**好的办法是:先拧紧瓶盖,用保鲜膜将瓶口仔细包好,用透明胶带缠紧,再封蜡。
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