生料酿酒（Raw wine）.docVIP

生料酿酒（Raw wine） The advantages of raw materials are gradually recognized, and more and more manufacturers are using raw materials. But among the many manufacturers that use raw materials, some have failed; Some have high wine rate and good taste. Some wines have low and poor taste. What is the reason for this? The author believes that all this is the result of the quality of raw material and process operation. Based on many years of research experience and learn successfully USES the manufacturer of actual production experience, with uncooked materials is about some problems in operation with uncooked materials summarized as follows, this article is not in order to discuss the process of wine brewing with uncooked materials, the operation is only choice process are easy to be neglected in the operation of wine brewing with uncooked materials and manufacturers often ask a few questions that brief account of the manufacturer of wine brewing with uncooked materials for use and notify the manufacturer in the actual production of wine brewing with uncooked materials reference, if any wrong, please criticize and correct. 1. General problems Any wine making raw materials shall be pulverized with raw materials. The finer granularity of pulverization is better, at least at least 98% of its size should be screened through 40 purposes. Small size of raw materials, large area of contact with saccharification agent and starter, can make the raw material get saccharification and fermentation thoroughly and thoroughly. As the residual starch and sugar are scarce, the rate of alcohol is bound to increase. Second, the grain size is even, not coarse, fine fine. Otherwise, the fine raw materials will be fermented and the raw materials will continue to ferment, giving people the illusion that they are fully fermented, resulting in the phenomenon of the coke pot, the burned pot and the silt in the distillation. Said before the rice dont crush, but the practice has proved, rice after crus