ugg boots deutschland Improve the quality product

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Improve the quality product of the rate of liquor Experience

Enough of the fermentation period, acid and alcohol in order to have enough time to produce vinegar, so as to lay the foundation for the aroma of liquor. Extended fermentation period, the wine can be buried from the alcohol, Aging and other aging of the role of coordinating the wine, giving wine quality flavor, soft and refreshing, ignorant of the long feel. In addition, we have chosen some of the normal fermentation bad mother. Bone strong, the smell is the implementation of double bottom fermentation pits, both greatly improving the quality of liquor, but also to overcome the difficulties cycle extended drop out rate of less than wine, received a double effect. Fourth,[link widoczny dla zalogowanych], improve the quality of pit mud. Pat acid to ensure a good ecological environment of child Luzhou-flavor liquor fermentation pit mud is the key. Only the basis of good quality mud pit to obstruct sent out good liquor. With the technology of artificial promote the use of the old pits have been acid bacteria culture has gradually been training pit mud liquor manufacturers attention. Cultured mud pit to choose a good quality mountain viscous mineral soil (no impurities. Iron, magnesium less), plus some leather mud pit, koji powder 2%, lost slot 3, soybean meal l, dipotassium hydrogen phosphate 0.5 , AP 0.4, alcohol 1.5, has been acid bacteria fermentation liquid lO, 32 ~ * 45.2000 insulation Suu food constricted in the first phase of the total 116 paste 35 ℃ sealed train for two months, mature. Acid bacteria have been cultured medium for Bake medium, the process is: a small flask with a large test tube flask a vat of a card's tank. Inoculum of l0, product temperature 33 ~ 37 ℃, PH6.8 ~ 7.0, anaerobic cultured for 7 days, 15 days culture vats mud pit entry. In addition, we developed a series of measures to raise pit. After the pit. Closed end wine, koji powder spray shake pit wall. On aging, the pit wall collision damage repair in time, in order to ensure optimal food acid bacteria ecological environment. Updated patch through the mud pit, significantly improved wine quality, flavor more prominent. Fifth, according to the principle of acid fermentation spiritus, culture medium minced meat filling pits of Aging under the principle of acid to alcohol, increasing the acid and alcohol, can increase the limit of Aging, Aging rate increases. So. We will use high quality fresh water, wine, yellow tail powder diluted to join the ceremony, the yellow water of fermentable sugar (usually with 4 to 5) fermented into alcohol, then add the appropriate amount of low-quality wine, after mixing. Insulation 28 ~ 30 ℃, 20 ~ 30 days, let the slow Aging effects Aging possession of mature and steamed string of bad food, and achieved good results. If Aging in the main fermentation liquid at the end of the line again in the fermentation pit entry port would better effect. Six, back to the wine fermentation,[link widoczny dla zalogowanych], grab back high-level white wine is fermented alfalfa hairpin that is diluted to certain concentration Viagra tasting, pouring into the fermented grains application, once again fermented to make wine escalation. Pu-level general wine into the wine after fermentation by the back up to excellent standard. Back to the wine fermentation must be bad on the mother holding the normal fermentation, Hong Shu positive. Lai good wind, and back to the amount of alcohol should not be too many (per steamer 2 ~ 4kg), bad pit entry requirements with no more than 2 alcoholic beverages, or prevent fermentation. Back to the wine, be more harmful side splash, splash Tao to be uniform. VII Mud fermentation, increasing the Hong cool the contact area with the mud pit flavor liquor production, fragrant grains and the contact area the greater the mud pit, have generated higher acid ethanol analogy, the more good quality wine. Therefore, the maximum increase, Hong cool and sad mud pit the contact area, has become the key to flavor liquor production. We form the foundation pit in the rectification, the experimental success of the Mud fermentation. When the pit entry in Hong grains, after the pit entry for each sub-smoothing rough, real step, with good quality training made pit mud pie article. Into blossoms woven bags,[link widoczny dla zalogowanych], flat on the rough to the elements, put 4 to 6 bags each, put 3 layers of each pool silted. It is worth mentioning that: after fermentation. Mud \mud into the folder, re-made bar pie, bags loaded into the second round of fermentation. VIII,[link widoczny dla zalogowanych], strict distillation process. proud to yield a good harvest the saying goes:. making incense by fermentation, distillation, by Titian. \Distilled spirits production process is an important process, and the alcohol yield and product quality is closely related to the level of technology on the steamer a direct impact on yield and quality of white shed. So. Results table ISO9002 international standards. We will distillation process as the key process, developed strict rules and establish a licensing system. When the retort. Steady, accurate, small, net \basis. These are quality product to enhance the rate of white wine side of practice, while some experience of groping through the application of grain alcohol car smell good effect. According to chromatographic analysis, the total sugar liquor from the 5g / L, increased to 7.8g / L, Fu ethanol has come from the Joel c 2.8g, L, to improve the weak 4.7g / L, superior grade improved significantly. * 46 *
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