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Brewing equipment requirements for temperature

View: 34812/05/2015  

With the multiple use of brewing equipment.Winemaking techniques have become increasingly demanding, more and more strict, local wine equipment manufacturers need to consider is gradually increased.Following on to consider the effects of temperature:

Temperature control is very important for the production of high quality table wines. Its influence maturation process starts from the raw material, and continues to fermentation, aging and bottling wine. If you can not maintain its security in the course of the temperature of the wine quality table wine brewing, and will not spawn the highest quality wines, even with the best variety of high-quality raw material it is useless, because the high temperature will promote oxidation, spoilage caused by microorganisms, and instability.

Fermentation and storage would expect other than alcohol outside the volatile aromatics and spices exhausted under heating conditions. When more than 38ºC, yeast will be passive, and fermentation may be hampered due to the presence of residual sugar. Natural brewing equipment, refrigeration has become one of the most important basic requirement of liquor brewing.

When the stabilization process cooling liquor liquor feedstock and fermenter were cooling technology makes use has been expanded, it is very important for the separation process.

Temperature control is very important for the production of high quality table wines. Its influence maturation process starts from the raw material, and continues to fermentation, aging and bottling wine. If you can not keep its temperature to protect wine quality table wine in the brewing process, and will not spawn the highest quality wines, even with the best variety of high-quality raw material is useless, this is due to the following reasons:

1. High temperatures can promote oxidation, spoilage caused by microorganisms and instability.

2. fermentation and storage would except alcohol outside the volatile aromatics and spices exhausted under heating conditions.

3. When more than 38ºC, yeast will be passive, and fermentation may be hampered due to the presence of residual sugar.

Wine equipment granted, refrigeration has become one of the most important basic requirements for liquor brewing. When the stabilization process liquor cooling of fresh raw juice and fermentation tanks were cooling technology makes use has been expanded recently, but has been extended to the entire liquor factory. Liquor factory in the main heat load is temperature of the material along with fresh raw juice cooled, which for the separation process is very important.

Liquor device to capture excellent rate increase also concerned about: water; temperature; starch; acidity and koji and water to ensure normal growth and reproduction of various microorganisms and metabolism, to regulate the acidity and cavities into the pool temperature fermentation, starch is the production process to obtain the source of the final product is to provide microbial metabolic cycle of primary material conditions. Acidity can reach a stable temperature during fermentation cellar "in front very slowly." Koji is to obtain the final product of saccharification and fermentation agent. The temperature is a necessary condition to achieve the above effects.

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