歡迎您來到山東御賢坊酒業有限公司₪╃│!

山東御賢坊酒業有限公司
知名散酒生產廠家 名人代言 質量保障

諮詢熱線
15552509300
0531-87520115
山東御賢坊酒業有限公司
當前位置╃↟:首頁-御賢坊資訊-行業動態-散裝白酒批發釀造酒生產原理是什麼◕···?

散裝白酒批發釀造酒生產原理是什麼◕···?

來源╃↟:http://www.bccult.com/
日期╃↟:2022-05-27

散裝白酒批發釀造酒生產原理◕···?在釀酒過程中◕·╃▩╃,澱粉吸水膨脹◕·╃▩╃,加熱糊化◕·╃▩╃,形成結構疏鬆的澱粉◕·╃▩╃,在澱粉酶的作用下分解為低分子的單糖☁·✘☁₪。單糖在脫羧酶☁☁◕•、脫氫酶的催化下分解◕·╃▩╃,逐漸分解形成二氧化碳和酒精☁·✘☁₪。以澱粉為原料釀酒◕·╃▩╃,需經過兩個主要過程◕·╃▩╃,一是澱粉糖化過程◕·╃▩╃,二是酒精發酵過程☁·✘☁₪。
Production principle of bulk Baijiu wholesale brewing? In the process of wine making, starch swells by absorbing water and gelatinizes by heating to form loose starch, which is decomposed into low molecular weight monosaccharides under the action of amylase. Under the catalysis of decarboxylase and dehydrogenase, monosaccharides decompose gradually to form carbon dioxide and alcohol. There are two main processes in making wine with starch as raw material, one is starch saccharification process, the other is alcohol fermentation process.
1☁☁◕•、澱粉的糖化澱粉在催化劑澱粉酶的作用下水解為單糖☁·✘☁₪。澱粉酶來源於酒麴中的微生物◕·╃▩╃,反應過程☁·✘☁₪。
1. The saccharified starch is hydrolyzed into monosaccharides under the action of the catalyst amylase. Amylase comes from microorganisms in distiller's yeast, which is a reaction process.
2☁☁◕•、酒精發酵澱粉在澱粉酶作用下轉化為葡萄糖◕·╃▩╃,葡萄糖在酒化酶的作用下轉化為酒精◕·╃▩╃,酒化酶是由酵母菌分泌出來的☁·✘☁₪。多數酒麴中也含酵母菌(除麩曲)☁·✘☁₪。反應過程如下╃↟:
2. In alcohol fermentation, starch is converted into glucose under the action of amylase, and glucose is converted into alcohol under the action of alcoholase, which is secreted by yeast. Most koji also contains yeast (except bran koji). The reaction process is as follows:
這個反應式是法國化學家蓋·呂薩克在1810年首先提出來的☁·✘☁₪。後來科學家們又研究測得每1009葡萄糖理論上可以產生51.149的酒精(實際的產量比理論上低)☁·✘☁₪。1857年◕·╃▩╃,法國另一名化學家路易斯·帕斯特(LouisPasteur)發現酒精發酵是在沒有氧氣的條件下進行的☁·✘☁₪。為此◕·╃▩╃,他作出了“發酵是沒有空氣的生命活動”論斷☁·✘☁₪。
This reaction formula was first proposed by French chemist guy lusack in 1810. Later, scientists measured that every 1009 glucose could theoretically produce 51.149 alcohol (the actual output was lower than that in theory). In 1857, another French chemist, louispasteur, discovered that alcohol fermentation was carried out without oxygen. Therefore, he concluded that "fermentation is a life activity without air".
釀造酒是自然的造酒方式◕·╃▩╃,主要釀酒原料是穀物和水果◕·╃▩╃,其大特點是原汁原味◕·╃▩╃,酒精含量低◕·╃▩╃,屬於低度酒◕·╃▩╃,對人體的刺激性小☁·✘☁₪。例如用穀物釀造的啤酒一般酒精含量為3%~8%◕·╃▩╃,果類的葡萄酒酒精含量為8%~14%☁·✘☁₪。釀造酒中含有豐富的營養成分◕·╃▩╃,適量飲用有益於身體健康☁·✘☁₪。
Brewing wine is a natural way of making wine. The main raw materials for brewing wine are grains and fruits. It is characterized by its original flavor and low alcohol content. It is a low alcohol wine with little irritation to human body. For example, the alcohol content of beer brewed from grain is generally 3% ~ 8%, and that of fruit wine is 8% ~ 14%. The brewed wine is rich in nutrients, and moderate consumption is beneficial to health.
本文的精彩內容由山東散白酒提供知識提供◕·╃▩╃,本網站還有很多的精彩內容◕·╃▩╃,更多的內容您可以點選進入http://www.bccult.com我們有專門的客服為您解答問題
The wonderful content of this article is provided by Shandong San Baijiu. There are many wonderful contents on this website. You can click to enter more contents http://www.bccult.com We have special customer service to answer your questions

相關新聞
相關產品

魯公網安備 37010402000848號

又黄又粗暴的120秒免费gif视频,97精品伊人久久大香线蕉,少妇大叫太大太爽受不了,无码精品a∨在线观看中文