在使用釀酒設備釀酒時，有時會出現出酒率低的現象，那么出現出酒率低的原因是什么呢?這是大家在釀酒時比較困惑的問題，今天釀酒設備廠家就給大家總結出了出酒率低的三大要素，酒曲菌種活性、發酵期間的PH值和溫度、氧氣量的因素，下面我們就來了解下這三種因素影響出酒率低的原因。

　　In the use of wine brewing equipment, sometimes low liquor yield phenomenon, then show what is the reason for the low rate of wine? This is all the more perplexing problem in the wine brewing equipment manufacturers, today will give you summed up the three elements of low liquor yield, pH value of Rhizopus species factors during the activity, fermentation temperature, and the amount of oxygen, here we come to understand the influence of three factors that causes the low rate of wine.

　　1、酒曲菌種活性說：這可以說是釀酒最重要的因素之一，好的釀酒酒曲菌種不僅產酒的口感好，香味醇厚，而且發酵能力強發酵速度快，溫度適宜范圍廣，在相同外界條件下出酒品質和出酒率均有極大幅度的提升。酒曲酵母是如此的重要，這也是為什么國內外都有很多的科研機構加以研究、培育。目前常見的培育方法是誘導法來挑選這樣的優秀菌種。

　　1, yeast strain activity said: this can be said to be one of the most important factors of the wine, wine yeast strains not only good wine has good taste, mellow flavor, and strong ability of fermentation fermentation speed, suitable temperature range, wine quality and wine have a great increase in the same condition. Distiller's yeast is so important, which is why there are many scientific research institutions to study and cultivation. At present, the common cultivation method is induction method to select such excellent strains.

　　2、發酵期間的PH值(酸堿度)和溫度：釀酒是個化學反應，也就是淀粉通過酵母的發酵水解，生成水，乙醇(白酒主要成分)和二氧化碳。而任何的化學反應都存在一個最適宜的溫度和PH值，在這個最佳值的范圍內，酒曲中的微生物例如酵母菌等是反應最活躍的。在發酵期間保持在最適宜的溫度和酸堿度，不僅可以加快白酒產生的速度，也會很大程度上提高出酒率。

　　2, the pH value (PH) and temperature during fermentation: wine is a chemical reaction, that is, the hydrolysis of starch through yeast fermentation, water, ethanol (white wine, the main component) and carbon dioxide. While any chemical reaction has an optimum temperature and pH in the optimum range of microorganisms such as yeast and yeast is the most active reaction. Keeping the optimum temperature and pH during fermentation can not only speed up the liquor production, but also increase the liquor production rate to a great extent.

　　3、發酵期間的氧氣量控制：酒曲是特殊酒曲，不會產生酸味問題，且有極其詳細的操作指導，此外，在發酵過程中酵母菌不僅要產酒，也會同時產香，這時只要控制好發酵條件，就可以讓香味物質和產生的白酒達到均衡，做到白酒口感醇厚，利口不掛喉，香味雅致宜人。

　　3, the amount of oxygen during fermentation control: koji is a special starter, does not produce sour, and have very detailed instructions, in addition, in the process of fermentation of yeast should not only wine, will also produce incense, then as long as the good control of fermentation conditions, can make the aroma and the liquor in equilibrium, do not hang liqueur liquor taste mellow, elegant and pleasant aroma and throat.