隨著釀酒技術的普及和發展，現在自釀酒也不需要經過復雜、費時的過程。而且隨著技術的進步，設備使用性能也是更加的好，但是在釀酒過程中，有一些因素會影響出酒率，所以今天就由白酒釀酒設備向我們分析下影響釀酒出酒率的因素是什么?

　　With the development and popularization of brewing technology, now brewed wine does not need to go through the process of complex and time-consuming. But with the progress of technology, equipment performance is better, but in the brewing process, there are a number of factors will affect the yield of liquor, so today by the liquor brewing equipment to our analysis of what factors influence the wine wine rate?

　　1、酒曲菌種活性：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。

　　1, yeast strain activity: it 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 liquor yield were greatly increase in the same condition. Distiller's yeast is so important, which is why there are many scientific research institutions to study and cultivation.

　　2、發酵期間的PH值(酸堿度)和溫度：大家也許都清楚，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。發酵的PH值是偏酸的為最好，超過這個范圍酒曲酵母活性降低直至失去活性。溫度范圍也是如此，不能超過最高溫度，否則釀酒酵母會發生不可逆的失活。

　　2. PH (PH) and temperature during fermentation: as you may all know, brewing is a chemical reaction, that is, starch is hydrolyzed by yeast to produce water, ethanol, 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. The pH value of acid fermentation is the best, beyond this yeast yeast activity reduced until the loss of activity. The same is true for the temperature range, which cannot exceed the maximum temperature, otherwise, irreversible inactivation occurs in Saccharomyces cerevisiae.

　　3、在家用釀酒設備的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, in the fermentation process of brewery yeast in the home not only to wine, will also produce incense, then as long as the good control of fermentation conditions, can make the aroma and the liquor liquor do achieve equilibrium, mellow taste, refreshing elegant and pleasant fragrance not hanging throat.

　　綜上，各種糧食出酒率的產量多少，和釀酒酵母菌種，發酵期間的PH值、溫度，以及氧氣量都有很大關系。控制好這些條件，可以用家用釀酒設備釀造出優質的酒水，提高經濟效益。

　　To sum up, the yield of various food and wine production rates is greatly related to the pH value, temperature, and oxygen content of Saccharomyces cerevisiae strains during fermentation. Control these conditions, you can use domestic brewing equipment to produce high-quality drinks, improve economic efficiency.