釀酒是一個古老的項目，我國自古以來就有悠久的釀酒、飲酒歷史和文化，因此釀酒具有極為廣闊的銷售市場。酒不會因為存放時間長而過期而是時間越久酒越香，人們不可能不喝酒：逢年過節必喝酒、紅白喜事必喝酒、親友聚會必喝酒，業務公關必喝酒。而隨著時代的不斷發展，為了更好的滿足發展需求，在技術的推動下產生了釀酒設備，讓我們的釀酒行業發展更為迅速。但是隨著釀酒設備的不斷發展，有人會問了該設備是如何釀酒的，有什么原理，是否跟人工釀酒一樣，下面，就聽釀酒設備廠家詳細的為大家剖析下：

　　Wine making is an ancient project, China has a long history of wine making, drinking history and culture since ancient times, so wine has a very broad sales market. Because the wine will not be stored for a long time and expired but the longer the more fragrant wine, people could not drink: holidays will drink, will drink, weddings and funerals gathering of friends and family will drink, will drink business pr. With the continuous development of the times, in order to better meet the needs of development, in the technology driven production of wine making equipment, so that our wine industry is developing more rapidly. However, with the continuous development of wine making equipment, some people will ask how the device is brewing, what is the principle, whether with artificial brewing, as follows, listen to wine equipment manufacturers, detailed analysis for everyone:

　　釀酒設備，也就是白酒設備，也叫做燒酒設備或者蒸酒設備，它們的原理是一樣的。最基本的原理就是：釀酒酒曲(酵母)將糧食中的淀粉和糖分發酵生產酒，這時候是糧食，水和乙醇(酒的主要成分)的混合液，需要將他們提純。提純的原理就是利用不同物質的沸點不同，乙醇的沸點是78.32攝氏度，水的沸點是100攝氏度。這樣，經過加熱，乙醇就被提純出來了，其它香味物質和水分也會在這個過程中被提純出來，這就是我們飲用的白酒。

　　It is the liquor brewing equipment, equipment, also known as shochu equipment or wine steaming equipment, the principle is the same. The basic principle is: wine yeast (Saccharomyces cerevisiae) food in starch and sugar fermentation of wine, it is food, water and ethanol (the main component of the mixture of wine), they need to be purified. The principle of purification is to use the boiling point of different substances, the boiling point of ethanol is 78.32 degrees Celsius, and the boiling point of water is 100 degrees celsius. In this way, the ethanol is purified by heating, and other flavoring substances and water are also purified during the process. This is the spirit we drink.

　　其它需要講解的原理是出酒的白酒口味和產量。首先，不同原料的出酒口味和產量都不同，因為它們所含的香味物質和淀粉以及糖類物質含量都不同，及時是同一種原料，不同產地和不同品種，釀造的白酒產量也是會有差別的。原則上要選擇顆粒飽滿，色澤正常的原料來釀酒。其次，選用的釀酒酒曲品種不同，釀造的白酒口味和產量也是不同的，因為各種酒曲所含的酵母是有差異的，發酵能力和發酵產香能力都是不同的，發酵過后的酒香味也是不同的。

　　Other principles to explain are liquor spirits, tastes, and yields. First of all, different materials of the wine taste and yield are different, because they contain aromatic substances and starch and sugars are different, in time is the same kind of material, different places and different varieties, brewing liquor yield and there will be a difference. In principle, choose the full grain, color and normal raw materials to wine. Secondly, the different varieties of Wine Koji, brewing liquor taste and yield is different, because all kinds of yeast containing yeast is different, fermentation ability and fermentation flavor ability is different, after the fermentation of wine flavor is different.