現在使用小型釀酒設備釀酒有生料發酵和熟料發酵這兩種工藝。但是，有的人卻說，使用生料發酵釀酒工藝釀出來的酒不能長期保存，很快就會變味壞掉。這是真的嗎?有些剛剛使用這種釀酒設備的朋友可能還不明白釀酒的原理。接下來，就請本公司的技術人員帶大家一起來看以下說明吧!

　　Now, we use small wine making equipment, brewing with raw meal fermentation and clinker fermentation of these two processes. However, some people say the use of raw material fermentation brewing can be preserved for a long time, will soon taste bad. Is that true? Some friends who have just used this brew probably don't understand the principles of wine making. Next, please ask our technicians to take a look at the following instructions!

　　生料發酵白酒技術呢，是把糧食粉碎(不帶殼的糧食比如大米，不需要粉碎可直接發酵)，然后把糧食與酒曲和水按比例混合，然后就可以直接密封發酵，發酵好后蒸餾得到成品白酒。它們的區別只是在于糧食進不進行煮熟后再發酵，但基本原理都是一樣的，都是利用釀酒設備把糧食中的淀粉先轉化成糖，然后再轉化成酒，當發酵的糧食完成酒化過程后，用加熱的方法把發酵好的酒分子從糧食中蒸餾出來，然后把蒸餾出的含有酒分子的酒蒸汽冷卻下來，就得到了我們想要的成品酒。

　　Raw fermentation liquor technology, the grain crushing (without shell food such as rice, do not need to smash directly, and then food fermentation) and yeast and water are mixed according to the proportion, and then directly sealed fermentation, fermentation after distilled liquors. The difference between them is not just food were cooked before fermentation, but the basic principle is the same, is the use of brewing equipment put in grain starch into sugar, and then converted into alcohol, when the completion of the process of alcohol fermentation of food, by heating it well fermented wine molecular distillation from the food, then distilled wine containing molecular wine steam cooling down, get what we want the finished wine.

　　這樣看來，熟料與生料發酵白酒技術只是在發酵前期有一個煮熟與不煮熟的區別，又怎么會造成生料發酵得到的成品酒會不能保存呢?其實白酒的保存只要滿足兩個條件，一是度數達到45度以上;二是密封，也就是隔絕空氣中的微生物對酒體影響。只要這兩個條件滿足了，不管是熟料還是生料發酵白酒技術釀的酒，酒體都只會在內部產生陳化過程，而不會變質和壞掉。

　　So, the clinker and the raw fermentation liquor technology is in the early stage of fermentation have a cooked and cooked, how would cause the finished wine fermentation of raw materials can not be saved? In fact, as long as the liquor storage to meet two conditions, one is the degree of more than 45 degrees; two is sealed, it is isolated from the microbe on the impact of the air. As long as these two conditions meet, whether it is clinker or raw meal fermentation, liquor technology, brewing wine, liquor will only be generated in the process of aging, and will not degenerate and bad.

　　綜上所述，可以很肯定地告訴大家，使用生料釀酒設備進行生料釀酒工藝釀造的白酒，和熟料工藝釀造的白酒一樣可以長期保存，只要在度數達到，密封措施做好的前提下，陳放只會讓您的酒更具時間韻味，達到酒體陳化效果，而不會壞掉!

　　To sum up, can be very sure to tell you that the use of equipment for raw material for brewing wine brewing liquor, liquor brewing process and clinker can be preserved for a long time, as long as the degree reached under the premise of sealing measures to do a good job, Chen Fang will only make you more time to wine flavor, wine aging effect, and not bad!