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一、釀酒的工具。要成功的釀造出好的酒，需要的東西不多，它們是：酒曲、糧食和小型家用釀酒設備。酒曲的本質是釀酒酵母，作用是使得糧食中的營養(yǎng)物質（淀粉和糖類）分解，發(fā)酵成為酒。在實際的操作過程中，就是只需要把酒曲按照一定的比例加入蒸熟或者煮熟的糧食中就可以了。發(fā)酵過程中只需要控制好溫度就可以正常的自然發(fā)酵。糧食發(fā)酵10天15天左右，就可以取出糧食，放入釀酒設備中，這時，只需要對釀酒設備加熱（傳統(tǒng)的灶臺或者電磁爐都可以）就可以出酒了。

1、 A tool for brewing wine. To successfully brew good wine, there are not many things needed, such as koji, grains, and small household brewing equipment. The essence of koji is brewing yeast, which functions to break down the nutrients (starch and sugars) in grains and ferment them into wine. In the actual operation process, it is only necessary to add koji to steamed or cooked grains in a certain proportion. During the fermentation process, it is only necessary to control the temperature well to achieve normal natural fermentation. After about 10 to 15 days of fermentation, the grains can be taken out and placed in the brewing equipment. At this time, only heating the brewing equipment (traditional stoves or induction cookers can be used) is needed to produce the liquor.

二、釀酒的流程。大家可以看到釀酒的流程概括起來其實很簡單，就是讓酒曲分解糧食，然后利用釀酒設備蒸餾出酒這么簡單。為了提高酒的品質，又存在復蒸，培菌糖化等工序，這是因為傳統(tǒng)的酒曲發(fā)酵能力低，糖化和酒化能力不強。

2、 The process of brewing wine. As you can see, the process of brewing is actually very simple, which is to decompose the grains in the koji and then use brewing equipment to distill the liquor. In order to improve the quality of wine, there are also processes such as re steaming, bacterial cultivation, and saccharification. This is because traditional koji fermentation has low fermentation capacity and weak saccharification and saccharification abilities.

三、出酒率。有些師傅在沒開酒廠之前，一直認為同樣多的糧食出酒越少純度酒質就越好。其實它是個完全相反的概念。只有失敗了的糧食出酒才低，味道才差。成功的酌口，糧食不僅出酒率高，味道也醇正，它們成正比。這是因為好的酒是在好的環(huán)境下釀造出來的，包括適宜的發(fā)酵溫度，合適的酒曲用量等，而合適的溫度這些都對釀酒酵母的生長有很大的影響，溫度合適不僅使酵母生長速度快，從而使得出酒量多，同時，生長發(fā)育充分的釀酒酵母產(chǎn)香味物質的能力也強。同理可以看出，好的酒曲也是釀酒成功的關鍵。

3、 Alcohol production rate. Some masters, before opening a distillery, always believed that the less pure alcohol produced from the same amount of grain, the better the quality of the wine. Actually, it is a completely opposite concept. Only failed grains produce low alcohol and poor taste. Successful drinking not only results in a high alcohol production rate, but also a mellow taste, which is directly proportional to each other. This is because good wine is brewed in a good environment, including appropriate fermentation temperature, appropriate amount of yeast, etc. The appropriate temperature has a great impact on the growth of brewing yeast. Proper temperature not only makes yeast grow faster, resulting in a higher alcohol content, but also enhances the ability of fully developed brewing yeast to produce aroma substances. Similarly, it can be seen that good wine yeast is also the key to successful brewing.

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