（1）按酒度數(shù)高低劃分，可把白酒分為
(1) according to the wine level, the Baijiu can be divided into two categories.
高度白酒:酒度為50度以上。
Highly Baijiu: alcohol is above 50 degrees.
中度白酒:酒度為30~19度。
Moderate Baijiu: alcohol is 30~19 degrees.
低度白酒:酒度般為29度以下。
Low alcohol Baijiu: alcohol is below 29 degrees.
(2)為了保證酒的質(zhì)量，好的方法是“掐頭去尾取中間”。處理酒頭酒尾有兩種方法:一是將酒頭酒尾放一起倒入蒸餾鍋物料內(nèi)一起蒸餾:二是將酒頭酒尾放在一起單獨(dú)重新蒸館。
(2) In order to ensure the quality of wine, a good way is to "pick the middle". There are two methods to deal with the wine head and wine tail: one is to pour the wine head and wine tail together into the distillation pot and distill them together; the other is to put the wine head and wine tail together and steam them separately.
二種方法能得到60度以上的高度酒，這種酒可以做配制低度酒的酒基:也可和50度以下的酒兌制成50度以上的高度酒。
The two methods can obtain high alcohol above 60 degrees. This wine can be used as the wine base for preparing low alcohol wine: it can also be mixed with wine below 50 degrees to make high alcohol above 50 degrees.
(3)每100斤糧食接0.5斤酒頭，將酒頭酒尾摻入二鍋酒酪起蒸餾，可增產(chǎn)增香。
(3) Every 100 kg of grain is connected with 0.5 kg of wine head. The wine head and wine tail are mixed with two pots of wine and cheese for distillation, which can increase production and flavor.
(4)商品酒處理(高、中、低度酒)
(4) Commercial liquor treatment (high, medium and low alcohol liquor)
1.為了適合不同消費(fèi)者的需求，分為高(50度以上)、中度(49度到30度)、低度(29度以下)度三缸來(lái)接，而且都過催陳機(jī)成為陳酒。
1. In order to meet the needs of different consumers, it is divided into three cylinders: high (above 50 degrees), medium (49 degrees to 30 degrees) and low (below 29 degrees), and all of them become aged wine through the aging machine.
2.想要高度酒，可以將低度酒混在新的酒醅中一起復(fù)蒸。
2. If you want high alcohol, you can mix low alcohol wine with new fermented grains and steam again.
3.想要中度酒，可以將高度酒和低度酒混合在一一缸。且都要經(jīng)催陳機(jī)。4.想要低度酒只能降度，然后經(jīng)過催陳機(jī)去水味，參照本章第四節(jié)進(jìn)行的酒度換算。
3. If you want medium wine, you can mix high wine and low alcohol wine in one jar. And all must go through the aging machine. 4. If you want low alcohol wine, you can only reduce the alcohol content, and then remove the water taste through the aging machine. Refer to the alcohol content conversion in Section 4 of this chapter.
注意事項(xiàng):
matters needing attention:
接酒溫度以2030個(gè)為宜，因溫度過高會(huì)散失很大部分酒中所需要的成分:溫度太低，酒中些有害物質(zhì)如破化氫，乙醒分離不出去，殘留在酒中，接酒溫度可用循環(huán)水水溫進(jìn)行控制，循環(huán)水溫度般控制在以40C下
The temperature of receiving wine should be 2030. Because the temperature is too high, most of the ingredients needed in the wine will be lost: the temperature is too low, and some harmful substances in the wine, such as hydrogen sulfide, cannot be separated and remain in the wine. The temperature of receiving wine can be controlled by the temperature of circulating water, which is controlled at 40C
自動(dòng)售酒機(jī) 2024-07-25 
