白酒的出產(chǎn)設(shè)備是指用于制酒原料的蒸煮、糖化、發(fā)酵、蒸餾的設(shè)備。
Liquor production equipment refers to the equipment used for cooking, saccharification, fermentation and distillation of liquor raw materials.
生料釀制白酒，在這一實(shí)際操作過程中不存在蒸煮、糖化(生料釀制是邊發(fā)酵邊糖化)，而發(fā)酵容器用簡(jiǎn)略的膠桶、陶瓷缸、木桶等都可以，以下首要敘述蒸餾設(shè)備。
There is no cooking and saccharification in the process of producing high-quality liquor from raw materials (raw material is saccharification while fermentation). The fermentation container can be made from simple rubber barrels, ceramic cylinders, wooden barrels and so on. The distillation equipment is described above.
在很多蒸餾設(shè)備中，不管傳統(tǒng)設(shè)備仍是新式設(shè)備，其原理都是相同的：完成這個(gè)操作的過程稱之為蒸餾。蒸餾是使用組分蒸發(fā)性的不同，別離液態(tài)混合物的單元操作(蒸餾可以分為蒸騰、別離、冷卻幾個(gè)過程，習(xí)慣上統(tǒng)稱為蒸餾)。
In many distillation equipment, whether traditional or new, the principle is the same: the process of completing this operation is called distillation. Distillation is a unit operation that separates liquid mixtures by using different evaporative components (distillation can be divided into transpiration, separation and cooling processes, commonly referred to as distillation).
把液態(tài)混合物或固態(tài)發(fā)酵酒醅加熱使液體歡騰，生成的蒸氣比本來混合物含有較多的易蒸發(fā)組分，剩余混合物中含有較多的難蒸發(fā)組分，因而可使本來混合物的組分得到部分或完全別離。生成的蒸氣經(jīng)冷凝而成液體。
The liquid mixture or solid fermented grains are heated to make the liquid exhilarate. The vapor generated contains more evaporable components than the original mixture. The remaining mixture contains more difficult evaporable components, so the components of the original mixture can be partially or completely separated. The resulting vapor is condensed into a liquid.
蒸餾的方法較多，首要有簡(jiǎn)略蒸餾和精餾等。在白酒出產(chǎn)中，將酒及其伴生的香味成分從固態(tài)發(fā)酵酒醅或液態(tài)發(fā)酵醪中別離濃縮，得到白酒所需求的含很多微量香味成分及酒精的單元操作稱為節(jié)(或稱為蒸餾)，它歸于簡(jiǎn)略蒸餾。白酒的蒸餾分固態(tài)發(fā)酵蒸餾法、液態(tài)發(fā)酵蒸餾法及固液結(jié)合串香蒸餾法多種。
There are many distillation methods, such as simple distillation and distillation. In liquor production, liquor and its associated aroma components are separated and concentrated from solid fermented grains or liquid fermented mashes, and the unit operation of obtaining liquor with many trace aroma components and alcohol is called Jie (or distillation), which is attributed to simple distillation. Liquor distillation can be divided into solid fermentation distillation, liquid fermentation distillation and solid-liquid combined with fragrance distillation.
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自動(dòng)售酒機(jī) 2024-07-25 
