It is made of stainless steel material of wine steaming equipment, which can withstand 2600 ℃ high temperature, acid and alkali, and has a normal service life of more than 10 years. The equipment can be used for solid and liquid processes. It can distill 4~6 cans of wine every day, greatly increasing the output. The equipment can be used for electric heating, natural gas, liquefied gas, firewood, coal, carbon and other fuels, and is suitable for customers in different regions.
In case of low liquor yield, what is the reason for the low liquor yield of the steaming equipment?
1. Incomplete conversion of starch to sugar
Starch is not converted to sugar. The intuitive performance is that the distiller's grains stick to the hands and the liquor is steamed and pasted into the pot. This result may be caused by improper temperature control, starch retrogradation and poor saccharifying ability of koji.
2. Sugar came out, but it didn't turn into wine well.
Sugar has not been converted into wine. The intuitive performance is that the distiller's grains and mash are very sweet, and the wine steamed by small-scale steaming equipment is also sweet. This situation leads to low liquor yield, and the taste of the wine will be relatively soft. It is possible to produce this result if the distiller's yeast is not strong enough, the fermentation temperature is too high or too low, and the moldy rate of grain is high.
The wine steaming equipment is an integrated equipment. It is easy to disassemble and install. There is no need for a special person to install it on the door. One person can operate it easily. The equipment can also be moved at will to facilitate the door-to-door processing of wine steaming.
