Fruit wine equipment | n Yuyuan (certified) | winemaking equipment

Fruit wine equipment | n Yuyuan (certified) | winemaking equipment from Tai'an City is Yuyuan brewery plant. Tai'an City is Yuyuan brewery plant (www.zgnjsb.com) is specialized in the "wine equipment," the enterprise, the company of "honesty, hard service" concept, to provide you with the highest quality products and services. Welcome to inquire! Contact: Xiaojing Li. Winter Wine Notes 1, more cold temperature insulation dressing, right and proper brewing equipment, the winter temperature is below 18 degrees, take the necessary insulation measures essential. Maybe we can not maintain the temperature of the fermentation chamber at 28-33 degrees, but keep the temperature of not less than 18 degrees, should be easy, right? 2, try to control the fermentation chamber DIF many in China's northern provinces, sooner or later, wearing a coat, wearing a short-sleeved noon extreme weather is also very common. Our baby fermented grains during fermentation, if we can not provide a relatively stable conditions for them, day and night temperature difference is too large, not only the long fermentation period, but also caused due to incomplete fermentation liquor is low. 3, make new clinker liquid Craft Brewers simple operation, saving fuel saving time and labor time, but the fermentation cycle is relatively longer. Then we can be the raw material after cooking brewing equipment wholesale, raw materials and water, according to a ratio of 1: 1.5 mix, measure the product temperature at 320C nowadays serves wine yeast fermentation equipment, which can greatly shorten the fermentation cycle. Causes sour fermented grains, what does? 1, when the production of wine koji health is mainly the fruit wine equipment, yeast bacteria more than 2, summer wine into the altar three high fermentation temperature, fermentation tanks are not cleaned thoroughly before fermentation, resulting mash is fermented bacteria infection 4, after the completion of the wine fermented grains did not timely distillation, extension of time is too long (especially in the summer, wine batch fermentation process of high temperature than at room temperature, bacteria activity was inhibited, once the end of fermentation, the material temperature equilibrium with the temperature, but also for bacteria infection provides a breeding ground) 5, the fermentation process stir too much time, the seal is not good cause bacteria infection in short, resulting in sour fermented grains mainly because of infections caused by bacteria.