Liquor acid-discharging equipment and use method

Abstract

The invention belongs to the technical field of wine making, and in particular relates to liquor acid-discharging equipment. The equipment comprises a box body, wherein a first partition plate is arranged inside the box body, a placing barrel is fixedly connected with the surface of the first partition plate, the inner wall of the box body is fixedly connected with first connecting rods, the otherends of the first connecting rods are fixedly connected with a cooling pipe, and the two first connecting rods are arranged and respectively connected with two sides of the cooling pipe. In the equipment, a first fixing platform, an electric push rod and a second fixing platform are arranged, when people need to repair the inside of the box body, people only need to control the electric push rodto extend through a control switch, thereby a box door can be driven to move, the box door can be tilted and opened under the action of hinges, and thereby people can repair the inside of the box body. Under the interaction of the first fixing platform, the electric push rod and the second fixing platform, it is more convenient for people to repair the inside of the box body, and thereby the workefficiency of people is improved.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a liquor deacidification device and a use method thereof. Background technique [0002] Liquor is a distilled wine made from grains and grains, using Daqu, Xiaoqu or bran koji, and distiller's yeast as saccharification starter, cooking, saccharifying, fermenting, and distilling. Pure aroma, sweet and refreshing in the mouth, high alcohol content, after storage and aging, it has a compound aroma mainly composed of esters, of which acetic acid and lactic acid are the highest in organic acids, followed by propionic acid and butyric acid , Caproic acid and other organic acids, acid is an important flavor substance in liquor, if the content of organic acid in liquor is too small, the flavor of the liquor will be weak, the body will be thin, and the evil taste will appear; , strong stimulation, rough wine taste; in addition, an appropriate amount of acid can buffer the win...

AI Technical Summary

Problems solved by technology

[0002] Liquor is a distilled wine made from grains and grains, using Daqu, Xiaoqu or bran koji, and distiller's yeast as saccharification starter, cooking, saccharifying, fermenting, and distilling. Pure aroma, sweet and refreshing in the mouth, high alcohol content, after storage and aging, it has a compound aroma mainly composed of esters, of which acetic acid and lactic acid are the highest in organic acids, followed by propionic acid and butyric acid , Caproic acid and other organic acids, acid is an important flavor substance in liquor, if the content of organic acid in liquor is too small, the flavor of the liquor will be weak, the body will be thin, and the evil taste will appear; , strong stimulation, rough wine taste; in addition, an appropriate amount of acid can buffer the wine and slowly form esters during storage, but the current liquor acid discharge device is very inconvenient to use

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