Hauv cov txheej txheem tsim khoom ntawm cov khoom siv me me brandy distillation, kev tswj hwm kev huv ntawm cov cuab yeej yog qhov txuas tseem ceeb. Lub hom phiaj thiab kev ua haujlwm ntawm kev ntxuav cov khoom siv brandy distillation:
Tshem tawm cov organic thiab inorganic tshuaj xws li poov xab, protein condensate, hops resin, oxalate, tartrate thiab carbonate nyob rau hauv lub tank phab ntsa thiab cov kav dej kom tsis txhob muaj kuab paug abiotic hauv brandy ntau lawm; Lub hom phiaj ntawm kev ua kom tsis muaj menyuam thiab kev ua haujlwm yog siv cov fungicides tsim nyog hauv kev tsim khoom lag luam los tua cov kab mob, fungi thiab lwm yam kab mob thiab tiv thaiv kev ua paug lom lom.
Yog li yuav ua li cas ntxuav txhua hnub thiab tshuaj tua kab mob ntawm brandy distillation khoom?
Feem ntau, cov cua txias yuav raug alkaline ntxuav, thiab kev tu zaus yuav tsum tau teem caij kom zoo, vim hais tias lub wort yuav solidify thiab precipitate ntau npaum li cas ntawm cov protein, hops ester, thiab lwm yam thaum nws txias, uas yuav sib sau ntawm cov cua txias daim hlau. , cuam tshuam kev sib pauv cua sov, txo cov cua txias, thiab tom qab ntawd cuam tshuam rau qhov zoo ntawm cov khoom, xws li sib sib zog nqus xim, aggravating lub iab saj, thiab lwm yam. Tom qab alkali ntxuav, siv dej kub los ntxuav tawm cov residual alkali cawv.
Kev huv huv ntawm fermentation tank muaj kev cuam tshuam zoo rau qhov zoo ntawm brandy. Kev huv huv thiab tsis muaj menyuam yog qhov yuav tsum tau ua ntawm fermentation tank. Yaug ncaj qha nrog dej huv hauv qhov kub thiab txias; Tom qab ntawd npaj 2 feem pua ~ 4 feem pua alkali tov, ua kom sov rau 80 ~ 85 degree thiab nqa tawm CIP voj voog rau 30 feeb; Tom qab ntawd yaug nrog dej huv rau 5 ~ 10 feeb, tom qab ntawd npaj 1% ~ 2% nitric acid los yog sulfuric acid tov rau CIP ncig ntawm chav tsev kub rau 30 feeb; Yaug nrog dej huv rau 5 ~ 10 feeb. Nyob rau hauv chav tsev kub, cov khoom siv brandy distillation yog nruab nrog 0.35 feem pua ~ 0.5 feem pua cov kab mob bactericidal rau CIP ncig rau 30 feeb, thiab tom qab ntawd yaug nrog dej tsis muaj menyuam kom tshem tawm cov kab mob seem.
Ntawm qhov kub thiab txias, ua ntej yaug cov khoom siv saccharification nrog dej huv rau 10 feeb; Tom qab ntawd npaj 1 feem pua ~ 2 feem pua sodium hydroxide tov thiab cua sov rau 80 ~ 85 degree rau CIP ncig rau 30 feeb; Tom ntej no, CIP voj voog nrog 90 ~ 95 degree dej kub rau 30 ~ 40 feeb.
Tom qab lub brandy yog qias neeg, nws yuav ua rau tsis zoo saj ntawm brandy. Hauv qhov xwm txheej hnyav, nws yuav tig qaub thiab tsis zoo, ua rau poob nyiaj txiag. Txhawm rau kom muaj chaw tsim khoom zoo, kev tu thiab ua kom tsis muaj menyuam ntawm cov khoom siv brandy distillation me me yog qhov tseem ceeb.
