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What To Pay Attention To During Winemaking?

Nov. 04, 2019 Share:

It is well known that the most important factors influencing during fermentation include temperature, pH (pH), moisture, humidity, etc. Today, the Brewery Equipment Factory will talk to you about the fermentation temperature and moisture control during the brewing period.


First, the temperature control during wine making. The temperature of the fermentation is particularly important because the temperature directly affects the activity of the Saccharomyces cerevisiae. Similarly, the same quality of the grain, the fermentation temperature is not well controlled, and the rate of wine production and quality of the wine will decrease. Although, the wine koji is a varietal with a wide temperature range, it can be fermented in the hot summer, and it can also show good fermentation activity in the winter; but it can make the best effect of the koji within the optimal temperature range.


Brewery Equipment


Brewery Equipment


Brewing customers with good fermentation conditions can be fermented by thermostatic chamber technology, so that the time required for fermentation and the yield of fermentation are dynamically balanced, within a small range of variation, and will not affect fermentation due to temperature changes. As long as the optimal temperature range in the Fermentation Tank is maintained and other variables are controlled, the best wine yield and wine taste can be achieved. The temperature range is 20 to 25 degrees Celsius and the time is 7 days to 15 days.


Customers who do not have too much economic budget can use the following aspects to achieve the best fermentation temperature: a thermometer is placed in the fermentation chamber, and when the summer temperature is too high, the door and window ventilation or indoor spray can be opened to cool down. In winter, the temperature is low, and a brazier or heater can be placed indoors to reach the optimum temperature range. In the autumn, or if the temperature in the fermentation room is low, the waste cotton wool can be simply wrapped around the fermenter and kept warm. Remember to be disinfected before use.


Another method of fermentation and heat preservation is to use the hot water generated during the steaming process to warm the fermentation chamber. The specific method of this method is to construct a pool of the same size as the fermentation chamber on the ground before constructing the fermentation chamber, set the water inlet and the drain, and lay the wood on the pool. In this way, the hot water produced by the steamed wine can be discharged from the water inlet in the winter. Since the specific heat capacity of the water is large, even in the cold winter, the temperature of the fermentation chamber can be controlled at the optimum temperature for fermentation. If the summer temperature is high, you can put cool well water or tap water into the pool, so that the fermentation room is warm and cool in summer.


In addition, when selecting or constructing a fermentation chamber, it is best to choose a house with a thick wall, which is also advantageous for fermentation.


What is the water requirement for winemaking?


When we are making wine, we must pay attention not only to the liquor brewing equipment of Lectra, but also to the requirements of koji and water, especially the requirements for water. Water is one of the important factors that make up wine. Since ancient times, winemakers have compared water to "blood of wine." If the water is too alkaline, the liquid fermentation of the distiller's water will not be alcoholic. It is possible to reach below 0 degrees, so that the quality of the wine produced will be significantly reduced. Therefore, the choice and treatment of water should pay attention to the following two points;


1. When using water source, it is recommended to use mountain spring water and deep well water to be selected from the water. And the pH of the water is between 4-5.

2. Tap water needs to be precipitated for 8-12 hours, and 95% of the upper layer is used.


The above is about the degree of control of temperature and moisture during brewing. I hope that the brewery will pay attention to these two aspects when using Brewery Equipment. In addition, if you are interested in brewing equipment, you can contact us, we as a professional brewing equipment manufacturer, we will be able to provide you with satisfactory products.

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