Brewed wine production and output of liquor on the rate of alcohol: There are many factors that affect the rate of alcohol production. If you don't know where the problem is, it is very difficult to start. Most of the friends are doing wine and selling wine. If the wine is very low, Significantly increase production costs, resulting in loss of profits, and even loss, the quality of the wine will also affect, which affects the sales of liquor, because the fermentation will produce a lot of evil substances affecting the quality of the wine. 1. Activity of koji strain It can be said that koji is one of the most important factors in winemaking. Good wine koji strains not only produce good taste, but also have a rich aroma, and the fermentation ability is strong, the fermentation speed is fast, the temperature is suitable for a wide range, and the quality of the wine is produced under the same external conditions. And the rate of alcohol production has been greatly improved. 2. Oxygen control during fermentation In addition, in the fermentation process, the yeast not only produces wine, but also produces fragrance at the same time. At this time, as long as the fermentation conditions are controlled, the aroma substance and the produced liquor can be balanced, so that the liquor tastes mellow and the mouth is not hanged. The scent is elegant and pleasant. 3. PH value and temperature during fermentation I believe that all of you know that brewing is a chemical reaction, that is, starch is hydrolyzed by fermentation of yeast to produce water, ethanol (the main component of liquor) and carbon dioxide. In any chemical reaction, there is an optimum temperature and pH. Within this optimal range, microorganisms such as yeast in the koji are the most active. Maintaining the optimum temperature and pH during fermentation not only accelerates the speed of liquor production, but also greatly increases the rate of alcohol production. 4. inhibit the growth and reproduction of bacteria Inhibition of bacteria mainly includes two aspects: one is sterilization, that is, disinfection and environmental sanitation work; the other is to inhibit the growth of bacteria, so that the bacteria can not grow quickly. Disinfection of fermentation vessels, fermentation water, cold beds, operating tools, etc., is relatively simple to disinfect with hot water, if the bacteria are more serious, can be disinfected with chemicals such as quicklime and hydrogen peroxide. From the above 4 points, we know how much the output of various grain yields, and the S. cerevisiae species, the pH value, temperature, and amount of oxygen during fermentation, as well as the choice of an advanced scientific brewing equipment. It has a lot to do with it. By controlling these conditions, you can brew high-quality white wine and improve economic efficiency. Sterile Vacuum Vials are used for allergist,mixing injectable products or nuclear medicine, PET-CT, Liquid collection.Sterile vacuum vials are produced by aluminum caps, non-latex butyl stoppers and SCHOTT Neutral Type I glass vials. They are approved by cGMP and FDA with internally sterile.The production process is carried out under strict Class 100 workshop. Finished vials can meet the FDA`s authorised 14-day sterility test. Sterile Vacuum Vials Sterile Vacuum Glass Vials,Sterile Evacuated Vials,Sterile Evacuated Glass Vials China Lemon Trading Co.,Ltd , http://www.sterilevial.nl