Why can rake affect the degree of saccharification and fermentation?

Because wine can dissipate heat in time during fermentation. Rake can affect the degree of saccharification and fermentation, because it can make wine dissipate heat in time during fermentation. Raking is one of the main steps in brewing yellow rice wine. The main stages of brewing yellow rice wine are saccharification and fermentation, which are completed in the pre-fermentor. At the beginning of fermented mash, due to the small amount of fermentation, slow proliferation and slow temperature rise. After ten hours, it began to enter the main fermentation. Due to the vigorous fermentation of fermented mash, a lot of sugar is alcohol and carbon dioxide, which releases a lot of heat, so spies rise rapidly. At this time, the hissing sound can be heard in the tank, which will produce bubbles to ferment the wine.