Brewing Machinery —— Advantages and Disadvantages of Old Traditional Wooden retort Brewing Equipment

With the development of society, modern brewing equipment has been sought after by more and more traditional brewers because of its advantages of simple operation, energy saving, good sealing and cooling performance and high wine yield. But why do so many people not use the traditional wooden retort brewing equipment? The brewing technology of Tang Sanjing Pan Yue will analyze the advantages and disadvantages of the old traditional wooden retort brewing equipment. Old-fashioned brewing equipment is made of three materials, one is wooden retort, the other is aluminum retort and the other is tile retort. Their principle of use is similar, that is, the wooden retort equipment/aluminum equipment is put on the pot to directly burn the fire, and the fermented grains are heated to generate wine vapor, which meets the bottom of the pot, cools to the bottom of the pot, and then is discharged to the outside of the brewing equipment through the conduit and flows into the wine receiving barrel.

First, the advantages of old-fashioned brewing equipment:

1, low equipment cost.

As long as it is in the countryside, put the pot on the ground, put the wooden retort on it, pour the wine, and cover the pot to steam the wine. The cost of the equipment is very low.

2. The local people like the wine brewed, and only recognize the wine brewed by old-fashioned equipment.

Old winemakers are fed up with the hard work and inefficiency of traditional winemaking equipment, but they dare not try modern professional winemaking equipment, because local people like the wine brewed by old-fashioned equipment and are afraid that local people will not drink the wine brewed by modern society!

Second, the shortcomings of the old brewing equipment:

1, which is easy to burn and produce a burnt smell.

2. Poor sealing and cooling performance: "One steamed wine leaves fragrance in the whole village", which is everyone's understanding of traditional steamed wine.

Because the traditional wooden retort is sealed with chaff and cloth strips, the sealing performance is poor, and the cooling effect is still poor because the circulating cooling water needs to be changed constantly when cooling in a pot.

3. Low liquor yield: due to the poor sealing and cooling performance of traditional equipment, a large part of liquor volatilizes during distillation, which directly affects the liquor yield.

4, low production efficiency, time-consuming and wood-consuming: brewing wine with traditional wooden retort is labor-intensive, and it is difficult to achieve large-scale production even if you are exhausted after a busy day. From the above analysis, it is not difficult for us to see that there are as many shortcomings in wooden retort brewing as there are stars in the sky. It is precisely because "people think" the wine brewed with wooden retort is delicious that many wine-making experts are discouraged from using modern equipment, so they can only think about not using it and rush to hand over the door-to-door business that they can't brew. With the progress of society and the development of science and technology, it is undeniable that Muzan's brewing equipment has gradually become obsolete, but it is difficult to please himself with backward ideas. The new brewing equipment is improved on the basis of traditional equipment. The taste of wine is the same, but it is more advanced, more labor-saving and more time-saving.