1 Liquor production mechanization
The workshop-type operation of traditional craft liquors severely restricts the scale of production. In the development of the crafts, rice-aromatic and musk-type liquors have established a set of solid, liquid fermentation combined saccharification, fermentation, and distillation mechanization operating systems. Great savings in human resources, and these innovative flavors of liquor are more easily accepted by Southeast Asian and international markets.
2 Digital control and management of the brewing process
Digital brewing mode: From temperature (into the pit temperature), grain (into the pitting starch concentration), water (into the pit water), koji (large amount of koji), acid (into the cell acidity), plutonium (chaff dosage), bad (grain In order to establish the standardized brewing model, the monitoring of the seven factors should be started to find the best combination of parameters under different seasons and conditions and establish the balance between yield and quality.
Digitalized Pit Management Mode: Starting from the entry of the raw material and auxiliary materials in each pit, setting up digital archives in pits, using electromagnetic valves, SCR relays, metering pumps, and process control systems to establish a computer terminal system and establishing a production process The real data of the company establishes accurate management of material allocation and creates scientific management measures for the Chinese liquor industry.
3 Liquor Matching Process Digital Management System
From the perspectives of physics and chemistry and statistical input processing of chromatographic components, such as raw wine, basic wine, flavored wine, and finished wine, etc., a system such as wine fingerprinting and expert assessment was established, which greatly reduced the manual labor of data query, and controlled the cost adjustment. , Stabilize the quality of products, provide a scientific basis for the transition from experience-based to digital training for talent training, and establish a scientific theory system for Chinese liquor blending.