水關(guān)于酒而言關(guān)重要，水也是酒不可或缺的組成成分，它從頭到尾貫穿整個釀酒進(jìn)程，所以關(guān)于水是否直接影響酒質(zhì)。
Water is very important for wine. Water is also an indispensable component of wine. It runs through the whole wine-making process from beginning to end. Therefore, the quality of water directly affects the quality of wine.
在白酒釀制的整個進(jìn)程中，水充當(dāng)了好幾個角色冷卻用水、鍋爐用水、釀制用水和降度用水，這幾種需求水的當(dāng)?shù)貙λ|(zhì)的要求也是越來越嚴(yán) 格，規(guī)范越高品質(zhì)越好，消費者越定心。
In the whole process of liquor brewing, water acts as several roles of cooling water, boiler water, brewing water and degrading water. These local requirements for water quality are becoming stricter and stricter. The higher the standard, the better the quality, the more determined consumers are.
就釀酒用水而言，其中重要的是釀制用水以及降度勾調(diào)用水，因是進(jìn)口的東西，所以選擇水需求格外慎重。下面談?wù)勥@兩類用水關(guān)于釀酒進(jìn)程而言有什么好處和影響。
As far as brewing water is concerned, the most important is brewing water and degrading hook to transfer water. Because it is imported, water needs to be chosen with extra caution. Next, what are the benefits and effects of these two types of water on the wine-making process?
1、關(guān)于釀制用水，這類水中含有多種成分，都直接或間接與有好處的微生物生長、酶的構(gòu)成以及發(fā)酵進(jìn)程終究成酒的質(zhì)量度有著密切關(guān)系。而假如水質(zhì)欠好，則會對以上的各類作用形成不良的影響，持續(xù)下去將影響香味物質(zhì)的生成，還會形成酒的苦澀，乃還會呈現(xiàn)異味、變色、有沉淀物等不良現(xiàn)象。
1. With regard to brewing water, there are many components in this kind of water, which are directly or indirectly related to beneficial microbial growth, enzymatic composition and the quality of fermentation process to the final liquor. If the water quality is not good, it will have a negative impact on the above various functions. If it continues, it will affect the formation of aroma substances. It will also form the bitterness and astringency of wine, and even present bad phenomena such as peculiar smell, discoloration, sediment and so on.
2、白酒降度用水，即在高度白酒需求降低度酒的時候所用的水，這個做法在釀酒工藝上有一個名詞，叫做“加漿”，這也是低度白酒出產(chǎn)的必經(jīng)進(jìn)程。在運用降度用水有以下一些要求：
2. Liquor degrading water, i.e. water used when the demand for high-grade liquor is reduced to low-grade liquor, has a professional term in liquor-making technology, called "pulping", which is also a necessary process for the production of low-grade liquor. There are some requirements for using degraded water as follows:
（1）此類水物理特征須為無色透明。
(1) Such hydrophysical characteristics must be colorless and transparent.
（2）無過多有機物及鐵離子。
(2) No excessive organic matter and iron ions.
（3）品味感覺清爽，而非咸味、苦味乃澀口的口感。
(3) The taste is refreshing, not salty, bitter or even astringent.
（4）有異味均不能運用。
(4) No odor can be used.
（5）其他要求：包含PH，酸堿度，水中氯含量等等對釀酒都十分有影響。
(5) Other requirements: including PH, acidity, alkalinity, chlorine content in water and so on, have a great impact on wine-making.
所以酒廠的選址需求在豐富的水資源處，水對釀酒而言可以占比百分之六十，當(dāng)選擇的水是來自純凈的大自然，那么它所含有的各類有益微生物則會對釀酒酒質(zhì)起到正面作用。
Therefore, the site selection needs of winery are in the abundant water resources, water can absolutely account for 60% of the winemaking. The selected water comes from pure nature, then it contains all kinds of beneficial microorganisms which will play a positive role in the quality of wine.
例如茅臺鎮(zhèn)所采用的赤水河水，獨特的溫度、獨特的氣候、獨特的微生物群，讓進(jìn)入茅臺鎮(zhèn)的你可以由遠(yuǎn)到近越來越來越濃郁的酒香，沁人心脾。
For example, the Chishui River water used in Maotai Town, with its unique temperature, climate and microbial community, allows you to enter Maotai Town from far to near with more and more strong liquor aroma, refreshing.
可是關(guān)于你認(rèn)為純凈、的水資源，不可以直接采用，而是需求進(jìn)一步的凈化處理才可以終究進(jìn)行運用。
However, in your opinion, pure and high quality water resources can not be used directly, but need further purification treatment before they can be used eventually.
就像家家戶戶都有的自來水，都需求經(jīng)過澄凈、、等各類凈化措施，使水到達(dá)一定的規(guī)范，后才會輸送到千家萬戶運用。
Just like the tap water that every household has, it needs to be purified, sterilized, disinfected and other purification measures, so that the water reaches a certain standard, and finally it will be transported to millions of households for use.
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自動售酒機 2024-07-25 
