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During the winemaking process, alcohol fermentation produces gas and forms foam. However, excessive foam may interfere with wine production and storage. To solve this problem, people use alcohol fermentation defoamer, which is a chemical specifically designed to control and reduce foam during the fermentation process.

The functions of alcohol fermentation defoaming agents are mainly reflected in the following aspects:

1. Control foam: During the fermentation process, foam generation may adversely affect the fermentation and operation processes. Alcohol fermentation defoamer can effectively destroy the surface tension of foam, making it difficult for foam to form or dissipate quickly, thereby maintaining the smooth progress of fermentation.

2. Prevent overflow: In fermentation containers, large amounts of foam may cause the wine to overflow, causing waste and equipment contamination. By using an alcohol fermentation defoamer, foam generation can be controlled and the risk of spillage reduced.

3. Increase yield: Excessive foam will not only waste wine liquid, but may also affect fermentation efficiency. By using alcohol fermentation defoamers, foam formation can be reduced, allowing more wine to be fermented effectively, thereby increasing yields.

It should be noted that the use of alcohol fermentation defoaming agents should be carried out in appropriate proportions and methods to ensure that its impact on the brewing process and final product is within an acceptable range. Specific usage methods may vary depending on the type and brand of defoamer, and it is recommended to follow the manufacturer's instructions. At the same time, alcohol manufacturers should understand whether there are any restrictions on the use of defoaming agents in relevant regions and regulations.