8results about How to "Improve wine quality" patented technology

The present application provides a process for improving liquor quality by using yellow water to prepare functional bacteria liquid, comprising: distilling yellow water to prepare yellow water distillation liquor, and using the yellow water distillation liquor as raw material to prepare liquid culture medium; using the liquid culture medium to culture functional bacteria to prepare functional bacteria liquid; before the pit grain dregs are put into the barrel, a batch of functional bacteria liquid corresponding to 1-9 (wt) ‰ of the added glutinous sorghum is added, and then the barrel fermentation is carried out, and the remaining process is carried out according to the conventional liquor making process. The process of the present application can recycle and utilize the yellow water, and the prepared liquor can effectively reduce the content of harmful impurities such as fusel oil, can significantly reduce the drunkenness degree value, and can improve the liquor quality.

The invention discloses an automatic robot jar digging system which comprises a platform, a jar digging moving frame, a fermentation ground jar, a frame track, a robot track, a jar digging robot and a transfer trolley. The cylinder digging robot achieves accurate cylinder digging and grain discharging through the mechanical arm and the mechanical gripper, the mechanical gripper is provided with a camera, a distance measuring sensor and a controller, and the operation accuracy is ensured. The system monitors and adjusts the operation plan and path of the cylinder digging robot through the central control system, and automatic and intelligent management is achieved. Compared with the prior art, the device has the advantages that the number of operators and the labor intensity are reduced through automatic operation; the production efficiency is improved; the normal production rhythm is met; the loss of alcohol and aroma components in the materials is avoided, and the quality and the yield of the produced wine are improved; and standardized and intelligent management of cylinder digging operation is realized. A plurality of problems existing in a traditional manual cylinder digging mode are solved, and remarkable technical effects and economic benefits are achieved.

The invention discloses a production process of fougere and soft flavor type white spirit. The production process comprises the following steps: S1, putting sorghum, wheat, rice, glutinous rice and corn, uniformly mixing the put grains with water, moistening the materials, adding rice husks, and steaming the grains to obtain fermented grains; s2, adding white koji and bacterial koji, and carrying out stacking culture saccharification for 24 hours; and S3, mixing wheat bran into the fermented grains subjected to stacking, bacterium cultivation and saccharification obtained in S2, adding high-temperature yeast, aroma-producing yeast, saccharomyces cerevisiae and sauce-flavor functional bacteria, and uniformly mixing. And S4, carrying out high-temperature accumulation saccharification treatment on the fermented grains added with the yeast. And S5, fermenting the fermented grains subjected to high-temperature accumulation and saccharification in a cellar to obtain fermentation liquor. S6, performing distillation treatment on the fermentation liquor to obtain raw wine. And S7, storing and blending to obtain a white spirit product. The bacterial koji and the Maotai-flavor functional bacteria are introduced, so that the capacity of producing ethyl hexanoate in the fermentation process is improved, and the bacterial koji and the Maotai-flavor functional bacteria are coordinated with fermentation condition optimization, so that the Baijiu with strong fragrance, sweet taste and more sweet flavor is produced.

The device comprises a first material receiving funnel, an upper connecting frame is connected to the upper end of the first material receiving funnel, mounting rods are connected to the left side and the right side of the rear end of the upper connecting frame, a second material receiving funnel is connected to the outer portion of the lower end of the first material receiving funnel in a sleeved mode, and the second material receiving funnel is connected to the lower end of the second material receiving funnel. The lower end of the second material receiving hopper communicates with a first material guiding barrel, the lower end of the first material guiding barrel is sleeved with a second material guiding barrel, the lower side of the exterior of the second material guiding barrel is rotationally connected with a rocker arm, the interior of the upper end of the first material guiding barrel is connected with a lower connecting frame, and the upper end of the lower connecting frame is arranged in a triangular face mode; the movable cutting knife and the cutting rotating ring are arranged at the lower end of the first material receiving funnel, and the cutting rotating ring is driven to rotate through eccentric motion of the first chain, so that vinasse is preliminarily cut; meanwhile, the fixed cutting knife is mounted on the inner wall of the second guide cylinder to secondarily cut the gliding vinasse, so that caking is effectively prevented, and the looseness of the vinasse is improved.

The scheme discloses a mildewy dregs treatment method in the technical field of brewing, which comprises the following steps: step one, using hot water above 95 DEG C to disinfect and kill the mildewy dregs with 95 DEG C; step two, putting the disinfected and killed mildewy dregs into a retort to steam for 20-40 min, taking out the steamed mildewy dregs to spread and air, to thresh, and to fold after the mildewy dregs are cooled; step three, putting the folded mildewy dregs into the retort to steam for 20-40 min after 5-8 h, taking out the steamed mildewy dregs to spread and air, to thresh, and to fold after the mildewy dregs are cooled; step four, repeating the operation of step three for 1-3 times to obtain the treated mildewy dregs. Through the mildewy dregs treatment method, the mildewy dregs can be effectively removed, and the mildew can be completely killed.

The utility model relates to the technical field of wine making equipment, and provides a raw material turning device for compound wine, which comprises a support frame, a grain containing sleeve, a grain turning mechanism, a grain turning shovel, a stirring mechanism, stirring blades and a discharging mechanism, the grain containing sleeve is arranged on the support frame, the grain turning mechanism is arranged in the grain containing sleeve, and the grain turning shovel is arranged on the grain containing sleeve. The grain containing and overturning mechanism comprises a grain containing sleeve, the grain overturning mechanism comprises a grain overturning shovel, the stirring mechanism is arranged in the grain containing and overturning mechanism and comprises stirring blades, and the discharging mechanism is arranged at the bottom end of the grain containing sleeve. The problems that in the prior art, the stirring amplitude of the part, close to grains, of a rotating shaft is much smaller than that of the top end of a stirring blade during stirring, the grains are easily stirred unevenly, the part, close to the stirring shaft, of the grains is not fully infiltrated by hot water, and the stirring effect is poor are solved.

The utility model discloses a kind of multi-cavity sleeve condenser, belong to wine-making equipment technical field, the condenser is equipped with several condensing pipes, the condensing pipe includes double-layer structure of inner sleeve and outer sleeve, and inner sleeve higher than outer sleeve section is equipped with fin;The upper end of the outer sleeve is connected with the bottom of steam cavity using chamfering.The condenser is designed by adopting double-layer sleeve structure and combining independent inner and outer double-circulation condensing water cavity, which realizes the efficiency and energy cascade utilization of condensation process.The inner-circulation condensing water cavity collects higher temperature hot water for recycling, effectively reducing energy consumption.The outer-circulation low-temperature cold water cavity ensures that the wine steam is condensed at the most suitable temperature, significantly improving the condensation efficiency and wine quality.The inner sleeve top extension section is additionally provided with annular fins, which greatly increases the steam contact heat exchange area and strengthens the condensation intensity.The overall structure layout is reasonable, the condensation effect is good, and the energy-saving benefit is significant.

The present invention provides an application of a high-tolerance, low-yield isoamyl alcohol-producing Pichia kudriavzevii yeast in liquor brewing and blending. The strain is Pichia kudriavzevii ( Picea Kudryavzevi ) M3, the deposit number is: CCTCC NO: M 2022254. The yeast has high tolerance, high ethanol production and low fusel oil production. Its colony is round with serrated edges and large in shape. It is slightly raised, milky white in appearance, dry, and the cell morphology of the strain is elliptical or flat under a 400x microscope. The reproduction method is budding. The yeast is used in blending light-flavor liquor to improve the purity and quality rate of the liquor.