Method for measuring fermented grain temperature during fermentation

Abstract

The invention relates to a method for measuring the fermented grain temperature during fermentation, which belongs to the technical field of measurement. The method aims at solving the technical problem and provides the method for measuring the fermented grain temperature during fermentation, and the cost of the method is low. The method for measuring the fermented grain temperature during fermentation comprises the following steps that: a, a pipe is placed in fermented grains of a pit, and the bottom of the pipe is positioned at the fermented grains to be measured; b, a temperature indicatorwith the size matched with the pipe is placed at the bottom of the pipe and is connected with a lifting-pulling device, and the lifting-pulling device extends out of a pipe opening arranged at the upper part of the pipe; c, the pit is sealed, the pipe opening arranged at the upper part of the pipe is slightly higher than a pit cap, in addition, the pipe opening arranged at the upper part of the pipe is sealed, and the fermentation is carried out; and d, during the fermentation, the pipe opening arranged at the upper part of the pipe is opened, the temperature indicator is taken out through the lifting-pulling device, and the temperature of the fermented grains to be measured at the time can be obtained.

Description

technical field [0001] The invention relates to a method for measuring the temperature of fermented grains during fermentation, and belongs to the technical field of measurement. Background technique [0002] In wine production, temperature plays an important role. Temperature has a close relationship with fermentation. If the temperature is too high, it will affect the activity of microorganisms such as yeast and hinder fermentation. Therefore, in production, the temperature should be controlled as much as possible within the appropriate range to make the fermentation proceed smoothly. The temperature in the cellar can provide the energy needed for the growth, reproduction and metabolic activities of beneficial microorganisms. When the yeast enters the cellar at low temperature, the temperature rises slowly, the bacteria are strong, and can maintain vigorous vitality. The enzymes are not easy to be destroyed, and the alcohol resistance is also strong. Fermentation is compl...

AI Technical Summary

Problems solved by technology

The common method is: dig out a part of the sealing mud and insert a thermometer into it to measure the temperature, but this will destroy the sealed fermentation system of the cellar and affect the fermentation, and this method can only measure the temperature of the upper layer of the fermented grains in the cellar, not the temperature. The temperature of the fermented grains in the middle and lower layers, in addition, it takes a lot of effort

In addition, electronic thermometers are currently used to measure the temperature of fermented grains, but electronic thermometers are expensive, easy to break, and difficult to apply in large quantities

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