Method for extracting yellow water through dripping cellar

Abstract

The present invention discloses a method for extracting yellow water through dripping cellar, and belongs to the technical field of wine brewing. In the prior art, fragrant substances volatilize during removing the yellow water. A purpose of the present invention is to solve the technical problem in the prior art. The method for extracting the yellow water through dripping cellar comprises that: a pipe (5) is arranged in a fermentation cellar (1); a lower end of the pipe (5) extends to the bottom of the fermentation cellar (1); an upper end of the pipe (5) extends outside the fermentation cellar (1); after fermented grains are fermented in the fermentation cellar, the pipe (5) extends to the bottom of the fermentation cellar through a water pumping pipe to extract the yellow water in the fermentation cellar (1) before the cellar opening and distiller's grains removing, wherein the concrete extracting time is 1 to 2 days before the time of the cellar opening and the distiller's grains removing. With the method provided by the present invention, the yellow water can be easily extracted, the volatilization of the fragrant substances is avoided; the yield and the quality of the base wine are improved, and significant economic benefits are provided.

Description

technical field [0001] The invention belongs to the technical field of winemaking, and in particular relates to a method for pumping yellow water from dripping pits. Background technique [0002] During the fermentation process of the fermented grains in the pit, the starch changes from sugar to wine, and at the same time, carbon dioxide is produced to escape from the pores of the sealed pit mud. At the same time, tannin, pigment, soluble starch, dextrin, reducing sugar, yeast autolysate, ethanol, etc. in the raw material are dissolved in water. As the fermentation temperature drops, the free water in the fermented grains slowly sinks to the bottom to form yellow water. [0003] The lower part of the pit pond contains a relatively high amount of yellow water, so the yellow water must be dripped out to ensure the normal production. In the field of winemaking, we call this process the drip pit. It can reduce the acidity in the fermented grains, especially the content of wate...

AI Technical Summary

Problems solved by technology

The above method has the following problems in extracting yellow water from cellars: First, this method cannot remove the yellow water conveniently and timely before taking out the lees, and the efficiency is very low, which makes the distiller's grains exposed to the air and increases the volatilization of aroma substances, resulting in certain volume loss

In this method, each time the yellow water is scooped out, the pit is dug to drop the yellow water after the upper layer of the drier grains is taken out, resulting in a shorter dripping time, and the viscous yellow water is not easy to drip clean, which easily leads to the yellow water content of the bad grains. More, the moisture and acidity of the fermented grains are still too large, which will affect the quality of the wine; in addition, it will also increase the amount of chaff (the chaff mainly plays the role of f

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