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Wine taking process based on gas-phase temperature, pressure and alcohol content variation online measuring

A gas-phase pressure and gas-phase temperature technology, which is applied in the field of liquor picking, can solve the problems of errors, affecting the yield and quality of wine, and achieve the effect of improving yield, ensuring the quality of wine and improving quality.

Active Publication Date: 2014-08-20
YIBIN JINXILAI LIQUOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Although the above patents control the temperature of the wine and the degree of wine picking in the process of picking wine, they still use the traditional method of picking wine by looking at the flowers and measuring the wine, and there are still human errors that affect the yield and yield of the wine. wine quality

Method used

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  • Wine taking process based on gas-phase temperature, pressure and alcohol content variation online measuring
  • Wine taking process based on gas-phase temperature, pressure and alcohol content variation online measuring
  • Wine taking process based on gas-phase temperature, pressure and alcohol content variation online measuring

Examples

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Effect test

Embodiment 1

[0043] The substantive content of the present invention will be further described in detail below in conjunction with specific embodiments.

[0044] Example 1

[0045] Gas phase temperature, gas phase pressure and alcohol content change online quantity and quality wine picking process, characterized in that: through the temperature transmitter and pressure transmitter above the outlet of the grain screening cover and the alcohol content online detector installed on the wine outlet pipeline , online monitoring of the vapor phase temperature, vapor phase pressure and alcohol content of distilled wine, and transmit the gas phase temperature data, gas phase pressure data and the monitored alcohol content data to the DCS control system in real time, and the DCS control system will transmit the real-time gas phase temperature data, gas phase pressure data Data and alcohol content data are compared and judged with the preset temperature data, pressure data and alcohol content data. W...

Embodiment 2

[0054] Basically the same as embodiment 1 process step, on this basis:

[0055] Picking wine is carried out in four stages according to the vapor phase pressure of the steamed wine and the alcohol content of the wine body. There are four automatic regulating valves at the place where the wine is connected, and the temperature of the first distilled section of the steamed wine is 72-75 °C and the pressure is 10.1-10.34. KPa, the alcohol content of the first section of wine is 73.0-74.0%VOL; the temperature of the second distillate section is 75.1-81.9℃, the pressure is 10.35-24.4KPa, the alcohol content of the second section of wine is 74.1-82.0%VOL; The temperature of the third section is 82-93.4°C, the pressure is 24.5-39KPa, the alcohol content of the third section is 81.9-69.1%VOL; the temperature of the fourth section is 93.5-100°C, the pressure is 39.1-100KPa, The alcohol content of Siduan liquor is 69.0-6.0%VOL.

[0056] The temperature transmitter is set at 30cm above ...

Embodiment 3

[0062] Basically the same as embodiment 1 process step, on this basis:

[0063] Picking wine is divided into nine stages according to the vapor phase pressure of the steamed wine and the alcohol content of the wine body. There are nine automatic regulating valves at the wine receiving point, and the temperature of the first distilled section of the steamed wine is 72-75°C and the pressure is 10.1-10.34KPa , the alcohol content of the first section of wine is 73.0~74.0%VOL; the temperature of the second section is 75.1~80.5℃, the pressure is 10.35~12.9KPa, the alcohol content of the second section of wine is 74.1~79.0%VOL; The temperature of the distillate segment is 80.6-81.9°C, the pressure is 13-24.4KPa, the alcohol content of the third segment is 79.1-82.0%VOL; the temperature of the fourth segment is 82-83.5°C, and the pressure is 24.5-26KPa. The alcohol content of the fourth-stage wine is 81.9-74.0%VOL; the temperature of the fifth distillate section is 83.6-91.5℃, the pr...

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Abstract

The invention belongs to the field of winemaking techniques, and provides a wine taking process based on gas-phase temperature and pressure variation online measuring, aiming at improving the traditional wine taking method. According to the invention, through the arrangement of alcohol content online measuring detectors on a temperature transmitter located above the outlet of a chamber cover of a grain chamber, a pressure transmitter and a wine outlet pipe, gas-phase temperature, gas-phase pressure and alcohol content can be measured online, relevant real-time data is immediately sent to a DCS (Design Control Specification) control system, the DCS control system compares the real-time gas-phase temperature, gas-phase pressure and alcohol content data with the preset gas-phase temperature, gas-phase pressure and alcohol content data, and when the real-time gas-phase temperature, the gas-phase pressure and the alcohol content data equal to the preset gas-phase temperature, the gas-phase pressure and the alcohol content data respectively, the DCS control system controls an automatic regulating valve of a wine taking part to open or close. The invention breaks the traditional experience of wine taking based on bubbles in the wine, improves the automatic operation degree, reduces human errors, ensures the quality of the wine products, and improves the yield of high-quality wine.

Description

technical field [0001] The invention relates to a method for picking liquor from liquor, in particular to an on-line segmental quality-picking technique for changing gas phase temperature, gas phase pressure and alcohol content during wine steaming, and belongs to the technical field of wine making. Background technique [0002] Quantitative and quality wine picking is an important process operation in the liquor brewing process. Quantitative and quality wine picking means picking out the head of the wine, tasting it while picking it, and accurately grading it. Different quantity and quality wine picking techniques have a great impact on the quality of liquor. During distillation, it is necessary to control the temperature of the flowing wine, pinch the head and remove the tail. [0003] At present, in the process of picking wine for liquor brewing, brewing operators generally adopt the traditional wine picking experience of "observing the change of hops, the change of body...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/12C12H6/02
Inventor 冯涛孙毅何盛国易家祥施洋饶芳秋
Owner YIBIN JINXILAI LIQUOR
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