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Vapor phase temperature and alcoholic strength variation on-line liquor taking process according to quality

A technology of gas phase temperature, quantity and quality wine picking, which is applied in the field of liquor picking, can solve problems affecting wine yield, wine quality, errors, etc., and achieve the effects of ensuring wine quality, improving yield, and facilitating management

Active Publication Date: 2014-09-03
YIBIN JINXILAI LIQUOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] 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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  • Vapor phase temperature and alcoholic strength variation on-line liquor taking process according to quality
  • Vapor phase temperature and alcoholic strength variation on-line liquor taking process according to quality
  • Vapor phase temperature and alcoholic strength variation on-line liquor taking process according to quality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Vapor phase temperature and alcohol content change Online quantity and quality wine picking process, through the temperature transmitter above the outlet of the grain screen cover, and the alcohol content online detector installed on the wine outlet pipeline, the gas phase temperature and alcohol content of the steamed wine are monitored online , transmit the gas phase temperature data and the monitored alcohol content data to the DCS control system in real time, and the DCS control system will compare and judge the real-time gas phase temperature data and alcohol content data with the preset temperature data and alcohol content data. When the temperature and alcohol data are equal to the preset temperature and alcohol data respectively, the DCS control system controls the automatic regulating valve at the receiving place to open or close automatically to carry out the quantity and quality picking.

[0043] Wine picking is carried out in three stages according to the vap...

Embodiment 2

[0051] Basically the same as embodiment 1 process step, on this basis:

[0052] Wine picking is carried out in four stages according to the vapor phase temperature 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. ~74.0%VOL; the temperature of the second distillate section is 75.1~81.9℃, the alcohol content of the second section wine is 74.1~82.0%VOL; the temperature of the third distillate section is 82~93.4℃, the alcohol content of the third section wine It is 81.9-69.1%VOL; the temperature of the fourth distillate section is 93.5-100℃, and the alcohol content of the fourth section wine is 69.0-6.0%VOL.

[0053] The temperature transmitter is set at 50cm above the outlet of the grain screen cover.

[0054] The steam pressure required for steaming wine is: 0.02Mpa.

[0055] The wine flow temperature during picking is 20°C.

[0056] Alcohol online detector is liquor alcohol onli...

Embodiment 3

[0058] Basically the same as embodiment 1 process step, on this basis:

[0059] Wine picking is carried out in nine sections according to the vapor phase temperature 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. Alcohol content is 73.0~74.0%VOL; the temperature of the second distillate section is 75.1~80.5℃, the alcohol content of the second section wine is 74.1~79.0%VOL; the temperature of the third distillate section is 80.6~81.9℃, the third section wine The alcohol content of the wine is 79.1-82.0%VOL; the temperature of the fourth distillate section is 82-83.5℃, the alcohol content of the fourth section wine is 81.9-74.0%VOL; the temperature of the fifth distillate section is 83.6-91.5℃, the fifth The alcohol content of the wine is 73.9~72.0%VOL; the temperature of the sixth distillate section is 91.6~93....

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Abstract

The invention belongs to the technical field of brewing and provides a vapor phase temperature and alcoholic strength variation on-line liquor taking process according to quality, and aims at improving a traditional liquor taking method. Through a temperature transmitter above the outlet of a distinguisher lid of a grain distinguisher and an on-line alcoholic strength detector on a liquor discharge pipeline, the vapor phase temperature and the alcoholic strength of distilled liquor are monitored on line, the vapor phase temperature data and the monitored alcoholic strength data are real-timely transmitted to a DCS (Distributed Control System), and the DCS compares the real-time vapor phase temperature data and the alcoholic strength data with the preset temperature data and alcoholic strength data, and controls an automatic regulating valve at the liquor receiving part to be opened or closed automatically when the vapor phase temperature and the alcoholic strength data is equal to the preset temperature and alcoholic strength data respectively so as to achieve liquor taking according to the quality. The invention breaks the bonds of traditional experience of taking liquor according to liquor bubbles, the degree of automatic operation is improved, human errors are reduced, the liquor quality is guaranteed and the yield of high-quality liquor is improved.

Description

technical field [0001] The invention relates to a method for picking liquor from liquor, in particular to an online segmental quantity and quality picking technique for the change of gas phase temperature and alcohol content during the wine steaming process, 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 chang...

Claims

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Application Information

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