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Gas phase temperature and pressure changing online quality-based liquor making process

A technology of gas phase temperature and gas phase pressure, applied in the field of liquor picking, can solve problems such as errors, affecting wine yield and wine quality, and achieve the effects of improving yield, ensuring wine quality, and removing impurities

Inactive Publication Date: 2014-04-02
宜宾金喜来大观园酒业有限责任公司
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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 flowing wine or the steam pressure during the wine extraction in the wine picking process, they still use the traditional method of picking wine by looking at the flowers and measuring the flowers in the distillation liquid phase, and there are still artificial Errors affect the yield and quality of wine

Method used

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  • Gas phase temperature and pressure changing online quality-based liquor making process
  • Gas phase temperature and pressure changing online quality-based liquor making process
  • Gas phase temperature and pressure changing online quality-based liquor making process

Examples

Experimental program
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Effect test

Embodiment 1

[0040] Gas phase temperature and gas phase pressure change online quantity and quality wine picking process, through the temperature transmitter and pressure transmitter above the outlet of the grain screening cover, online monitoring of the gas phase temperature and gas phase pressure of the steamed wine, and the data of the gas phase temperature and gas phase pressure , real-time transmission to the DCS control system, the DCS control system compares the real-time gas phase temperature and gas phase pressure data with the preset temperature and pressure data, and when the gas phase temperature and gas phase pressure data are equal to the preset temperature and pressure data respectively At this time, the DCS control system controls the automatic opening or closing of the automatic regulating valve at the wine receiving place to carry out the quantity and quality of the wine.

[0041] Picking wine is carried out in three stages according to the gas phase temperature and gas ph...

Embodiment 2

[0047] Basically the same as embodiment 1 process step, on this basis:

[0048] Wine picking is carried out in four sections according to the gas phase temperature and gas phase pressure of the steamed wine. There are four automatic regulating valves at the wine receiving place, 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 temperature of the second fraction section is 75.1-81.9°C and the pressure is 10.35-24.4 KPa; the temperature of the third fraction section is 82-93.4°C and the pressure is 24.5-39 KPa; the temperature of the fourth fraction section is 93.5-100°C , the pressure is 39.1 ~ 100 KPa;

[0049] The temperature transmitter is set at 80cm above the outlet of the grain screen cover.

[0050] The pressure transmitter is set at 30cm above the outlet of the grain screen cover.

[0051] The steam pressure required for steaming wine is: 0.03Mpa.

[0052] The wine flow temperature during pickin...

Embodiment 3

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

[0055] Wine picking is carried out in nine stages according to the gas phase temperature and gas phase pressure of the steamed wine, see figure 2 , there are nine automatic regulating valves at the place where the wine is connected, and the temperature of the first distillate section of distilled wine is 72-75°C and the pressure is 10.1-10.34 KPa; the temperature of the second distillate section is 75.1-80.5°C and the pressure is 10.35~12.9KPa; the temperature of the third fraction is 80.6~81.9℃, the pressure is 13~24.4KPa; the temperature of the fourth fraction is 82~83.5℃, the pressure is 24.5~26KPa; the temperature of the fifth fraction is 83.6 ~91.5℃, pressure 26.1~32.5KPa; temperature of the sixth fraction is 91.6~93.4℃, pressure 32.6~39KPa; temperature of the seventh fraction is 93.5~96℃, pressure 39.1~52KPa; eighth fraction The temperature of the section is 96.1-99.4°C and the pressure is 52.1-78...

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Abstract

The invention belongs to the technical field of liquor making and provides a gas phase temperature and pressure changing online quality-based liquor making process which is an improvement on traditional liquor making methods. According to the process, the gas phase temperature and pressure of liquor distilling are monitored online through a temperature transmitter and a pressure transmitter above the outlet of a distiller cover of a grain distiller, gas phase temperature and pressure data are transmitted to a DCS (Digital Control System) in real time, the real-time gas phase temperature and pressure data are compared with preset temperature and pressure data by the DCS so as to judge, and the DCS controls an automatic regulating valve at a liquor receiving position to open or close when the gas phase temperature and pressure data are equal to the preset temperature and pressure data, so as to carry out quality-based liquor making. The gas phase temperature and pressure changing online quality-based liquor making process has the advantages that the traditional experience of hops-based liquor making is broken through, the degree of automation in operation is increased, the human-caused errors are reduced, the quality of liquor products is ensured, and the yield of high-quality liquor is increased.

Description

technical field [0001] The invention relates to a method for picking liquor from liquor, in particular to an on-line section-by-step quality-picking process of changing gas phase temperature and gas phase pressure 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 change of body t...

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 宜宾金喜来大观园酒业有限责任公司
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