Wine produced from sun-scorched grains, alpinia katsumadai and areca catechu and thermostatic wine cellar

A technology for preparing wine and dew grains, applied in wine cellar appliances, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of large underground temperature differences, application limitations, targeted and effective adjustments, predictive control and mechanized production Difficulty and other issues

Inactive Publication Date: 2013-10-23
邓柏福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The cellars used for traditional koji wine fermentation are commonly used in underground cellars, stone cellars, pottery tanks, cement pools and stainless steel containers. The production is affected by the climate and geographical environment, and the management mostly relies on empirical judgments. It is relatively difficult to effectively adjust, predictive control, and mechanized production. As far as the underground cellar is concerned, it is currently the most suitable cellar for the fermentation of koji wine. However, the underground temperature varies greatly due to different geographical locations. For example, the underground temperature in the north of my country At 12-15°C, while underground in the south can reach 20-25°C, and the optimum temperature for related microorganisms such as mold and yeast is at 25-37°C, so the application is limited

Method used

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  • Wine produced from sun-scorched grains, alpinia katsumadai and areca catechu and thermostatic wine cellar
  • Wine produced from sun-scorched grains, alpinia katsumadai and areca catechu and thermostatic wine cellar
  • Wine produced from sun-scorched grains, alpinia katsumadai and areca catechu and thermostatic wine cellar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Preset cellar specifications: length 1.6m, width 1.2m, height 1.2m (not including cellar base height);

[0067] Main construction materials: 304# stainless steel plates and steel pipes of different specifications are used for industrial materials, fir, locust tree, cypress, laurel, oak, and toon are used as cellar plates for forest materials; artificial cellar mud is used for nutrient mixture;

[0068] 1. Make the cellar body

[0069] Get a certain amount of industrial boards, cut them out according to the required specifications, and mold them into concave-convex boards (15) for the laminates in the cellar. The corroded material seals a certain number of grooves in the insulation layer, ensuring clean air going into the cellar. Set the fastening device of the control instrument box (9) above the inner layer of the cellar close to the control panel (8) and preset the sealing line hole, and preset the control panel wiring sealing line at the right corner of the outer la...

Embodiment 2

[0081] Present embodiment is to design a kind of technical scheme according to the difference in application, removes nutrient mixture tank plate (24), multi-purpose tank plate (27), pH acidity meter (33), sugar content meter ( 34), gas sampling valve (36), ventilator (43), add motor (44), oscillating device (45), tray (46), high-efficiency filter plate (47), exhaust valve (48), its manufacturing method The working principle is the same as that of Embodiment 1, except that when installing and debugging the shaker device, it is necessary to make specific adjustments to the fixing frame and the high-efficiency filter plate. For details, see image 3 Shown is a schematic structural diagram of the present invention, omitting to mark the same parts.

[0082] The main feature of this embodiment is that it can be used for constant temperature cultivation of various organisms, the air in the cellar is very evenly dispersed, and the temperature and humidity are precisely controllable. ...

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Abstract

The invention discloses a wine produced from sun-scorched grains, alpinia katsumadai and areca catechu and a thermostatic wine cellar. The wine is characterized by being produced from sun-scorched grain extracts, a variety of wines with different aromas and medicinal and edible functional herbs by adopting the modern enzymic preparation production technology through the processes of compounding, blending and ageing, wherein the sun-scorched grain extracts are produced in the thermostatic wine cellar. The wine has unique, natural and pure aroma, has the efficacy of conditioning the stomach and treating stomach diseases and is suitable for people to drink for a long time. The thermostatic wine cellar takes various wood plates as the inner walls, can artificially provide nutrient mixtures needed for microorganisms to grow and is made by combing industrial materials. By detecting the nutrients, temperature and process data needed for the microorganisms to grow and scientifically designing the industrial mechanical brewing operation of the thermostatic wine cellar, the influence of the geographical environment to wine brewing can be overcome, and the effective rate of the components of the raw materials can be improved by more than 16%. The thermostatic wine cellar is suitable for brewing various wines and is very important to the popularization of industrial and domestic brewing of wine.

Description

technical field [0001] A dew-grain nutmeg blended wine and a constant-temperature koji wine cellar. The dew-grain nutmeg blended wine is prepared by a new brewing and blending technology. The constant-temperature koji wine cellar is a carrier for brewing and fermenting products. The invention belongs to the field of brewing technology . Background technique [0002] China is an ancient civilization in the world and the hometown of wine. Wine is a special kind of food, which is material, but at the same time melts into people's spiritual life. [0003] The production of compounded sprinkles in my country has a history of more than 3,000 years. It records the formula of traditional medicinal wine, which has brought great development prospects for modern compounded wine. At present, there are many kinds of compounded wines with patent applications. In terms of formula, nutrition and function There are not many academic studies on various types of wine preparation, and little i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02C12L11/00C12H6/02
CPCC12G3/02C12H6/02C12L11/00
Inventor 邓柏福
Owner 邓柏福
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