Continuous fermentation brewing process with high-rise drum fermentation pit

Abstract

The invention discloses a continuous fermentation brewing process with a high-rise drum fermentation pit. The high-rise drum fermentation pit which is 50-90m high is constructed, equivalently, dozens of underground mud sump aged fermentation pits are piled up one by one, so that the aerial space is occupied but the land can be saved, the process is practical, and 90% of the land can be saved. Materials can be fed into the drum fermentation pit from the upper opening of the drum fermentation pit at regular time. Fermentation can be automatically controlled by computers in the whole process, fermented grains can be discharged out from the lower opening of the drum fermentation pit at regular time, and the fermented grains can be distilled to brew wine. Continuous balance production can be implemented in both southern and northern areas all year around, and white spirit of different fragrance types can be produced.

Description

(1) Technical field [0001] The invention relates to a process of brewing liquor with grain as the main raw material. In particular, a high-rise tube cellar continuous fermentation wine making process. (2) Background technology [0002] For thousands of years in our country, the process of brewing liquor with grain is to use large vats or large ponds to bury the fermented grains in the ground for fermentation, which is called "mud pool old cellar" and "grounded gas". Our ancestors were very smart, knowing that the underground soil has a large specific enthalpy, and the constant temperature is around 20-23°C, which is very beneficial to fermentation. If the fermentation temperature is higher, the wine will become sour. It is often said that "wine cannot be turned into vinegar". The disadvantages of traditional crafts are: [0003] 1. Large fermentation tanks or vats are buried underground. The floor space of a flat single-story factory building is too large. A winery oft...

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Problems solved by technology

[0004] 2. The feeding is buried in the ground, and after the fermentation is completed, it is dug out for distillation. The operation is one pool or one tank, which is labor-intensive and low in efficiency.

[0005] 3. Production is stopped in winter in the north and summer in the south, and it is even more impossible to maintain a balanced production throughout the year

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