Multi-station all-in-one machine used for brewing wine

Abstract

The invention provides a multi-station all-in-one machine used for brewing wine. The multi-station all-in-one machine comprises a rotating body, wherein the rotating body is provided with a plurality of processing shipping spaces, the rotating body drives the processing shipping spaces to operate at a closed fixed track, the closed fixed track is formed by splicing a plurality of segmented tracks, and each segmented track corresponds to a working procedure. The multi-station all-in-one machine has the advantages that the working procedures including mixing materials, fermenting, and steaming liquor in the wine brewing process can be accurately controlled, the influences caused due to the adoption of a plurality of steamers is avoided, the wine brewing efficiency is greatly improved, and operators can reasonably arrange the work hours.

Description

technical field [0001] The invention relates to a brewing equipment, in particular to a multi-station integrated machine for steaming wine and fermenting retorts. Background technique [0002] The fermentation and steaming of wine in the existing wine making process are completed in a retort. First, the new material (additional wine-making grain) and the original old material (grain after fermentation and wine steaming process) are mixed in a certain proportion, and then After high-temperature fermentation, and finally through several times of wine steaming (evaporation of wine), each retort is reused, and each retort is in a different working stage during use, and some are between new materials and old materials. In the material mixing stage, some can be in the stage of high-temperature fermentation, some may be in the stage of primary evaporation of wine, and some may be in the stage of secondary evaporation of wine. In order to ensure that the operation does not go wrong,...

AI Technical Summary

Problems solved by technology

[0002] The fermentation and steaming of wine in the existing wine making process are completed in a retort. First, the new material (additional wine-making grain) and the original old material (grain after fermentation and wine steaming process) are mixed in a certain proportion, and then After high-temperature fermentation, and finally through several times of wine steaming (evaporation of wine), each retort is reused, and each retort is in a different working stage during use, and some are between new materials and old materials. In the material mixing stage, some can be in the stage of high-temperature fermentation, some may be in the stage of primary evaporation of wine, and some may be in the stage of secondary evaporation of wine. In order to ensure that the operation does not go wrong, it is generally divided into areas The retort operation process in the same area is consistent, thereby reducing the occurrence of operational errors, and making multiple retort operations consistent will affect the efficiency of wine production, especially increasing the work intensity of operators

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