Low-temperature fermenting apparatus for baijiu

Abstract

The invention relates to fermenting equipment, in particular to a low-temperature fermenting apparatus for baijiu, comprising a fermenting barrel, a carbon dioxide storage tank, a carbon dioxide pressure tank, an exhaust pipe, a communicating pipe, an intake pipe and a compression pump; the fermenting barrel is connected to the carbon dioxide storage tank that is connected to the carbon dioxide pressure tank through the communicating pipe, and the carbon dioxide pressure tank is connected to the fermenting barrel through the intake pipe; the exhaust pipe is vertically arranged, the carbon dioxide storage tank is arranged above the fermenting barrel, a first piston made of magnetic material is slidably connected in the exhaust pipe, and the carbon dioxide storage tank is communicated with the fermenting barrel when the first piston slides to the top end of the exhaust pipe; the compression pump is connected to the communicating pipe, and a first one-way valve is arranged in the communicating pipe; an electromagnetic valve is arranged in the intake pipe, and a pressure sensor electrically connected to the electromagnetic valve is arranged in the fermenting barrel. By introducing carbon dioxide repeatedly into the fermenting storage tank, it is possible to improve the radiating efficiency of the inside of the fermenting barrel.

Description

technical field [0001] The invention relates to fermentation equipment, in particular to a liquor low-temperature fermentation equipment. Background technique [0002] At present, the equipment used for liquor fermentation has a single function and a backward structure. A large number of masonry structure mud-coated or non-mud-coated fermentation cellars and ceramic tanks are used. It is difficult to connect with valves and pipelines. The top of the pool is sealed with mud. The top and bottom tanks are covered with covers, and the carbon dioxide gas produced by fermentation cannot be collected and utilized, and it is allowed to dissipate in the environment. The large amount can be compared with the tonnage of Chinese fermented liquor, and the high-purity carbon dioxide resources produced by winemaking are in vain. waste and cause environmental degradation. [0003] Traditional liquor fermentation cellars cannot carry out good mass and heat transfer, so in the hot summer, th...

AI Technical Summary

Problems solved by technology

During the fermentation process, in order to reduce the temperature of the wine body in time, it is necessary to stir the wine body in time; currently, the stirring operation of the wine body is carried out manually, and the labor cost is relatively large; and when stirring the wine body, it is necessary to open the The fermentation cellar, so that the air will enter the fermentation cellar. Since the late stage of wine fermentation is anaerobic fermentation, after the air enters the fermentation cellar, it will have an impact on the fermentation quality

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