Self-circulation fermentation tank and multifunctional fruit wine brewing device

Abstract

The invention discloses a self-circulation fermentation tank and a multifunctional fruit wine brewing device with the fermentation tank. The self-circulation fermentation tank is provided with a self-circulation apparatus for realizing automatic circulation stirring, the self-circulation apparatus includes a gas collecting unit disposed in the fermentation tank, a by-pass pipe disposed on the outer side wall of the fermentation tank and an autocontrol bypass-valve, as well as a liquid level sensor, an upper slag stopping movable sieve plate and a bottom slag stopping movable sieve plate that are disposed in the fermentation tank. The self-circulation fermentation tank can realize automatic circulating stirring of mash without additional circulating stirring equipment and power consumption, the fermentation process can be carried out smoothly, and the skin residue cover can be completely eliminated. In addition, the invention also discloses a multifunctional fruit wine brewing device integrating fermentation, filtration, pressing, clarification, wine storage and on-line real-time monitoring of temperature, pH value, alcohol content and residual sugar, and the multifunctional fruit wine brewing device has the advantages of perfect function, sealed whole course, energy saving and environmental protection, high yield of high-quality wine, and good wine quality.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a self-circulating fermenter and a multifunctional fruit wine brewing device provided with the fermenter. Background technique [0002] Fruit wine (including wine) has a long history, and its brewing equipment and technology have developed from ancient natural fermentation in pots, pans, pools and altars to modern large-scale stainless steel tank type factory fermentation, and there are still many deficiencies and defects. Using existing equipment and technology to produce fruit wine not only has high labor intensity, high power consumption, low efficiency, and high cost, but the "skin cap / cap" cannot be really eliminated when fermenting with skin dregs, uneven fermentation, and easy to be contaminated with bacteria. The existing equipment configuration is not advanced, and the fermentation production process is highly empirical, so it is difficult to monitor and control in ...

AI Technical Summary

Problems solved by technology

[0004] The Chinese patent with the notification number CN2103561U discloses a multi-functional wine fermenter, its multi-functions are only shown in the automatic crushing and automatic slag removal in the controllable tank; the Chinese patent with the notification number CN205398594U discloses a multifunctional fruit wine fermentation tank. The device has built-in components such as complex stirring and crushing knives, and the fermentation tank has a single function; the Chinese patent with the notification number CN201751414U discloses a red wine rotary fermentation tank, and the Chinese patent with the notification number CN202081082U discloses a kind of Pneumatic tube fermenter, although the above-mentioned fermenter can realize the circulation flow of the fermented mash to a certain extent, but to eliminate the dense and thick skin dregs (cap) formed during the fermentation process (accounting for about 10% of the total height of the mash) 1 / 5-1 / 4) is almost impossible

[0005] The Chinese patent with the notification number CN100500822C discloses a dry red wine fermenter with the function of pressing the cap. The structure of the fermenter is complex, and it needs to be equipped with hydraulic presses and other equipment to provide power for the cap pressing mechanism. It needs a taller and larger fermentation workshop to meet the requirements. The normal operation of the equipment not only increases the manufacturing cost and operating cost, but also increases the possibility of bacterial contamination; in addition, due to the design of the pressing plate, the fermenter only has a certain capping effect when the capping mechanism is running. The pomace cap (cap) formed during the fermentation process cannot really be completely eliminated

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