Wine-brewing cooling device

Abstract

The invention discloses a wine-brewing cooling device. A wine steam main pipe connected with a plurality of cooling pipes in parallel is arranged above a cooling bucket. The bottom of each cooling pipe is connected with a wine discharging pipe; the lower part of the inside of the cooling bucket is provided with a cooling air main pipe connected with a cooling air source, a plurality of cooling airbranch pipes are connected in parallel with the cooling air main pipe, each cooling air branch pipe winds the outer surface of one cooling pipe, cooling air branch pipe outlets are connected with anair collecting main pipe, the air collecting main pipe is connected to an air collecting device, and the cooling air source includes a refrigerant circuit capable of adjusting the flow rate of a refrigerant; an evaporator in the refrigerant circuit is placed in a casing, and air is cooled by the evaporator and sterilized by an ultraviolet lamp, and effectively cools wine steam in the plurality ofcooling pipes; wine output amount can be increased, wine output time is shortened, wine output efficiency is improved, the air collecting device accelerates the flow of cooling air, the cooling efficiency and the economic benefits are further improved.

Description

technical field [0001] The invention belongs to the technical field of brewing equipment, and in particular relates to a brewing cooling device. Background technique [0002] Brewing is the process of using microbial fermentation to produce alcoholic beverages with a certain concentration. Brewing raw materials and brewing containers are two prerequisites for grain wine making. Liquor is a distilled wine made from grains and grains, using Daqu, Xiaoqu or bran koji, and distiller's yeast as saccharification starter, after cooking, saccharification, fermentation, and distillation. It is also called shochu, old white dry, and burning knife; In the brewing industry, especially in the liquor distillation system, water is mostly used as the cooling medium to take away the heat generated during the distillation and liquefaction of liquor. [0003] The brewing cooler used now comprises a cooling barrel, an air inlet pipe and a wine outlet pipe. The cooling pipe includes a cover to...

AI Technical Summary

Problems solved by technology

[0003] The brewing cooler used now comprises a cooling barrel, an air inlet pipe and a wine outlet pipe. The cooling pipe includes a cover top, an annular side wall and a bottom plate. The air inlet pipe is connected to the top of the cover. Both the air pipe and the wine outlet pipe are located outside the cooling barrel, and the intake pipe and the wine outlet pipe are connected in sequence; then cold water is added to the cooling barrel, and the wine vapor enters the cooling pipe through the intake pipe, and then cools through the water in the cooling barrel. When cooling the wine vapor in this way, there are the following problems: 1. The water cannot be replaced. During the long-term cooling process, the absorbed heat cannot be dissipated, which will lead to an increase in the water temperature and make the cooling effect worse; 2. 1. The water in the cooling barrel does not flow, so that the temperature difference between the water in the cooling barrel and the wine vapor in the cooling pipe is relatively small, the condensation effect is weakened, and the wine output is reduced.

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