Batch-type mechanized wine making system and wine making method

Abstract

The invention relates to a batch-type mechanized wine making system and a wine making method. The wine making system comprises a first mixing unit, a second mixing unit, a retort filling unit and a wine residue spreading and cooling unit, wherein the first mixing unit comprises a fermented grain hopper, a grain hopper, a grain water stirring device, a first conveyor belt and a second conveyor belt; the second mixing unit comprises a mixing hopper, a bran hopper and a third conveyor belt; the retort filling unit comprises a bracket and a screw feeding mechanism for filling ingredients into a distillation retort; the wine residue spreading and cooling unit comprises a wine residue hopper, a fourth conveyor belt and an air bellow. According to the wine making device and wine making method disclosed by the invention, uniform mixing is realized, the wine output is further greatly improved, and the wine making quality is ensured. Moreover, continuous and automatic operations can be realized,and the wine making efficiency is greatly improved.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to an intermittent mechanized brewing system and a brewing method. Background technique [0002] The traditional brewing process of continuous slag mixed firing method includes mixing materials, mixing materials into retorts, distilling and gelatinizing wine, spreading and cooling the fermented grains, and adding koji to continue fermentation. Wherein the mixing process is completed by hand, after the grain (such as rice, sorghum, wheat, etc.) is mixed with the fermented grains of wine, it is mixed with bran immediately to form the mixing material. The traditional manual mixing has uneven mixing, which affects the quality of the distilled wine, and the manual retort operation is inefficient, time-consuming and laborious. At the same time, in the process of manual operation, the format of the fermented grains is not easy to be unified, which affects the quality of the wi...

AI Technical Summary

Problems solved by technology

The traditional manual mixing has uneven mixing, which affects the quality of the distilled wine, and the efficiency of manual retort operation is low, time-consuming and laborious

At the same time, in the process of manual operation, the format of the fermented grains is not easy to be unified, which affects the quality of the wine

At present, some famous wineries in the same industry are also researching and developing wine-making mechanization (intelligence), but they are basically continuous-production wine-making mechanization systems, that is, materials are continuously conveyed between various processes through conveyor belts, so that the mixing materials and wine grains are always Exposure to the external environment will lead to further breeding of bacteria and secondary pollution. The production process control does not meet the production process requirements of Luzhou-flavor wine. The mechanical design is unreasonable, and there are many sanitary dead ends. Affect wine quality

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