Wine brewing fermentation device

Abstract

The invention discloses a wine brewing fermentation device including a water bath tank, a fermentation tank, a temperature sensor, a temperature controller, a heater, a water inlet pipe, a drainage pipe, a circulation pump and a cooling device. The fermentation tank is arranged in the water bath tank, the temperature sensor is arranged in the water bath tank, the heater and the drainage pipe are arranged at one end of the water bath tank, and the water inlet pipe is arranged at the other end of the water bath tank; the cooling device is arranged between the drainage pipe and the water inlet pipe; the circulation pump is arranged on the drainage pipe; the temperature controller is arranged at the bottom of the water bath tank and is connected with the temperature sensor, the heater and thecirculation pump through wires. The wine brewing fermentation device provided by the invention provides heats water in the water bath tank through the heater at low temperature in winter, and cools the water in the water bath tank through the cooling device in summer by circulation, so that the fermentation temperature in the fermentation tank keeps stable and the Baijiu output rate and the Baijiuquality are improved.

Description

technical field [0001] The invention relates to the technical field of brewing equipment, in particular to a brewing and fermentation device. Background technique [0002] The three main flavor types of traditional Chinese liquor are "Long-flavor type, Fen-flavor type, and Sauce-flavor type", and the Luzhou-flavor type liquor is a solid-state fermentation product in mud pits. At present, the fermentation and production of Luzhou-flavor liquor raw wine is completed in the mud cellar pool built underground with specially treated yellow mud. Due to the large contact area of ​​the pit mud, the yellow water soaked in the fermentation, and the more uniform heat and mass transfer, the fermentation quality is good, while the fermentation quality of the middle and upper layers is obviously lower than that of the lower layer. In the liquor production process, the traditional way of entering and exiting the cellar manually is usually adopted, which is labor-intensive and low in effici...

AI Technical Summary

Problems solved by technology

In the process of liquor production, the traditional way of entering and exiting the cellar manually is usually adopted, which is labor-intensive and inefficient.

The temperature of traditional Luzhou-flavor liquor entering the cellar and the heating process of fermentation depend on the weather conditions. Generally, the temperature in winter is low, and the fermentation process is prone to problems such as too slow heating and insufficient top temperature. In summer, due to the high temperature, the ground temperature is relatively high. The cellar entry temperature is difficult to control within the optimal temperature range, and the fermentation process is prone to problems such as significantly faster heating rate, faster temperature drop rate, and short stabilization period, which have a great impact on liquor yield and wine quality

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