White spirit fermentation device

Abstract

The invention discloses a white spirit fermentation device, and particularly relates to the technical field of white spirit fermentation. The white spirit fermentation device comprises a fermentationtank; a sealing cover is movably installed on the fermentation tank; a fermentation cavity is formed in the fermentation tank; a yellow water tank is formed in the fermentation tank and located belowthe fermentation cavity; a heat preservation layer and a heat exchange layer are arranged in the wall body of the fermentation tank; a pit mud layer is arranged on the inner wall of the fermentation tank; a cylindrical yellow water bucket is fixedly mounted on the fermentation tank and located in the yellow water tank; a first shaft groove and a second shaft groove are formed in the fermentation tank and located in the two ends of the cylindrical yellow water bucket respectively; and a wheel shaft is rotatably mounted between the first shaft groove and the second shaft groove. The white spiritfermentation device can greatly improve the fermentation quality of the upper part of a grain tank, and is driven by magnetic force, so that the problem that a motor needs to be mounted in the fermentation tank during conventional driving, and the motor influences yellow water and further influences fermentation can be avoided. And the problems that the motor is damaged and cannot work, the effect is lost and the fermentation tank cannot be opened for maintenance can be prevented.

Description

technical field [0001] The invention relates to the technical field of liquor fermentation, more specifically, the invention relates to a liquor fermentation device. Background technique [0002] Liquor has a compound aroma with esters as the main body. It uses koji and distiller's mother as saccharification starter, uses starchy (sugar) raw materials, and is brewed through cooking, saccharification, fermentation, distillation, aging and blending. liquor. [0003] During the fermentation process of grain grains, starch changes from sugar to wine, and carbon dioxide gas is produced at the same time, water in grain grains is released, and tannins, pigments, soluble starch, reducing sugar, yeast autolysates, ethanol, etc. in raw materials are dissolved in water , as the fermentation proceeds, the free water in the grain grains slowly sinks to the bottom of the cellar to form yellow water. In addition to the above-mentioned components, yellow water also contains more acids, es...

AI Technical Summary

Problems solved by technology

Due to the large contact area between the grain grains in the lower layer of the cellar and the pit mud, and the fact that the heat transfer quality is more uniform due to the yellow water soaked in the fermentation process, the fermentation quality is good; The area is small and has not been soaked in yellow water. The fermentation quality is obviously lower than that of the lower layer. In order to improve the fermentation quality of the middle and upper grain grains, we propose a liquor fermentation device to solve the problems faced by the industry.

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