Atomization device for fully fermenting fruit wine

Abstract

The invention discloses an atomization device for fully fermenting fruit wine. The atomization device comprises a box body; a reaction cavity is formed in the box body; a reaction device is arranged in the reaction cavity; the reaction device comprises a threaded shaft fixedly arranged on the upper end wall of the reaction cavity; the lower end of the threaded shaft is in threaded connection witha threaded sleeve; a disc is fixedly arranged at the lower end of the threaded sleeve; an upper disc is rotatably arranged at the eccentric position of the lower end face of the disc; an upper reaction block is fixedly arranged on the lower end face of the upper disc; and an upper reaction cavity is formed in the upper reaction block. According to the invention, obtained liquid is atomized by filtering extruded fruit wine, and the air pressure in the reaction cavity is reduced in an exhaust manner, so that the reaction block in the reaction cavity can perform comprehensive absorption and reaction of the atomized fruit wine; and compared with a traditional fermentation means, the fermentation means of the device is more efficient.

Description

technical field [0001] The invention relates to the related fields of spraying or atomizing devices, in particular to an atomizing device for fully fermenting fruit wine. Background technique [0002] Fermentation refers to the process in which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare microbial cells themselves, or direct metabolites or secondary metabolites. Alcoholic fermentation is to decompose glucose, etc. through the action of microorganisms under anaerobic conditions The organic matter produces alcohol and other substances. The traditional fermentation method chooses to add an appropriate amount of microorganisms to the fruit wine for fermentation. This method will lead to a long fermentation cycle, and the alcohol concentration ratio obtained after fermentation is not high, and the fermentation efficiency is low. Make the fruit wine Only partial fermentation leads to too long waste, thereby increasing the ferme...

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Problems solved by technology

[0002] Fermentation refers to the process in which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare microbial cells themselves, or direct metabolites or secondary metabolites. Alcoholic fermentation is to decompose glucose, etc. through the action of microorganisms under anaerobic conditions The organic matter produces alcohol and other substances. The traditional fermentation method chooses to add an appropriate amount of microorganisms to the fruit wine for fermentation. This method will lead to a long fermentation cycle, and the alcohol concentration ratio obtained after fermentation is not high, and the fermentation efficiency is low. Make the fruit wine Only partial fermentation leads to too long waste, thereby increasing the fermentation cost, and the long fermentation cycle will lead to an increase in the maintenance cost of the fermentation equipment, thereby reducing economic benefits. A kind of atomization device for fruit wine fully fermented in the present invention, can solve the above problems

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