Automatic cap-pressing residue-removing wine fermentation tank

Abstract

The invention provides an automatic cap-pressing residue-removing wine fermentation tank. The automatic cap-pressing residue-removing wine fermentation tank comprises a tank body; an upper manhole anda lower manhole are formed in the side faces of the upper end and the lower portion of the tank body respectively; a sieve plate is transversely arranged on the lower side of the lower manhole in thetank body; the bottom of the tank body is communicated with a back washing pipe; a spiral blade is further vertically and rotationally arranged on the upper portion in the tank body; a telescopic rodarranged in the vertical direction is fixedly connected to the middle of the upper end of the spiral blade; the upper end of the telescopic rod penetrates through the tank body and extends to the position above the tank body; a driving motor is further arranged above the tank body; and the upper end of the telescopic rod is in transmission connection with an output shaft of the driving motor. Theproblems that the spraying effect in the early stage of fermentation is poor, the labour intensity of residue digging after fermentation is high, the production efficiency is low or operation is difficult when a tank door is opened, and if skin residues are wet, the skin residues can be sprayed out and are not easy to control are solved. The invention belongs to the technical field of wine brewing.

Description

technical field [0001] The invention provides a wine fermentation tank with automatic cap pressing and deslagging, which belongs to the field of wine making equipment. Background technique [0002] Red wine is fermented with the skins on, so the large amount of gas produced during the fermentation will lift the skins and make them float on the upper layer of the fermentation liquid, forming a pomace cap. In order to fully extract the pigments, tannins and other substances in the grape peels, it is necessary to press the pomace cap back into the fermentation liquid, that is, the "capping" operation. Small fermenters often use manual pressure caps, and large fermenters often use spraying, that is, the fermentation liquid is sucked from the bottom of the fermenter and pumped to the top of the tank. In the early stage of fermentation, due to the lack of juice, the juice suction pump often runs idly, and the spraying effect is not good. On the other hand, after the fermentation...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a wine fermenter with automatic capping and deslagging to solve the problem of poor spraying effect in the early stage of fermentation, high labo...

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