Unsealing-free sampling equipment in beer aging process

Abstract

The invention relates to the technical field of beer brewing, in particular to unsealing-free sampling equipment in a beer aging process. The unsealing-free sampling equipment comprises a sampling faucet, a first butt-joint mechanism, a second butt-joint mechanism, a nitrogen generator, a sterilization mechanism, a storage mechanism, a pressurization pipeline and a controller, wherein the sampling faucet is installed at the end of an oak barrel and communicated with the interior of the oak barrel, the first butt-joint mechanism is installed at the waist opening of the oak barrel, the first butt-joint mechanism is closed in a non-working state, the nitrogen generator, the sterilization mechanism, the storage mechanism and the pressurization pipeline are sequentially arranged on one side of the oak barrel in an end-to-end mode, the second butt-joint mechanism is installed at the output end of the pressurization pipeline, the second butt-joint mechanism is closed in the non-working state, and the first butt-joint mechanism and the second butt-joint mechanism are in bell and spigot joint with each other and are switched to be in the open state in the working state. According to the scheme, the internal sealing performance of the oak barrel during sampling is effectively guaranteed, and wine is prevented from being changed during sampling.

Description

technical field [0001] The invention relates to the technical field of beer brewing, in particular to an unopening-free sampling device in the beer aging process. Background technique [0002] When the alcoholic beverage wine is poured into oak barrels for storage, the following changes will mainly occur: [0003] (1) The wine body can absorb the natural woody aroma of oak from the oak barrel and the unique roasting aroma produced by the roasting process in the production process of the oak barrel. In the middle, the wine body presents a change from slightly yellow to amber; [0004] (2) The wine body is stored in a place with suitable temperature and humidity for a long time. As oxygen slowly penetrates into the oak barrel, the higher alcohols and aldehydes in the wine are slowly chemically oxidized, and the aldehydes are continuously oxidized to carboxylic acids, which are then re- Esterification reaction with alcohol to generate volatile esters with aromatic odor, there...

AI Technical Summary

Problems solved by technology

[0010] Beer brewing can learn from the above method, but the same as the above method, during the beer aging process in oak barrels, the sommelier will take samples for sensory evaluation of the flavor of the distillate, and monitor the changes of its flavor substances at the same time, but frequently open the oak barrel sealing plug Will cause changes in the wine in the oak barrel

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