Efficient space solid peach honey wine brewing method and device

Abstract

The present application belongs to the field of alcoholic beverages, and particularly relates to a high-efficiency space solid-state piantao-flavored honey wine brewing method and device. The high-efficiency space solid-state piantao-flavored honey wine brewing method comprises: obtaining a brewing seed liquid, wherein the brewing seed liquid comprises wine yeast and aroma yeast. A honey fermentation liquid is configured, the honey fermentation liquid is sterilized, the brewing seed liquid is inoculated, and anaerobic fermentation is performed to obtain a first fermentation liquid. Solid-state fermentation raw materials are configured and sterilized, part of the first fermentation liquid is uniformly sprayed to the surface of the solid-state fermentation raw materials to perform aerobic fermentation and generate esters. The solid-state fermentation raw materials subjected to aerobic fermentation are soaked into the other part of the first fermentation liquid, and the other part of the first fermentation liquid extracts the esters in the solid-state fermentation raw materials. The first fermentation liquid soaked with the solid-state fermentation raw materials is subjected to filtration and aging treatment.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of alcoholic beverages, and particularly relates to a high-efficiency space solid-state Pan Tao honey wine brewing method and device. BACKGROUND

[0002] Honey wine is a fermented wine containing a certain alcohol content, which is made of honey as raw material and fermented by brewing yeast. The existing method for producing honey wine usually uses brewing yeast as a fermentation agent. This honey wine has obvious wine taste, but lacks aroma, has heavy bitterness, and has poor taste, which people do not like to drink.

[0003] In order to improve the taste of honey wine, a flavor-producing yeast is also used to increase the ester content in the wine during the brewing process of honey wine. However, the fermentation process of flavor-producing yeast to produce esters is aerobic fermentation. In order to ensure that flavor-producing yeast can effectively produce esters, one existing technology is to use a two-step fermentation method. The first fermentation is anaerobic fermentation to generate alcohol, and the second fermentation is aerobic fermentation to improve the taste of honey wine.

[0004] The fermentation of flavor-producing yeast requires part of the alcohol base and acids to synthesize esters. The first fermentation can generate alcohol, and the alcohol content is generally about 6%~11%. However, the alcohol concentration has a significant inhibitory effect on the propagation and fermentation of flavor-producing yeast. Therefore, although flavor-producing yeast is used to improve the brewing flavor of honey wine, due to the characteristics of weak ability of liquid deep fermentation to produce aroma and esters and the inhibitory effect of high concentration of alcohol on the ability of flavor-producing yeast to produce aroma and esters, the flavor-producing yeast has limited effect on the flavor improvement of honey wine. SUMMARY

[0005] In order to overcome the defects in the above related technologies, on the one hand, some embodiments of the present application provide a high-efficiency space solid-state Pan Tao honey wine brewing method. The high-efficiency space solid-state Pan Tao honey wine brewing method comprises: obtaining a brewing seed liquid, the brewing seed liquid comprising brewing yeast and flavor-producing yeast. Configuring a honey fermentation liquid, inoculating the brewing seed liquid after sterilizing the honey fermentation liquid, and performing anaerobic fermentation to obtain a first fermentation liquid. Configuring a solid-state fermentation raw material and sterilizing, uniformly spraying part of the first fermentation liquid to the surface of the solid-state fermentation raw material to produce esters by aerobic fermentation. Soaking the solid-state fermentation raw material subjected to aerobic fermentation into the other part of the first fermentation liquid, and the other part of the first fermentation liquid extracts the esters in the solid-state fermentation raw material. Filtering and aging the first fermentation liquid soaked with the solid-state fermentation raw material.

[0006] Preferably, the efficient space solid-state fermentation method of the method for brewing the Pan Tao Xiang honey wine comprises: anaerobic fermentation of the first fermentation liquor soaked in the solid-state fermentation raw material in an environment of 26-30℃ for 3-5 days before filtering and aging treatment of the first fermentation liquor soaked in the solid-state fermentation raw material.

[0007] Preferably, the method of uniformly spraying part of the first fermentation liquor to the surface of the solid-state fermentation raw material for aerobic fermentation comprises: preparing the solid-state fermentation raw material to a thickness of 2-3 cm. Uniformly spraying the part of the first fermentation liquor to the surface of the solid-state fermentation raw material. Aerobic fermentation is carried out in an environment of 20-24℃ for 22-26 hours, during which the solid-state fermentation raw material is kept moist.

[0008] Preferably, the method of aerobic fermentation in an environment of 20-24℃ for 22-26 hours, during which the solid-state fermentation raw material is kept moist, comprises: filling the solid-state fermentation raw material in the shaped shell, the filling capacity of the solid-state fermentation raw material being greater than 70% of the internal space of the shaped shell, and the outer wall of the shaped shell being at least a grid structure. A plurality of shaped shells are arranged in the solid-state fermentation tank from top to bottom, and the distance between adjacent two shaped shells is not less than 5 cm. Sterile air is introduced into the solid-state fermentation tank, so that the oxygen content in the solid-state fermentation tank is 9-11 mg / L.

[0009] Preferably, the solid-state fermentation raw material comprises: porous perlite, 500# diatomite and wheat bran, and the porous perlite, 500# diatomite and wheat bran are uniformly mixed in a ratio of 1:1:1.

[0010] Preferably, the Saccharomyces cerevisiae comprises Issatchenkia orientalis Kudriavzev SICC2.545, and the aroma-producing yeast comprises Wiekerhamomyces anomalus 1312.

[0011] Preferably, the method of soaking the solid-state fermentation raw material subjected to aerobic fermentation in the other part of the first fermentation liquor and carrying out anaerobic fermentation comprises: injecting the first fermentation liquor from the bottom of the solid-state fermentation tank, so that the first fermentation liquor completely immerses the solid-state fermentation raw material. The first fermentation liquor soaks the solid-state fermentation raw material for at least one hour.

[0012] In another aspect, some embodiments of the present application also provide a high-efficiency space solid-state fermentation device for brewing a fragrant honey wine, which is suitable for the high-efficiency space solid-state fermentation method for brewing a fragrant honey wine according to any one of the above-mentioned embodiments. The high-efficiency space solid-state fermentation device comprises a solid-state fermentation tank configured to provide a fermentation space for the solid-state fermentation process in the high-efficiency space solid-state fermentation method for brewing a fragrant honey wine.

[0013] The solid-state fermentation tank comprises an outer shell, a jacket and a plurality of shaped shells. The outer shell is a cylindrical shell. The jacket is a barrel-shaped shell with an open upper end. The outer shell is fixed in the jacket, and a temperature control space is arranged between the jacket and the outer shell. The shaped shells are cylindrical shells with an outer diameter matching the inner diameter of the outer shell. The plurality of shaped shells are arranged in the outer shell from top to bottom.

[0014] Preferably, the shaped shells comprise upper shells, lower shells and fixing clamps. The upper shell comprises an upper shell column and a top surface. The upper shell column is a cylindrical structure with open ends. The top surface is fixed at the open upper end of the upper shell column. The top surface is an arc surface and has a grid structure. The lower shell comprises a lower shell column and a bottom surface. The lower shell column is a cylindrical structure with open ends. The bottom surface is fixed at the open lower end of the lower shell column. The bottom surface is an arc surface and has a grid structure. The plurality of fixing clamps are used to connect and fix the lower end of the upper shell column and the upper end of the lower shell column.

[0015] Preferably, the solid-state fermentation tank further comprises a ventilation pipe, an air outlet and a spraying port. One end of the ventilation pipe penetrates through the jacket and communicates with the lower end of the outer shell. The other end of the ventilation pipe communicates with the outside. The air outlet is arranged at the upper end of the outer shell. The spraying port is arranged at the upper end of the outer shell.

[0016] The present application has the following advantages:

[0017] The present application inoculates the strain after fermentation in the honey fermentation liquid into the solid-state fermentation raw material, which can efficiently and quickly produce aroma and ester. Then, through the soaking and extraction method, the flavor of the honey wine is improved.

[0018] The surface of the solid-state fermentation raw material is kept moist, and sterile air is introduced to form a solid-liquid-gas interface on the surface of the solid-state fermentation raw material. At this time, the ester-producing capacity of the aroma-producing yeast is the strongest, and the solid-state fermentation can be completed in a short time to achieve efficient fermentation and improve the taste of the honey wine. BRIEF DESCRIPTION OF DRAWINGS

[0019] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the related art, below the drawings needed to be used in the embodiments or related art description will be briefly introduced. Obviously, the drawings in the following description are only some embodiments of the present application, and for those skilled in the art, other drawings can be obtained without creative labor based on these drawings.

[0020] Figure 1 is a structural diagram of the present application;

[0021] Figure 2 is a structural diagram of the shaping shell of the present application;

[0022] Figure 3 is a side structural diagram of the shaping shell of the present application;

[0023] Figure 4 is a structural diagram of the fixing card of the present application. Embodiment

[0024] In order to make the above object, features and advantages of the present application more obvious and easy to understand, below the technical solutions in the embodiments of the present application will be clearly and completely described. Obviously, the described embodiments are only some embodiments of the present application, not all. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.

[0025] The terms "first", "second" are only for description purpose, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of indicated technical features. Therefore, the features limited by "first", "second" can explicitly or implicitly include one or more features. In the description of the present application, unless otherwise specified, the meaning of "multiple" is two or more.

[0026] After research, in the process of small amount of liquid deep fermentation in a 500 mL flask in the laboratory, the aroma-producing yeast will form a layer of bacterial film on the surface of the liquid. The aroma-producing yeast has the strongest aroma-producing and ester-producing capacity under the condition that liquid, solid and gas (carbon dioxide gas and a small amount of oxygen) exist at the same time.

[0027] Based on this, some embodiments of the present application provide a high-efficiency space solid-state Pan Tao fragrant honey wine brewing method, the high-efficiency space solid-state Pan Tao fragrant honey wine brewing method comprises:

[0028] S1, a brewing seed liquid is obtained, the brewing seed liquid comprises wine yeast and aroma-producing yeast.

[0029] S2, configure a honey fermentation liquid, inoculate the honey fermentation liquid with the brewing seed liquid after sterilizing the honey fermentation liquid, and perform anaerobic fermentation to obtain a first fermentation liquid.

[0030] S3, configure a solid-state fermentation raw material and sterilize, spray part of the first fermentation liquid in the first fermentation liquid to the surface of the solid-state fermentation raw material to perform aerobic fermentation and generate esters.

[0031] S4, soak the solid-state fermentation raw material after aerobic fermentation into other parts of the first fermentation liquid, and the other parts of the first fermentation liquid extract the esters in the solid-state fermentation raw material;

[0032] S5, filter and age the first fermentation liquid soaked with the solid-state fermentation raw material.

[0033] In some examples, the types of brewing yeast and aroma yeast in the brewing seed liquid can be adjusted according to the flavor and taste of the honey wine. The configuration method of the brewing seed liquid can include the following steps:

[0034] S11, prepare a solid slant medium, and the preparation method of the solid slant medium can be: adding honey, yeast extract and agar to corn wort with a mass percentage of 10%, so that the content of honey in the corn wort is 60g / L, the content of yeast extract is 1g / L, and the content of agar is 20g / L; heating the corn wort to boiling for 30 minutes to dissolve the honey, yeast extract and agar into the corn wort; adjusting the pH to 4.5 with edible acetic acid; obtaining a medium solution; adding the medium solution into a test tube; and preparing a solid slant medium after high-temperature sterilization.

[0035] S12, prepare a first liquid yeast culture medium, and the preparation method of the first liquid yeast culture medium can be: adding honey and yeast extract to corn wort with a mass percentage of 10%; heating to boiling and stirring to dissolve, so that the content of honey in the corn wort is 80g / L and the content of yeast extract is 1g / L; adjusting the pH to 4.5 with edible acetic acid; and dispensing into a flask after adjusting the pH, and the amount of the dispensing is 40% of the volume of the flask; and sterilizing at 115°C for 30 minutes to prepare a flask yeast liquid culture medium.

[0036] S13, prepare a second liquid yeast culture medium, add corn wort with a mass percentage of 10% to a seed tank, and then add honey and yeast extract; heat to boiling for 30 minutes and stir to dissolve, so that the content of honey in the corn wort is 100g / L and the content of yeast extract is 1g / L; adjust the pH to 4.5 with edible acetic acid; the amount of the dispensing is 70% of the volume of the seed tank; and sterilize at 115°C for 30 minutes to prepare a seed tank yeast liquid culture medium.

[0037] S14, inoculate the yeast into the solid slant medium and cultivate at 28℃ for 3 days to obtain the slant strain.

[0038] S15, inoculate the slant strain into the first liquid yeast medium, oscillate 120-160 times per minute and cultivate at 28℃ for 24 hours to obtain the first yeast seed liquid.

[0039] S16, add the first yeast seed liquid into the second liquid yeast medium, stir 120-160 times per minute and cultivate at 28℃ for 24 hours to obtain the brewing seed liquid.

[0040] After that, configure the honey fermentation liquid, which can be in multiple proportions containing honey according to the taste of honey wine. One possible honey fermentation liquid can include: pure water, honey, corn wort and yeast extract. Add pure water, honey, corn wort and yeast extract into the fermentation container, and adjust the pH to 4.5 with edible acetic acid, so that the reducing sugar content in the fermentation container is 210g / L, the corn wort content is 40g / L, and the yeast extract content is 1g / L. The honey fermentation liquid added in the fermentation container accounts for 80% of its volume, and is sterilized by high temperature for standby. The method of high temperature sterilization can be 115℃ sterilization for 30min.

[0041] After the honey fermentation liquid in the fermentation container is cooled to 25℃, the brewing seed liquid is added into the honey fermentation liquid, wherein the volume of the brewing seed liquid is 10% of the volume of the honey fermentation liquid. At a temperature of 25℃ and a tank pressure of 0.05Mpa, anaerobic fermentation is carried out for 72 hours, at which time the liquid in the fermentation container is the first fermentation liquid.

[0042] After that, configure the solid-state fermentation raw material, and prepare the solid-state fermentation raw material into a sheet / plate structure. By spraying the first fermentation liquid on the surface of the solid-state fermentation raw material, the yeast seed is inoculated onto the solid-state fermentation raw material. Then, aerobic fermentation is carried out. The aroma-producing yeast in the yeast seed carries out aerobic fermentation on the surface of the solid-state fermentation raw material. This is a state in which the liquid, solid and gaseous phases intersect each other on the bacterial film on the surface of the liquid in the triangular flask during the liquid deep fermentation process in the triangular flask. In this state, the aroma-producing yeast can efficiently produce esters and aroma. The flavor of honey wine is obviously improved, and the solid-state fermentation can be completed quickly, which can also improve the brewing efficiency of honey wine.

[0043] The remaining first fermentation liquid (first fermentation liquid not sprayed on the solid-state fermentation raw material) is used to soak the solid-state fermentation raw material after solid-state fermentation, so that the esters on the solid-state fermentation raw material are dissolved into the first fermentation liquid, achieving a rich aroma and obvious flavor of the first fermentation liquid.

[0044] In addition, the honey fermentation liquid in the fermentation container described in the present application can complete the brewing process through anaerobic fermentation, that is, to increase the alcohol content in the honey fermentation liquid, and to increase the number of bacteria. Then, the first fermentation liquid is sprayed onto the solid fermentation raw materials for aerobic fermentation, which can make the same type of bacteria to perform aerobic or anaerobic fermentation, so as to avoid too many esters in the mixed honey wine, prevent the honey wine from having confused aroma, and ensure the pure flavor of the honey wine.

[0045] Finally, the first fermentation liquid soaked in the solid fermentation raw materials is purified and filtered, and then bottled and aged.

[0046] In some embodiments, before the first fermentation liquid soaked in the solid fermentation raw materials is filtered and aged, the efficient space solid-state piantao honey wine brewing method includes step S41:

[0047] S41, the first fermentation liquid soaked in the solid fermentation raw materials is anaerobically fermented in an environment of 26-30℃ for 3-5 days.

[0048] That is, in the present embodiment, the efficient space solid-state piantao honey wine brewing method can be:

[0049] S1, obtain a brewing seed liquid, the brewing seed liquid comprising brewing yeast and aroma-producing yeast.

[0050] S2, configure a honey fermentation liquid, sterilize the honey fermentation liquid, inoculate the brewing seed liquid, and perform anaerobic fermentation to obtain a first fermentation liquid.

[0051] S3, configure a solid fermentation raw material and sterilize it, uniformly spray part of the first fermentation liquid to the surface of the solid fermentation raw material for aerobic fermentation and produce esters.

[0052] S4, soak the solid fermentation raw material subjected to aerobic fermentation into the other part of the first fermentation liquid, and the other part of the first fermentation liquid extracts the esters in the solid fermentation raw material;

[0053] S41, the first fermentation liquid soaked in the solid fermentation raw material is anaerobically fermented in an environment of 26-30℃ for 3-5 days;

[0054] S5, filter and age the first fermentation liquid soaked in the solid fermentation raw material.

[0055] In some examples, the alcohol content of the honey fermentation liquid after aerobic fermentation is generally 6%~11%, the alcohol concentration is low, and after the first fermentation liquid is soaked, in addition to the esters dissolved in the solution, part of the sugar in the solid fermentation raw material is also dissolved into the first fermentation liquid, and anaerobic fermentation again can reduce the sugar content in the first fermentation liquid, improve the alcohol content, and improve the taste of the honey wine.

[0056] In some embodiments, the method of uniformly spraying part of the first fermentation liquid onto the surface of the solid fermentation raw material for aerobic fermentation includes:

[0057] S31, the solid fermentation raw material is prepared to a thickness of 2~3cm;

[0058] S32, the part of the first fermentation liquid is uniformly sprayed onto the surface of the solid fermentation raw material;

[0059] S33, aerobic fermentation is carried out in an environment of 20~24℃ for 22~26h, and the solid fermentation raw material is kept moist during the period.

[0060] In some examples, in order to simulate the physical new form of aroma-producing yeast at the junction of solid, liquid and gas, the first fermentation liquid can be sprayed onto the surface of the solid fermentation raw material, and sterile air is continuously supplied to the surface of the solid fermentation raw material while keeping the surface of the solid fermentation raw material moist.

[0061] For example, the solid fermentation raw material is prepared to a thickness of 2~3cm, for example, the thickness of the solid fermentation raw material is 2cm, 2.5cm or 3cm. The thinner form can provide sufficient simulation of solid, liquid and gas for aroma-producing yeast, which is beneficial to improve the ester production efficiency of aroma-producing yeast.

[0062] Then, the first fermentation liquid is sprayed onto the surface of the solid fermentation raw material to keep the first fermentation liquid from soaking the surface of the solid fermentation raw material and dripping. Aerobic fermentation is carried out in an environment of 20~24℃ for 22~26h, for example, aerobic fermentation can be carried out at an environmental temperature of 20℃, 22℃ or 24℃, and the fermentation time can be 22h, 24h or 26h. At the same time, in order to keep the aroma-producing yeast always in the form of the junction of solid, liquid and gas, the surface of the solid fermentation raw material needs to be sprayed with the first fermentation liquid at regular intervals.

[0063] In some embodiments, the method of keeping the solid fermentation raw material moist during aerobic fermentation in an environment of 20~24℃ for 22~26h includes:

[0064] S331, the solid fermentation raw material is filled in the shaped shell, the filling capacity of the solid fermentation raw material is greater than 70% of the internal space of the shaped shell, and the outer wall of the shaped shell is at least a grid structure.

[0065] S332, sequentially arrange multiple shaped shells in the solid state fermentation tank from top to bottom, and the distance between two adjacent shaped shells is not less than 5 cm.

[0066] S333, introduce sterile air into the solid state fermentation tank, so that the oxygen content in the solid state fermentation tank is 9-11 mg / L. For example, the oxygen content in the solid state fermentation tank can be 9 mg / L, 10 mg / L or 11 mg / L.

[0067] In some embodiments, the solid state fermentation raw material includes: porous perlite, 500 diatomite and wheat bran, and the porous perlite, 500 diatomite and wheat bran are mixed uniformly in a weight ratio of 1:1:1.

[0068] The porosity of the porous perlite and 500 diatomite is high, and the content of other organic substances is relatively small. In the solid state fermentation process, the wheat bran is mixed into the porous perlite and 500 diatomite, which can increase the contact area with the first fermentation liquid and sterile air. At the same time, the ester type is less in the relatively single organic environment, which can maintain the pure flavor of the brewed honey wine.

[0069] Through practice, the porous perlite and 500 diatomite are used in the above conditions to complete aerobic fermentation for 24 h, so that the ester content reaches 3-4 g / L. Under the same temperature and air supply conditions, the first fermentation liquid needs to be aerobically fermented for about 15-20 days to reach the same ester content. That is, the use of porous perlite, 500 diatomite and the mode of solid state fermentation can greatly enhance the ability and efficiency of ester production of the aroma-producing yeast.

[0070] In some embodiments, the Saccharomyces cerevisiae includes Issatchenkia orientalis Kudriavzev SICC2.545. The aroma-producing yeast includes Wiekerhamomyces anomalus 1312.

[0071] Among them, Issatchenkia orientalis Kudriavzev is a brewing yeast, and Wiekerhamomyces anomalus is an aroma-producing yeast. Wiekerhamomyces anomalus can produce a unique peach aroma, which gives the mead a unique peach aroma. Through solid-state fermentation, the mead has a rich peach aroma and a unique fragrance. With its low alcohol content, sweet aftertaste and peach flavor, it is especially suitable for young and female consumers.

[0072] In some embodiments, a method for immersing the solid fermentation raw material, which has undergone aerobic fermentation, into other portions of the first fermentation liquid for anaerobic fermentation includes:

[0073] S42. The first fermentation liquid is injected from the bottom of the solid fermentation tank so that the first fermentation liquid completely submerges the solid fermentation raw material.

[0074] S43. The first fermentation liquid soaks the solid fermentation raw material for at least one hour.

[0075] The first fermentation liquid is slowly poured in from the bottom, gradually soaking the solid fermentation raw materials. This avoids the first fermentation liquid from dispersing the solid fermentation raw materials and prevents the first fermentation liquid from containing a large amount of solid fermentation raw materials and other solid matter, which may be detrimental to purification and other processes.

[0076] On the other hand, some embodiments of the present invention also provide a high-efficiency spatial solid-state peach-scented honey wine brewing apparatus, applicable to the high-efficiency spatial solid-state peach-scented honey wine brewing method described in any of the above embodiments. The high-efficiency spatial solid-state peach-scented honey wine brewing apparatus includes a solid-state fermentation tank, which is configured to provide fermentation space for the solid-state fermentation process in the high-efficiency spatial solid-state peach-scented honey wine brewing method.

[0077] like Figure 1 and Figure 2 As shown, the solid-state fermentation tank includes: an outer shell 1, a jacket 2, and multiple shaped shells 3. The outer shell 1 is a cylindrical shell. The jacket 2 is a barrel-shaped shell with an open upper end. The outer shell 1 is fixed inside the jacket 2, and a temperature control space is provided between the jacket 2 and the outer shell 1. The shaped shells 3 are cylindrical shells, and the outer diameter of the shaped shells 3 is adapted to the inner diameter of the outer shell 1. Multiple shaped shells 3 are arranged sequentially from top to bottom inside the outer shell 1.

[0078] In some examples, the outer shell 1 can be a fermentation tank with an inlet 11 at the top to facilitate the placement of the shaped shell 3 inside the outer shell 1.

[0079] The jacket 2 is sleeved outside the outer shell, and the upper end of the jacket 2 and the outer wall of the outer shell 1 can be sealed by welding. The space between the jacket 2 and the outer shell 1 is a temperature control space, that is, the side wall of the jacket 2 is provided with an inlet and an outlet, and the fermentation temperature in the outer shell 1 can be stably controlled by injecting warm water or cold water into the temperature control space. It can be understood that, in order to ensure the stability of the temperature inside the outer shell 1, the upper end of the jacket 2 should be sealingly connected to the upper outer wall of the outer shell 1.

[0080] A plurality of hanging ears 12 can be arranged on the inner wall of the outer shell 1 from top to bottom, for example, three or four hanging ears 12 can be arranged on the inner wall of the outer shell 1 in the same plane, so that the shaped outer shell 1 can be clamped on the plurality of hanging ears 12, thereby achieving the purpose of arranging a plurality of shaped outer shells 1 in the outer shell 1 from top to bottom.

[0081] In some embodiments, as shown in Figure 3 and Figure 4 The shaped shell 3 includes an upper shell 31, a lower shell 32, and a fixing clamp 33. The upper shell 31 includes an upper shell column 311 and a top surface 312. The upper shell column 311 is a columnar structure with both ends open. The upper end opening of the upper shell column 311 is fixed with the top surface 312. The top surface 312 is a curved surface and has a grid structure. The lower shell 32 includes a lower shell column 321 and a bottom surface 322. The lower shell column 321 is a columnar structure with both ends open. The lower end opening of the lower shell column 321 is fixed with the bottom surface 322. The bottom surface 322 is a curved surface and has a grid structure. A plurality of fixing clamps 33 are used to connect and fix the lower end of the upper shell column 311 and the upper end of the lower shell column 321.

[0082] In some examples, the diameter of the lower shell column 321 can be greater than that of the upper shell 31, that is, the upper shell 31 can be clamped in the lower shell 32, and then the upper shell 31 and the lower shell 32 can be fixedly connected by the plurality of fixing clamps 33. The fixing clamp 33 can include an open slot 331 and a fastening screw 332. The open slot 331 is a U-shaped slot, and a threaded hole is arranged on one side wall of the open slot 331. The fastening screw 332 is arranged in the threaded hole. In specific applications, the other side wall of the open slot 331 can press the upper end surface of the upper shell column 311, and the end of the fastening screw 332 can press the lower end surface of the lower shell column 321. The plurality of fixing clamps 33 can work together to achieve the fixing effect of the upper shell 31 and the lower shell 32.

[0083] In some embodiments, the solid state fermentation tank further comprises a ventilation pipe 13, an air outlet 14 and a spraying port 15. One end of the ventilation pipe 13 penetrates the jacket 2 and communicates with the lower end of the outer shell 1, and the other end of the ventilation pipe 13 communicates with the outside. The air outlet 14 is arranged at the upper end of the outer shell 1. The ventilation pipe 13 is used for injecting sterile air into the outer shell 1, and the air outlet is used for discharging excess air to the outside. The spraying port 15 is arranged at the upper end of the outer shell 1. The spraying port 15 is used for spraying the first fermentation liquid onto the solid state fermentation raw materials in the shaping shell 3, so as to realize the surface wetting of the solid state fermentation raw materials.

[0084] Of course, the solid state fermentation tank can also comprise a spraying structure, which can be a spraying pipe corresponding to the multi-layer hanging ears 12, and a nozzle is arranged on the spraying pipe, that is, spraying operation can be performed on each layer of solid state fermentation raw materials.

[0085] In the description of the present specification, specific features, structures, materials or characteristics can be combined in any one or more embodiments or examples in a suitable manner.

[0086] The above is only a specific implementation of the present application, but the protection scope of the present application is not limited thereto, and any person skilled in the art can easily think of changes or replacements within the technical range disclosed by the present application, which should be covered within the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.

Claims

1. A highly efficient method for brewing spatial solid-state peach-scented honey wine, characterized in that, include: S1, Obtain brewing seed liquid, wherein the brewing seed liquid includes brewing yeast and aroma-producing yeast; The brewing yeast includes *Issa mesasura* SICC2.545; the aroma-producing yeast includes *Wickhamia lanceolata* 1312. S2, prepare honey fermentation liquid, sterilize the honey fermentation liquid, inoculate the brewing seed liquid, and carry out anaerobic fermentation to obtain the first fermentation liquid; S3, prepare and sterilize solid-state fermentation raw materials, and evenly spray a portion of the first fermentation broth onto the surface of the solid-state fermentation raw materials for aerobic fermentation to produce esters. Specifically: The solid fermentation raw material is prepared to a thickness of 2-3 cm; a portion of the first fermentation liquid is evenly sprayed onto the surface of the solid fermentation raw material; aerobic fermentation is carried out in an environment of 20-24℃ for 22-26 hours, during which the solid fermentation raw material is kept moist. The method for conducting aerobic fermentation at 20-24°C for 22-26 hours, during which the solid-state fermentation raw material is kept moist, includes: The solid fermentation raw material is filled into a shaped shell, the filling volume of the solid fermentation raw material is more than 70% of the internal space of the shaped shell, and the outer wall of the shaped shell is at least a mesh structure; multiple shaped shells are arranged sequentially from top to bottom in the solid fermentation tank, and the distance between two adjacent shaped shells is not less than 5 cm; sterile air is introduced into the solid fermentation tank to make the oxygen content in the solid fermentation tank 9~11 mg / L; The solid fermentation raw materials include porous perlite, No. 500 diatomaceous earth and wheat bran, and the porous perlite, No. 500 diatomaceous earth and wheat bran are mixed evenly in a ratio of 1:1:

1. S4, the solid fermentation raw material that has undergone aerobic fermentation is soaked in other portions of the first fermentation liquid, and the esters in the other portions of the first fermentation liquid are extracted from the solid fermentation raw material; specifically: The first fermentation liquid is injected from the bottom of the solid fermentation tank so that the first fermentation liquid completely submerges the solid fermentation raw material; the first fermentation liquid soaks the solid fermentation raw material for at least one hour. S5, the first fermentation liquid that has been soaked in the solid fermentation raw material is fermented anaerobically in an environment of 26~30℃ for 3~5 days; S6, the first fermentation liquid that has been soaked in the solid fermentation raw materials is filtered and aged; The above brewing method uses a high-efficiency space solid-state peach-scented honey wine brewing device, which includes a solid-state fermentation tank. The solid-state fermentation tank is configured to provide fermentation space for the solid-state fermentation process in the high-efficiency space solid-state peach-scented honey wine brewing method. The solid fermentation tank includes: an outer shell, which is a cylindrical shell; a jacket, which is a barrel-shaped shell with an open top, wherein the outer shell is fixed inside the jacket and a temperature control space is provided between the jacket and the outer shell; and multiple shaped shells, which are cylindrical shells, wherein the outer diameter of the shaped shells is adapted to the inner diameter of the outer shell, and the multiple shaped shells are arranged sequentially from top to bottom inside the outer shell. The shaped shell includes: an upper shell, comprising an upper shell column and a top surface, wherein the upper shell column is a columnar structure with openings at both ends, and the top surface is fixed at the upper opening of the upper shell column; the top surface is an arc surface and has a mesh structure; a lower shell, comprising a lower shell column and a bottom surface, wherein the lower shell column is a columnar structure with openings at both ends, and the bottom surface is fixed at the lower opening of the lower shell column; the bottom surface is an arc surface and has a mesh structure; and fixing clips, wherein multiple fixing clips connect and fix the lower end of the upper shell column and the upper end of the lower shell column. The solid-state fermentation tank further includes: a ventilation pipe, one end of which passes through the jacket and connects to the lower end of the outer shell, and the other end of which connects to the outside; an exhaust port, located at the upper end of the outer shell; and a spray port, located at the upper end of the outer shell.

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