A device for accelerating wine aging and storage and a method for accelerating wine aging and storage

Abstract

The present invention discloses a storage device for accelerating wine aging and a storage method for accelerating wine aging, comprising a wine storage tank, a wine external circulation body is provided on the outside of the wine storage tank, a wine circulation pipeline is connected between the wine storage tank and the wine external circulation body, a wine circulation pump is connected in series on the wine circulation pipeline, an air inlet pipe is also provided on the wine external circulation body, an air pump is connected to the air inlet pipe, and an exhaust port is provided on the wine storage tank; a filling frame is provided in the wine external circulation body, and the filling frame is filled with unglazed ceramic bodies. The method comprises: installing the wine external circulation body on the outside of the wine storage tank, installing the filling frame on the wine external circulation body, and filling the filling frame with unglazed ceramic bodies; connecting the wine circulation pipeline, the wine circulation pump, the one-way valve, the air pump, and the air inlet pipe between the wine storage tank and the wine external circulation body; adding brewed wine into the wine storage tank; starting the wine circulation pump and the air pump, so that the wine and gas begin to flow continuously in the wine storage tank and the wine external circulation body respectively.

Description

Technical Field

[0001] The present invention relates to the technical field of wine storage, and in particular to a wine aging accelerated storage device and a wine aging accelerated storage method. Background Art

[0002] Baijiu is a traditional Chinese distilled wine with a long history and distinct national characteristics. It is unique among alcoholic products for its unique color, aroma and taste. However, the newly brewed Baijiu has a strong irritation, spiciness and difficulty in swallowing. Aging can balance the various components of the wine, making it mellow and harmonious.

[0003] Chinese liquor is made from grains, and is made through solid fermentation and steaming. Its dozens of production processes are precious intangible cultural heritage, embodying the wisdom and inventions of workers. Since the alcohol content is as high as 70% vol during the steaming process, the rapid movement of a large number of free alcohol molecules causes the low-boiling point substances to emit, forming a spicy, violent and difficult to swallow feeling. To reduce the irritation and transform the wine molecules from "extreme yang" to "extreme yin" to achieve the purpose of soft, smooth and pleasant aroma, the crude oil must be stored, which is called natural aging in the industry, before it can be prepared into the finished product. The quality and flavor of liquor are closely related to storage and aging. The traditional process is to store it in a pottery jar, and the storage period is generally more than 3 years to obtain a mellow and soft feeling.

[0004] The length of the aging period directly determines the market share of wine products and the economic benefits of manufacturers. As people's understanding of the physical and chemical changes in the aging process continues to deepen, many wineries have tried to use artificial aging technology to accelerate aging.

[0005] At present, the main methods of artificial aging include physical methods, chemical methods, biological methods, microbiological methods, etc., all of which have achieved certain success. High-energy aging methods include ultraviolet irradiation, ray radiation, ultrasonic treatment, laser irradiation, high-frequency electric field method, microwave treatment, etc. For example, Fu Benli and others used laser to irradiate the freshly brewed wine, and short-term storage can remove the raw wine taste. However, the flavor and products of this type of aging process are difficult to control; low-energy aging methods include stirring, strong oscillation, heating, infrared irradiation, ultra-high pressure jet method, freezing method, magnetic field treatment method, etc. For example, Lei Mingshu used an infrared aging device to treat the wine for about a week, which can make the color, aroma and taste of the wine basically the same as the wine that has been naturally aged for more than one year, effectively shortening the aging period of the wine. However, this type of aging method has low energy and the simple hydrogen bond association is unstable. After a period of time, it will show a dry and spicy feeling again, resulting in the aging effect being easy to recover. Microwave ripening, ultrasonic ripening, magnetic ripening, high-pressure ripening, X-ray ripening, etc. Oxidation method (ozone ripening, oxygen ripening, potassium permanganate oxidation method), catalytic method (acid catalysis, aging agent catalysis method), etc. Biological method: YS-Ⅱ, yellow pulp water, etc. The biological method and microbial method of aging technology are relatively difficult and need further development and research.

[0006] The natural aging stage of liquor plays a vital role in improving the quality of liquor. Aging can make the liquor "more fragrant", "more mellow", "more violent" and "remove impurities", which is the only way for the finished liquor. However, the traditional natural aging that takes several years not only causes the loss of liquor volatilization, but also requires a large amount of human, financial and material resources, which increases the production cost of the enterprise. Therefore, the establishment of artificial ripening technology that can make "new liquor" reach the quality of "old liquor" in a short period of time is a research hotspot in the liquor industry.

[0007] Although there are many methods of accelerating aging that have been adopted today, most of them are empirical and small-scale, and there is still no perfect aging technology and corresponding theoretical system. The length of the aging period can greatly affect the production cost of liquor. The longer the aging time, the greater the investment of the enterprise, and the loss of spills will also increase, which has a great impact on the production efficiency and production scale of the enterprise.

[0008] The above methods have a certain aging effect on liquor to varying degrees, but there are also some problems, mainly in two aspects. First, it is easy to produce most of the ingredients that should be in traditional liquor, and second, it is the phenomenon of retrogradation. The ripening effect is unstable and long-lasting, and it is easy for the polymerized and associated parts to disaggregate and disperse again, restoring the spicy characteristics of new liquor, resulting in serious retrogradation. Therefore, so far, there is no method that can completely simulate the natural aging process of liquor.

[0009] Chinese patent application (CN105907589A) discloses a method for storing and aging liquor, which includes three stages: early storage and aging, mid-term storage and aging, and late storage and aging. The early storage and aging are as follows: the raw liquor to be processed is pumped into an outdoor stainless steel wine tank, and the wine temperature is controlled at 35-40°C by sun exposure in summer and autumn and artificial steam heating in winter and spring; the liquor is stirred for 30-35 minutes every day for the first 6-8 days, and clean air is introduced during stirring; thereafter, the liquor is stirred every 10-12 days, and each time for 50-60 minutes, and clean air is introduced during stirring; the inlet hole of the stainless steel wine tank is opened for ventilation during ventilation and stirring, and the inlet hole is closed at other times, and the exhaust is exhausted by the breathing valve; the early storage and aging time is 3-4 months;

[0010] The mid-term storage aging process includes: packaging the raw liquor that has been stored and aged in the early stage into pottery jars, placing them in a natural forest and sealing them for 3-4 months; then adding water to the raw liquor to reduce the alcohol content according to the required alcohol content, pumping it into a stainless steel wine tank indoors, and adding 3-5% of aged pottery jar pieces and 1-3% of granular medical stone in a mass ratio into the stainless steel wine tank indoors; stirring once every 15-17 days, stirring for 50-60 minutes each time, introducing clean air during stirring, and storing and aging for 6-8 months;

[0011] The late storage aging method is as follows: the liquor that has undergone mid-term storage aging is divided into pottery jars and placed in an underground wine cellar with a temperature of 26-28°C and a humidity of 65-75%. The jars are sealed and statically stored for 24-26 months to obtain the required liquor. The liquor aging method takes 33-38 months. The aging cycle is still relatively long, the operation procedure is complicated, the consumption of manpower and material resources is large, the liquor loss during the aging process is large, and the aging effect of the liquor is not significant.

[0012] Chinese patent application (CN112126576A) discloses a method for promoting the aging of liquor, wherein ceramic powder is added to the liquor during the aging process to accelerate the aging of the liquor; the particle size of the ceramic powder is 10 to 80 meshes. The method has low cost, quick effect and easy use. By crushing the pottery jar into ceramic powder, increasing its specific surface area, improving its adsorption performance and metal dissolution, accelerating the oxidation, hydrogen bond association and esterification reaction of the liquor, the aging time of the liquor is shortened and the production cost of the liquor is reduced. However, in the method for promoting the aging of liquor, the pottery jar is crushed into ceramic powder and then directly added to the liquor. The ceramic powder is in a static state in the liquor and immersed at the bottom of the liquor. The effective contact area between the ceramic powder and the liquor is greatly limited. Although the contact specific surface area of ​​the ceramic powder with the liquor is theoretically increased compared with that of the ceramic container, the actual effective contact area with the liquor is only the ceramic powder accumulated on the surface layer inside the liquor storage container, and the remaining ceramic powder covered below the surface layer does not have effective contact with the liquor. In addition, since the particle size of pottery powder is relatively fine, a large amount of pottery powder will inevitably be brought out during the stirring or pouring process of the wine. That is to say, people will drink the pottery powder into their bodies while drinking, which is bound to cause harm to the drinker's body.

[0013] Chinese patent application (CN212174927U) discloses a device for promoting the quality of liquor, comprising: a tank body, a ceramic column, a stirring device, a wine inlet pipe and a wine outlet pipe; the ceramic column is arranged in the tank body, the ceramic column is a hollow structure, and the hollow part of the ceramic column is connected to the tank body; the stirring device extends into the tank body; the wine inlet pipe is connected to the tank body; the wine outlet pipe is also connected to the tank body. This device is simple to operate and has strong practicality. Compared with natural aging, by regularly stirring the wine body with magnetic force, the dynamic balance between ethanol molecules and water molecules is constantly broken, and Brownian motion is accelerated, which has a good promoting effect on the aging of new wine. The ceramic column in the tank body has oxidation and adsorption effects, and a unique "micro-oxygen" environment and "respiration" of the wine in the jar are formed between multiple ceramic columns, which can accelerate the aging of liquor during storage and effectively shorten the aging time of liquor. The device for promoting the quality of liquor is only equipped with a ceramic column and a stirring device in the tank body of the wine storage, and does not significantly increase the contact area between the wine and the ceramic. Moreover, after installing ceramic columns and stirring devices in the wine storage tank, it will affect the loading and unloading of the wine, reduce the quality of the wine, and the processing and manufacturing cost of the tank will be greatly increased.

[0014] A Chinese patent application (CN110317705A) discloses a method for accelerating the aging of liquor. The method comprises connecting new liquor to an outdoor storage container, connecting old liquor, placing an adsorption column, introducing oxygen, and introducing the liquor that has been aged for a period of time from the outdoor storage container to the indoor storage container, and controlling the indoor temperature. Compared with the traditional natural aging technology, the method can achieve the effect of natural aging of 9-10 years by accelerating the aging of new liquor for one year; and the peculiar smell and miscellaneous taste of the liquor after accelerated aging are obviously disappeared, the taste is mellow, sweet and soft, the aftertaste is long, and the taste of aged liquor is prominent. The method for accelerating the aging of liquor adopts a blending method of new and old liquors with old liquors, and uses old liquor to trigger new liquor to accelerate the aging process of new liquor. However, according to the technical scheme disclosed in the patent application document, the aging promotion process of new liquor will be affected by the season and ambient temperature, and its aging cycle is still very long.

[0015] Chinese patent application (CN106479849A) discloses a process method and wine storage container for rapidly promoting the aging of liquor, which includes the following steps: first, select a large-scale wine storage container with a capacity of more than 30 tons, and set a ceramic medium in the container; second, inject the aged liquor into the wine storage container, and mix it with the flavored wine after decantation; third, stir the liquor in the wine storage container in the morning and afternoon every day, each stirring lasts for 40 minutes, and lasts for 3 days; fourth, seal the successfully mixed liquor, store it for 6 months, and then fill it. By using the large stainless steel tank to give full play to its advantages of small footprint and accurate measurement, according to the chemical reaction and physical change mechanism of the pottery storage process, pottery fragments treatment medium and other auxiliary methods are added to the large container to accelerate the oxidation, hydrogen bonding, and acetification reaction of the liquor, so as to save space, shorten the storage period, and reduce costs. The process method and wine storage container for rapidly promoting the aging of liquor only involve placing a ceramic medium into a large wine storage container for regular stirring, and also adding flavoring wine for blending. This method has the advantages of complex operation and a long aging cycle, which increases the complexity of the structure of the large wine storage container. The ceramic medium placed in the large wine storage container is not easy to replace and is in a static state for a long time, and the effect of increasing the specific surface area of ​​the ceramic medium is not significant enough.

[0016] Chinese patent application (CN106047623A) discloses a method and device for accelerating the aging of new wine by mineralizing new wine with glaze, wherein the new wine to be aged is stored in contact with glaze particles. The glaze particles are micropores of traditional containers made of glaze. The glaze particles are rich in metal ions that promote the aging of wine, including iron, manganese, copper, chromium, and cadmium. This invention allows low-boiling point small molecules and other impurities to be adsorbed when storing new wine; the glaze contains trace amounts of metal ions that accelerate the reaction rate, such as esterification, thereby promoting the aging of the wine; the contact area between the wine and the glaze particles is maximized, which is economical and practical, with low investment and no equipment and energy required. However, the method and device for accelerating the aging of new wine by mineralizing new wine with glaze also places the glaze particles in a stainless steel container, and the wall of the stainless steel container is provided with a number of micropores with a pore size smaller than the glaze particle size, and then the stainless steel column is placed in the wine pool. The stainless steel container in the device and the glaze particles in the stainless steel container are also in a static state in the wine pool, and cannot accelerate the contact between the wine and the glaze particles and the ion exchange process. Summary of the invention

[0017] The purpose of the present invention is to overcome the defects existing in the prior art and to provide a storage device for accelerating wine aging, which has a simple structure, high wine aging efficiency, a short aging process cycle, a high degree of automation, and can increase the relative contact area between the wine and the ceramic body by hundreds of times while retaining the existing stainless steel wine storage tank, with a small footprint and low cost.

[0018] To achieve the above-mentioned purpose, the technical solution of the present invention is to provide a storage device for accelerating wine aging, which includes a wine storage tank, an external wine circulation body is provided on the outside of the wine storage tank, a wine circulation pipeline is connected between the wine storage tank and the external wine circulation body, a wine circulation pump is connected in series on the wine circulation pipeline, an air intake pipe is also provided on the external wine circulation body, an air pump is connected to the air intake pipe, and an exhaust port is provided on the wine storage tank; a filling rack is provided in the external wine circulation body, and the filling rack is filled with unglazed pottery.

[0019] In order to facilitate the processing and production of the external circulation body for wine, as well as the installation and use of the external circulation body for wine, and to facilitate the installation and replacement of the internal filling rack and unglazed ceramic body of the external circulation body for wine, the preferred technical solution is that the external circulation body for wine is arranged in an aging workshop or a control room, and the external circulation body for wine is in a tower structure. The tower-structured external circulation body for wine includes a shell with an integral structure or a split structure, and the filling rack is arranged in the shell. The filling rack includes a frame with an integral structure or a split structure that is compatible with the internal structure of the shell, and several layers of trays are arranged on the frame, or the frame and several layers of trays form an integral structure, and the tray is provided with mesh holes, and the unglazed ceramic body is arranged on the tray. The internal volume of the tower-structured external circulation body for wine is 1% to 15% of the internal volume of the wine storage tank.

[0020] In order to improve the structural strength of the frame and the tray, increase the service life of the frame and the tray, facilitate the craftsmanship of the frame and the tray, and not cause pollution to the wine, a further preferred technical solution is that the frame and the tray include a metal frame and a metal tray. In order to further increase the contact specific surface area between the wine and the unglazed pottery body, and at the same time further reduce the volume of the external circulation body of the wine, an unglazed pottery frame and an unglazed pottery tray can also be used.

[0021] In order to increase the specific surface area of ​​contact between the wine and the unglazed pottery as much as possible, while facilitating the processing and production of the unglazed pottery and not causing pollution to the wine, a further preferred technical solution is that the unglazed pottery includes any one of unglazed pottery pieces, or unglazed pottery particles, or unglazed pottery balls, or unglazed pottery honeycomb blocks, or any combination thereof.

[0022] In order to facilitate the connection between the wine storage tank and the external wine circulation body, and in order to reduce the energy consumption of the wine circulation pump as much as possible during the wine circulation process after the wine storage tank and the external wine circulation body are connected, reduce the volume of the wine circulation pump, and avoid backflow and leakage of the wine, a further preferred technical solution is that a wine discharge pipe is provided at the bottom or lower part of the shell, and a wine input pipe is provided at the top or upper part of the shell. The wine discharge pipe at the bottom or lower part of the shell is connected to one end of the first wine circulation pipeline, and a first one-way valve and a first wine circulation pump are connected in series on the first wine circulation pipeline, and the other end of the first wine circulation pipeline is connected to the top or upper wine reflux pipe of the wine storage tank; the wine input pipe at the top or upper part of the shell is connected to one end of the second wine circulation pipeline, and a second one-way valve and a second wine circulation pump are connected in series on the second wine circulation pipeline, and the other end of the second wine circulation pipeline is connected to the bottom or lower wine discharge pipe of the wine storage tank;

[0023] Or an independent wine circulation pump is used, the wine inlet end of the independent wine circulation pump is connected to one end of the wine suction pipe, the other end of the wine suction pipe is arranged on the upper part of the wine external circulation body, the wine outlet end of the independent wine circulation pump is connected to one end of the wine discharge pipe, the other end of the wine discharge pipe is arranged on the upper part of the wine storage tank, and a wine reflux pipe connected to the wine storage tank is provided at the lower part of the wine external circulation body.

[0024] In order to enable sufficient mixing and contact between the gas and the wine and to prevent the wine from flowing into the air inlet pipe and the air pump, a further preferred technical solution is that an air inlet pipe connected to the interior of the shell is provided at the bottom or lower portion of the shell, and an air supply pipe connected to the interior of the shell is provided at the top or upper portion of the shell, the air inlet pipe is connected to the exhaust port of the air pump, the air supply pipe is connected to the air inlet at the bottom or lower portion of the wine storage tank via a third one-way valve serially connected to the air supply pipe, the exhaust port is provided at the top or upper portion of the wine storage tank, and a valve cap is provided on the exhaust port.

[0025] In order to enable the wine in the wine storage tank to be evenly transported to the wine external circulation body through the wine circulation pipeline, and to enable the gas to be evenly transported into the wine storage tank, a further preferred technical solution is that a plurality of wine discharge pipes are evenly distributed at the bottom or lower part of the wine storage tank, at least one wine reflux pipe is provided at the top or upper part of the wine storage tank, a plurality of air inlets are evenly distributed at the bottom or lower part of the wine storage tank, at least one exhaust port is provided at the top or upper part of the wine storage tank, and the wine is transported to the wine storage tank and the wine external circulation body through the first wine circulation pipeline, the second wine circulation pipeline, and the second wine circulation pipeline. The wine circulation pipeline, the first wine circulation pump, the second wine circulation pump, the first one-way valve and the second one-way valve flow from top to bottom or from bottom to top, and the gas flows from bottom to top through the air pump, the air inlet pipe, the third one-way valve and the exhaust port. Agitators are respectively provided in the several wine storage tanks, and the agitators include a stirring shaft arranged inside the wine storage tank, and stirring blades are arranged on the stirring shaft. One end of the stirring shaft extends to the outside of the wine storage tank and is connected to a driving motor arranged outside the wine storage tank, or vibrating rods or ultrasonic vibrators are respectively provided in the several wine storage tanks.

[0026] In order to accelerate the aging process of the wine and promote the redox reaction between the wine and more beneficial metal elements, the content of harmful metal elements in the clay of the unglazed pottery is strictly limited. A further preferred technical solution is that the unglazed pottery contains at least 1.1-0.3wt% of copper oxide, 1.3-1.8wt% of iron oxide, 0.1-0.2wt% of magnesium oxide, 0.01-0.02wt% of sodium oxide, 0.01-0.02wt% of potassium oxide, 0.005-0.008wt% of aluminum oxide, 0.001-0.003wt% of titanium, 0.003-0.005wt% of manganese, 0.001-0.002wt% of nickel, 0.001-0.002wt% chromium, 0.001-0.002wt% lead, wherein the contents of copper metal and iron metal are adjusted by adding copper powder and iron powder to the mud.

[0027] The purpose of the present invention is also to overcome the defects existing in the prior art, and to provide a method for accelerating wine aging storage using an accelerated wine aging storage device, which has a simple structure, high wine aging efficiency, short aging process cycle, high degree of automation and low cost.

[0028] A method for accelerating wine aging storage using a wine aging storage device, the method comprising the following steps:

[0029] S1. Install a wine liquid external circulation body outside the wine storage tank, install a filling rack on the wine liquid external circulation body, and fill the filling rack with unglazed ceramic bodies;

[0030] S2, connecting the first wine circulation pipeline, the second wine circulation pipeline, the first wine circulation pump, the second wine circulation pump, the first check valve and the second check valve, the air pump, the air inlet pipe and the third check valve between the wine storage tank and the external wine circulation body;

[0031] S3, adding the brewed wine into the wine storage tank;

[0032] S4, starting the first wine circulation pump, the second wine circulation pump, and the air pump, so that the wine begins to circulate continuously from top to bottom or from bottom to top in the wine storage tank and the wine external circulation body, respectively, accompanied by the gas flowing continuously from bottom to top in the wine storage tank and the wine external circulation body, respectively, and the gas flowing into the wine storage tank is discharged from the exhaust port arranged on the top or upper part of the wine storage tank;

[0033] S5. Regularly check the aging state of the wine in the wine storage tank. When the wine reaches the set aging index, the first wine circulation pump, the second wine circulation pump and the air pump can be turned off.

[0034] In order to facilitate monitoring and control of the wine aging process, the wine that has been aged to a specific index is timely discharged from the wine storage tank, and then new wine is added to improve production efficiency and economic benefits. The preferred technical solution is that the first wine circulation pump, the second wine circulation pump, and the air pump are respectively connected to the controller, and the circulation flow rate of the wine between the wine storage tank and the wine external circulation body, as well as the flow rate of the gas in the wine storage tank and the wine external circulation body are controlled by the controller. The unglazed pottery body on the filling frame in the wine external circulation body is filled and replaced regularly according to the detection result of the metal content of the wine in the wine storage tank;

[0035] S6. Regularly take out the unglazed ceramic body filled on the filling rack and use it repeatedly after high temperature treatment at 500-650℃.

[0036] The advantages and beneficial effects of the present invention are as follows: the storage device for accelerating wine aging has a simple structure, high wine aging efficiency, short aging process cycle, high degree of automation, can be based on the existing stainless steel wine storage tank, occupy a small area, low cost, can significantly increase the unsaturated electron layer transition metal in the wine, the wine can be continuously or intermittently, evenly, thoroughly and slowly circulated between the wine storage tank and the wine external circulation body, can increase the comparative area of ​​contact between the wine and the ceramic body by hundreds of times, or even thousands of times. The filler added to the wine external circulation body can be taken out and replaced regularly, the taken out filler can be repeatedly used after high temperature treatment, the adsorbent on the unglazed ceramic body can be evaporated and carbonized after high temperature heating, the metal oxide in the unglazed ceramic body can restore its oxidation activity after high temperature treatment, and the wine in several wine storage tanks can continue to be aged and catalyzed at the same time.

[0037] The accelerated wine aging storage device of the present invention, through the wine external circulation body arranged outside the wine storage tank, allows the wine to form internal and external circulation of the wine through the wine circulation pipeline and the wine circulation pump, and utilizes the repeated contact of the wine with the unglazed ceramic filler in the wine external circulation body during the internal and external circulation process to form dynamic contact between the wine and the ceramic. Utilizing the large specific surface area of ​​the unglazed ceramic filler, the number of dynamic contact exchanges between the wine and the metal inside the unglazed ceramic is greatly increased, so that the metal inside the unglazed ceramic enters the wine in an ionic state. At the same time, the gas introduced into the wine external circulation body by the air pump increases the oxidation of the metal ions inside the unglazed ceramic, thereby further promoting the conversion of the wine into a sol as soon as possible. After the wine is stored for a certain period of time, the sol tends to be perfect and stable, forming a certain perfect wine body.

[0038] The unglazed pottery has many pores and there is no glaze layer on the surface to block it. The wine can also penetrate into the unglazed pottery and come into contact with the metal elements inside the unglazed pottery, so that a variety of metal elements enter the wine in the form of metal ions, thereby promoting the formation of sol in the wine.

[0039] The colloids in the wine are obviously formed by the aggregation of molecules or ions. The particles in the sol are composed of colloid nuclei, colloid particles, and micelles. The key to how trace components in the wine form sols is the formation of colloid nuclei. Liquor is a colloid, and its colloid nucleus is composed of a mixture of ethyl palmitate, ethyl oleate, and ethyl linoleate. The formation of colloids in liquor is not a simple accumulation of molecules, but is related to the metal elements in the wine, especially the transition elements with unsaturated electron layers. That is, the A ions (or atoms) of the metal elements are combined with several B ions (or molecules) or several A ions and B ions (or molecules) in a coordination bond to form complex chemical particles with certain characteristics and constitute the colloid nucleus in the wine. This complex chemical particle composed of complex compounds is generally called complex ions or complex molecules.

[0040] The types and contents of metal elements in the wine body are different, which will inevitably lead to differences in the nuclei and particles formed in the wine body, thus forming a wide range of wine styles. Ceramic fillers are mainly used to increase Fe, Cu, Si, Pb, Mn, Al, Ca, Mg, Cr, Ce, Cd, Ni and other elements, while stainless steel tanks add fewer elements, so the ceramic jar fragments can be crushed and added to the external circulation body of the wine, which not only increases the solid-liquid contact interface, but also increases the content of metal elements and the types. In this way, the nuclei in the wine body can be diversified. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 It is a schematic cross-sectional view of the structure of the storage device for accelerating wine aging of the present invention;

[0042] Figure 2It is a cross-sectional structural schematic diagram of another circulation mode in the wine aging accelerated storage device of the present invention.

[0043] In the figure: 1. wine storage tank; 2. external wine circulation body; 2.1. packing rack; 2.2. unglazed ceramic body; 2.3. shell; 2.4. tray; 2.5. mesh; 3. wine circulation pipeline; 3.1. first wine circulation pipeline; 3.2. second wine circulation pipeline; 4. wine circulation pump; 4.1. first wine circulation pump; 4.2. second wine circulation pump; 4.3. independent wine circulation pump; 4.4. wine suction pipe; 4.5. wine discharge pipe; 4.6. wine reflux pipe; 5. air inlet pipe; 6. air pump; 7. exhaust port; 8. wine discharge pipe; 9. wine input pipe; 10. first one-way valve; 11. wine reflux pipe; 12. second one-way valve; 13. wine discharge pipe; 14. air supply pipe; 15. third one-way valve; 16. air inlet; 17. valve cap. DETAILED DESCRIPTION

[0044] The specific implementation of the present invention is further described below in conjunction with the accompanying drawings and embodiments. The following embodiments are only used to more clearly illustrate the technical solution of the present invention, and cannot be used to limit the protection scope of the present invention.

[0045] Example 1

[0046] like Figure 1 As shown, the present invention is a storage device for accelerating wine aging, which includes a wine storage tank 1, a wine external circulation body 2 is provided outside the wine storage tank 1, a wine circulation pipeline 3 is connected between the wine storage tank 1 and the wine external circulation body 2, a wine circulation pump 4 is connected in series to the wine circulation pipeline 3, an air intake pipe 5 is also provided on the wine external circulation body 2, an air pump 6 is connected to the air intake pipe 5, and an exhaust port 7 is provided on the wine storage tank 1; a filling frame 2.1 is provided inside the wine external circulation body 2, and an unglazed pottery body 2.2 is filled in the filling frame 2.1. The wine storage tank 1 can be a stainless steel wine storage tank, the wine external circulation body 2 can be set beside the wine storage tank 1, or can be set at the upper part beside the wine storage tank 1, the wine circulation pipeline 3 can also be made of stainless steel pipes, and the wine circulation pump 4 can also be made of stainless steel pump bodies.

[0047] Example 2

[0048] On the basis of Example 1, in order to facilitate the processing and manufacturing of the external circulation body 2 of the wine liquid, as well as the installation and use of the external circulation body 2 of the wine liquid, and to facilitate the installation and replacement of the internal filling frame 2.1 and the unglazed pottery 2.2 of the external circulation body 2 of the wine liquid, the preferred embodiment of the present invention is that the external circulation body of the wine liquid is arranged in the aging workshop or the control room, the external circulation body 2 of the wine liquid is a tower structure, the external circulation body 2 of the wine liquid of the tower structure is an integral structure, the filling frame 2.1 is arranged in the shell 2.3, the filling frame 2.1 is an integral frame structure adapted to the internal structure of the shell 2.3, a plurality of layers of trays 2.4 are arranged on the frame, the tray 2.4 is provided with meshes 2.5, and the unglazed pottery 2.2 is arranged on the tray 2.4. The internal volume of the external circulation body 2 of the wine liquid of the tower structure is 1% of the internal volume of the wine storage tank 1, and the rest of the structure is the same as the structural construction in Example 1.

[0049] Example 3

[0050] On the basis of Example 2, the tower-structured external wine circulation body 2 can also be made into a split-structure shell, and the filling frame 2.1 includes a split-structure frame that is compatible with the internal structure of the split-structure shell 2.3. The internal volume of the tower-structured external wine circulation body 2 is 7.5% of the internal volume of the wine storage tank 1, and the remaining structure is the same as the structural construction in Example 2.

[0051] Example 4

[0052] On the basis of Example 2, the frame and several layers of trays form an integral structure, and the internal volume of the tower-structured wine liquid external circulation body 2 is 15% of the internal volume of the wine storage tank 1. The rest of the structure is the same as that in Example 2.

[0053] Example 5

[0054] On the basis of Examples 2 to 4, in order to improve the structural strength of the frame and the tray 2.4, to increase the service life of the frame and the tray 2.4, and to facilitate the craftsmanship of the frame and the tray 2.4 without causing pollution to the wine, a further preferred implementation scheme of the present invention is that the frame and the tray 2.4 include a metal frame and a metal tray, and the remaining structure is the same as the structural construction in Examples 2 to 4.

[0055] Example 6

[0056] On the basis of Example 5, in order to further increase the contact specific surface area between the wine and the unglazed ceramic body 2.2 and further reduce the volume of the wine external circulation body 2, an unglazed ceramic frame and an unglazed ceramic tray 2.4 can also be used, and the remaining structure is the same as the structural construction in Example 5.

[0057] Example 7

[0058] On the basis of Example 6, in order to maximize the specific surface area of ​​contact between the wine and the unglazed pottery, while facilitating the processing and manufacturing of the unglazed pottery and not causing pollution to the wine, a further preferred embodiment of the present invention is that the unglazed pottery body 2.2 can be made of unglazed pottery pieces, and the rest of the structure is the same as the structural construction in Example 6.

[0059] Example 8

[0060] On the basis of Example 6, the unglazed ceramic body 2.2 may also be made of unglazed ceramic particles, and the rest of the structure is the same as that in Example 6.

[0061] Example 9

[0062] On the basis of Example 6, the unglazed ceramic body 2.2 may also be made of an unglazed ceramic ball, and the rest of the structure is the same as that in Example 6.

[0063] Example 10

[0064] On the basis of Example 6, the unglazed ceramic body 2.2 may also be made of an unglazed ceramic honeycomb block, and the rest of the structure is the same as that in Example 6.

[0065] Embodiment 11

[0066] On the basis of Example 6, the unglazed ceramic body 2.2 may also be a combination of unglazed ceramic pieces, unglazed ceramic particles, unglazed ceramic balls and unglazed ceramic honeycomb blocks, and the rest of the structure is the same as that in Example 6.

[0067] Example 12

[0068] On the basis of Examples 6 to 11, in order to facilitate the connection between the wine storage tank 1 and the wine external circulation body 2, and in order to minimize the energy consumption of the wine circulation pump 4 during the wine circulation process after the connection between the wine storage tank 1 and the wine external circulation body 2, reduce the volume of the wine circulation pump 4, and avoid backflow and leakage of the wine, a further preferred embodiment of the present invention is that a wine discharge pipe 8 is provided at the bottom of the shell 2.3, and a wine input pipe 9 is provided at the top of the shell 2.3. The wine discharge pipe 8 at the bottom of the shell 2.3 is connected to one end of the first wine circulation pipeline 3.1, and a first one-way valve 10 and a first wine circulation pump 4.1 are connected in series on the first wine circulation pipeline 3.1. The other end of the first wine circulation pipeline 3.1 is connected to the wine reflux pipe 11 at the top of the wine storage tank 1. Connection; the wine input pipe 9 at the top of the shell is connected to one end of the second wine circulation pipeline 3.2, and the second one-way valve 12 and the second wine circulation pump 4.2 are connected in series on the second wine circulation pipeline 3.2, and the other end of the second wine circulation pipeline 3.2 is connected to the wine discharge pipe 13 at the bottom of the wine storage tank;

[0069] or Figure 2 As shown, an independent wine circulation pump 4.3 is used, the wine inlet end of the independent wine circulation pump 4.3 is connected to one end of a wine suction pipe 4.4, the other end of the wine suction pipe 4.4 is arranged on the upper part of the wine external circulation body 2, the wine outlet end of the independent wine circulation pump 4.3 is connected to one end of a wine discharge pipe 4.5, the other end of the wine discharge pipe 4.5 is arranged on the upper part of the wine storage tank 1, and a wine reflux pipe 4.6 connected to the lower part of the wine storage tank 1 is arranged at the lower part of the wine external circulation body 2, and the remaining structure is the same as the structural construction in Examples 6 to 11.

[0070] Embodiment 13

[0071] On the basis of Example 12, a wine discharge pipe 8 is provided at the lower part of the shell 2.3, and a wine input pipe 9 is provided at the upper part of the shell 2.3. The wine discharge pipe 8 at the lower part of the shell 2.3 is connected to one end of the first wine circulation pipeline 3.1, and a first one-way valve 10 and a first wine circulation pump 4.1 are connected in series to the first wine circulation pipeline 3.1, and the other end of the first wine circulation pipeline 3.1 is connected to the upper wine reflux pipe 11 of the wine storage tank 1; the wine input pipe 9 at the upper part of the shell is connected to one end of the second wine circulation pipeline 3.2, and a second one-way valve 12 and a second wine circulation pump 4.2 are connected in series to the second wine circulation pipeline 3.2, and the other end of the second wine circulation pipeline 3.2 is connected to the lower wine discharge pipe 13 of the wine storage tank, and the remaining structure is the same as the structural construction in Example 12.

[0072] Embodiment 14

[0073] On the basis of Example 13, in order to enable sufficient mixing and contact between the gas and the wine and to prevent the wine from flowing into the air inlet pipe and the air pump, a further preferred embodiment of the present invention is that an air inlet pipe 5 connected to the interior of the shell 2.3 is provided at the bottom of the shell 2.3, and an air supply pipe 14 connected to the interior of the shell 2.3 is provided at the top of the shell 2.3. The air inlet pipe 5 is connected to the exhaust port of the air pump 6, and the air supply pipe 14 is connected to the air inlet 16 at the bottom of the wine storage tank 1 through a third one-way valve 15 serially connected to the air supply pipe 14. The exhaust port 7 is arranged at the top of the wine storage tank 1, and a valve cap 17 is provided on the exhaust port 7. The valve cap 17 can be used to control the gas pressure inside the wine storage tank 1. Its structure is similar to the safety valve on the pressure cooker, and the rest of the structure is the same as the structural construction in Example 13.

[0074] Embodiment 15

[0075] On the basis of Example 13, an air inlet pipe 5 communicating with the interior of the shell 2.3 may be provided at the lower part of the shell 2.3, and an air supply pipe 14 communicating with the interior of the shell 2.3 may be provided at the upper part of the shell 5. The air inlet pipe 5 is connected to the exhaust port of the air pump 6, and the air supply pipe 14 is connected to the air inlet 16 at the lower part of the wine storage tank 1 through a third one-way valve 15 serially connected to the air supply pipe 14. The exhaust port 7 is arranged at the upper part of the wine storage tank 1, and a valve cap 17 is provided on the exhaust port 7. The valve cap 17 can be used to control the gas pressure inside the wine storage tank 1. Its structure is similar to the safety valve on the pressure cooker, and the rest of the structure is the same as the structural construction in Example 13.

[0076] Example 16

[0077] On the basis of Example 14 or 15, in order to enable the wine in the wine storage tank 1 to be uniformly transported to the wine external circulation body 2 through the wine circulation pipeline 3, and to enable the gas to be uniformly transported to the wine storage tank 1, a further preferred embodiment of the present invention is that a plurality of wine discharge pipes 13 are uniformly distributed at the bottom of the wine storage tank 1, at least one wine return pipe 11 is provided at the top of the wine storage tank 1, a plurality of air inlets 16 are uniformly distributed at the bottom of the wine storage tank 1, at least one exhaust port 7 is provided at the top of the wine storage tank 1, and the wine passes through the first wine circulation pipeline 3.1 and the second wine circulation pipeline 3.2 in the wine storage tank 1 and the wine external circulation body 2. , the first wine circulation pump 4.1, the second wine circulation pump 4.2, the first one-way valve 10 and the second one-way valve 12 flow from top to bottom, the gas flows from bottom to top through the air pump 6, the air inlet pipe 5, the third one-way valve 15, and the exhaust port 7, and a stirrer is respectively provided in the several wine storage tanks, and the stirrer includes a stirring shaft arranged inside the wine storage tank, and a stirring fan blade is arranged on the stirring shaft. One end of the stirring shaft extends to the outside of the wine storage tank and is connected to a driving motor arranged outside the wine storage tank (not shown in the figure), or a vibrating rod or an ultrasonic vibrator (not shown in the figure) is respectively provided in the several wine storage tanks, and the remaining structure is the same as the structural construction in Example 15.

[0078] Embodiment 17

[0079] On the basis of Embodiment 14 or 15, a plurality of wine discharge pipes 13 may be evenly distributed at the lower part of the wine storage tank 1, at least one wine return pipe 11 may be provided at the upper part of the wine storage tank 1, a plurality of air inlets 16 may be evenly distributed at the lower part of the wine storage tank 1, and at least one wine return pipe 11 may be provided at the upper part of the wine storage tank 1. At least one exhaust port 7 is provided at the top, and the wine flows from top to bottom or from bottom to top in the wine storage tank 1 and the wine external circulation body 2 through the first wine circulation pipeline 3.1, the second wine circulation pipeline 3.2, the first wine circulation pump 4.1, the second wine circulation pump 4.2, the first one-way valve 10 and the second one-way valve 12, and the gas flows from bottom to top through the air pump 6, the air inlet pipe 5, the third one-way valve 15 and the exhaust port 7. Agitators are respectively provided in the several wine storage tanks, and the agitator includes a stirring shaft arranged inside the wine storage tank, and a stirring fan blade is arranged on the stirring shaft. One end of the stirring shaft extends to the outside of the wine storage tank and is connected to a driving motor arranged outside the wine storage tank (not shown in the figure), or a vibrating rod or an ultrasonic vibrator (not shown in the figure) is respectively provided in the several wine storage tanks, and the remaining structure is the same as the structural construction in Example 15.

[0080] Embodiment 18

[0081] On the basis of Example 16 or 17, in order to accelerate the aging process of the wine and promote the redox reaction between the wine and more beneficial metal elements, the content of harmful metal elements in the clay of the unglazed pottery is strictly limited. A further preferred embodiment of the present invention is that the unglazed pottery contains at least 1.1wt% of copper oxide, 1.8wt% of ferric oxide, 0.1wt% of magnesium oxide, 0.08wt% of zinc oxide, 0.01wt% of sodium, 0.02wt% of potassium oxide, 0.005wt% of aluminum oxide, 0.002wt% of titanium, 0.003wt% of manganese, 0.001wt% of nickel, 0wt% of chromium, and 0wt% of lead in the clay of the pottery, wherein the content of copper metal and iron metal is adjusted by adding copper powder and iron powder to the clay, and the rest of the structure is the same as the structural construction in Example 16 or 17.

[0082] Embodiment 19

[0083] On the basis of Example 16 or 17, the unglazed pottery body contains at least 1.2wt% of copper oxide, 1.55wt% of iron oxide, 0.15wt% of magnesium oxide, 0.065wt% of zinc oxide, 0.015wt% of sodium oxide, 0.015wt% of potassium oxide, 0.0065wt% of aluminum oxide, 0.0015wt% of titanium, 0.004wt% of manganese, 0-0.0005wt% of nickel, 0-0.0005wt% of chromium, and 0-0.0005wt% of lead in the clay for making the pottery, wherein the content of copper metal and iron metal is adjusted by adding copper powder and iron powder to the clay, and the rest of the structure is the same as the structural construction in Example 16 or 17.

[0084] Embodiment 20

[0085] On the basis of Example 16 or 17, the unglazed pottery body contains at least 0.3wt% of copper oxide, 1.8wt% of ferric oxide, 0.2wt% of magnesium oxide, 0.05wt% of zinc oxide, 0.02wt% of sodium oxide, 0.01wt% of potassium oxide, 0.008wt% of aluminum oxide, 0.001wt% of titanium, 0.005wt% of manganese, 0wt% of nickel, 0.001wt% of chromium, and 0.001wt% of lead in the clay for making the pottery, wherein the content of copper metal and iron metal is adjusted by adding copper powder and iron powder to the clay, and the rest of the structure is the same as the structural construction in Example 16 or 17.

[0086] Embodiment 21

[0087] The purpose of the present invention is also to overcome the defects existing in the prior art, and to provide a method for accelerating wine aging storage using an accelerated wine aging storage device, which has a simple structure, high wine aging efficiency, short aging process cycle, high degree of automation and low cost.

[0088] A method for accelerating wine aging storage using the above-mentioned accelerated wine aging storage device, the method comprising the following steps:

[0089] S1, installing a wine liquid external circulation body 2 outside the wine storage tank 1, installing a filling frame 2.1 on the wine liquid external circulation body 2, and filling the filling frame 2.1 with an unglazed ceramic body 2.2;

[0090] S2, connecting the first wine circulation pipeline 3.1, the second wine circulation pipeline 3.2, the first wine circulation pump 4.1, the second wine circulation pump 4.2, the first check valve 10 and the second check valve 12, the air pump 6, the air inlet pipe 5 and the third check valve 15 between the wine storage tank 1 and the wine external circulation body 2;

[0091] S3, adding the brewed wine into the wine storage tank 1;

[0092] S4, start the first wine circulation pump 4.1, the second wine circulation pump 4.2, and the air pump 6, so that the wine begins to circulate continuously from top to bottom or from bottom to top in the wine storage tank 1 and the wine external circulation body 2, respectively, accompanied by the gas flowing continuously from bottom to top in the wine storage tank 1 and the wine external circulation body 2, respectively, and the gas flowing into the wine storage tank 1 is discharged from the exhaust port 7 arranged on the top or upper part of the wine storage tank 1;

[0093] S5, regularly checking the aging state of the wine in the wine storage tank 1, when the wine reaches the set aging index, the first wine circulation pump 3.1, the second wine circulation pump 3.2 and the air pump 6 can be turned off;

[0094] S6. Regularly take out the unglazed ceramic body filled on the filling rack and use it repeatedly after high temperature treatment at 500℃, 600℃ or 650℃.

[0095] Embodiment 22

[0096] On the basis of Example 21, in order to facilitate the monitoring and control of the wine aging process, the wine that has been aged to a specific indicator is timely discharged from the wine storage tank, and then new wine is added to improve production efficiency and economic benefits. The preferred implementation scheme of the present invention is that the first wine circulation pump 4.1, the second wine circulation pump 4.1, and the air pump 6 are respectively connected to the controller (not shown in the figure), and the circulation flow rate of the wine between the wine storage tank 1 and the wine external circulation body 2, as well as the flow rate of the gas in the wine storage tank 1 and the wine external circulation body 2 are controlled by the controller. The unglazed ceramic body 2.2 filled on the filling frame 2.1 in the wine external circulation body 2 is regularly replaced according to the detection result of the metal content of the wine in the wine storage tank 1, and the rest is the same as the method described in Example 21.

[0097] The wine storage tank is equipped with a wine circulation device outside the wine storage tank. It is easy to use, has good wine storage effect, and can be used all year round. The longer the wine is stored in the equipment, the better the taste of the wine. After a period of time, the wine with the same wine aroma type is compared with the wine stored in other wine storage containers. The results are as follows:

[0098]

[0099]

[0100]

[0101]

[0102]

[0103] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the technical principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A storage device for accelerating wine aging, characterized in that: The device comprises a wine storage tank, an external wine circulation body is arranged outside the wine storage tank, a wine circulation pipeline is connected between the wine storage tank and the external wine circulation body, a wine circulation pump is connected in series on the wine circulation pipeline, an air inlet pipe is also arranged on the external wine circulation body, an air pump is connected to the air inlet pipe, and an exhaust port is arranged on the wine storage tank; a filling frame is arranged inside the external wine circulation body, and unglazed pottery is filled in the filling frame, the external wine circulation body is arranged in an aging workshop or a control room, the external wine circulation body is in a tower structure, and the tower structure external wine circulation body comprises a shell of an integral structure or a split structure, and the filling frame is arranged in the shell In the body, the filling frame includes a frame of an integral structure or a split structure adapted to the internal structure of the shell, a plurality of trays are arranged on the frame, or the frame and the plurality of trays form an integral structure, the tray is provided with mesh holes, the unglazed ceramic body is arranged on the tray, a wine discharge pipe is arranged at the bottom or lower part of the shell, a wine input pipe is arranged at the top or upper part of the shell, the wine discharge pipe at the bottom or lower part of the shell is connected with one end of the first wine circulation pipeline, and a first non-return valve and a first wine circulation pump are connected in series on the first wine circulation pipeline, and the other end of the first wine circulation pipeline is connected to the top or upper part of the wine storage tank. The wine return pipe at the top or upper part of the shell is connected with one end of the second wine circulation pipeline, and the second one-way valve and the second wine circulation pump are connected in series on the second wine circulation pipeline, and the other end of the second wine circulation pipeline is connected with the wine discharge pipe at the bottom or lower part of the wine storage tank; a plurality of wine discharge pipes are evenly distributed at the bottom or lower part of the wine storage tank, at least one wine return pipe is provided at the top or upper part of the wine storage tank, a plurality of air inlets are evenly distributed at the bottom or lower part of the wine storage tank, and at least one exhaust port is provided at the top or upper part of the wine storage tank. The wine passes through the wine storage tank and the external wine circulation body. The first wine circulation pipeline, the second wine circulation pipeline, the first wine circulation pump, the second wine circulation pump, the first one-way valve and the second one-way valve flow from top to bottom or from bottom to top, and the gas flows from bottom to top through the air pump, the air inlet pipe, the third one-way valve and the exhaust port. There are several wine storage tanks, and agitators are respectively provided in the several wine storage tanks. The agitator includes a stirring shaft arranged inside the wine storage tank, and a stirring fan blade is arranged on the stirring shaft. One end of the stirring shaft extends to the outside of the wine storage tank and is connected to a driving motor arranged outside the wine storage tank, or vibrating rods or ultrasonic vibrators are respectively provided in the several wine storage tanks.

2. The wine aging accelerated storage device according to claim 1, characterized in that: The frame and the tray include a metal frame and a metal tray, or include an unglazed pottery frame and an unglazed pottery tray.

3. The wine aging accelerated storage device according to claim 2, characterized in that: The unglazed pottery body includes any one of unglazed pottery pieces, unglazed pottery particles, unglazed pottery balls, or unglazed pottery honeycomb blocks, or any combination thereof.

4. The wine aging accelerated storage device according to claim 3 is characterized in that: An independent wine circulation pump is used, the wine inlet end of the independent wine circulation pump is connected to one end of the wine suction pipe, the other end of the wine suction pipe is arranged on the upper part of the wine external circulation body, the wine outlet end of the independent wine circulation pump is connected to one end of the wine discharge pipe, the other end of the wine discharge pipe is arranged on the upper part of the wine storage tank, and a wine reflux pipe connected to the wine storage tank is provided at the lower part of the wine external circulation body.

5. The wine aging accelerated storage device according to claim 1, characterized in that: An air inlet pipe communicating with the interior of the shell is provided at the bottom or lower portion of the shell, and an air supply pipe communicating with the interior of the shell is provided at the top or upper portion of the shell. The air inlet pipe is connected to the exhaust port of the air pump, and the air supply pipe is connected to the air inlet at the bottom or lower portion of the wine storage tank via a third one-way valve serially connected to the air supply pipe. The exhaust port is provided at the top or upper portion of the wine storage tank, and a valve cap is provided on the exhaust port.

6. The wine aging accelerated storage device according to claim 3 is characterized in that: The unglazed pottery body contains at least 1.1-1.3wt% of copper oxide, 1.3-1.8wt% of ferric oxide, 0.1-0.2wt% of magnesium oxide, 0.01-0.02wt% of sodium oxide, 0.01-0.02wt% of potassium oxide, 0.005-0.008wt% of aluminum oxide, 0.001-0.003wt% of titanium, 0.003-0.005wt% of manganese, 0.001-0.002wt% of nickel, 0.001-0.002wt% of chromium, and 0.001-0.002wt% of lead in the clay for making the pottery, wherein the contents of copper metal and iron metal are adjusted by adding copper powder and iron powder to the clay.

7. A method for accelerating wine aging storage using the wine aging storage device according to any one of claims 1 to 6, characterized in that: The method comprises the following steps: S1. Install a wine liquid external circulation body outside the wine storage tank, install a filling rack on the wine liquid external circulation body, and fill the filling rack with unglazed ceramic bodies; S2, connecting the first wine circulation pipeline, the second wine circulation pipeline, the first wine circulation pump, the second wine circulation pump, the first check valve and the second check valve, the air pump, the air inlet pipe and the third check valve between the wine storage tank and the external wine circulation body; S3, adding the brewed wine into the wine storage tank; S4, starting the first wine circulation pump, the second wine circulation pump, and the air pump, so that the wine begins to circulate continuously from top to bottom in the wine storage tank and the wine external circulation body respectively, accompanied by the gas flowing continuously from bottom to top or from top to bottom in the wine storage tank and the wine external circulation body respectively, and the gas flowing into the wine storage tank is discharged from the exhaust port arranged on the top or upper part of the wine storage tank; S5, regularly checking the aging state of the wine in the wine storage tank, when the wine reaches the set aging index, the first wine circulation pump, the second wine circulation pump and the air pump can be turned off; S6. Regularly take out the unglazed ceramic body filled on the filling rack and use it repeatedly after high temperature treatment at 500~650℃.

8. The method for accelerating wine aging storage according to claim 7, characterized in that: The first wine circulation pump, the second wine circulation pump and the air pump are connected to the controller respectively, and the circulation flow rate of the wine between the wine storage tank and the wine external circulation body, as well as the flow rate of the gas in the wine storage tank and the wine external circulation body are controlled by the controller. The unglazed ceramic body on the filling frame in the wine external circulation body is filled and replaced regularly according to the detection result of the metal content of the wine in the wine storage tank.

Images