Natural grape wine continuous fermentation device and method

Abstract

The natural grape wine continuous fermentation device comprises a first barrel body and a monitoring control system, a base is arranged at the bottom of the first barrel body, a barrel cover is movably connected to the side, away from the base, of the first barrel body, an exhaust valve is arranged on the barrel cover, and a mounting frame is arranged on the side, away from the base, of the first barrel body; a motor is mounted on the side, away from the first barrel body, of the mounting frame, a material conveying valve is arranged on the side, close to the base, of the first barrel body, and a monitoring control system is mounted on the side, close to the material conveying valve, of the first barrel body. The problem of slow starting of natural fermentation is effectively solved, yeast generated by natural fermentation is used as a leavening agent, the typicality-wind and soil characteristics of a grape wine production area are improved, and through the continuous fermentation process, the efficiency of the whole production process can be improved, and losses caused by incomplete fermentation or infectious microbe contamination are reduced.

Description

Technical Field

[0001] The invention relates to the technical field of wine brewing, and in particular to a natural wine continuous fermentation device and method. Background Art

[0002] As consumers' demands for wine quality and flavor diversity continue to increase, naturally fermented wines are increasingly favored by the market for their unique flavors and faithful reflection of local terroir. However, the traditional naturally fermented wine production process has some inherent limitations, mainly including slow fermentation start-up, difficult to control the fermentation process, and susceptibility to infection by bacteria. These problems not only affect the quality of the wine, but also limit the large-scale production and commercial application of naturally fermented wines.

[0003] In the existing technology, although the natural fermentation wine production technology attempts to solve the above problems, it still has certain shortcomings. For example, some technologies use artificial yeast to accelerate the fermentation process, but this often masks the flavor characteristics of the wine itself and violates the core concept of natural fermentation wine. In addition, the existing continuous fermentation equipment often cannot adapt well to the characteristics of natural fermentation, especially in controlling the key parameters of the fermentation process, resulting in low fermentation efficiency and difficulty in ensuring the consistency and quality stability of the wine.

[0004] Therefore, a natural wine continuous fermentation device and method are proposed. Summary of the invention

[0005] The purpose of the present invention is to solve the problem that some technologies in the prior art use artificial yeast addition to accelerate the fermentation process. However, this method often results in the flavor characteristics of the wine being masked and the continuous fermentation device often cannot adapt well to the characteristics of natural fermentation, especially in the precise control of key parameters of the fermentation process. This not only leads to low fermentation efficiency, but also makes it difficult to ensure the consistency and quality stability of the wine. A natural wine continuous fermentation device and method are proposed.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions:

[0007] A natural wine continuous fermentation device comprises a first barrel body and a monitoring and control system, wherein a base is arranged at the bottom of the first barrel body for supporting the first barrel body, a barrel cover is movably connected to a side of the first barrel body away from the base, a lower manhole is arranged on a side of the first barrel body close to the base for removing skin and residue and cleaning, and for adding raw materials, an exhaust valve is arranged on the barrel cover for adjusting the internal pressure, a mounting frame is arranged on a side of the first barrel body away from the base, a motor is installed on a side of the mounting frame away from the first barrel body, a feeding valve is arranged on a side of the first barrel body close to the base for controlling the feeding of raw materials, and the first barrel body is provided with a control system for controlling the feeding of raw materials. A monitoring and control system is installed on one side of a barrel body close to a feed valve, which is used to monitor parameters in the fermentation process in real time and automatically control fermentation conditions according to the monitoring results. A discharge port is provided on the side of the feed valve away from the first barrel body, and a delivery pipe is fixedly connected to the side of the discharge port away from the feed valve. The first barrel body is connected to the second barrel body through the delivery pipe, which is used to receive fermentation raw materials from the first barrel body. The second barrel body is connected to the third barrel body through the delivery pipe, which is used to receive fermentation raw materials from the second barrel body. A stirring rod is provided at the output end of the motor, and a stirring blade is installed on the side of the stirring rod away from the motor for stirring the raw materials.

[0008] The above technical solution further includes:

[0009] Preferably, the monitoring and control system includes a microprocessor unit for processing data from sensors and executing control logic; a temperature sensor for monitoring the temperature inside the barrel body; a pH sensor for monitoring the pH value inside the barrel body; a CO2 sensor for monitoring the carbon dioxide concentration inside the barrel body; an oxygen sensor for monitoring the oxygen content inside the barrel body; a display screen for displaying monitoring data and control status; an alarm system for issuing a warning when the monitoring data exceeds a preset threshold; an automatic valve controller for automatically adjusting the opening of the feed valve according to the monitoring results; a storage unit for storing monitoring data and control programs; and a communication module for exchanging data with external devices.

[0010] Preferably, the microprocessor unit can automatically adjust the speed of the motor, the opening of the feed valve and the flow rate of the refrigerant in the cold belt according to the monitoring results of the temperature sensor, the pH sensor, the CO2 sensor and the oxygen sensor.

[0011] Preferably, the stirring rod and the stirring blade are made of corrosion-resistant materials and are driven to rotate by a motor.

[0012] Preferably, the barrel cover is provided with a sealing ring for sealing the first barrel body, and a feed port is provided on a side of the motor close to the barrel cover.

[0013] Preferably, the exhaust valve is an automatic pressure release valve, which is used to automatically open to release excess gas when the internal pressure exceeds a preset threshold.

[0014] Preferably, the first barrel body, the second barrel body and the third barrel body are all provided with a cold belt, which is used to adjust the flow rate of the refrigerant entering the cold belt according to the temperature sensors therein through the monitoring system.

[0015] Preferably, the cold belt is welded to the outer wall of the barrel and a refrigerant channel connected to the external cooling device is formed between the two, and the refrigerant channel is a flat cavity.

[0016] A method for a natural wine continuous fermentation device comprises the following steps:

[0017] S1: adding freshly squeezed grape mash into the first barrel, starting the motor, and stirring the mixture up and down by means of the stirring rod and the stirring blades;

[0018] S2: When the CO2 volume fraction in the first barrel reaches 80%, 20% of the grape juice is pumped into the second barrel through the feed valve as a fermentation agent to accelerate the fermentation of the grape juice in the second barrel;

[0019] S3: continuing natural fermentation in the second barrel, and when the CO2 volume fraction in the second barrel reaches 80%, pumping 20% ​​of the grape juice into the third barrel through the feed valve as a fermentation agent to accelerate the fermentation of the grape juice in the third barrel;

[0020] S4: monitoring the temperature, pH value, carbon dioxide concentration and oxygen content in the first barrel, the second barrel and the third barrel in real time through the monitoring control system, and automatically adjusting the speed of the motor, the opening of the feed valve and the flow rate of the refrigerant in the cold belt according to the monitoring results to ensure the smooth progress of the fermentation process;

[0021] S5: When the fermentation is completed, the finished wine is discharged through the discharge port.

[0022] The present invention has the following beneficial effects:

[0023] 1. In the present invention, the problem of slow start of natural fermentation is effectively solved by pumping the grape juice that has started natural fermentation in the first barrel into the subsequent barrel as a fermentation agent. This method can not only significantly shorten the overall fermentation cycle, but also ensure that the flavor of the wine is purer and better reflects the characteristics of the local terroir because the yeast produced by natural fermentation is used as a fermentation agent. In addition, through the continuous fermentation process, the efficiency of the entire production process can be improved and the losses caused by incomplete fermentation or contamination by miscellaneous bacteria can be reduced.

[0024] 2. In the present invention, by setting up a monitoring and control system to monitor the key parameters in the fermentation process in real time and automatically controlling the fermentation conditions, it is possible to effectively avoid infection by foreign bacteria and ensure the quality of the wine. At the same time, this continuous fermentation method reduces the need for manual intervention and reduces production costs. In addition, since the yeast used in the fermentation process comes from natural fermentation, there is no need to add additional commercial yeast or other chemical additives, so a healthier and more natural wine product can be produced. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 This is a schematic diagram of the structure of a natural wine continuous fermentation device proposed by the present invention;

[0026] Figure 2 This is a schematic diagram of the top structure of a natural wine continuous fermentation device in the present invention;

[0027] Figure 3 This is a schematic diagram of the internal structure of a natural wine continuous fermentation device in the present invention;

[0028] Figure 4 The present invention is a flow chart of a method for a natural wine continuous fermentation device.

[0029] In the figure: 1. first barrel; 2. base; 3. manhole; 4. exhaust valve; 5. motor; 6. mounting frame; 7. feed valve; 8. monitoring and control system; 9. discharge port; 10. delivery pipe; 11. barrel cover; 12. stirring rod; 13. stirring blade; 14. second barrel; 15. third barrel; 16. cold belt; 17. feed inlet. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] like Figure 1-Figure 4As shown, a natural wine continuous fermentation device proposed by the present invention includes a first barrel body 1 and a monitoring and control system 8. A base 2 is provided at the bottom of the first barrel body 1 for supporting the first barrel body 1. A barrel cover 11 is movably connected to a side of the first barrel body 1 away from the base 2. A lower manhole 3 is provided on a side of the first barrel body 1 close to the base 2 for removing skin and residue and cleaning. An exhaust valve 4 is provided on the barrel cover 11 for adjusting the internal pressure. A mounting frame 6 is provided on a side of the first barrel body 1 away from the base 2. A motor 5 is installed on the side of the mounting frame 6 away from the first barrel body 1. A feeding valve 7 is provided on a side of the first barrel body 1 close to the base 2 for controlling the feeding of raw materials. A monitoring and control system 8 is installed on the side near the feed valve 7, which is used to monitor the parameters in the fermentation process in real time and automatically control the fermentation conditions according to the monitoring results. A discharge port 9 is provided on the side of the feed valve 7 away from the first barrel body 1, and a delivery pipe 10 is fixedly connected to the side of the discharge port 9 away from the feed valve 7. The first barrel body 1 is connected to the second barrel body 14 through the delivery pipe 10 for receiving the fermentation raw materials from the first barrel body 1. The second barrel body 14 is connected to the third barrel body 15 through the delivery pipe 10 for receiving the fermentation raw materials from the second barrel body 14. A stirring rod 12 is provided at the output end of the motor 5, and a stirring blade 13 is installed on the side of the stirring rod 12 away from the motor 5 for stirring the raw materials.

[0032] In one embodiment, the monitoring and control system 8 includes a microprocessor unit for processing data from sensors and executing control logic; a temperature sensor for monitoring the temperature inside the barrel; a pH sensor for monitoring the pH value inside the barrel; a CO2 sensor for monitoring the carbon dioxide concentration inside the barrel; an oxygen sensor for monitoring the oxygen content inside the barrel; a display screen for displaying monitoring data and control status; an alarm system for issuing a warning when the monitoring data exceeds a preset threshold; an automatic valve controller for automatically adjusting the opening of the feed valve 7 according to the monitoring results; a storage unit for storing monitoring data and control programs; and a communication module for exchanging data with external devices.

[0033] In one embodiment, the microprocessor unit can automatically adjust the speed of the motor 5, the opening of the feed valve 7, and the flow rate of the refrigerant in the cold belt 16 according to the monitoring results of the temperature sensor, the pH sensor, the CO2 sensor, and the oxygen sensor.

[0034] In one embodiment, the stirring rod 12 and the stirring blade 13 are made of corrosion-resistant material and driven to rotate by the motor 5 .

[0035] In one embodiment, the barrel cover 11 is provided with a sealing ring for sealing the first barrel body 1 , and a feed inlet 17 is provided on a side of the motor 5 close to the barrel cover 11 .

[0036] In one embodiment, the exhaust valve 4 is an automatic pressure release valve, which is used to automatically open to release excess gas when the internal pressure exceeds a preset threshold.

[0037] In one embodiment, the first barrel body 1 , the second barrel body 14 and the third barrel body 15 are all provided with a cold belt 16 for adjusting the flow of the refrigerant entering the cold belt 16 through the monitoring system 8 according to the temperature sensors therein.

[0038] In one embodiment, a method of a natural wine continuous fermentation device comprises the following steps:

[0039] S1: Add freshly squeezed grape mash into the first barrel 1, start the motor 5, and stir the mixture up and down by means of the stirring rod 12 and the stirring blade 13;

[0040] S2: When the CO2 volume fraction in the first barrel 1 reaches 80%, 20% of the grape juice is pumped into the second barrel 14 through the feed valve 7 as a fermentation agent to accelerate the fermentation of the grape juice in the second barrel 14;

[0041] S3: Natural fermentation continues in the second barrel 14. When the CO2 volume fraction in the second barrel 14 reaches 80%, 20% of the grape juice is pumped into the third barrel 15 through the feed valve 7 as a fermentation agent to accelerate the fermentation of the grape juice in the third barrel 15.

[0042] S4: The temperature, pH value, carbon dioxide concentration and oxygen content in the first barrel 1, the second barrel 14 and the third barrel 15 are monitored in real time by the monitoring control system 8, and the speed of the motor 5, the opening of the feed valve 7 and the flow rate of the refrigerant in the cold belt 16 are automatically adjusted according to the monitoring results to ensure the smooth progress of the fermentation process;

[0043] S5: When the fermentation is completed, the finished wine is discharged through the discharge port 9.

[0044] In one embodiment, a method for naturally fermenting wine using the above-mentioned continuous fermentation device comprises the following specific steps:

[0045] S1 raw material preparation: freshly squeezed grape mash is added into the first barrel 1 through the feed port 17, the motor 5 is started, and the stirring rod 12 and the stirring blade 13 are used to stir the grape mash up and down to ensure that the grape mash is evenly mixed.

[0046] S2 Fermentation start: When the CO2 volume fraction in the first barrel 1 reaches 80%, 20% of the grape juice is pumped into the second barrel 14 through the feed valve 7 as a fermentation agent to accelerate the fermentation of the grape juice in the second barrel 14.

[0047] S3 Fermentation process control: The temperature, pH value, carbon dioxide concentration and oxygen content in the first barrel body 1, the second barrel body 14 and the third barrel body 15 are monitored in real time by the monitoring control system 8, and the speed of the motor 5, the opening of the feed valve 7 and the flow rate of the refrigerant in the cold belt 16 are automatically adjusted according to the monitoring results to ensure the smooth progress of the fermentation process.

[0048] S4 Fermentation transfer: natural fermentation continues in the second barrel 14. When the CO2 volume fraction in the second barrel 14 reaches 80%, 20% of the grape juice is pumped into the third barrel 15 through the feed valve 7 as a fermentation agent to accelerate the fermentation of the grape juice in the third barrel 15.

[0049] S5 Fermentation completed: When fermentation is completed, the finished wine is discharged through the discharge port 9.

[0050] In one embodiment, raw material preparation: freshly squeezed grape mash is used as raw material, ensuring that the initial sugar content of the grape mash is around 24° Brix, and the raw material is loaded through the feed port 17.

[0051] The grape mash is mixed evenly by the stirring rod 12 and the stirring blade 13 to promote the uniformity and consistency of fermentation.

[0052] In one embodiment, fermentation starts: when the CO2 volume fraction in the first barrel 1 reaches 80%, it indicates that natural fermentation has begun and reached a certain degree.

[0053] 20% of the grape juice is pumped into the second barrel 14 through the feed valve 7 as a fermentation agent to accelerate the fermentation of the grape juice in the second barrel 14 .

[0054] This step utilizes the natural fermentation that has been initiated in the first barrel 1 as a seed fermentation agent to accelerate the fermentation process of subsequent barrels and reduce the risk of infection by miscellaneous bacteria.

[0055] In one embodiment, the fermentation process is controlled by monitoring the temperature, pH value, carbon dioxide concentration and oxygen content in the first barrel body 1, the second barrel body 14 and the third barrel body 15 in real time through the monitoring control system 8.

[0056] The rotation speed of the motor 5, the opening of the feed valve 7 and the flow rate of the refrigerant in the cold belt 16 are automatically adjusted according to the monitoring results to ensure the smooth progress of the fermentation process.

[0057] For example, when it is detected that the temperature in a barrel is too high, the microprocessor unit can automatically reduce the speed of the motor 5 and increase the flow of the refrigerant in the cold belt 16 to control the temperature of the grape mash and reduce the generation of fermentation heat.

[0058] In one embodiment, fermentation transfer: when the CO2 volume fraction in the second barrel 14 reaches 80%, the above steps are repeated to pump 20% of the grape juice into the third barrel 15 as a fermentation agent to accelerate the fermentation of the grape juice in the third barrel 15.

[0059] In this way, the entire fermentation process can be effectively accelerated and the flavor of the wine can be ensured not to be affected by foreign bacteria.

[0060] In one embodiment, fermentation is completed: when fermentation is completed, the finished wine is discharged through the discharge port 9, and the skins and residues are removed and cleaned through the lower manhole 3.

[0061] The finished wine can be directly transferred to a storage container, or connected to a subsequent processing device through a delivery pipe 10 for further processing.

[0062] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A natural wine continuous fermentation device, It is characterized in that The invention comprises a first barrel (1) and a monitoring and control system (8), wherein a base (2) is arranged at the bottom of the first barrel (1) for supporting the first barrel (1), a barrel cover (11) is movably connected to a side of the first barrel (1) away from the base (2), a lower manhole (3) is arranged on a side of the first barrel (1) close to the base (2) for removing skin residue and cleaning, an exhaust valve (4) is arranged on the barrel cover (11) for adjusting the internal pressure, a mounting frame (6) is arranged on a side of the first barrel (1) away from the base (2), a motor (5) is installed on a side of the mounting frame (6) away from the first barrel (1), a material delivery valve (7) is arranged on a side of the first barrel (1) close to the base (2) for controlling the delivery of raw materials, and a motor (5) is installed on a side of the first barrel (1) close to the base (2) for controlling the delivery of raw materials. A monitoring control system (8) is installed on one side of the first barrel body (1) for real-time monitoring of parameters in the fermentation process and automatically controlling the fermentation conditions according to the monitoring results; a discharge port (9) is provided on the side of the feed valve (7) away from the first barrel body (1); a delivery pipe (10) is fixedly connected to the side of the discharge port (9) away from the feed valve (7); the first barrel body (1) is connected to the second barrel body (14) via the delivery pipe (10) for receiving fermentation raw materials from the first barrel body (1); the second barrel body (14) is connected to the third barrel body (15) via the delivery pipe (10) for receiving fermentation raw materials from the second barrel body (14); a stirring rod (12) is provided at the output end of the motor (5); a stirring blade (13) is installed on the side of the stirring rod (12) away from the motor (5) for stirring the raw materials.

2. A natural wine continuous fermentation device according to claim 1, It is characterized in that The monitoring and control system (8) includes a microprocessor unit for processing data from sensors and executing control logic; a temperature sensor for monitoring the temperature inside the barrel; a pH sensor for monitoring the pH value inside the barrel; a CO2 sensor for monitoring the carbon dioxide concentration inside the barrel; an oxygen sensor for monitoring the oxygen content inside the barrel; a display screen for displaying monitoring data and control status; an alarm system for issuing a warning when the monitoring data exceeds a preset threshold; an automatic valve controller for automatically adjusting the opening of the feed valve (7) according to the monitoring results; a storage unit for storing monitoring data and control programs; and a communication module for exchanging data with external devices.

3. A natural wine continuous fermentation device according to claim 2, It is characterized in that The microprocessor unit can automatically adjust the rotation speed of the motor (5) and the opening of the feed valve (7) according to the monitoring results of the temperature sensor, the pH sensor, the CO2 sensor and the oxygen sensor.

4. A natural wine continuous fermentation device according to claim 1, It is characterized in that The stirring rod (12) and the stirring blade (13) are made of corrosion-resistant materials and are driven to rotate by a motor (5). A feeding port (17) is provided on a side of the motor (5) close to the barrel cover (11).

5. A natural wine continuous fermentation device according to claim 1, It is characterized in that The barrel cover (11) is provided with a sealing ring for sealing the first barrel body (1).

6. A natural wine continuous fermentation device according to claim 1, It is characterized in that The exhaust valve (4) is an automatic pressure release valve, which is used to automatically open to release excess gas when the internal pressure exceeds a preset threshold.

7. The natural wine continuous fermentation device according to claim 1, It is characterized in that The first barrel (1), the second barrel (14) and the third barrel (15) are all provided with a cold belt (16) for adjusting the flow rate of the refrigerant entering the cold belt (16) through a monitoring system (8) according to the temperature sensors therein.

8. A method according to any one of claims 1 to 7 for a natural wine continuous fermentation device, It is characterized in that The following steps are involved: S1: adding freshly squeezed grape mash into the first barrel (1), starting the motor (5), and stirring the mash up and down by means of the stirring rod (12) and the stirring blade (13); S2: When the CO2 volume fraction in the first barrel (1) reaches 80%, the system automatically controls to pump 20% of the grape juice into the second barrel (14) through the feed valve (7) as a fermentation agent to accelerate the fermentation of the grape juice in the second barrel (14); S3: continuing natural fermentation in the second barrel (14); when the CO2 volume fraction in the second barrel (14) reaches 80%, the system automatically controls to pump 20% of the grape juice into the third barrel (15) through the feed valve (7) as a fermentation agent to accelerate the fermentation of the grape juice in the third barrel (15); S4: monitoring the temperature, pH value, carbon dioxide concentration and oxygen content in the first barrel (1), the second barrel (14) and the third barrel (15) in real time through the monitoring control system (8), and automatically adjusting the speed of the motor (5), the opening of the feed valve (7) and the flow rate of the refrigerant in the cold belt (16) according to the monitoring results; S5: When the fermentation is completed, the finished wine is discharged through the discharge port (9).

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