Wine processing technology and fermentation storage equipment thereof
By monitoring the temperature and air pressure in the control panel in the wine fermentation equipment, the uncovered mixture of yeast and grape juice and the contactless filtration of solid impurities are achieved, which solves the problems of the ingress and taste of mixed bacteria in existing equipment, and improves the fermentation effect and Wine quality.
Patent Information
- Application Number
- CN202411443272.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-16
- Publication Date
- 2025-01-07
AI Technical Summary
When used, existing wine fermentation equipment is used, when yeast is mixed with grape juice, it is easy to cause mixed bacteria to enter, affecting the fermentation effect, and contact with the environment during the filtration process, affecting the taste of the wine.
The control panel is used to monitor and control the temperature and air pressure in the fermenter. The mixing components mix yeast and grape juice without opening the lid to ensure constant conditions of the fermentation process, and the filtering components are used to filter the solid impurities after fermentation is completed. Lift to avoid contact with the external environment.
It improves the fermentation effect, reduces worker strength, ensures constant conditions in the fermentation process, avoids contact with the environment, and improves the taste and quality of the wine.
Smart Images
Figure CN119264997A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of wine production, in particular to a wine processing technology and fermentation and storage equipment thereof. Background Art
[0002] Wine is a beverage made from fresh grapes or grape juice that has been fully or partially fermented. Its alcohol content must not be less than 8.5%. There are many types of wine. From the color, it can be divided into red wine, white wine and rosé wine. According to the sugar content in the wine, it has different flavors such as dry, semi-dry and sweet. In addition, the winemaking process is also very particular, including grape picking, pressing, fermentation, aging and other steps. Each step has a decisive influence on the final taste and quality. The advantages of wine are not only reflected in its rich taste and aroma, but also in its many benefits to health. Drinking wine in moderation, especially red wine, is believed to help improve cardiovascular health. Studies have shown that polyphenol compounds in wine, such as flavonoids, have strong antioxidant effects, which can help lower blood lipid and blood sugar levels, while strengthening the function of blood vessels and heart, and effectively preventing the occurrence of cardiovascular diseases. In addition, the antioxidants in wine can also slow down the aging process of the body and are beneficial to the health of the skin and eyes. Therefore, wine is popular worldwide. Fermentation is the most important step in the production of wine. However, the existing wine fermentation equipment requires workers to mix yeast with grape juice when in use. During the mixing, the juice is in contact with the environment for too long, which easily causes bacteria to enter and affect the fermentation of the grape juice. At the same time, after the fermentation is completed, it needs to be filtered before aging. During the filtration, it will also be in contact with the environment, affecting the taste of the wine. In view of this, the present invention is specially proposed. Summary of the invention
[0003] In order to overcome the technical defects of the prior art, the present invention provides a wine processing technology and fermentation and storage equipment thereof, which have the advantages of good fermentation effect and convenient use. The temperature and air pressure in the fermentation tank are monitored and controlled by the control panel, so that the temperature and air pressure in the fermentation tank can be kept constant, thereby improving the fermentation effect. At the same time, the mixing component can mix the juice without opening the cover, thereby reducing the intensity of the workers and improving the fermentation effect. After the fermentation is completed, the filtering component can filter the solid impurities in the juice, so that the next step of aging can be carried out without contact with the external environment, and the impurities can be lifted to a higher level, which is convenient for the user to clean the impurities.
[0004] The technical solution adopted by the present invention is: a wine processing process, comprising the following steps: Step 1: Picking and screening: Pick fresh and ripe grapes from the vines, then screen the grapes according to their weight and sugar content, and wash and remove the stems of grapes that meet the requirements; Step 2, crushing and pretreatment: the washed and de-stemmed grapes are sent to a crusher for crushing, and then the crushed grape juice is pretreated for cold soaking, and then the grape juice after cold soaking is sent to a fermentation storage device for fermentation; Step 3, fermentation: adding yeast into grape juice, then mixing the yeast and grape juice evenly, then allowing the yeast and grape juice to fully react at a specific temperature, regularly checking the sugar reduction during the fermentation process, and ending the fermentation of the grape juice when the sugar content no longer decreases; Step 4: Filtration: Filter the grape juice after fermentation to separate the grape juice water from solid impurities such as grape skins; Step 5: Aging: Put the grape juice into oak barrels for aging for more than 1 year to complete the production of wine; Step 6. Bottling: Take the aged wine out of the oak barrel and fill and seal it in glass bottles for easy transportation and sale.
[0005] Preferably, in order to complete the selection of grapes and better extract pigments and flavor substances, thereby improving the color and taste of the wine, the grape selection standard in the step 1 is that the grape weight is greater than 6g and the sugar content is 20-30g / ml, and then the grapes that meet the standard are washed and destemmed, and then put into a crusher for crushing, and the cold soaking temperature in the step 2 is 4-15°C, the cold soaking time is 2-7 days, and the grape juice is sampled and inspected every day during the cold soaking until a suitable extraction effect is achieved.
[0006] Preferably, in order to complete the fermentation and aging of the juice and thus the production of wine, in the step three, thorough disinfection and sterilization are required before fermentation to prevent bacteria from affecting the fermentation, and the fermentation temperature is 30-35°C. At the same time, sampling and analysis are performed once a week during fermentation to obtain the sugar content of the branches and leaves in the fermentation tank. When the sugar content no longer decreases, the fermentation of the juice is terminated. The temperature during aging in the step five is 10-15°C and is kept away from light.
[0007] A wine fermentation and storage device comprises a fermentation tank, wherein a mixing component is installed at the lower end of the interior of the fermentation tank, a sealing cover is installed at the upper end of the fermentation tank, a venting pipe and a feeding pipe are installed on the sealing cover, a temperature control ring is installed at the lower end of the sealing cover, a control panel is fixedly installed on one side of the exterior of the fermentation tank, the temperature control ring and the control panel are electrically connected, a filtering component is installed in the fermentation tank, a discharge pipe is fixedly installed on one side of the exterior of the fermentation tank, the venting pipe, the feeding pipe and the discharge pipe are all connected to the fermentation tank, and when in use, juice and yeast are fed into the fermentation tank through the feeding pipe. The fermentation tank is then sealed, and then the mixing component mixes the juice and the yeast, and the yeast reacts with the juice to allow the juice to ferment. The vent pipe can be opened when the air pressure in the fermentation tank is too high, thereby ensuring that the air pressure in the fermentation tank is constant. The temperature control ring can ensure that the temperature in the fermentation tank is constant, thereby improving the fermentation effect. After the fermentation is completed, the fermented juice is discharged through the discharge pipe. During the discharge, the filter component can block the solid impurities in the juice and complete the filtering of the solid impurities. Then the filter component can lift the solid impurities to a higher level, making it convenient for users to clean out the fermentation tank.
[0008] Preferably, in order to seal the fermentation tank and prevent bacteria in the environment from entering the fermentation tank and affecting the fermentation of the juice, support feet are fixedly installed in a circular array at the lower end of the fermentation tank, and anti-slip pads are fixedly installed at the lower ends of the support feet. Sealing gasket rings are fixedly installed at the upper end of the fermentation tank and the lower end of the sealing cover, and locking buckles are fixedly installed in a circular array on the outer side of the sealing cover.
[0009] Preferably, in order to control the release of gas and the discharge of juice after fermentation, a gas electromagnetic control valve is fixedly installed on the venting pipe, a sealing plug is clamped on the feeding pipe, a liquid electromagnetic control valve is fixedly installed on the discharging pipe, and the control panel is electrically connected to the gas electromagnetic control valve and the liquid electromagnetic control valve.
[0010] Preferably, in order to fully mix the yeast and the juice, thereby improving the fermentation effect, the mixing assembly includes a slow-speed control motor, the slow-speed control motor is fixedly mounted at the middle position of the lower end of the outside of the fermentation tank, and a rotating shaft is fixedly mounted at the output end of the slow-speed control motor, the upper end of the rotating shaft extends to the interior of the fermentation tank, and stirring rods are fixedly mounted in a circular array on the outer side of the upper end of the rotating shaft, and an air pressure detector is fixedly mounted at the middle position of the lower end of the sealing cover, and the air pressure detector is electrically connected to the control panel.
[0011] Preferably, in order to filter out solid impurities and facilitate the user to clean the solid impurities out of the fermentation tank, a connecting ring is fixedly installed on the inner upper end of the fermentation tank, and the filtering assembly includes a micro-control motor, and the micro-control motor is fixedly installed on the outer lower end of the fermentation tank, and a lifting threaded rod is fixedly installed on the output end of the micro-control motor, the upper end of the lifting threaded rod passes through the bottom of the fermentation tank and is rotatably clamped on the connecting ring, a lifting ring is threadedly sleeved on the lifting threaded rod, the lifting ring is located inside the fermentation tank, and a soft pad is fixedly installed on the outer side of the lifting ring, the soft pad is in close contact with the inner wall of the fermentation tank, and a filter plate is fixedly installed inside the lifting ring.
[0012] The beneficial effects of the present invention are as follows: the temperature and air pressure in the fermentation tank are monitored and controlled through the control panel, so that the temperature and air pressure in the fermentation tank can be kept constant, thereby improving the fermentation effect; at the same time, the mixing component can mix the juice without opening the cover, thereby reducing the intensity of the workers and improving the fermentation effect; and after the fermentation is completed, the filtering component can filter the solid impurities in the juice, so that the next step of aging can be carried out without contact with the external environment, and the impurities can be lifted to a higher level, making it convenient for the user to clean the impurities. BRIEF DESCRIPTION OF THE DRAWINGS
[0013] Figure 1 It is a schematic diagram of the overall structure of the fermentation group storage equipment in the present invention.
[0014] Figure 2 It is a half-section view of the overall structure of the fermentation group storage device in the present invention.
[0015] Figure 3 It is a half-section view of the fermentation tank in the present invention.
[0016] Figure 4 It is a half-section view of the sealing cover in the present invention.
[0017] Figure 5 It is a schematic diagram of the structure of the filter assembly in the present invention.
[0018] Figure 6 It is a schematic diagram of the structure of the mixing component in the present invention.
[0019] Explanation of the accompanying drawings: In the figure: 1. fermentation tank; 2. mixing component; 201. slow speed control motor; 202. rotating shaft; 203. stirring rod; 3. sealing cover; 4. vent pipe; 5. feeding pipe; 6. temperature control ring; 7. control panel; 8. filter component; 801. micro control motor; 802. lifting threaded rod; 803. lifting ring; 804. cushion; 805. filter plate; 9. discharge pipe; 10. supporting foot; 11. sealing gasket ring; 12. locking buckle; 13. gas electromagnetic control valve; 14. sealing plug; 15. liquid electromagnetic control valve; 16. air pressure detector; 17. connecting ring. DETAILED DESCRIPTION
[0020] The present invention will be further described below in conjunction with the accompanying drawings: like Figure 1-Figure 6 As shown, this embodiment provides a wine processing process, comprising the following steps: Step 1: Picking and screening: Pick fresh and ripe grapes from the vines, then screen the grapes according to the weight and sugar content, and wash and remove the stems of the grapes that meet the requirements. Step 2: Crushing and pretreatment: Send the washed and destemmed grapes into the crusher for crushing, then pre-treat the crushed grape juice for cold soaking, and then send the grape juice after cold soaking to the fermentation storage equipment for fermentation. Step 3: Fermentation: Add yeast to the grape juice, then mix the yeast and grape juice evenly, and then allow the yeast and grape juice to fully react at a specific temperature. During the fermentation process, check the sugar reduction regularly. When the sugar content is no longer decreasing, the fermentation of the grape juice is terminated. Step 4: Filtration: Filter the grape juice after fermentation to separate the grape juice water and solid impurities such as grape skins. Step 5: Aging: Put the grape juice water into oak barrels for aging for more than 1 year to complete the production of wine. Step 6, bottling: take the aged wine out of the oak barrel and fill and package it in glass bottles for easy transportation and sale. The grape screening standard in step 1 is that the weight is greater than 6g and the sugar content is 20-30g / ml. Then the grapes that meet the standard are washed and destemmed, and then put into the crusher for crushing. The temperature of cold soaking in step 2 is 4-15℃, the time of cold soaking is 2-7 days, and the grape juice is sampled and inspected every day during cold soaking until the appropriate extraction effect is achieved. In step 3, thorough disinfection and sterilization are required before fermentation to prevent bacteria from affecting fermentation, and the fermentation temperature is 30-35℃. At the same time, sampling and analysis are performed once a week during fermentation, so that the sugar content of the branches and leaves in the fermentation tank can be obtained. When the sugar content no longer decreases, the fermentation of the juice is terminated. The temperature during aging in step 5 is 10-15℃, and it is stored away from light.
[0021] The wine fermentation and storage device comprises a fermentation tank 1, a mixing component 2 is installed at the lower end of the fermentation tank 1, a sealing cover 3 is installed at the upper end of the fermentation tank 1, a venting pipe 4 and a feeding pipe 5 are installed on the sealing cover 3, a temperature control ring 6 is installed at the lower end of the sealing cover 3, a control panel 7 is fixedly installed on the outer side of the fermentation tank 1, the temperature control ring 6 and the control panel 7 are electrically connected, a filtering component 8 is installed in the fermentation tank 1, a discharge pipe 9 is fixedly installed on the outer side of the fermentation tank 1, the venting pipe 4, the feeding pipe 5 and the discharge pipe 9 are all connected to the fermentation tank 1, and when in use, juice and yeast are fed into the fermentation tank through the feeding pipe 5. The fermentation tank 1 is then sealed, and the mixing component 2 mixes the juice and the yeast. The yeast reacts with the juice to allow the juice to ferment. The vent pipe 4 can be opened when the air pressure in the fermentation tank 1 is too high, thereby ensuring that the air pressure in the fermentation tank 1 is constant. The temperature control ring 6 can ensure that the temperature in the fermentation tank 1 is constant, thereby improving the fermentation effect. After the fermentation is completed, the fermented juice is discharged through the discharge pipe 9. During the discharge, the filter component 8 can block the solid impurities in the juice and complete the filtering of the solid impurities. Then the filter component 8 can lift the solid impurities to a higher level, making it convenient for the user to clean out the fermentation tank 1.
[0022] The fermenter 1 is fixedly provided with support feet 10 in a circumferential array at the lower end, and anti-skid pads are fixedly provided at the lower ends of the support feet 10. Sealing gasket rings 11 are fixedly provided at the upper end of the fermenter 1 and the lower end of the sealing cover 3. Lock buckles 12 are fixedly provided at the outer circumferential array of the sealing cover 3. When in use, the structure is first placed at the use location via the support feet 10, and then the sealing cover 3 is connected to the fermenter 1 via the lock buckle 12, and then grape juice and yeast are added into the fermenter 1 via the feeding pipe 5, and then the fermenter 1 is sealed via the sealing plug 14.
[0023] The mixing assembly 2 includes a slow-speed control motor 201, which is fixedly mounted at the middle position of the lower end of the outside of the fermentation tank 1, and a rotating shaft 202 is fixedly mounted at the output end of the slow-speed control motor 201, the upper end of the rotating shaft 202 extends to the inside of the fermentation tank 1, and a stirring rod 203 is fixedly mounted in a circular array on the outer side of the upper end of the rotating shaft 202. When in use, the slow-speed control motor 201 drives the rotating shaft 202 and the stirring rod 203 to rotate, so that the juice and yeast can be evenly mixed, so that the juice can be fermented.
[0024] A gas electromagnetic control valve 13 is fixedly installed on the vent pipe 4, a sealing plug 14 is clamped on the feeding pipe 5, a liquid electromagnetic control valve 15 is fixedly installed on the discharge pipe 9, and the control panel 7 is electrically connected to the gas electromagnetic control valve 13 and the liquid electromagnetic control valve 15. A pressure detector 16 is fixedly installed at the middle position of the lower end of the sealing cover 3, and the pressure detector 16 is electrically connected to the control panel 7. During the fermentation process, the pressure detector 16 can detect the pressure in the fermentation tank 1. When the pressure is not within the set standard, the control panel 7 controls the gas electromagnetic control valve 13 to open, so that the gas can be discharged from the vent pipe 4, so that the pressure in the fermentation tank 1 remains constant. At the same time, the temperature control ring 6 can control the temperature in the fermentation tank 1 to remain constant. When the fermentation is completed, the liquid electromagnetic control valve 15 is opened to discharge the juice through the discharge pipe 9.
[0025] A connecting ring 17 is fixedly installed at the upper end of the fermenter 1. The filter assembly 8 includes a micro-control motor 801, which is fixedly installed at the lower end of the outside of the fermenter 1. A lifting threaded rod 802 is fixedly installed at the output end of the micro-control motor 801. The upper end of the lifting threaded rod 802 passes through the bottom of the fermenter 1 and is rotatably connected to the connecting ring 17. A lifting ring 803 is threadedly sleeved on the lifting threaded rod 802. The lifting ring 803 is located inside the fermenter 1, and a lifting ring 803 is fixedly installed on the outside of the lifting ring 803. The soft pad 804 is in close contact with the inner wall of the fermentation tank 1. The filter plate 805 is fixedly installed inside the lifting ring 803. When the juice is discharged, the filter plate 805 can block the solid impurities and complete the filtration of the juice. After the juice is completely discharged, the sealing cover 3 is opened, and then the micro-control motor 801 drives the lifting threaded rod 802 to rotate, thereby driving the lifting ring 803 to rise and fall, so that the solid impurities on the filter plate 805 can be lifted to a high place, which is convenient for the user to take out the impurities, thereby facilitating the cleaning of the fermentation tank 1.
[0026] When the present invention is used, the structure is first placed at the use location through the support feet 10, and then the sealing cover 3 is connected to the fermentation tank 1 through the lock buckle 12, and then grape juice and yeast are added to the fermentation tank 1 through the feeding pipe 5, and then the sealing plug 14 is used to seal it. The slow control motor 201 drives the rotating shaft 202 and the stirring rod 203 to rotate, so that the juice and yeast can be mixed evenly, so that the juice can ferment. When the pressure is not within the set standard, the control panel 7 controls the gas electromagnetic control valve 13 to open, so that the gas can be discharged from the vent pipe 4, so that the fermentation tank 1 is The pressure remains constant, and the temperature control ring 6 can control the temperature in the fermentation tank 1 to remain constant. When the fermentation is completed, the liquid electromagnetic control valve 15 is opened to discharge the juice through the discharge pipe 9. When the juice is discharged, the filter plate 805 can block the solid impurities and complete the filtration of the juice. After the discharge is complete, the sealing cover 3 is opened, and then the micro-control motor 801 drives the lifting threaded rod 802 to rotate, thereby driving the lifting ring 803 to rise and fall, so that the solid impurities on the filter plate 805 can be lifted to a high place, which is convenient for the user to remove the impurities, thereby facilitating the cleaning of the fermentation tank 1.
[0027] The above shows and describes the basic principles and main features of the invention and the advantages of the invention. Those skilled in the art should understand that the invention is not limited to the above embodiments. The above embodiments and descriptions are only for illustrating the principles of the invention. Without departing from the spirit and scope of the invention, the invention may have various changes and improvements, which shall fall within the scope of the invention to be protected. The scope of protection of the invention shall be defined by the attached claims and their equivalents.
Claims
1. A wine processing process, characterized in that: The following steps are involved: Step 1: Picking and screening: Pick fresh and ripe grapes from the vines, then screen the grapes according to their weight and sugar content, and wash and remove the stems of grapes that meet the requirements; Step 2, crushing and pretreatment: sending the washed and de-stemmed grapes into a crusher for crushing, then pre-treating the crushed grape juice with cold soaking, and then sending the grape juice after cold soaking into a fermentation storage device for fermentation; Step 3, fermentation: Add yeast into grape juice, then mix the yeast and grape juice evenly, then allow the yeast and grape juice to fully react at a specific temperature, regularly check the sugar reduction during the fermentation process, and end the fermentation of the grape juice when the sugar content no longer decreases; Step 4: Filtration: Filter the grape juice after fermentation to separate the grape juice water from solid impurities such as grape skins; Step 5: Aging: Put the grape juice into oak barrels for aging for more than 1 year to complete the production of wine; Step 6. Bottling: Take the aged wine out of the oak barrel and fill and seal it in glass bottles for easy transportation and sale.
2. The wine processing process according to claim 1, characterized in that: The grape screening criteria in step 1 are that the grape weight is greater than 6g and the sugar content is 20-30g / ml. The grapes meeting the criteria are then washed and destemmed, and then put into a crusher for crushing. The cold soaking temperature in step 2 is 4-15°C, the cold soaking time is 2-7 days, and the grape juice is sampled and inspected every day during the cold soaking until a suitable extraction effect is achieved.
3. The wine processing process according to claim 1, characterized in that: In the step three, thorough disinfection and sterilization are required before fermentation to prevent bacteria from affecting the fermentation, and the fermentation temperature is 30-35°C. At the same time, sampling and analysis are carried out once a week during fermentation to obtain the sugar content of the branches and leaves in the fermentation tank. When the sugar content no longer decreases, the fermentation of the juice is terminated. The temperature during aging in the step five is 10-15°C, and it is kept away from light.
4. A wine fermentation and storage device, characterized in that: The invention comprises a fermentation tank (1), wherein a mixing assembly (2) is installed at the lower end of the interior of the fermentation tank (1), a sealing cover (3) is installed at the upper end of the fermentation tank (1), a venting pipe (4) and a feeding pipe (5) are installed on the sealing cover (3), a temperature control ring (6) is installed at the lower end of the sealing cover (3), a control panel (7) is fixedly installed on one side of the exterior of the fermentation tank (1), the temperature control ring (6) and the control panel (7) are electrically connected, a filtering assembly (8) is installed in the fermentation tank (1), a discharge pipe (9) is fixedly installed on one side of the exterior of the fermentation tank (1), and the venting pipe (4), the feeding pipe (5) and the discharge pipe (9) are all connected to the fermentation tank (1).
5. The wine fermentation and storage equipment according to claim 4, characterized in that: Support feet (10) are fixedly mounted in a circumferential array at the lower end of the fermenter (1), and anti-slip pads are fixedly mounted at the lower ends of the support feet (10). Sealing gasket rings (11) are fixedly mounted at the upper end of the fermenter (1) and the lower end of the sealing cover (3), and locking buckles (12) are fixedly mounted in a circumferential array on the outer side of the sealing cover (3).
6. The wine fermentation and storage equipment according to claim 5, characterized in that: A gas electromagnetic control valve (13) is fixedly mounted on the vent pipe (4), a sealing plug (14) is clamped on the feeding pipe (5), a liquid electromagnetic control valve (15) is fixedly mounted on the discharge pipe (9), and the control panel (7) is electrically connected to the gas electromagnetic control valve (13) and the liquid electromagnetic control valve (15).
7. The wine fermentation and storage equipment according to claim 6, characterized in that: The mixing assembly (2) comprises a slow-speed control motor (201), the slow-speed control motor (201) being fixedly mounted at a middle position of the lower end of the outside of the fermentation tank (1), and a rotating shaft (202) being fixedly mounted at the output end of the slow-speed control motor (201), the upper end of the rotating shaft (202) extending into the interior of the fermentation tank (1), and stirring rods (203) being fixedly mounted in a circular array on the outer side of the upper end of the rotating shaft (202), and an air pressure detector (16) being fixedly mounted at a middle position of the lower end of the sealing cover (3), and the air pressure detector (16) being electrically connected to the control panel (7).
8. The wine fermentation and storage equipment according to claim 7, characterized in that: A connecting ring (17) is fixedly mounted on the upper end of the interior of the fermenter (1); the filter assembly (8) comprises a micro-control motor (801); the micro-control motor (801) is fixedly mounted on the lower end of the exterior of the fermenter (1); and a lifting threaded rod (802) is fixedly mounted on the output end of the micro-control motor (801); the upper end of the lifting threaded rod (802) passes through the bottom of the fermenter (1) and is rotatably clamped on the connecting ring (17); a lifting ring (803) is threadedly sleeved on the lifting threaded rod (802); the lifting ring (803) is located inside the fermenter (1); and a soft pad (804) is fixedly mounted on the outer side of the lifting ring (803); the soft pad (804) is in close contact with the inner wall of the fermenter (1); and a filter plate (805) is fixedly mounted inside the lifting ring (803).