A wine making method

Abstract

The present application discloses a wine-making method, specifically in the field of wine-making process technology, a constant temperature heating plate is arranged at the bottom of the wine-making machine, heat-insulating handles are connected to both sides of the wine-making machine, and two groups of mutually symmetrical top cover buckles are connected between the two groups of heat-insulating handles, a refrigerator and a wine-collecting barrel group are arranged on both sides of the wine-making machine, and the wine-collecting barrel group includes a head wine-collecting barrel, a middle wine-collecting barrel and a tail wine-collecting barrel; the present application can produce wine with a stronger taste by fermenting five kinds of grains, and can make the fermentation of wine-making raw materials more sufficient, can keep the heating and condensing temperatures constant during the wine-making process, make the wine-brewing work more automated, and can always keep the wine-making work stable, can store the produced wine separately, and make the quality of the produced wine more uniform.

Description

Technical Field

[0001] The present application relates to the technical field of winemaking technology, and more specifically, to a winemaking method. Background Art

[0002] Brewing wine, also known as fermented wine or original wine, is made by fermenting starch and sugar raw materials with yeast to produce alcohol. The production process includes saccharification, fermentation, filtration, sterilization, etc. Brewing is the most natural way to make wine. The main raw materials for brewing wine are grains and fruits. Its biggest feature is that it is original and has a low alcohol content. It is a low-alcohol wine and has little irritation to the human body. For example, the alcohol content of beer brewed from grains is generally 3% to 8%, and the alcohol content of fruit wine is 8% to 14%. Brewing wine is rich in nutrients, and drinking it in moderation is good for your health.

[0003] The entire process of the existing winemaking process requires manual supervision and operation, which consumes a lot of manpower and greatly increases the cost. With the development of winemaking technology, winemaking machines have been produced. However, the production and fermentation work of existing winemaking machines is relatively simple, and it is impossible to accurately control the evaporation and condensation of the wine during the fermentation process. In addition, since the wine and grain are in the process of distillation, the distillate just distilled cannot be used as wine for drinking, and the concentration of the subsequently distilled wine will gradually decrease, resulting in the quality of the distilled wine being uneven.

[0004] Therefore, a winemaking method is proposed in view of the above problems. Summary of the invention

[0005] In order to overcome the above-mentioned defects of the prior art, the present application provides a winemaking method to solve the problems raised in the above-mentioned background technology.

[0006] A winemaking method, characterized by comprising: Step 1, raw material preparation: 120-140 parts by weight of rice, 160-180 parts by weight of corn, 130-150 parts by weight of glutinous rice, 180-200 parts by weight of wheat, 200-240 parts by weight of sorghum, 100-120 parts by weight of rice husk, and 0.01-0.03 parts by weight of distiller's yeast; Step 2, raw material pretreatment: grind rice to 40 mesh, grind corn to 45 mesh, grind glutinous rice to 40 mesh, grind wheat to 42 mesh, grind sorghum to 45 mesh, and stir the grinded rice, corn, glutinous rice, wheat and sorghum to mix evenly, add 60 degree warm water to the mixed brewing raw materials, soak for 5-6 hours, and wash the soaked brewing raw materials clean; Step 3, steaming: put the washed raw materials into the steamer and steam them, then cool the steamed brewing raw materials to 35 degrees, and steam the rice husk for 25-30 minutes; Step 4, mixing koji: adding koji to the cooled brewing raw materials, and mixing the koji and the brewing raw materials evenly, then adding the cooked rice husks to the mixture of koji and brewing raw materials, and stirring the mixture of rice husks and brewing raw materials evenly; Step 5, saccharification and fermentation: put the brewing raw material mixture into a container and cover the container with a layer of gauze, saccharify for one day, and then put the saccharified brewing raw material mixture into a glass jar and seal it for fermentation for 30 days; Step six, distilling and obtaining wine: Place the mixed wine making materials into a wine making machine, add an appropriate amount of mountain spring water to distill and obtain wine, and divide the distilled wine into head wine, middle wine and tail wine and store them separately.

[0007] Preferably, a constant temperature heating plate is provided at the bottom of the brewing machine, heat-insulating handles are connected to both sides of the brewing machine, and two groups of mutually symmetrical top cover buckles are connected between the two groups of heat-insulating handles.

[0008] Preferably, a top cover is provided on the top of the winemaking machine, and a condensation barrel is provided above the top cover, a refrigerator and a wine and water collecting barrel group are respectively provided on both sides of the winemaking machine, and the wine and water collecting barrel group includes a head wine collecting barrel, a middle wine collecting barrel and a tail wine collecting barrel.

[0009] Preferably, a connecting cover is provided on the top of the top cover, a steam connecting pipe is connected between the connecting cover and the condensation barrel, a pressure gauge and a pressure relief valve are connected to the top of the connecting cover, and a threaded protrusion is connected to the bottom of the connecting cover.

[0010] Preferably, a filter bag connecting block is provided in the brewing machine, and a distillation filter bag is connected to the bottom of the filter bag connecting block, a filter bag connecting ring is provided on the top of the distillation filter bag, and the filter bag connecting block is connected to the threaded protrusion through threads.

[0011] Preferably, connecting side plates are provided on both sides of the filter bag connecting block, and the connecting side plates are connected to the filter bag connecting ring by bolts.

[0012] Preferably, a ventilation condenser pipe is provided in the condensing barrel, a cold air inlet pipe and a cold air outlet pipe are connected between the condensing barrel and the refrigerator, a cooling pipe is provided in the barrel wall of the condensing barrel, and both ends of the cooling pipe are respectively connected to the cold air inlet pipe and the cold air outlet pipe.

[0013] Preferably, a wine outlet pipe is connected between the condensation barrel and the wine and water collection barrel group, and both ends of the ventilation condensation pipe are respectively connected to the steam connecting pipe and the wine outlet pipe, a flow meter and a filter cartridge are provided on the wine outlet pipe, and an electric four-way valve is provided between the wine outlet pipe and the wine and water collection barrel group.

[0014] Preferably, a valve motor is provided on one side of the electric four-way valve, and an electric actuator is connected to one side of the valve motor, and wine-water connecting pipes are connected between the electric four-way valve and the first wine collecting barrel, the middle wine collecting barrel and the tail wine collecting barrel.

[0015] Preferably, a wine outlet is provided at the bottom of the first wine collecting barrel, and one side of the middle wine collecting barrel and the tail wine collecting barrel are both connected to a wine outlet faucet.

[0016] Technical effects and advantages of this application: 1. Compared with the existing technology, this winemaking method can brew better quality wine and produce wine with a stronger taste by fermenting five kinds of grains. In addition, by adding cooked rice husks in the step of mixing distiller's yeast during the brewing of wine, the winemaking raw materials can be loosened and breathable during fermentation, thereby making the winemaking raw materials ferment more fully and making the brewed wine taste stronger.

[0017] Compared with the prior art, this winemaking method can maintain constant heating and condensing temperatures during the winemaking process, making the wine brewing work more automated and able to always maintain stable winemaking. The winemaking machine is heated at a constant temperature by a constant temperature heating plate, and the condensation barrel is filled with cold water for cooling the wine vapor in the ventilation condensation pipe, so that the wine vapor is condensed into liquid wine, and the cold water in the condensation barrel can be cooled by the cooling pipe in the barrel wall of the condensation barrel, and the cooling pipe forms a refrigeration cycle with the refrigerator through the cold air inlet pipe and the cold air outlet pipe, so that the cooling temperature in the condensation barrel is constant.

[0018] Compared with the prior art, this winemaking method can store the produced wines separately, so that the quality of the produced wines is more uniform, and the movement of the valve motor is controlled by the electric actuator, and the valve motor controls the movement of the valve core in the electric four-way valve, so that the electric four-way valve is connected to any one of the head wine collection barrel, the middle wine collection barrel and the tail wine collection barrel through the wine connecting pipe for collection, and the first 50ML of distilled wine enters the head wine collection barrel for collection, and after the collection is completed, the electric four-way valve switches to the pipeline of the middle wine collection barrel for collection, and then the distilled high-alcohol wine enters the middle wine collection barrel for collection, and after a suitable amount of wine is collected in the middle wine collection barrel, the electric four-way valve switches to the pipeline of the tail wine collection barrel for collection, and the distilled low-alcohol wine enters the tail wine collection barrel for collection. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 This is a structural schematic diagram of the winemaking method process of this application.

[0020] Figure 2 This is a schematic diagram of the structure of the wine brewing machine of the present application; Figure 3 This is a structural schematic diagram of the main body of the wine brewing machine of this application; Figure 4 This is a schematic structural diagram of the side section of the condensation barrel of the present application; Figure 5 This is a structural schematic diagram of the electric four-way valve of this application; Figure 6 This is a schematic diagram of the top view of the wine collection barrel group of the present application.

[0021] The accompanying drawings are marked as follows: 1. brewing machine; 11. constant temperature heating plate; 12. heat-insulating handle; 13. top cover buckle; 14. filter bag connecting block; 141. connecting side plate; 15. distillation filter bag; 151. filter bag connecting ring; 2. top cover; 21. connecting cover; 211. pressure gauge; 212. pressure relief valve; 22. steam connecting pipe; 23. threaded protrusion; 3. condensation barrel; 31. ventilation condensation pipe; 32. cooling Pipe; 4. Refrigerator; 41. Cold air inlet pipe; 42. Cold air outlet pipe; 5. Wine and water collection barrel group; 51. Head wine collection barrel; 511. Wine outlet; 52. Middle wine collection barrel; 53. Tail wine collection barrel; 531. Wine outlet faucet; 6. Electric four-way valve; 61. Valve motor; 611. Electric actuator; 62. Wine outlet pipe; 621. Flow meter; 622. Filter cartridge; 63. Wine and water connecting pipe. DETAILED DESCRIPTION

[0022] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0023] Embodiment 1 1. A winemaking method, comprising: Step 1, raw material preparation: 120 parts by weight of rice, 160 parts by weight of corn, 130 parts by weight of glutinous rice, 180 parts by weight of wheat, 200 parts by weight of sorghum, 100 parts by weight of rice husk, and 0.01 parts by weight of distiller's yeast; Step 2, raw material pretreatment: grind rice to 40 mesh, grind corn to 45 mesh, grind glutinous rice to 40 mesh, grind wheat to 42 mesh, grind sorghum to 45 mesh, and stir the grinded rice, corn, glutinous rice, wheat and sorghum to mix evenly, add 60 degree warm water to the mixed brewing raw materials, soak for 5-6 hours, and wash the soaked brewing raw materials clean; Step 3, steaming: put the washed raw materials into the steamer and steam them, then cool the steamed brewing raw materials to 35 degrees, and steam the rice husk for 25-30 minutes; Step 4, mixing koji: adding koji to the cooled brewing raw materials, and mixing the koji and the brewing raw materials evenly, then adding the cooked rice husks to the mixture of koji and brewing raw materials, and stirring the mixture of rice husks and brewing raw materials evenly; Step 5, saccharification and fermentation: put the brewing raw material mixture into a container and cover the container with a layer of gauze, saccharify for one day, and then put the saccharified brewing raw material mixture into a glass jar and seal it for fermentation for 30 days; Step six, distilling and obtaining wine: Place the mixed wine making materials into a wine making machine, add an appropriate amount of mountain spring water to distill and obtain wine, and divide the distilled wine into head wine, middle wine and tail wine and store them separately.

[0024] As a preferred embodiment, a constant temperature heating plate 11 is provided at the bottom of the winemaking machine 1, and insulating handles 12 are connected to both sides of the winemaking machine 1, and two groups of symmetrical top cover buckles 13 are connected between the two groups of insulating handles 12. The constant temperature heating plate 11 is used to heat the winemaking machine 1 at a constant temperature, and the winemaking machine 1 can be lifted up and taken out from the constant temperature heating plate 11 by the insulating handles 12.

[0025] As a preferred embodiment, a top cover 2 is provided on the top of the winemaking machine 1, and a condensation barrel 3 is provided above the top cover 2, a refrigerator 4 and a wine collection barrel group 5 are respectively provided on both sides of the winemaking machine 1, and the wine collection barrel group 5 includes a head wine collection barrel 51, a middle wine collection barrel 52 and a tail wine collection barrel 53, the winemaking machine 1 can be opened or closed through the top cover 2, and the top cover 2 can be fixed by the top cover buckle 13 to prevent the top cover 2 from being pushed open by the steam generated by the heating, and the wine distilled from the winemaking machine 1 enters the condensation barrel 3 to condense into liquid wine, and the cooling water in the condensation barrel 3 can be cooled by the refrigerator 4 to keep the water temperature in the condensation barrel 3 constant.

[0026] As a preferred embodiment, a connecting cover 21 is provided on the top of the top cover 2, a steam connecting pipe 22 is connected between the connecting cover 21 and the condensation barrel 3, and a pressure gauge 211 and a pressure relief valve 212 are connected to the top of the connecting cover 21, and a threaded protrusion 23 is connected to the bottom of the connecting cover 21. The pressure gauge 211 on the top cover 2 is used to detect the pressure in the winemaking machine 1, and when the pressure in the winemaking machine 1 is too high, the pressure in the winemaking machine 1 is relieved by the pressure relief valve 212, and the vaporized wine in the winemaking machine 1 is sent into the condensation barrel 3 through the steam connecting pipe 22.

[0027] As a preferred embodiment, a filter bag connecting block 14 is provided in the wine making machine 1, and a distillation filter bag 15 is connected to the bottom of the filter bag connecting block 14, a filter bag connecting ring 151 is provided on the top of the distillation filter bag 15, the filter bag connecting block 14 is threadedly connected to the threaded protrusion 23, the top cover 2 is threadedly connected to the filter bag connecting block 14 through the threaded protrusion 23, and the distillation filter bag 15 is used to hold a mixture of wine making raw materials.

[0028] As a preferred embodiment, connecting side plates 141 are provided on both sides of the filter bag connecting block 14, and the connecting side plates 141 are connected to the filter bag connecting rings 151 by bolts. The distillation filter bag 15 can be removed from the top cover 2 through the filter bag connecting block 14, and the distillation filter bag 15 can be removed from the filter bag connecting block 14 through the filter bag connecting rings 151, thereby facilitating the placement and removal of the brewing raw material mixture. The distillation filter bag 15 can be fixedly connected to the connecting side plates 141 on the filter bag connecting block 14 by the filter bag connecting rings 151 through bolts.

[0029] As a preferred embodiment, a ventilation condenser tube 31 is provided in the condensation barrel 3, and a cold air inlet tube 41 and a cold air outlet tube 42 are connected between the condensation barrel 3 and the refrigerator 4. A cooling tube 32 is provided in the barrel wall of the condensation barrel 3, and the two ends of the cooling tube 32 are respectively connected to the cold air inlet tube 41 and the cold air outlet tube 42. Cold water is contained in the condensation barrel 3 for cooling the wine vapor in the ventilation condenser tube 31, so that the wine vapor is condensed into liquid wine, and the cold water in the condensation barrel 3 can be cooled by the cooling tube 32 in the barrel wall of the condensation barrel 3, and the cooling tube 32 forms a refrigeration cycle with the refrigerator 4 through the cold air inlet tube 41 and the cold air outlet tube 42, so that the cooling temperature in the condensation barrel 3 is constant.

[0030] As a preferred embodiment, a wine outlet pipe 62 is connected between the condensation barrel 3 and the wine collection barrel group 5, and the two ends of the ventilation condensation pipe 31 are respectively connected to the steam connecting pipe 22 and the wine outlet pipe 62, and a flow meter 621 and a filter cartridge 622 are provided on the wine outlet pipe 62, and an electric four-way valve 6 is provided between the wine outlet pipe 62 and the wine collection barrel group 5, and the liquid wine in the ventilation condensation pipe 31 is discharged from the wine outlet pipe 62 to the electric four-way valve 6 for diversion and discharge, and the liquid wine is first filtered through the filter cartridge 622 to prevent the wine from being mixed with grain and debris, and the real-time flow of the liquid wine in the wine outlet pipe 62 is monitored by the flow meter 621.

[0031] As a preferred embodiment, a valve motor 61 is provided on one side of the electric four-way valve 6, and an electric actuator 611 is connected to one side of the valve motor 61. A wine-water connecting pipe 63 is connected between the electric four-way valve 6 and the first wine collecting barrel 51, the middle wine collecting barrel 52 and the tail wine collecting barrel 53. The electric actuator 611 is controlled according to the flow data of the flow meter 621. The movement of the valve motor 61 is controlled by the electric actuator 611, and the movement of the valve core in the electric four-way valve 6 is controlled by the valve motor 61, so that the electric four-way valve 6 is connected to the first wine collecting barrel 51 through the wine-water connecting pipe 63. The collecting barrel 51 is connected to any one of the middle wine collecting barrel 52 and the tail wine collecting barrel 53 for collection. The first 50ML of distilled wine enters the head wine collecting barrel 51 for collection. After the collection is completed, the electric four-way valve 6 switches the pipeline to the middle wine collecting barrel 52 for collection. Then the distilled high-alcohol wine enters the middle wine collecting barrel 52 for collection. After a proper amount of wine is collected in the middle wine collecting barrel 52, the electric four-way valve 6 switches the pipeline to the tail wine collecting barrel 53 for collection, and the distilled low-alcohol wine enters the tail wine collecting barrel 53 for collection.

[0032] As a preferred embodiment, a wine outlet 511 is provided at the bottom of the first wine collecting barrel 51, and one side of the middle wine collecting barrel 52 and the tail wine collecting barrel 53 are connected to a wine outlet faucet 531. The distilled first wine contains more impurities, and the collected first wine can be discharged from the wine outlet 511 at the bottom of the first wine collecting barrel 51, and the wine in the middle wine collecting barrel 52 and the tail wine collecting barrel 53 can be collected by the wine outlet faucet 531, which is convenient for subsequent drinking.

[0033] Embodiment 2 1. A winemaking method, comprising: Step 1, raw material preparation: 130 parts by weight of rice, 170 parts by weight of corn, 140 parts by weight of glutinous rice, 190 parts by weight of wheat, 230 parts by weight of sorghum, 110 parts by weight of rice husk, and 0.02 parts by weight of distiller's yeast; Step 2, raw material pretreatment: grind rice to 40 mesh, grind corn to 45 mesh, grind glutinous rice to 40 mesh, grind wheat to 42 mesh, grind sorghum to 45 mesh, and stir the grinded rice, corn, glutinous rice, wheat and sorghum to mix evenly, add 60 degree warm water to the mixed brewing raw materials, soak for 5-6 hours, and wash the soaked brewing raw materials clean; Step 3, steaming: put the washed raw materials into the steamer and steam them, then cool the steamed brewing raw materials to 35 degrees, and steam the rice husk for 25-30 minutes; Step 4, mixing koji: adding koji to the cooled brewing raw materials, and mixing the koji and the brewing raw materials evenly, then adding the cooked rice husks to the mixture of koji and brewing raw materials, and stirring the mixture of rice husks and brewing raw materials evenly; Step 5, saccharification and fermentation: put the brewing raw material mixture into a container and cover the container with a layer of gauze, saccharify for one day, and then put the saccharified brewing raw material mixture into a glass jar and seal it for fermentation for 30 days; Step six, distilling and obtaining wine: Place the mixed wine making materials into a wine making machine, add an appropriate amount of mountain spring water to distill and obtain wine, and divide the distilled wine into head wine, middle wine and tail wine and store them separately.

[0034] As a preferred embodiment, a constant temperature heating plate 11 is provided at the bottom of the winemaking machine 1, and insulating handles 12 are connected to both sides of the winemaking machine 1, and two groups of symmetrical top cover buckles 13 are connected between the two groups of insulating handles 12. The constant temperature heating plate 11 is used to heat the winemaking machine 1 at a constant temperature, and the winemaking machine 1 can be lifted up and taken out from the constant temperature heating plate 11 by the insulating handles 12.

[0035] As a preferred embodiment, a top cover 2 is provided on the top of the winemaking machine 1, and a condensation barrel 3 is provided above the top cover 2, a refrigerator 4 and a wine collection barrel group 5 are respectively provided on both sides of the winemaking machine 1, and the wine collection barrel group 5 includes a head wine collection barrel 51, a middle wine collection barrel 52 and a tail wine collection barrel 53, the winemaking machine 1 can be opened or closed through the top cover 2, and the top cover 2 can be fixed by the top cover buckle 13 to prevent the top cover 2 from being pushed open by the steam generated by the heating, and the wine distilled from the winemaking machine 1 enters the condensation barrel 3 to condense into liquid wine, and the cooling water in the condensation barrel 3 can be cooled by the refrigerator 4 to keep the water temperature in the condensation barrel 3 constant.

[0036] As a preferred embodiment, a connecting cover 21 is provided on the top of the top cover 2, a steam connecting pipe 22 is connected between the connecting cover 21 and the condensation barrel 3, and a pressure gauge 211 and a pressure relief valve 212 are connected to the top of the connecting cover 21, and a threaded protrusion 23 is connected to the bottom of the connecting cover 21. The pressure gauge 211 on the top cover 2 is used to detect the pressure in the winemaking machine 1, and when the pressure in the winemaking machine 1 is too high, the pressure in the winemaking machine 1 is relieved by the pressure relief valve 212, and the vaporized wine in the winemaking machine 1 is sent into the condensation barrel 3 through the steam connecting pipe 22.

[0037] As a preferred embodiment, a filter bag connecting block 14 is provided in the wine making machine 1, and a distillation filter bag 15 is connected to the bottom of the filter bag connecting block 14, a filter bag connecting ring 151 is provided on the top of the distillation filter bag 15, the filter bag connecting block 14 is threadedly connected to the threaded protrusion 23, the top cover 2 is threadedly connected to the filter bag connecting block 14 through the threaded protrusion 23, and the distillation filter bag 15 is used to hold a mixture of wine making raw materials.

[0038] As a preferred embodiment, connecting side plates 141 are provided on both sides of the filter bag connecting block 14, and the connecting side plates 141 are connected to the filter bag connecting rings 151 by bolts. The distillation filter bag 15 can be removed from the top cover 2 through the filter bag connecting block 14, and the distillation filter bag 15 can be removed from the filter bag connecting block 14 through the filter bag connecting rings 151, thereby facilitating the placement and removal of the brewing raw material mixture. The distillation filter bag 15 can be fixedly connected to the connecting side plates 141 on the filter bag connecting block 14 by the filter bag connecting rings 151 through bolts.

[0039] As a preferred embodiment, a ventilation condenser tube 31 is provided in the condensation barrel 3, and a cold air inlet tube 41 and a cold air outlet tube 42 are connected between the condensation barrel 3 and the refrigerator 4. A cooling tube 32 is provided in the barrel wall of the condensation barrel 3, and the two ends of the cooling tube 32 are respectively connected to the cold air inlet tube 41 and the cold air outlet tube 42. Cold water is contained in the condensation barrel 3 for cooling the wine vapor in the ventilation condenser tube 31, so that the wine vapor is condensed into liquid wine, and the cold water in the condensation barrel 3 can be cooled by the cooling tube 32 in the barrel wall of the condensation barrel 3, and the cooling tube 32 forms a refrigeration cycle with the refrigerator 4 through the cold air inlet tube 41 and the cold air outlet tube 42, so that the cooling temperature in the condensation barrel 3 is constant.

[0040] As a preferred embodiment, a wine outlet pipe 62 is connected between the condensation barrel 3 and the wine collection barrel group 5, and the two ends of the ventilation condensation pipe 31 are respectively connected to the steam connecting pipe 22 and the wine outlet pipe 62, and a flow meter 621 and a filter cartridge 622 are provided on the wine outlet pipe 62, and an electric four-way valve 6 is provided between the wine outlet pipe 62 and the wine collection barrel group 5, and the liquid wine in the ventilation condensation pipe 31 is discharged from the wine outlet pipe 62 to the electric four-way valve 6 for diversion and discharge, and the liquid wine is first filtered through the filter cartridge 622 to prevent the wine from being mixed with grain and debris, and the real-time flow of the liquid wine in the wine outlet pipe 62 is monitored by the flow meter 621.

[0041] As a preferred embodiment, a valve motor 61 is provided on one side of the electric four-way valve 6, and an electric actuator 611 is connected to one side of the valve motor 61. A wine-water connecting pipe 63 is connected between the electric four-way valve 6 and the first wine collecting barrel 51, the middle wine collecting barrel 52 and the tail wine collecting barrel 53. The electric actuator 611 is controlled according to the flow data of the flow meter 621. The movement of the valve motor 61 is controlled by the electric actuator 611, and the movement of the valve core in the electric four-way valve 6 is controlled by the valve motor 61, so that the electric four-way valve 6 is connected to the first wine collecting barrel 51 through the wine-water connecting pipe 63. The collecting barrel 51 is connected to any one of the middle wine collecting barrel 52 and the tail wine collecting barrel 53 for collection. The first 50ML of distilled wine enters the head wine collecting barrel 51 for collection. After the collection is completed, the electric four-way valve 6 switches the pipeline to the middle wine collecting barrel 52 for collection. Then the distilled high-alcohol wine enters the middle wine collecting barrel 52 for collection. After a proper amount of wine is collected in the middle wine collecting barrel 52, the electric four-way valve 6 switches the pipeline to the tail wine collecting barrel 53 for collection, and the distilled low-alcohol wine enters the tail wine collecting barrel 53 for collection.

[0042] As a preferred embodiment, a wine outlet 511 is provided at the bottom of the first wine collecting barrel 51, and one side of the middle wine collecting barrel 52 and the tail wine collecting barrel 53 are connected to a wine outlet faucet 531. The distilled first wine contains more impurities, and the collected first wine can be discharged from the wine outlet 511 at the bottom of the first wine collecting barrel 51, and the wine in the middle wine collecting barrel 52 and the tail wine collecting barrel 53 can be collected by the wine outlet faucet 531, which is convenient for subsequent drinking.

[0043] Embodiment 3 1. A winemaking method, comprising: Step 1, raw material preparation: 140 parts by weight of rice, 180 parts by weight of corn, 150 parts by weight of glutinous rice, 200 parts by weight of wheat, 240 parts by weight of sorghum, 120 parts by weight of rice husk, and 0.03 parts by weight of distiller's yeast; Step 2, raw material pretreatment: grind rice to 40 mesh, grind corn to 45 mesh, grind glutinous rice to 40 mesh, grind wheat to 42 mesh, grind sorghum to 45 mesh, and stir the grinded rice, corn, glutinous rice, wheat and sorghum to mix evenly, add 60 degree warm water to the mixed brewing raw materials, soak for 5-6 hours, and wash the soaked brewing raw materials clean; Step 3, steaming: put the washed raw materials into the steamer and steam them, then cool the steamed brewing raw materials to 35 degrees, and steam the rice husk for 25 to 30 minutes; Step 4, mixing koji: adding koji to the cooled brewing raw materials, and mixing the koji and the brewing raw materials evenly, then adding the cooked rice husks to the mixture of koji and brewing raw materials, and stirring the mixture of rice husks and brewing raw materials evenly; Step 5, saccharification and fermentation: put the brewing raw material mixture into a container and cover the container with a layer of gauze, saccharify for one day, and then put the saccharified brewing raw material mixture into a glass jar and seal it for fermentation for 30 days; Step six, distilling and obtaining wine: Place the mixed wine making materials into a wine making machine, add an appropriate amount of mountain spring water to distill and obtain wine, and divide the distilled wine into head wine, middle wine and tail wine and store them separately.

[0044] As a preferred embodiment, a constant temperature heating plate 11 is provided at the bottom of the winemaking machine 1, and insulating handles 12 are connected to both sides of the winemaking machine 1, and two groups of symmetrical top cover buckles 13 are connected between the two groups of insulating handles 12. The constant temperature heating plate 11 is used to heat the winemaking machine 1 at a constant temperature, and the winemaking machine 1 can be lifted up and taken out from the constant temperature heating plate 11 by the insulating handles 12.

[0045] As a preferred embodiment, a top cover 2 is provided on the top of the winemaking machine 1, and a condensation barrel 3 is provided above the top cover 2, a refrigerator 4 and a wine collection barrel group 5 are respectively provided on both sides of the winemaking machine 1, and the wine collection barrel group 5 includes a head wine collection barrel 51, a middle wine collection barrel 52 and a tail wine collection barrel 53, the winemaking machine 1 can be opened or closed through the top cover 2, and the top cover 2 can be fixed by the top cover buckle 13 to prevent the top cover 2 from being pushed open by the steam generated by the heating, and the wine distilled from the winemaking machine 1 enters the condensation barrel 3 to condense into liquid wine, and the cooling water in the condensation barrel 3 can be cooled by the refrigerator 4 to keep the water temperature in the condensation barrel 3 constant.

[0046] As a preferred embodiment, a connecting cover 21 is provided on the top of the top cover 2, a steam connecting pipe 22 is connected between the connecting cover 21 and the condensation barrel 3, and a pressure gauge 211 and a pressure relief valve 212 are connected to the top of the connecting cover 21, and a threaded protrusion 23 is connected to the bottom of the connecting cover 21. The pressure gauge 211 on the top cover 2 is used to detect the pressure in the winemaking machine 1, and when the pressure in the winemaking machine 1 is too high, the pressure in the winemaking machine 1 is relieved by the pressure relief valve 212, and the vaporized wine in the winemaking machine 1 is sent into the condensation barrel 3 through the steam connecting pipe 22.

[0047] As a preferred embodiment, a filter bag connecting block 14 is provided in the wine making machine 1, and a distillation filter bag 15 is connected to the bottom of the filter bag connecting block 14, a filter bag connecting ring 151 is provided on the top of the distillation filter bag 15, the filter bag connecting block 14 is threadedly connected to the threaded protrusion 23, the top cover 2 is threadedly connected to the filter bag connecting block 14 through the threaded protrusion 23, and the distillation filter bag 15 is used to hold a mixture of wine making raw materials.

[0048] As a preferred embodiment, connecting side plates 141 are provided on both sides of the filter bag connecting block 14, and the connecting side plates 141 are connected to the filter bag connecting rings 151 by bolts. The distillation filter bag 15 can be removed from the top cover 2 through the filter bag connecting block 14, and the distillation filter bag 15 can be removed from the filter bag connecting block 14 through the filter bag connecting rings 151, thereby facilitating the placement and removal of the brewing raw material mixture. The distillation filter bag 15 can be fixedly connected to the connecting side plates 141 on the filter bag connecting block 14 by the filter bag connecting rings 151 through bolts.

[0049] As a preferred embodiment, a ventilation condenser tube 31 is provided in the condensation barrel 3, and a cold air inlet tube 41 and a cold air outlet tube 42 are connected between the condensation barrel 3 and the refrigerator 4. A cooling tube 32 is provided in the barrel wall of the condensation barrel 3, and the two ends of the cooling tube 32 are respectively connected to the cold air inlet tube 41 and the cold air outlet tube 42. Cold water is contained in the condensation barrel 3 for cooling the wine vapor in the ventilation condenser tube 31, so that the wine vapor is condensed into liquid wine, and the cold water in the condensation barrel 3 can be cooled by the cooling tube 32 in the barrel wall of the condensation barrel 3, and the cooling tube 32 forms a refrigeration cycle with the refrigerator 4 through the cold air inlet tube 41 and the cold air outlet tube 42, so that the cooling temperature in the condensation barrel 3 is constant.

[0050] As a preferred embodiment, a wine outlet pipe 62 is connected between the condensation barrel 3 and the wine collection barrel group 5, and the two ends of the ventilation condensation pipe 31 are respectively connected to the steam connecting pipe 22 and the wine outlet pipe 62, and a flow meter 621 and a filter cartridge 622 are provided on the wine outlet pipe 62, and an electric four-way valve 6 is provided between the wine outlet pipe 62 and the wine collection barrel group 5, and the liquid wine in the ventilation condensation pipe 31 is discharged from the wine outlet pipe 62 to the electric four-way valve 6 for diversion and discharge, and the liquid wine is first filtered through the filter cartridge 622 to prevent the wine from being mixed with grain and debris, and the real-time flow of the liquid wine in the wine outlet pipe 62 is monitored by the flow meter 621.

[0051] As a preferred embodiment, a valve motor 61 is provided on one side of the electric four-way valve 6, and an electric actuator 611 is connected to one side of the valve motor 61. A wine-water connecting pipe 63 is connected between the electric four-way valve 6 and the first wine collecting barrel 51, the middle wine collecting barrel 52 and the tail wine collecting barrel 53. The electric actuator 611 is controlled according to the flow data of the flow meter 621. The movement of the valve motor 61 is controlled by the electric actuator 611, and the movement of the valve core in the electric four-way valve 6 is controlled by the valve motor 61, so that the electric four-way valve 6 is connected to the first wine collecting barrel 51 through the wine-water connecting pipe 63. The collecting barrel 51 is connected to any one of the middle wine collecting barrel 52 and the tail wine collecting barrel 53 for collection. The first 50ML of distilled wine enters the head wine collecting barrel 51 for collection. After the collection is completed, the electric four-way valve 6 switches the pipeline to the middle wine collecting barrel 52 for collection. Then the distilled high-alcohol wine enters the middle wine collecting barrel 52 for collection. After a proper amount of wine is collected in the middle wine collecting barrel 52, the electric four-way valve 6 switches the pipeline to the tail wine collecting barrel 53 for collection, and the distilled low-alcohol wine enters the tail wine collecting barrel 53 for collection.

[0052] As a preferred embodiment, a wine outlet 511 is provided at the bottom of the first wine collecting barrel 51, and one side of the middle wine collecting barrel 52 and the tail wine collecting barrel 53 are connected to a wine outlet faucet 531. The distilled first wine contains more impurities, and the collected first wine can be discharged from the wine outlet 511 at the bottom of the first wine collecting barrel 51, and the wine in the middle wine collecting barrel 52 and the tail wine collecting barrel 53 can be collected by the wine outlet faucet 531, which is convenient for subsequent drinking.

[0053] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

[0054] The preferred embodiments of the present invention disclosed above are only used to help explain the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to only specific implementation methods. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A wine making method, characterized in that: include: Step 1, raw material preparation: 120-140 parts by weight of rice, 160-180 parts by weight of corn, 130-150 parts by weight of glutinous rice, 180-200 parts by weight of wheat, 200-240 parts by weight of sorghum, 100-120 parts by weight of rice husk, and 0.01-0.03 parts by weight of distiller's yeast; Step 2, raw material pretreatment: grind rice to 40 mesh, grind corn to 45 mesh, grind glutinous rice to 40 mesh, grind wheat to 42 mesh, grind sorghum to 45 mesh, and stir the grinded rice, corn, glutinous rice, wheat and sorghum to mix evenly, add 60 degree warm water to the mixed brewing raw materials, soak for 5-6 hours, and wash the soaked brewing raw materials clean; Step 3, steaming: put the washed raw materials into the steamer and steam them, then cool the steamed brewing raw materials to 35 degrees, and steam the rice husk for 25-30 minutes; Step 4, mixing koji: adding koji to the cooled brewing raw materials, and mixing the koji and the brewing raw materials evenly, then adding the cooked rice husks to the mixture of koji and brewing raw materials, and stirring the mixture of rice husks and brewing raw materials evenly; Step 5, saccharification and fermentation: put the brewing raw material mixture into a container and cover the container with a layer of gauze, saccharify for one day, and then put the saccharified brewing raw material mixture into a glass jar and seal it for fermentation for 30 days; Step 6, distilling and obtaining wine: placing the mixed wine-making raw materials into a wine-making machine (1), and adding an appropriate amount of mountain spring water to distill and obtain wine, and then dividing the distilled wine into head wine, middle wine and tail wine and storing them separately.

2. A winemaking method according to claim 1, characterized in that: A constant temperature heating plate (11) is provided at the bottom of the brewing machine (1), and heat insulating handles (12) are connected to both sides of the brewing machine (1), and two groups of mutually symmetrical top cover buckles (13) are connected between the two groups of heat insulating handles (12).

3. A winemaking method according to claim 1, characterized in that: The top of the winemaking machine (1) is provided with a top cover (2), and a condensation barrel (3) is provided above the top cover (2). A refrigerator (4) and a wine and water collection barrel group (5) are provided on both sides of the winemaking machine (1), respectively, and the wine and water collection barrel group (5) includes a head wine collection barrel (51), a middle wine collection barrel (52), and a tail wine collection barrel (53).

4. A winemaking method according to claim 3, characterized in that: A connecting cover (21) is provided on the top of the top cover (2), a steam connecting pipe (22) is connected between the connecting cover (21) and the condensation barrel (3), a pressure gauge (211) and a pressure relief valve (212) are connected to the top of the connecting cover (21), and a threaded protrusion (23) is connected to the bottom of the connecting cover (21).

5. A winemaking method according to claim 4, characterized in that: The brewing machine (1) is provided with a filter bag connection block (14), a distillation filter bag (15) is connected below the filter bag connection block (14), a filter bag connection ring (151) is provided on the top of the distillation filter bag (15), and the filter bag connection block (14) is connected to the threaded protrusion (23) via a thread.

6. A winemaking method according to claim 5, characterized in that: Connecting side plates (141) are provided on both sides of the filter bag connecting block (14), and the connecting side plates (141) are connected to the filter bag connecting ring (151) via bolts.

7. A winemaking method according to claim 3, characterized in that: A ventilation condensation pipe (31) is arranged in the condensation barrel (3), a cold air inlet pipe (41) and a cold air outlet pipe (42) are connected between the condensation barrel (3) and the refrigerator (4), a cooling pipe (32) is arranged in the barrel wall of the condensation barrel (3), and two ends of the cooling pipe (32) are respectively connected to the cold air inlet pipe (41) and the cold air outlet pipe (42).

8. A winemaking method according to claim 3, characterized in that: A wine outlet pipe (62) is connected between the condensation barrel (3) and the wine and water collection barrel group (5), and both ends of the ventilation condensation pipe (31) are respectively connected to the steam connecting pipe (22) and the wine outlet pipe (62), a flow meter (621) and a filter cartridge (622) are provided on the wine outlet pipe (62), and an electric four-way valve (6) is provided between the wine outlet pipe (62) and the wine and water collection barrel group (5).

9. A winemaking method according to claim 8, characterized in that: A valve motor (61) is provided on one side of the electric four-way valve (6), and an electric actuator (611) is connected to one side of the valve motor (61). Wine-water connecting pipes (63) are connected between the electric four-way valve (6) and the first wine collection barrel (51), the middle wine collection barrel (52), and the tail wine collection barrel (53).

10. A winemaking method according to claim 3, characterized in that: The bottom of the head wine collection barrel (51) is provided with a wine outlet (511), and one side of each of the middle wine collection barrel (52) and the tail wine collection barrel (53) is connected to a wine outlet tap (531).

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