Brewing device of mousalaisi wine and fermentation brewing process of high-temperature-resistant yeast

Abstract

The invention discloses a brewage device of mousse Lisi wine and a fermentation brewage process of high-temperature-resistant yeast, and relates to the technical field of wine brewage, the brewage device comprises a steam generation assembly, a continuous distillation assembly and a cooling liquefaction assembly, the steam generation assembly is provided with a steam boiler capable of generating steam, and an air outlet pipe is horizontally arranged above the steam boiler; the output end of the steam boiler is communicated with the air outlet pipe; the continuous distillation assembly comprises two mounting frames, mounting rings are fixedly arranged on the mounting frames, a distillation cylinder is rotationally arranged between the two mounting rings, the continuous distillation assembly further comprises a motor used for driving the distillation cylinder to rotate, one mounting ring is connected with a feeding pipe, the other mounting ring is connected with a discharging pipe and a steam discharging pipe, and the steam discharging pipe is connected with the motor. The gas outlet pipe penetrates through the distillation cylinder and is coaxially, hermetically and rotatably connected with the distillation cylinder, a storage tank is arranged above the distillation cylinder, and the storage tank is connected with the feeding pipe. According to the distillation device, materials are conveyed in the distillation process.

Description

Technical Field

[0001] The invention relates to the technical field of wine brewing, in particular to a brewing device for Moussalaise wine and a fermentation brewing process of high temperature resistant yeast. Background Art

[0002] During the brewing process of Moussalais wine, the fermented material of Moussalais wine needs to be distilled and purified to obtain Moussalais wine with a special flavor. However, the traditional distillation of Moussalais wine generally uses a distillation pot to heat and evaporate the fermented material, and then cools and collects the steam. After the fermented material evaporates, the distillation pot needs to be opened and replenished with the fermented material. This batch distillation requires multiple operations, has low production efficiency, and requires more labor costs. In addition, the distillation pot needs to be opened during the filling process, which causes the temperature in the distillation pot to drop. When distillation is performed again, more energy consumption will be generated, and the fermentation activity of the high-temperature resistant yeast will be seriously affected. Summary of the invention

[0003] In view of the deficiencies in the prior art, the present invention provides a brewing device for Moussalaise wine, and also provides a fermentation brewing process of high temperature resistant yeast using the brewing device for Moussalaise wine.

[0004] The technical solution adopted by the present invention to solve the above technical problems is:

[0005] A brewing device for Moussalaise wine comprises a steam generating component, a continuous distillation component and a cooling and liquefaction component, wherein:

[0006] A steam generating assembly, comprising a steam boiler capable of generating steam, wherein an air outlet pipe is horizontally arranged above the steam boiler, and an output end of the steam boiler is connected to the air outlet pipe;

[0007] A continuous distillation assembly comprises two mounting frames, mounting rings are fixedly arranged on the mounting frames, a distillation cylinder is rotatably arranged between the two mounting rings, and a motor is further provided for driving the distillation cylinder to rotate, one of the mounting rings is connected to a feed pipe, the other mounting ring is connected to a discharge pipe and a steam exhaust pipe, the discharge pipe penetrates the distillation cylinder and is coaxially sealed and rotatably connected to the distillation cylinder, a storage tank is arranged above the distillation cylinder, and the storage tank is connected to the feed pipe;

[0008] The cooling liquefaction component comprises a steam conduit and a plurality of cooling towers which are interconnected. The steam conduit is connected with a steam exhaust pipe and passes through the plurality of cooling towers in sequence. The steam conduit is provided with a plurality of liquid outlet pipes corresponding to the cooling towers.

[0009] Furthermore, both ends of the distillation cylinder are provided with mounting grooves, a plurality of connection ports are provided in the mounting grooves, and the mounting ring is sealingly rotatably connected to the mounting grooves, so that the feed pipe, the discharge pipe and the steam exhaust pipe are connected to the interior of the distillation cylinder.

[0010] Furthermore, the inner wall of the distillation cylinder is provided with a spiral blade, and the distillation cylinder rotates to transport the material in the distillation cylinder from the feed pipe to the discharge pipe, and a plurality of paddles are provided between the pitch gaps of the spiral blade.

[0011] Furthermore, a driving gear is fixedly installed on the output end of the motor, and a gear ring meshing with the driving gear is fixedly provided on the outer wall of the distillation cylinder.

[0012] Furthermore, two adjacent cooling towers are connected by an S-shaped bend pipe, the input end of the S-shaped bend pipe is connected to the top of the cooling tower, the output end of the S-shaped bend pipe is connected to the bottom of the cooling tower, the top of the cooling tower close to the distillation cylinder is connected to the cooling water outlet pipe, and the bottom of the cooling tower far from the distillation cylinder is connected to the cooling water inlet pipe.

[0013] Furthermore, a three-way pipe is provided on the cooling water outlet pipe, and one end of the three-way pipe is connected to the steam boiler.

[0014] Furthermore, the liquid outlet pipe has a U-shaped bending portion, and the height of the bending portion is greater than the diameter of the liquid outlet pipe.

[0015] Furthermore, a reflux pipe is connected to the output end of the liquid outlet pipe corresponding to the cooling tower near one end of the distillation cylinder. The output end of the reflux pipe is connected to a mounting ring provided with a feed pipe and communicates with the interior of the distillation cylinder. A water pump is provided on the reflux pipe.

[0016] Furthermore, the steam conduit enters from the top of the cooling tower and extends out from the bottom, and the portion of the steam conduit located in the cooling tower is spiral.

[0017] A fermentation brewing process of thermostable yeast, which utilizes the brewing device of the moussalaise wine, specifically comprises the following steps:

[0018] S1: Clean the raw materials, remove dirt and rotten parts, peel and cut into small pieces, steam the cut raw materials in a steamer until they become soft, mash them into a paste, and then spread them out to cool;

[0019] S2: adding koji and water to the musalaisi mash to form a thick mixture, and placing the mixture in a clean sealed container for sealing and fermenting for 20 days to obtain a fermented mixture;

[0020] S3: pouring the fermentation mixture into the storage tank, and entering the distillation cylinder through the feed pipe, driving the distillation cylinder to rotate by a motor, so that the fermentation mixture is transported to one end of the discharge pipe, starting the steam boiler to heat the distillation cylinder, so that the water in the fermentation mixture carries the alcohol and the aroma substances and evaporates to form alcohol vapor, and at the same time, cooling water is required to be introduced into the cooling tower, and the steam enters each cooling tower in turn through the steam conduit, and condenses to form liquor, which is discharged through the liquid outlet pipe. Cooling water is introduced from the cooling tower away from one end of the distillation cylinder, so that when the alcohol vapor passes through the cooling tower in turn, the temperature of the cooling tower gradually decreases;

[0021] S4: The liquor cooled by the first cooling tower flows back into the distillation cylinder for re-distillation, the liquor cooled by the middle cooling tower is collected, and the liquor cooled by the last cooling tower is collected as waste.

[0022] Compared with the prior art, the present invention has the following advantages:

[0023] 1. By designing a rotatable distillation cylinder, the distillation cylinder drives the spiral blade to rotate, and the material is transported during the distillation process, so that the fermentation product is distilled during the transportation process, thereby realizing continuous distillation. Compared with the batch distillation in the prior art, it can effectively improve the distillation efficiency, save production time and labor costs; in the continuous distillation process, there is no need to frequently switch on and off the equipment, which can reduce heat loss, reduce energy consumption, and improve production efficiency; due to the stability and continuity of the distillation conditions, the stability of product quality is guaranteed and the difference between batches is reduced.

[0024] 2. Through the design of spiral blades and paddles, stirring is achieved during the material transportation process, which increases the contact area between the fermentation material and the heating steam, thereby improving the distillation effect and making the distillation process more complete and uniform.

[0025] 3. Through the setting of multiple cooling towers, the effect of graded cooling is achieved. The wine cooled by the cooling tower close to the steam inlet end has a lower alcohol content. This part of low-alcohol wine is input into the distillation cylinder for re-distillation through the reflux pipe to reduce the loss of wine. The temperature of the subsequent cooling tower gradually decreases, which can stably collect high-quality wine in the middle section, which is beneficial to improve the quality of the wine in the middle section and ensure the high quality of the product. The steam entering the cooling tower at the end has a lower alcohol content, mostly low-boiling point substances such as methanol, which can effectively cool down harmful substances such as methanol and reduce their content, ensure the safety of the product and meet hygiene standards, further improve the purity and quality of the wine, remove impurities and retain aroma components, so that the final product is purer and tastes better. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The overall structure schematic diagram of the brewing device of Moussalais wine of the present invention;

[0027] Figure 2It is a side structural schematic diagram of a brewing device for moussalaise wine of the present invention;

[0028] Figure 3 It is a structural schematic diagram of a distillation cylinder of a brewing device for Moussalaise wine of the present invention;

[0029] Figure 4 It is a schematic structural diagram of the distribution of fermented products in the distillation cylinder of the brewing device of Moussalaise wine of the present invention;

[0030] Figure 5 It is a schematic diagram of the structure of the steam conduit in the brewing device of Moussalaise wine of the present invention;

[0031] Figure 6 The present invention is a schematic diagram of the structure of a liquid outlet pipe in a brewing device for moussalaise wine.

[0032] In the figure: 1. Steam generating assembly; 11. Steam boiler; 12. Exhaust pipe; 2. Continuous distillation assembly; 21. Mounting ring; 22. Distillation cylinder; 221. Gear ring; 23. Feed pipe; 24. Discharge pipe; 25. Steam discharge pipe; 26. Motor; 261. Drive gear; 27. Spiral blade; 271. Paddle; 28. Storage tank; 3. Cooling and liquefaction assembly; 31. Cooling tower; 32. Steam duct; 33. Liquid outlet pipe; 34. S-shaped bend; 35. Cooling water outlet pipe; 36. Cooling water inlet pipe; 37. Reflux pipe. DETAILED DESCRIPTION

[0033] The technical solution of the present invention will be clearly and completely described below in conjunction with the accompanying drawings and specific embodiments.

[0034] like Figure 1-4 As shown, a brewing device for Moussalaise wine includes a steam generating component 1, a continuous distillation component 2 and a cooling and liquefaction component 3.

[0035] The steam generating component 1 has a steam boiler 11 that can generate steam. The steam boiler 11 is a prior art and is used to generate high-temperature steam, wherein the heating temperature can be precisely controlled by controlling the steam pressure and flow rate. An outlet pipe 12 is horizontally arranged above the steam boiler 11, and the output end of the steam boiler 11 is connected to the outlet pipe 12. The steam generated by the steam boiler 11 is discharged through the outlet pipe 12 to provide heat for the continuous distillation component 2 for distillation. No open flame is generated during the steam heating process. During the winemaking process, the use of steam heating reduces the risk of fire accidents and improves production safety.

[0036] The continuous distillation component 2 includes two mounting frames, on which mounting rings 21 are fixedly provided. The two mounting rings 21 are coaxially arranged, and a distillation cylinder 22 is rotatably arranged between the two mounting rings 21. A feed pipe 23 is connected to one of the mounting rings 21, and a discharge pipe 24 and a steam discharge pipe 25 are connected to the other mounting ring 21. The end of the distillation cylinder 22 connected to the feed pipe 23 is the feed end, and the end of the distillation cylinder 22 connected to the discharge pipe 24 is the discharge end. The fermented material enters the distillation cylinder 22 through the feed pipe 23, and the fermented material is transported from the feed end to the discharge end by rotating the distillation cylinder 22. The wine body is evaporated in the process of conveying the fermented material, and the residue is discharged outward through the discharge pipe 24 when it reaches the discharge end.

[0037] like Figure 1-4 As shown, installation grooves are provided at both ends of the distillation cylinder 22, and a plurality of connection ports are provided in the installation grooves, the width of the connection ports is smaller than the width of the installation grooves, and the installation ring 21 is sealingly rotatably connected to the installation grooves, so that the feed pipe 23, the discharge pipe 24 and the steam exhaust pipe 25 are connected to the inside of the distillation cylinder 22, and the installation ring 21 rotates in coordination with the installation grooves to ensure the stability of the rotation of the distillation cylinder 22 and reduce the risk of axial deviation of the distillation cylinder 22, and because the connection ports are provided in the installation grooves, during the rotation of the distillation cylinder 22, the feed pipe 23, the discharge pipe 24 and the steam exhaust pipe 25 can always remain connected to the inside of the distillation cylinder 22.

[0038] The air outlet pipe 12 passes through the distillation cylinder 22 and is coaxially sealed and rotatably connected with the distillation cylinder 22. The air outlet holes of the air outlet pipe 12 are distributed in the internal area of ​​the distillation cylinder 22. The steam generated by the steam boiler 11 is discharged into the distillation cylinder 22 through the air outlet pipe 12, and the fermented material in the distillation cylinder 22 is heated to evaporate the wine to form steam. The steam enters the cooling and liquefaction component 3 through the steam exhaust pipe 25, and is cooled and liquefied to obtain liquor. A storage tank 28 is arranged above the distillation cylinder 22, and the storage tank 28 is connected to the feed pipe 23. The storage tank 28 is used to store the fermented material. A valve is arranged between the storage tank 28 and the feed pipe 23. After the valve is opened, the fermented material flows into the distillation cylinder 22 through the feed pipe 23.

[0039] It should be noted that the fermented material of Moussalais wine is a paste, and the inner diameters of the feed pipe 23 and the discharge pipe 24 need to meet the flow of the fermented material under the action of gravity. When the paste-like fermented material of Moussalais wine flows in the feed pipe 23 and the discharge pipe 24, it will block the feed pipe 23 and the discharge pipe 24, reduce the leakage of steam during distillation, and reduce the loss of wine.

[0040] The continuous distillation component 2 also includes a motor 26 for driving the distillation cylinder 22 to rotate. A driving gear 261 is fixedly installed at the output end of the motor 26, and a gear ring 221 meshing with the driving gear 261 is fixedly provided on the outer wall of the distillation cylinder 22. After the motor 26 is started, the output shaft drives the driving gear 261 to rotate, and the driving gear 261 drives the gear ring 221 to rotate, so that the distillation cylinder 22 rotates continuously.

[0041] like Figure 3-4 As shown, the inner wall of the distillation cylinder 22 is provided with a spiral blade 27 . When the distillation cylinder 22 rotates, the spiral blade 27 rotates together, so that the material in the distillation cylinder 22 is transported from the feed pipe 23 to the discharge pipe 24 .

[0042] The spiral blades 27 are driven to rotate by the distillation cylinder 22, and the materials are transported during the distillation process, so that the fermentation product is distilled during the transportation process, thereby realizing continuous distillation. Compared with the batch distillation in the prior art, the distillation efficiency can be improved, and the production time and labor costs can be saved. In the continuous distillation process, there is no need to frequently switch on and off the equipment, which can effectively reduce the loss of heat, reduce energy consumption, and improve production efficiency. Due to the stability and continuity of the distillation conditions, the stability of the product quality can be guaranteed and the difference between batches can be reduced.

[0043] The axial position of the spiral blade 27 does not contact the outlet pipe 12, exposing the space for steam circulation. The height of the fermented product in the distillation cylinder 22 does not exceed the thickness of the spiral blade 27, so that the spiral blade 27 can separate the fermented product and prevent the fermented product that has not been completely evaporated from flowing directly to the discharge pipe 24 from the space for steam circulation. In addition, a plurality of paddles 271 are arranged between the pitch gaps of the spiral blade 27. When the spiral blade 27 rotates, the paddle 271 will lift the fermented product to a certain height and then drop it, thereby stirring the fermented product and increasing the contact area between the fermented product and the heating steam, thereby improving the distillation effect and making the distillation process more complete and uniform.

[0044] Reference Figure 1 , 2And 5, the cooling and liquefaction component 3 includes a steam conduit 32 and a plurality of cooling towers 31 that are interconnected. The steam conduit 32 is connected to the steam exhaust pipe 25 and passes through the plurality of cooling towers 31 in sequence. The cooling water enters through the cooling tower 31 on the side away from the steam exhaust pipe 25, and gradually fills the plurality of cooling towers 31 in sequence. Since the flow direction of the cooling water in the cooling tower 31 is opposite to the flow direction of the steam in the steam conduit 32, the heat exchange effect between the wine body vapor and the cooling water can be improved. Moreover, each time the wine body vapor passes through a cooling tower 31, a part of the wine body vapor will condense and liquefy, and the temperature of the cooling tower 31 at the corresponding position will be increased. Moreover, the temperature of the cooling tower 31 that is closer to one end of the steam exhaust pipe 25 is higher, so that a stepped temperature difference is formed between the cooling towers 31. As the cooling water flows, the cooling water in the low-temperature cooling tower 31 flows into the high-temperature cooling tower 31. The flow rate of the cooling water is controlled so that the temperature difference between the cooling towers 31 remains unchanged, thereby achieving a graded cooling effect. Moreover, the steam conduit 32 is provided with a plurality of liquid outlet pipes 33 corresponding to the cooling towers 31. The liquid outlet pipe 33 is arranged at a low position of the steam conduit 32 , and the wine liquid generated by the condensed and liquefied wine vapor enters the liquid outlet pipe 33 and is discharged outward through the liquid outlet pipe 33 .

[0045] like Figure 6 As shown, the liquid outlet pipe 33 has a U-shaped bending portion, and the height difference of the bending portion is greater than the diameter of the liquid outlet pipe 33. When the wine enters the liquid outlet pipe 33, the wine will accumulate at the bending portion until the liquid level exceeds the output end position of the liquid outlet pipe 33, and the wine will be discharged outward. The accumulation of wine at the bending portion will separate the connected wine vapor in the liquid outlet pipe 33 from the external air to prevent the wine vapor from leaking out.

[0046] In the process of batch distillation of liquor, in order to ensure the quality of the liquor, it is necessary to remove the head liquor and the tail liquor and intercept the middle liquor of the distillation. The reason is that the head liquor contains more low-boiling point substances, including methanol, etc., which will be distilled out first with the formation of steam, affecting the taste of the liquor and being harmful to the human body. The tail liquor is a low-alcohol liquor formed after the liquor content is reduced, which does not meet the production quality. In the present invention, continuous distillation is carried out, and new fermented materials are continuously added to the distillation cylinder 22, so new impurities such as methanol will also be introduced. The traditional way of removing liquor is obviously no longer applicable.

[0047] like Figure 1-2As shown, specifically, the traditional wine picking process is realized by cooling the liquefaction component 3 in a graded cooling manner. It should be noted that at room temperature and pressure, the boiling point of methanol is 64.5°C, the boiling point of ethanol is 78.5°C, the boiling point of ethyl acetate is 77.06°C, and the boiling point of water is 100°C, wherein ethyl acetate is the flavor substance in the wine. During the continuous distillation process, each cooling tower 31 is equipped with an independent thermometer to observe the real-time temperature. Warm water is introduced into the cooling tower 31a, and the water temperature needs to be lower than 64.5°C. As the steam heat exchange proceeds, the cooling water temperature in the cooling tower 31b and the cooling tower 31c rises. It is necessary to keep the water temperature in the cooling tower 31b and the cooling tower 31c greater than 64.5°C, and control the water temperature of the cooling tower 31d to 78.5°C±5°C. During the distillation process, the steam enters the cooling tower 31a along the steam conduit 32. The steam enters cooling tower 31d, where part of the water, a small amount of ethanol and ethyl acetate are liquefied, and methanol remains in a vaporized state to pass through, and a wine with a lower alcohol content is obtained below cooling tower 31d. When the steam passes through cooling tower 31c and cooling tower 31b, most of the ethanol and ethyl acetate are liquefied to obtain a wine with higher flavor quality, which is collected, and methanol remains in a vaporized state. When the steam enters cooling tower 31a, the remaining water and methanol are liquefied, excluding the dissipated and consumed part, which can effectively cool down harmful substances such as methanol and reduce their content, ensure the safety of the product and meet hygiene standards, and further improve the purity and quality of the wine. By collecting the wine below cooling tower 31b and cooling tower 31c, the high-quality wine in the middle section can be stably collected, which is beneficial to improving the quality of the wine in the middle section and ensuring the high quality of the product.

[0048] like Figure 1-2 As shown in Figure 5, two adjacent cooling towers 31 are connected by an S-shaped bend 34. The input end of the S-shaped bend 34 is connected to the top of the cooling tower 31, and the output end of the S-shaped bend 34 is connected to the bottom of the cooling tower 31. The top of the cooling tower 31 close to the distillation cylinder 22 is connected to a cooling water outlet pipe 35, and the bottom of the cooling tower 31 away from the distillation cylinder 22 is connected to a cooling water inlet pipe 36. The steam conduit 32 enters from the top of the cooling tower 31 and extends from the bottom, so that the cooling water enters from the bottom and exits from the top, and the steam enters from the top and exits from the bottom, which can improve the efficiency and purity of the distillation, promote more complete contact between the steam and the coolant, increase the heat transfer effect, and help improve the yield and purity of the wine. The part of the steam conduit 32 located in the cooling tower 31 is spiral, the purpose of which is to increase the heat exchange time and heat exchange contact area between the steam and the cooling water and maintain efficient heat exchange.

[0049] The output end of the liquid outlet pipe 33 corresponding to the cooling tower 31 near one end of the distillation cylinder 22 is connected to a reflux pipe 37. The output end of the reflux pipe 37 is connected to the mounting ring 21 provided with the feed pipe 23 and communicates with the interior of the distillation cylinder 22. A water pump is provided on the reflux pipe 37. The low-alcohol liquor collected by the liquid outlet pipe 33 below the cooling tower 31d is pumped into the distillation cylinder 22 through the reflux pipe 37 for re-distillation. This part of the low-alcohol liquor has fewer impurities, and re-distillation is beneficial to reducing the loss of liquor.

[0050] A tee is provided on the cooling water outlet pipe 35, one end of which is connected to the steam boiler 11. When water inside the steam boiler 11 needs to be added, the cooling water is guided into the steam boiler 11 through the tee for replenishment. Since the cooling water in the cooling tower 31 has a higher temperature after heat exchange, it can be used in the steam boiler 11 to reduce the energy consumption of the steam boiler 11 and reduce heat energy loss.

[0051] A brewing process for Musalais wine comprises the following steps:

[0052] S1: Clean the raw materials, remove dirt and rotten parts, peel and cut into small pieces, steam the cut raw materials in a steamer until they become soft, mash them into a paste, and then spread them out to cool;

[0053] S2: adding koji and water to the musalaisi mash to form a thick mixture, and placing the mixture in a clean sealed container for sealing and fermenting for 20 days to obtain a fermented mixture;

[0054] S3: pour the fermentation mixture into the storage tank 28, and enter the distillation cylinder 22 through the feed pipe 23. The motor 26 drives the distillation cylinder 22 to rotate, so that the fermentation mixture is transported to one end of the discharge pipe 24. The steam boiler 11 is started to heat the distillation cylinder 22, so that the water in the fermentation mixture carries the alcohol and the aroma substances and evaporates to form alcohol vapor. At the same time, cooling water needs to be introduced into the cooling tower 31. The steam enters each cooling tower 31 in turn through the steam conduit 32, and condenses to form liquor, which is discharged through the liquid outlet pipe 33. The cooling water is introduced from the cooling tower 31 far away from one end of the distillation cylinder 22, so that when the alcohol vapor passes through the cooling tower 31 in turn, the temperature of the cooling tower 31 gradually decreases;

[0055] S4: The liquor cooled by the first cooling tower 31 flows back into the distillation cylinder 22 for re-distillation, the liquor cooled by the middle cooling tower 31 is collected, and the liquor cooled by the last cooling tower 31 is collected as waste.

[0056] The above are only preferred embodiments of the present invention, and 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 solutions and inventive concepts 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.

Claims

1. A brewing device for moussalaise wine, comprising a steam generating component (1), a continuous distillation component (2) and a cooling and liquefaction component (3), characterized in that: in: A steam generating assembly (1) comprises a steam boiler (11) capable of generating steam, an air outlet pipe (12) being arranged horizontally above the steam boiler (11), and an output end of the steam boiler (11) being in communication with the air outlet pipe (12); A continuous distillation assembly (2) comprises two mounting frames, on which mounting rings (21) are fixedly arranged, a distillation cylinder (22) is rotatably arranged between the two mounting rings (21), and a motor (26) for driving the distillation cylinder (22) to rotate, wherein one of the mounting rings (21) is connected to a feed pipe (23), and the other mounting ring (21) is connected to a discharge pipe (24) and a steam discharge pipe (25), the outlet pipe (12) passes through the distillation cylinder (22) and is coaxially sealed and rotatably connected to the distillation cylinder (22), and a storage tank (28) is arranged above the distillation cylinder (22), and the storage tank (28) is connected to the feed pipe (23); A cooling liquefaction component (3) comprises a steam conduit (32) and a plurality of cooling towers (31) that are interconnected, wherein the steam conduit (32) is connected to a steam exhaust pipe (25) and passes through the plurality of cooling towers (31) in sequence, and a plurality of liquid outlet pipes (33) corresponding to the cooling towers (31) are arranged on the steam conduit (32).

2. The brewing device of Moussalaise according to claim 1, characterized in that: Both ends of the distillation cylinder (22) are provided with mounting grooves, and a plurality of connection ports are provided in the mounting grooves. The mounting ring (21) is sealingly rotatably connected to the mounting grooves, so that the feed pipe (23), the discharge pipe (24) and the steam exhaust pipe (25) are connected to the interior of the distillation cylinder (22).

3. The brewing device of Moussalaise according to claim 1, characterized in that: The inner wall of the distillation cylinder (22) is provided with a spiral blade (27), and the distillation cylinder (22) rotates so that the material in the distillation cylinder (22) is transported from the feed pipe (23) to the discharge pipe (24), and a plurality of paddles (271) are provided between the pitch gaps of the spiral blade (27).

4. The brewing device of Moussalaise according to claim 1, characterized in that: A driving gear (261) is fixedly mounted on the output end of the motor (26), and a gear ring (221) meshing with the driving gear (261) is fixedly disposed on the outer wall of the distillation cylinder (22).

5. The brewing device of Moussalaise according to claim 1, characterized in that: Two adjacent cooling towers (31) are connected via an S-shaped elbow (34); the input end of the S-shaped elbow (34) is connected to the top of the cooling tower (31), and the output end of the S-shaped elbow (34) is connected to the bottom of the cooling tower (31); the top of the cooling tower (31) close to the distillation cylinder (22) is connected to a cooling water outlet pipe (35), and the bottom of the cooling tower (31) far from the distillation cylinder (22) is connected to a cooling water inlet pipe (36).

6. The brewing device of Moussalaise according to claim 5, characterized in that: The cooling water outlet pipe (35) is provided with a three-way pipe, one end of which is connected to the steam boiler (11).

7. The brewing device of Moussalaise according to claim 1, characterized in that: The liquid outlet pipe (33) has a U-shaped curved portion, and the height difference of the curved portion is greater than the diameter of the liquid outlet pipe (33).

8. The brewing device of Moussalaise according to claim 1, characterized in that: The output end of the liquid outlet pipe (33) corresponding to the cooling tower (31) near one end of the distillation cylinder (22) is connected to a reflux pipe (37). The output end of the reflux pipe (37) is connected to a mounting ring (21) provided with a feed pipe (23) and communicates with the interior of the distillation cylinder (22). A water pump is provided on the reflux pipe (37).

9. The brewing device of Moussalaise according to claim 1, characterized in that: The steam conduit (32) enters from the top of the cooling tower (31) and extends out from the bottom, and the portion of the steam conduit (32) located inside the cooling tower (31) is spiral-shaped.

10. A fermentation brewing process of thermostable yeast in a brewing device for moussalaise wine, using the brewing equipment as described in any one of claims 1 to 9 for distillation, characterized in that: The following steps are involved: S1: Clean the raw materials, remove dirt and rotten parts, peel and cut into small pieces, steam the cut raw materials in a steamer until they become soft, mash them into a paste, and then spread them out to cool; S2: adding koji and water to the moussalaise mash to form a thick mixture, and placing the mixture in a clean sealed container for sealed fermentation to obtain a fermented mixture; S3: pouring the fermentation mixture into the storage tank (28), and entering the distillation cylinder (22) through the feed pipe (23), driving the distillation cylinder (22) to rotate through the motor (26), so that the fermentation mixture is transported to one end of the discharge pipe (24), starting the steam boiler (11) to heat the distillation cylinder (22), so that the water in the fermentation mixture carries the alcohol and the aroma substances and evaporates to form alcohol vapor. At the same time, cooling water is required to be introduced into the cooling tower (31), and the steam enters each cooling tower (31) in turn through the steam conduit (32), and condenses to form liquor, which is discharged through the liquid outlet pipe (33). Cooling water is introduced into the cooling tower (31) away from one end of the distillation cylinder (22), so that when the alcohol vapor passes through the cooling tower (31) in turn, the temperature of the cooling tower (31) gradually decreases; S4: The liquor cooled by the first cooling tower (31) flows back into the distillation cylinder (22) for re-distillation, the liquor cooled by the middle cooling tower (31) is collected, and the liquor cooled by the last cooling tower (31) is collected as waste.

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