Yinhong plum wine brewing process and fermentation tank for brewing

Abstract

The invention relates to the technical field of fruit wine brewing, in particular to a Yinhong plum wine brewing process and a fermentation tank for brewing. The method comprises the following steps: S1, raw material treatment: removing kernels of Yinhong plum fruits, pulping, and adding cane sugar to adjust the initial sugar degree to 28-32 Brix degrees; through the arrangement of the whole process, the fruity flavor and the mellow flavor of the Yinhong plum fruit wine are prominent, the fermentation period can be effectively shortened, the Yinhong plum fruit wine has the advantages of environmental protection and cost, a standardized solution is provided for deep processing of Yinhong plums, and through the structural design of the uniform mixing mechanism and the evaporation flow dividing mechanism, the Yinhong plum fruit wine can be matched with an oxygenating machine; fermentation liquor added into the fermentation tanks is evenly mixed with oxygen, fermentation is more sufficient through oxygenation treatment, meanwhile, fruit wine steam in the fermentation tanks can be distributed into the cooling tanks, the cooling efficiency is improved, and the production efficiency is remarkably improved.

Description

Technical Field

[0001] The present invention relates to the technical field of fruit wine brewing, and particularly to a brewing process for Yinghong plum wine and a fermentation tank for brewing. Background Art

[0002] Fermented fruit wine is an art of transforming fruits into unique-flavored beverages through delicate processes. This process begins with the careful crushing and pressing of fruits to extract pure and fragrant fruit juices. Subsequently, these fruit juices, under specific conditions, with the catalytic action of yeast and its contained enzymes, undergo a series of complex biochemical transformations, ultimately generating ethanol and carbon dioxide, completing the initial stage of alcoholic fermentation. To further enhance the taste and flavor of the wine body, some fruit wines also undergo an aging process, allowing time to endow them with a more mellow and harmonious taste.

[0003] Taking Yinghong plum wine as an example, its fermentation process is particularly dependent on equipment. As a key piece of equipment, the fermentation tank not only shoulders the responsibility of fruit juice transformation but also, through the built-in mechanical stirrer, cleverly achieves the uniform mixing of air and the fermentation broth, ensuring the efficient supply of dissolved oxygen. This is crucial for the growth, reproduction of yeast, and subsequent alcoholic fermentation. However, in the initial stage of fermentation, yeast requires sufficient oxygen to support its reproduction; once it enters the peak fermentation period, an anaerobic environment needs to be created to promote the production of alcohol. Unfortunately, the current fermentation tank technology still has limitations, especially the oxygen supply method is relatively concentrated, which not only affects the uniformity of fermentation but also may lead to insufficient fermentation in some areas, thus prolonging the overall fermentation cycle.

[0004] In addition, Yinghong plum fruits are favored for their sweet and sour taste, but in the existing brewing processes, they still face challenges such as low fermentation efficiency and single wine body flavor. Traditional brewing methods often lack precise control and systematic optimization of key parameters such as initial sugar content and fermentation temperature, which not only lead to fluctuations in alcohol content and sensory scores but also limit the further improvement of fruit wine quality. Therefore, how to finely adjust and optimize the brewing process to achieve the stability and diversity of fruit wine quality has become an urgent problem to be solved, and for this reason, we propose a brewing process for Yinghong plum wine and a fermentation tank for brewing. Summary of the Invention

[0005] The purpose of the present invention is to provide a brewing process for Yinghong plum wine and a fermentation tank for brewing to solve the problems raised in the above background art.

[0006] To solve the above technical problems, the present invention adopts the following technical solutions:

[0007] A brewing process for Yinghong plum wine includes the following steps:

[0008] S1: Raw material processing, removing the core of Yinhong plum fruit and beating it, adding sucrose to adjust the initial sugar content to 28-32 Brix°;

[0009] S2: Yeast activation: inoculate brewer's yeast at 0.1%-0.2% of the total mass of the raw materials and activate at 35-38°C for 30-45 minutes;

[0010] S3: Main fermentation, inoculate the activated yeast solution into the raw material slurry, set the temperature at 26-32°C, and ferment in a closed fermentation tank for 6-8 days, monitoring the CO2 weight loss rate daily until the alcohol content is ≥12% vol at the end of fermentation;

[0011] S4: Discharge treatment: After coarse filtration, the fermentation liquid is placed in a fermentation tank, the heating temperature is controlled to be 78-85°C, the heating time is 2-4 hours, and the liquid with an alcohol content of 12-16% vol is collected;

[0012] S5: Post-treatment: age the liquid at 15-18°C for 20-30 days, remove impurities through ultrafiltration membrane, and pasteurize before bottling.

[0013] Preferably, the initial sugar content in S1 is optimized to 30 Brix°, the main fermentation temperature in S3 is 28±1°C, and the fermentation time is 6 days.

[0014] Preferably, the pore size of the ultrafiltration membrane in S5 is 0.2-0.5 μm, and the pasteurization conditions are 65° C. and 20 minutes.

[0015] A fermentation tank for brewing Yinhongli wine is suitable for a Yinhongli wine brewing process, comprising a fermentation tank, a cooling tank and a top cover, wherein the top cover is fixed to the top of the fermentation tank, and a plurality of cooling tanks are arranged around the fermentation tank, wherein a climbing truss is arranged on the outer side of one of the cooling tanks, and a mixing mechanism is assembled on the top of the climbing truss, and the mixing mechanism is used to mix the fermentation liquid with oxygen.

[0016] Preferably, the mixing mechanism includes a mounting plate, a first motor, a fixing frame, a force-guiding rotating wheel, an oblique rib rod, a movable slight block, a transverse rod and a matching component. A mounting plate is fixed to the top of the climbing truss, a first motor is fixed to one side of the mounting plate, a fixing frame is fixed to the other side of the mounting plate, the fixing frame is fixed to the climbing truss, an output end of the first motor passes through the mounting plate and the fixing frame and is fixed with a force-guiding rotating wheel, an oblique rib rod is fixed to one side of the force-guiding rotating wheel and at a position deviating from the center of a circle, a movable slight block is fixed to one end of the oblique rib rod, two ends of an inner side of the fixing frame are rotatably connected to a transverse rod, and a matching component is assembled at one end of the transverse rod.

[0017] Preferably, the cooperation component includes a mounting cavity block, an internal connection groove, a horizontal fixing frame, an oxygenation and mixing tank, and a connecting hose. A mounting cavity block is fixed on the outer side of the horizontal rod. An internal connection groove is formed inside the mounting cavity block. The internal connection groove is slidably connected to the movable pin block. A horizontal fixing frame is fixed at one end of the horizontal rod. An oxygenation and mixing tank is fixed inside the horizontal fixing frame. A connecting hose is fixed at one end of the oxygenation and mixing tank. One end of the connecting hose is fixed to the outer side of the fermentation tank.

[0018] Preferably, an evaporation and diversion mechanism is assembled between the fermentation tank, the cooling tank and the top cover. The evaporation and diversion mechanism includes an outer connection frame, a central support disc, a second motor, a first bevel gear, a first guiding gear ring, a first cooperating movable column, a first drainage pipe and an auxiliary component. An outer connection frame is fixed on the outer side of the fermentation tank. A central support disc is fixed on the top of the outer connection frame. A second motor is fixed on one side of the central support disc. A first bevel gear is fixed to the output end of the second motor. The bottom of the first bevel gear is meshed and connected with a first guiding gear ring. A first cooperating movable column is fixed inside the first guiding gear ring. The first cooperating movable column is rotatably connected to the central support disc. A first drainage pipe is fixed inside the first cooperating movable column. The first drainage pipe is rotatably connected to the central support disc. The bottom of the first drainage pipe penetrates through the central support disc and is fixed to the top cover. An auxiliary component is assembled at one end of the first drainage pipe.

[0019] Preferably, the auxiliary component includes a cantilever arm, a second drainage pipe, a third motor, a second bevel gear, a second guiding gear ring, a second cooperating movable column, a docking pipe and an electric push rod. A cantilever arm is fixed on the outer side of the first cooperating movable column. One end of the first drainage pipe is hermetically and rotatably connected to a second drainage pipe. A second cooperating movable column is fixed on the outer side of the second drainage pipe. A housing is rotatably connected to the outer side of the second cooperating movable column. The housing is fixed to the cantilever arm. A second guiding gear ring is fixed at a position below the housing on the outer side of the second cooperating movable column. A third motor is fixed at the bottom of the cantilever arm. A second bevel gear is fixed to the output end of the third motor. The second bevel gear is meshed and connected with the second guiding gear ring. Docking pipes and electric push rods are fixed on the top of the cooling tank. The tops of the docking pipes are hermetically connected to the second drainage pipe through quick connectors. The output ends of the electric push rods are fixed to the quick connectors through connecting plates.

[0020] It can be undoubtedly seen that through the above technical solutions of the present application, the technical problems to be solved by the present application can surely be solved.

[0021] Meanwhile, through the above technical solutions, the present invention has at least the following beneficial effects:

[0022] 1. Through the setting of the entire process, the present invention determines the optimal conditions for the initial sugar content, fermentation temperature, and time, making the fruit aroma and mellow aroma of Yinghong plum wine prominent, effectively shortening the fermentation cycle, and having both environmental protection and cost advantages, providing a standardized solution for the deep processing of Yinghong plums.

[0023] 2. Through the structural design of the mixing mechanism and the evaporation and diversion mechanism, the present device can cooperate with an oxygenator to uniformly mix oxygen with the fermentation broth before it is added to the fermentation tank. Through oxygen addition treatment, the fermentation is made more sufficient, and at the same time, the fruit wine vapor in the fermentation tank can be diverted to each cooling tank, increasing the cooling efficiency and significantly improving the production efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following will briefly introduce the drawings required for the description of the embodiments. Obviously, the following drawings are some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.

[0025] Figure 1 It is a schematic diagram for screening and statistics of the saccharomyces cerevisiae of the present invention;

[0026] Figure 2 It is a schematic diagram for screening and statistics of the initial sugar content of the present invention;

[0027] Figure 3 It is a schematic diagram for statistics of the fermentation temperature of the present invention;

[0028] Figure 4 It is a schematic diagram for statistics of the yeast addition amount of the present invention;

[0029] Figure 5 It is a schematic diagram for statistics of the fermentation days of the present invention;

[0030] Figure 6 It is a schematic diagram of the connection structure between the fermentation tank and the top cover of the present invention;

[0031] Figure 7 It is a schematic diagram of the connection structure between the mounting plate and the first motor of the present invention;

[0032] Figure 8 It is a schematic diagram of the connection structure between the force guiding rotating wheel and the obliquely arranged ribbed rod of the present invention;

[0033] Figure 9 It is a schematic diagram of the connection structure between the peripheral connecting frame and the central support disk of the present invention;

[0034] Figure 10 It is a schematic diagram of the connection structure between the first cooperating movable column and the first drain pipe of the present invention;

[0035] Figure 11 This is a schematic diagram of the connection structure of the second power guiding gear ring and the second mating movable column of the present invention.

[0036] In the attached drawings, the list of components represented by each reference numeral is as follows:

[0037] In the figure: 1, fermentation tank; 2, cooling tank; 3, top cover; 4, climbing truss; 5, mounting plate; 6, first motor; 7, fixing frame; 8, power guiding rotating wheel; 9, obliquely arranged ribbed rod; 10, movable pin block; 11, horizontally arranged rod; 12, carrying cavity block; 13, internal connection groove; 14, horizontally arranged fixing frame; 15, oxygenation and mixing tank; 16, connecting hose; 17, peripheral connection frame; 18, central support disc; 19, second motor; 20, first bevel gear; 21, first power guiding gear ring; 22, first mating movable column; 23, first drain pipe; 24, cantilever arm; 25, second drain pipe; 26, third motor; 27, second bevel gear; 28, second power guiding gear ring; 29, second mating movable column; 30, docking pipe; 31, electric push rod. Specific embodiments

[0038] In order to make the objectives, technical solutions and advantages of the present invention clearer, the present invention will be further described in detail below with reference to the attached drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0039] Embodiment 1

[0040] Referring to Figures 1-5 , a brewing process for Yinghong plum wine, comprising the following steps:

[0041] S1: Raw material treatment, removing the pits from Yinghong plum fruits and pulping them, and adding sucrose to adjust the initial sugar degree to 28-32 Brix°.

[0042] S2: Yeast activation, inoculating Saccharomyces cerevisiae at 0.1%-0.2% of the total mass of the raw materials, and activating it at 35-38 °C for 30-45 minutes; through single-factor screening and orthogonal experiments to optimize the key parameters (initial sugar degree 30 Brix°, fermentation temperature 28 °C, time 6 days), the sensory score of Yinghong plum wine is improved from 73.8 points of the traditional process to 85.6 points (full score 100), and the wine body has a strong fruity aroma and a balanced sweet and sour taste.

[0043] S3: Main fermentation, inoculating the activated yeast liquid into the raw material pulp, setting the temperature at 26-32 °C, and carrying out closed fermentation in the fermentation tank for 6-8 days, monitoring the CO2 weight loss rate daily until the alcohol content at the end of fermentation is ≥12% vol;

[0044] S4: Discharge treatment. After the fermentation broth is roughly filtered, it is placed in a fermentation tank, the heating temperature is controlled at 78 - 85 °C, the heating time is 2 - 4 hours, and the liquid with an alcohol content of 12 - 16% vol is collected;

[0045] S5: Post-treatment. The liquid is aged at 15 - 18 °C for 20 - 30 days, and then filled after impurity removal by ultrafiltration membrane and pasteurization.

[0046] In S1, the initial sugar content is optimized to 30 Brix°, the main fermentation temperature in S3 is 28 ± 1 °C, the fermentation time is 6 days, and the main fermentation time is optimized to 6 days (the traditional process requires 8 - 10 days). The alcohol content at the end of fermentation reaches 12.8% vol, and the CO2 weight loss rate is stable above 95%, indicating high yeast activity and complete sugar conversion.

[0047] In S5, the pore size of the ultrafiltration membrane is 0.2 - 0.5 μm, and the pasteurization conditions are 65 °C for 20 minutes. By combining pasteurization with ultrafiltration for impurity removal, the product shelf life is significantly extended.

[0048] The following are single-factor and orthogonal experiments:

[0049] Reference Figure 2 , by regulating the initial sugar content value, the following table shows the alcohol content and fuzzy sensory evaluation scores:

[0050]

[0051] Reference Figure 3 , by regulating the fermentation temperature value, the following table shows the alcohol content and fuzzy sensory evaluation scores:

[0052] Experimental fuzzy comprehensive score

[0053]

[0054] Reference Figure 4 , by regulating the yeast addition amount, the following table shows the alcohol content and fuzzy sensory evaluation scores (no significant difference in alcohol content):

[0055] Experimental fuzzy comprehensive score

[0056]

[0057] Reference Figure 5 , by regulating the fermentation days, the following table shows the alcohol content and fuzzy sensory evaluation scores (the alcohol content was not detected on the 3rd day):

[0058] Experimental fuzzy comprehensive score

[0059]

[0060] At the same time, orthogonal experimental design and verification experiments (9 groups, based on sensory evaluation)

[0061]

[0062] Initial sugar degree (26, 28, 30 °Brix);

[0063] Fermentation temperature (26, 28, 30 °C);

[0064] Fermentation days (6, 7, 8 d);

[0065] The score is the highest at 30 Brix°, 28 °C, and 6 d, which is the optimal combination.

[0066] Verification test

[0067]

[0068] Fuzzy comprehensive score of the test

[0069]

[0070] Example 2

[0071] As Figures 6-11 shown, a fermentation tank for brewing Yinghong plum wine, applicable to a brewing process of Yinghong plum wine, includes a fermentation tank 1, a cooling tank 2, and a top cover 3. The top cover 3 is fixed to the top of the fermentation tank 1, and a plurality of cooling tanks 2 are arranged around the fermentation tank 1. A climbing truss 4 is arranged outside one of the cooling tanks 2, and a mixing mechanism is assembled at the top of the climbing truss 4. The mixing mechanism is used to mix the fermentation liquid and oxygen.

[0072] The mixing mechanism includes a mounting plate 5, a first motor 6, a fixing frame 7, a force - guiding rotating wheel 8, an obliquely - placed rib rod 9, a movable pin block 10, a horizontally - placed rod 11 and a matching component. At the top of the climbing truss 4, a mounting plate 5 is fixed. On one side of the mounting plate 5, a first motor 6 is fixed. On the other side of the mounting plate 5, a fixing frame 7 is fixed, and the fixing frame 7 is fixed to the climbing truss 4. The output end of the first motor 6 passes through the mounting plate 5 and the fixing frame 7 and is fixed with a force - guiding rotating wheel 8. On one side of the force - guiding rotating wheel 8 and at a position deviating from the center of the circle, an obliquely - placed rib rod 9 is fixed. One end of the obliquely - placed rib rod 9 is fixed with a movable pin block 10. At both ends inside the fixing frame 7, a horizontally - placed rod 11 is rotatably connected. One end of the horizontally - placed rod 11 is equipped with a matching component. When mixing, the oxygen - supply machine is connected to the oxygen - supply and mixing tank 15, and then oxygen is supplied inside the oxygen - supply and mixing tank 15. After the oxygen - supply is completed, the first motor 6 is started. The output end of the first motor 6 drives the force - guiding rotating wheel 8 to rotate, so that the force - guiding rotating wheel 8 drives the obliquely - placed rib rod 9 to rotate. Since the obliquely - placed rib rod 9 is fixed to the movable pin block 10, the movable pin block 10 is slidably connected to the inner - connecting groove 13, and the carrying - cavity block 12 rotates with the fixing frame 7 through the horizontally - placed rod 11, it can make the horizontally - placed rod 11 continuously rotate forward and reverse periodically, realizing the secondary mixing of the fermentation liquid and oxygen in the oxygen - supply and mixing tank 15 and increasing the dissolved - oxygen rate of the liquid.

[0073] The matching component includes a carrying - cavity block 12, an inner - connecting groove 13, a horizontally - placed fixing frame 14, an oxygen - supply and mixing tank 15 and a connecting hose 16. On the outer side of the horizontally - placed rod 11, a carrying - cavity block 12 is fixed. Inside the carrying - cavity block 12, an inner - connecting groove 13 is opened, and the inner - connecting groove 13 is slidably connected to the movable pin block 10. One end of the horizontally - placed rod 11 is fixed with a horizontally - placed fixing frame 14. Inside the horizontally - placed fixing frame 14, an oxygen - supply and mixing tank 15 is fixed. One end of the oxygen - supply and mixing tank 15 is fixed with a connecting hose 16, and one end of the connecting hose 16 is fixed to the outside of the fermentation tank 1. After the mixing is completed, it is discharged into the fermentation tank 1 through the connecting hose 16, and fermentation is carried out according to the set fermentation time and fermentation temperature.

[0074] An evaporation shunt mechanism is assembled between the fermentation tank 1, the cooling tank 2 and the top cover 3. The evaporation shunt mechanism includes an outer connecting frame 17, a central support disk 18, a second motor 19, a first bevel gear 20, a first guiding gear ring 21, a first mating movable column 22, a first drainage pipe 23 and an auxiliary component. The outer side of the fermentation tank 1 is fixed with the outer connecting frame 17. The top of the outer connecting frame 17 is fixed with the central support disk 18. One side of the central support disk 18 is fixed with the second motor 19. The output end of the second motor 19 is fixed with the first bevel gear 20. The bottom of the first bevel gear 20 is meshed and connected with the first guiding gear ring 21. The inner side of the first guiding gear ring 21 is fixed with the first mating movable column 22. The first mating movable column 22 is rotatably connected with the central support disk 18. The inner side of the first mating movable column 22 is fixed with the first drainage pipe 23. The first drainage pipe 23 is rotatably connected with the central support disk 18. The bottom of the first drainage pipe 23 penetrates through the central support disk 18 and is fixed with the top cover 3. One end of the first drainage pipe 23 is equipped with an auxiliary component. When the fermentation is completed, an electric heating block is arranged on the outer side of the fermentation tank 1. By starting the electric heating block, the fruit wine liquid inside the fermentation tank 1 is evaporated and discharged into the corresponding cooling tank 2 through the first drainage pipe 23 and the second drainage pipe 25 for cooling and discharging.

[0075] The auxiliary components include a cantilever arm 24, a second drain pipe 25, a third motor 26, a second bevel gear 27, a second guiding gear ring 28, a second mating movable column 29, a docking pipe 30 and an electric push rod 31. A cantilever arm 24 is fixed to the outside of the first mating movable column 22. One end of the first drain pipe 23 is hermetically and rotatably connected to a second drain pipe 25. A solenoid valve is arranged on the outside of the second drain pipe 25. A second mating movable column 29 is fixed to the outside of the second drain pipe 25. A housing is rotatably connected to the outside of the second mating movable column 29. The housing is fixed to the cantilever arm 24. A second guiding gear ring 28 is fixed to the outside of the second mating movable column 29 and at a position below the housing. A third motor 26 is fixed to the bottom of the cantilever arm 24. A second bevel gear 27 is fixed to the output end of the third motor 26. The second bevel gear 27 is meshed and connected with the second guiding gear ring 28. Docking pipes 30 and electric push rods 31 are fixed to the tops of the cooling tanks 2. The tops of the docking pipes 30 are hermetically connected to the second drain pipe 25 through quick connectors. The output ends of the electric push rods 31 are fixed to the quick connectors through connecting plates. After a certain amount of fruit wine vapor is discharged into one of the cooling tanks 2, the solenoid valve on the second drain pipe 25 is closed. Then, the second motor 19 and the third motor 26 are started, so that the first bevel gear 20 meshes with the first guiding gear ring 21 and rotates, and the second bevel gear 27 meshes with the second guiding gear ring 28 and rotates, thereby changing the positions of the first drain pipe 23 and the second drain pipe 25. Then, they are aligned with the docking pipe 30 on the next cooling tank 2. Next, the electric push rod 31 is started. The output end of the electric push rod 31 pushes the connecting plate and the quick connector until the quick connector is connected to the docking pipe 30. Then, the solenoid valve on the second drain pipe 25 is opened again, and the fruit wine vapor is discharged into the cooling tank 2 for cooling. By cooling multiple cooling tanks 2 in sequence, it is beneficial to improve the cooling efficiency.

[0076] As can be seen from the above:

[0077] The technical problem of the present invention is as follows: However, in the initial stage of fermentation, yeast needs sufficient oxygen to support its reproduction; once it enters the peak fermentation period, an anaerobic environment needs to be created to promote the production of alcohol. Unfortunately, the current fermentation tank technology still has limitations, especially the oxygen supply method is relatively concentrated, which not only affects the uniformity of fermentation but also may lead to insufficient fermentation in some areas, thus prolonging the overall fermentation cycle.

[0078] In addition, Yinghong plum fruits are highly favored for their sweet and sour taste. However, in the existing brewing process, there are still challenges such as low fermentation efficiency and single flavor of the wine body. Traditional brewing methods often lack precise control and systematic optimization of key parameters such as initial sugar content and fermentation temperature, which not only lead to fluctuations in alcohol content and sensory scores but also limit the further improvement of fruit wine quality. Therefore, how to finely adjust and optimize the brewing process to achieve the stability and diversity of fruit wine quality has become an urgent problem to be solved. By adopting the technical solutions of the above embodiments and through the above settings, this application will surely solve the above technical problems. At the same time, the following technical effects can be achieved:

[0079] 1. Through the settings of the entire process of the present invention, the optimal conditions for initial sugar content, fermentation temperature, and time are determined, making the coordination between the fruity and mellow aromas of Yinghong plum wine prominent. It can effectively shorten the fermentation cycle, and has both environmental protection and cost advantages, providing a standardized solution for the deep processing of Yinghong plums.

[0080] 2. Through the structural design of the mixing mechanism and the evaporation and shunting mechanism, the present device can cooperate with an oxygenator to uniformly mix oxygen with the fermentation broth before it is added to the fermentation tank 1. Through oxygen addition treatment, the fermentation becomes more sufficient. At the same time, the fruit wine vapor in the fermentation tank 1 can be shunted to each cooling tank 2, increasing the cooling efficiency and significantly improving the production efficiency.

[0081] In the present invention, unless otherwise clearly specified and defined, terms such as "installation", "connection", "linkage", "fixation", etc. shall be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or integrated; it can be a mechanical connection, an electrical connection, or communication with each other; it can be directly connected, or indirectly connected through an intermediate medium, and can be the internal communication of two components or the interaction relationship between two components, unless otherwise clearly defined. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0082] Obviously, the above-described embodiments are only a part of the embodiments of the present invention, rather than all of them. The accompanying drawings show preferred embodiments of the present invention, but do not limit the patent scope of the present invention. The present invention can be implemented in many different forms. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosed content of the present invention more thorough and comprehensive. Although the present invention has been described in detail with reference to the foregoing embodiments, for those skilled in the art, they can still modify the technical solutions described in the foregoing specific embodiments, or perform equivalent replacements for some of the technical features. Any equivalent structure directly or indirectly using the content of the specification and drawings of the present invention in other related technical fields shall be within the scope of the patent protection of the present invention by the same token.

Claims

1. A process for brewing Yinhongli wine, characterized in that: The following steps are involved: S1: Raw material processing, removing the core of Yinhong plum fruit and beating it, adding sucrose to adjust the initial sugar content to 28-32 Brix°; S2: Yeast activation: inoculate brewer's yeast at 0.1%-0.2% of the total mass of the raw materials and activate at 35-38°C for 30-45 minutes; S3: Main fermentation, inoculate the activated yeast solution into the raw material slurry, set the temperature at 26-32°C, and ferment in a closed fermentation tank for 6-8 days, monitoring the CO2 weight loss rate daily until the alcohol content is ≥12%vol at the end of fermentation; S4: Discharge treatment: After coarse filtration, the fermentation liquid is placed in a fermentation tank, the heating temperature is controlled to be 78-85°C, the heating time is 2-4 hours, and the liquid with an alcohol content of 12-16% vol is collected; S5: Post-treatment: age the liquid at 15-18°C for 20-30 days, remove impurities through ultrafiltration membrane, and pasteurize before bottling.

2. The brewing process of Yinhongli wine according to claim 1, characterized in that: The initial sugar content in S1 is optimized to 30 Brix°, the main fermentation temperature in S3 is 28±1°C, and the fermentation time is 6 days.

3. The brewing process of Yinhongli wine according to claim 1, characterized in that: The pore size of the ultrafiltration membrane in S5 is 0.2-0.5 μm, and the pasteurization conditions are 65° C. and 20 minutes.

4. A fermentation tank for brewing Yinhongli wine, suitable for the brewing process of Yinhongli wine according to any one of claims 1 to 3, characterized in that: The invention comprises a fermentation tank (1), a cooling tank (2) and a top cover (3), wherein the top of the fermentation tank (1) is fixed with the top cover (3), a plurality of cooling tanks (2) are arranged around the fermentation tank (1), a climbing truss (4) is arranged on the outer side of one of the cooling tanks (2), and a mixing mechanism is installed on the top of the climbing truss (4), and the mixing mechanism is used to mix the fermentation liquid with oxygen.

5. A fermentation tank for brewing Yinhongli wine according to claim 4, characterized in that: The mixing mechanism comprises a mounting plate (5), a first motor (6), a fixing frame (7), a force-guiding rotating wheel (8), an oblique rib rod (9), a movable block (10), a transverse rod (11) and a matching component. The top of the climbing truss (4) is fixed with a mounting plate (5), one side of the mounting plate (5) is fixed with a first motor (6), the other side of the mounting plate (5) is fixed with a fixing frame (7), the fixing frame (7) is fixed to the climbing truss (4), the output end of the first motor (6) passes through the mounting plate (5) and the fixing frame (7) and is fixed with a force-guiding rotating wheel (8), one side of the force-guiding rotating wheel (8) and a position deviating from the center of the circle is fixed with an oblique rib rod (9), one end of the oblique rib rod (9) is fixed with a movable block (10), the two ends of the inner side of the fixing frame (7) are rotatably connected with a transverse rod (11), and one end of the transverse rod (11) is equipped with a matching component.

6. A fermentation tank for brewing Yinhongli wine according to claim 5, characterized in that: The matching assembly comprises a carrying cavity block (12), an inner groove (13), a transverse fixing frame (14), an oxygenating and mixing tank (15) and a connecting hose (16); the carrying cavity block (12) is fixed on the outer side of the transverse rod (11); the inner side of the carrying cavity block (12) is provided with an inner groove (13); the inner groove (13) is slidably connected to the movable block (10); one end of the transverse rod (11) is fixed with a transverse fixing frame (14); the inner side of the transverse fixing frame (14) is fixed with an oxygenating and mixing tank (15); one end of the oxygenating and mixing tank (15) is fixed with a connecting hose (16); one end of the connecting hose (16) is fixed to the outer side of the fermentation tank (1).

7. The fermentation tank for brewing Yinhongli wine according to claim 4, characterized in that: An evaporation and diversion mechanism is installed between the fermentation tank (1), the cooling tank (2) and the top cover (3), and the evaporation and diversion mechanism comprises a peripheral connecting frame (17), a central supporting plate (18), a second motor (19), a first bevel gear (20), a first force guide gear ring (21), a first matching movable column (22), a first drainage pipe (23) and an auxiliary component. The outer side of the fermentation tank (1) is fixed with a peripheral connecting frame (17), the top of the peripheral connecting frame (17) is fixed with a central supporting plate (18), one side of the central supporting plate (18) is fixed with a second motor (19), and the output end of the second motor (19) is fixed with a central supporting plate (18). A first bevel gear (20) is provided, the bottom of the first bevel gear (20) is meshedly connected with a first force guide gear ring (21), a first matching movable column (22) is fixed on the inner side of the first force guide gear ring (21), the first matching movable column (22) is rotatably connected to the center support plate (18), a first drainage pipe (23) is fixed on the inner side of the first matching movable column (22), the first drainage pipe (23) is rotatably connected to the center support plate (18), the bottom of the first drainage pipe (23) passes through the center support plate (18) and is fixed to the top cover (3), and one end of the first drainage pipe (23) is equipped with an auxiliary component.

8. The fermentation tank for brewing Yinhongli wine according to claim 7, characterized in that: The auxiliary component comprises a cantilever support arm (24), a second drainage pipe (25), a third motor (26), a second bevel gear (27), a second force guide gear ring (28), a second matching movable column (29), a butt pipe (30) and an electric push rod (31); the cantilever support arm (24) is fixed to the outer side of the first matching movable column (22); one end of the first drainage pipe (23) is sealingly rotatably connected to the second drainage pipe (25); the second matching movable column (29) is fixed to the outer side of the second drainage pipe (25); the outer side of the second matching movable column (29) is rotatably connected to a sleeve; the sleeve is fixed to the cantilever support arm (24). A second force guide gear ring (28) is fixed on the outer side of the second matching movable column (29) and at a position below the sleeve shell, a third motor (26) is fixed at the bottom of the cantilever arm (24), a second bevel gear (27) is fixed to the output end of the third motor (26), the second bevel gear (27) is meshingly connected with the second force guide gear ring (28), a butt joint pipe (30) and an electric push rod (31) are fixed to the top of the cooling tank (2), the top of the butt joint pipe (30) is sealed and connected to the second discharge pipe (25) through a quick plug, and the output end of the electric push rod (31) is fixed to the quick plug through a connecting plate.

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