Biodynamic method automatic fermentation tank

Abstract

The invention discloses a biodynamic method automatic fermentation tank, and belongs to the technical field of food processing, the biodynamic method automatic fermentation tank comprises a tank body, the top surface of the tank body is provided with a plurality of liquid leakage ports, and the plurality of liquid leakage ports are controlled by a driving mechanism to open and close; a pressure probe is fixedly connected to the top of the tank; the exhaust pipe communicates with the side face of the top of the tank body, and an exhaust valve is fixedly connected into the exhaust pipe; the open bin is fixedly connected to the top of the tank body, the top face of the tank body serves as the bottom, an opening and closing cover is arranged at the top, and a liquid level probe is fixedly connected into the open bin; one end of the liquid feeding pipe is communicated with the bottom of the inner cavity of the tank body, the other end of the liquid feeding pipe is communicated with the open bin, and an electric valve is arranged in the liquid feeding pipe; and the controller is used for receiving detection information of the pressure probe and the liquid level probe and controlling the exhaust valve, the electric valve or the driving mechanism according to the detected information. Through intelligent control, manual intervention is reduced, the labor cost is reduced, and the fermentation efficiency and the product quality are remarkably improved.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and in particular relates to an automated biodynamic fermenter. Background Technology

[0002] In the food processing industry, especially in the production of fermented foods such as wine, precise control of the fermentation environment is crucial to product quality. Taking the fermentation of dry red wine as an example, operations such as skin-washing, cap breaking, and open circulation with micro-dissolved oxygen directly affect the extraction efficiency of effective components from grape skins and the quality of the wine.

[0003] Currently, the mainstream fermenters on the market mainly include conical vertical fermenters, horizontal rotary fermenters, and Ganemid fermenters, but all of them have obvious limitations:

[0004] Although conical vertical fermenters can achieve automated temperature control and circulating spraying, mechanical stirring is relatively rough on the pulp and caps, and is prone to producing too much lees; moreover, open circulation and cap breaking need to be done manually through external pumps, which consumes a lot of manpower and equipment.

[0005] Horizontal rotary fermenters have strong extraction capabilities, but they are prone to producing too much lees and astringent tannins during fermentation, increasing the difficulty of post-processing. Furthermore, closed fermentation can easily lead to unpleasant odors in the wine. In addition, the equipment is expensive and difficult to popularize.

[0006] The Ganemid fermenter uses gas-powered stirring, which can reduce mechanical damage, but the funnel-shaped diaphragm design results in limited CO2 storage. The extraction of fruit peel is concentrated in the middle area and cannot achieve full coverage. In addition, it also relies on manual external pumps to complete the open circulation, which is not highly automated.

[0007] In addition, the temperature control of existing fermenters mostly relies on Miller plates, cold strips or direct spray cooling water on the surface of the tank, which has obvious drawbacks: Miller plates and cold strips have low cooling efficiency and high energy consumption because part of their area is exposed to the air; direct spray cooling water has lower energy consumption, but poor temperature control effect and serious waste of water resources.

[0008] In response to the problems of high energy consumption, significant mechanical damage, low automation, and insufficient temperature control efficiency in the existing technologies, there is an urgent need for a fermenter that can achieve automated circulation through biodynamics, reduce energy consumption, and improve fermentation quality. Summary of the Invention

[0009] To address the aforementioned technical problems, this invention proposes an automated biodynamic fermenter.

[0010] To achieve the above objectives, the present invention provides an automated biodynamic fermenter, comprising:

[0011] The tank body has multiple leakage ports on its top surface, and the multiple leakage ports are controlled to open and close by a drive mechanism; a pressure probe is fixedly connected to the top of the tank body.

[0012] An exhaust pipe is connected to the top side of the tank body, and an exhaust valve is fixedly connected inside the exhaust pipe.

[0013] An open compartment is fixed to the top of the tank body, with the top surface of the tank body as the bottom. An openable cover is provided on the top, and a liquid level probe is fixedly connected inside the open compartment.

[0014] The liquid inlet pipe has one end connected to the bottom of the inner cavity of the tank and the other end connected to the open compartment. An electric valve is installed inside the liquid inlet pipe.

[0015] The controller is used to receive detection information from the pressure probe and the liquid level probe, and control the exhaust valve, the electric valve or the drive mechanism according to the measured information.

[0016] Optionally, a reciprocating ring is mounted above the top surface of the tank, and multiple leakage ports are circumferentially arranged on the top surface of the tank. The reciprocating ring is correspondingly arranged with the multiple leakage ports. A sealing door is hinged to the bottom of each leakage port. The sealing door is connected to the reciprocating ring by a rope. The driving mechanism drives the reciprocating ring to rotate in both directions, pulling the rope and thus opening and closing the sealing door.

[0017] Optionally, the driving mechanism includes a drive motor, which is fixedly connected to the open compartment. The drive motor is driven by a gear, and a rack is provided at the top of the reciprocating ring. The gear meshes with the rack for transmission.

[0018] Optionally, a plurality of reinforcing ribs are fixedly connected to the top surface of the tank body, and the reciprocating ring is rotatably connected to the top surface of the reinforcing ribs.

[0019] Optionally, the open compartment is provided with a manhole, the top of which is provided with an end cap, and the bottom of which is connected to the inside of the tank.

[0020] Optionally, a heat exchange plate is fixedly connected to the bottom of the open compartment, and a coolant flow channel is opened in the heat exchange plate. The two ends of the coolant flow channel are connected to an inlet pipe and an outlet pipe, and the outer ends of the inlet pipe and the outlet pipe pass through the open compartment and are connected to the coolant.

[0021] Optionally, a lower grate is fixedly connected to the bottom of the tank; an upper grate is fixedly connected to the top of the tank, and the connection port between the upper liquid pipe and the tank is located below the lower grate.

[0022] Optionally, the bottom surface of the tank is inclined, and the bottom of the tank is supported by multiple tank legs.

[0023] Optionally, a lower manhole is connected to one of the lower ends of the tank body, and the manhole is provided with an end cap; a central pipe is connected to the middle of the bottom surface of the tank body, and the central pipe is controlled to open and close by a valve; a low pipe is connected to the lowest point of the bottom surface of the tank body, and the low pipe is controlled to open and close by a valve.

[0024] Optionally, a sampling tube is provided on the side wall of the tank and its opening and closing are controlled by a valve. An end grate is provided at one end of the sampling tube located inside the tank.

[0025] Compared with the prior art, the present invention has the following advantages and technical effects:

[0026] By integrating core components such as the tank, vent pipe, open chamber, liquid inlet pipe, and controller, a collaborative automated system is formed, possessing significant technological advantages: It utilizes a pressure probe at the top of the tank to monitor the CO2 pressure generated during fermentation, and the controller automatically regulates the electric valve of the liquid inlet pipe. This allows the liquid inside the tank to be lifted to the open chamber using bio-powered CO2 pressure, eliminating the need for external power equipment and achieving zero-energy liquid-material circulation. This solves the problems of high energy consumption and significant mechanical damage caused by traditional fermenters relying on external pumps. The liquid level probe in the open chamber is linked to the controller, working with a drive mechanism to control the opening and closing of the leak outlet on the top of the tank. This automatically completes the uniform spraying of liquid onto the materials inside the tank, achieving automated cap breaking and skinning, avoiding the drawbacks of excessive lees generated by mechanical operation. Simultaneously, the vent valve of the vent pipe is controlled by the controller based on pressure information, stabilizing the pressure inside the tank. The opening and closing cover at the top of the open chamber can flexibly switch between open and closed circulation modes to adapt to different fermentation process requirements. The overall structure, through intelligent control, reduces manual intervention, lowers labor costs, and significantly improves fermentation efficiency and product quality. Attached Figure Description

[0027] The accompanying drawings, which form part of this invention, are used to provide a further understanding of the invention. The embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation of the invention. In the drawings:

[0028] Figure 1 This is a schematic diagram of the structure of the automated biodynamic fermenter of the present invention;

[0029] Figure 2 This is a cross-sectional view of the automated biodynamic fermenter of the present invention;

[0030] Figure 3 This is a schematic diagram of the internal structure of the open compartment in this invention;

[0031] Figure 4 This is a schematic diagram of the relevant structure of the driving mechanism of the present invention for driving the opening and closing of the leakage port;

[0032] Figure 5 This is a schematic diagram of the relevant structure of the leak outlet in the closed state of the present invention;

[0033] Figure 6 This is a schematic diagram of the relevant structure of the present invention with the leakage port in the open state.

[0034] In the diagram: 1. Tank body; 2. Leakage port; 3. Pressure probe; 4. Exhaust pipe; 5. Open compartment; 6. Opening / closing cover; 7. Liquid level probe; 8. Inlet pipe; 9. Reciprocating ring; 10. Sealing door; 11. Rope; 12. Drive motor; 13. Gear; 14. Rack; 15. Reinforcing rib; 16. Upper manhole; 17. Heat exchange plate; 18. Inlet pipe; 19. Outlet pipe; 20. Lower grate; 21. Upper grate; 22. Tank leg; 23. Lower manhole; 24. Middle pipe; 25. Lower pipe; 26. Sampling pipe. Detailed Implementation

[0035] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0036] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.

[0037] Reference Figures 1 to 6 As shown, this embodiment provides an automated biodynamic fermenter, comprising:

[0038] Tank 1, with multiple leakage ports 2 on the top surface of tank 1, all of which are controlled to open and close by a drive mechanism; a pressure probe 3 is fixedly connected to the top of tank 1.

[0039] Exhaust pipe 4 is connected to the top side of tank 1, and an exhaust valve is fixed inside exhaust pipe 4.

[0040] Open compartment 5 is fixed to the top of tank 1, with the top surface of tank 1 as the bottom. An opening and closing cover 6 is provided on the top. A liquid level probe 7 is fixedly connected inside the open compartment 5.

[0041] The liquid inlet pipe 8 has one end connected to the bottom of the inner cavity of the tank body 1 and the other end connected to the open compartment 5. An electric valve is installed inside the liquid inlet pipe 8.

[0042] The controller is used to receive detection information from pressure probe 3 and level probe 7, and to control the exhaust valve, electric valve or drive mechanism based on the measured information.

[0043] By integrating core components such as tank 1, exhaust pipe 4, open chamber 5, liquid inlet pipe 8, and controller, a collaborative automated system is formed, possessing significant technical advantages: It utilizes the pressure probe 3 at the top of tank 1 to monitor the CO2 pressure generated during fermentation, and, combined with the controller, automatically regulates the electric valve of the liquid inlet pipe 8. This allows the liquid inside the tank to be lifted to the open chamber 5 using bio-powered CO2 pressure, eliminating the need for external power equipment and achieving zero-energy liquid-material circulation. This solves the problems of high energy consumption and significant mechanical damage caused by traditional fermenters relying on external pumps. The liquid level probe 7 in the open chamber 5 is linked with the controller, working in conjunction with the drive mechanism to control the opening and closing of the drain outlet 2 on the top of tank 1. This automatically completes the uniform spraying of liquid onto the materials inside the tank, achieving automated cap breaking and skinning, avoiding the drawbacks of excessive lees generated by mechanical operation. Simultaneously, the exhaust valve of exhaust pipe 4 is regulated by the controller based on pressure information, stabilizing the pressure inside the tank. The opening and closing cover 6 at the top of the open chamber 5 can flexibly switch between open / closed circulation modes to adapt to different fermentation process requirements. The overall structure, through intelligent control, reduces manual intervention, lowers labor costs, and significantly improves fermentation efficiency and product quality.

[0044] In some alternative implementations, a reciprocating ring 9 is mounted above the top surface of the tank body 1, and multiple drain ports 2 are circumferentially arranged on the top surface of the tank body 1. The reciprocating ring 9 is correspondingly arranged with the multiple drain ports 2. A sealing door 10 is hinged to the bottom of the drain port 2. The sealing door 10 is connected to the reciprocating ring 9 by a rope 11. The drive mechanism drives the reciprocating ring 9 to rotate in both directions, pulls the rope 11, and thus drives the sealing door 10 to open and close.

[0045] By installing reciprocating rings 9 corresponding to multiple drain ports 2 around the top surface of the tank 1, and connecting the sealing door 10 to the reciprocating rings 9 with ropes 11, the reciprocating rings 9 are rotated in both directions by a drive mechanism to pull the ropes 11, thus opening and closing the sealing door 10. This structure has significant technical advantages: the synchronous movement of the reciprocating rings 9 can drive multiple sealing doors 10 to open and close in tandem, ensuring the consistency of the opening / closing of the drain ports 2. This allows the grape juice in the open chamber 5 to fall evenly through the drain ports 2 to the upper grate 21, and then be evenly sprayed through the upper grate 21, achieving comprehensive and gentle spraying of the cap, avoiding the local impact caused by the traditional mechanical cap breaking which leads to excessive lees.

[0046] In some alternative implementations, the drive mechanism includes a drive motor 12, which is fixedly connected to the open chamber 5. The drive motor 12 is connected to a gear 13, and a rack 14 is provided at the top of the reciprocating ring 9. The gear 13 and the rack 14 mesh and drive each other.

[0047] Furthermore, there are two symmetrically arranged drive mechanisms.

[0048] By setting the drive mechanism as a drive motor 12 fixed inside the open chamber 5, with its transmission gear 13 meshing with the rack 14 at the top of the reciprocating ring 9, and symmetrically arranging two drive mechanisms, significant technical advantages are achieved: the meshing transmission of gear 13 and rack 14 enables precise forward and reverse rotation of the reciprocating ring 9, ensuring controllable opening and closing angles of the sealing door 10, improving the stability and accuracy of opening and closing of the leakage port 2, and preventing liquid leakage or uneven spraying; the symmetrically arranged two drive mechanisms can balance the driving force, reduce the sway during the rotation of the reciprocating ring 9, reduce mechanical wear, and extend the service life of the equipment; the design of the drive motor 12 built into the open chamber 5 saves space and facilitates protection, and with the controller, it can achieve automated drive, further enhancing the automation of cap breaking and skin rinsing during fermentation, and improving the overall operating efficiency of the equipment.

[0049] In some alternative implementations, a plurality of reinforcing ribs 15 are fixedly attached to the top surface of the tank body 1, and a reciprocating ring 9 is rotatably connected to the top surface of the reinforcing ribs 15.

[0050] By fixing multiple reinforcing ribs 15 to the top surface of the tank 1 and rotating the reciprocating ring 9 to the top surface of the reinforcing ribs 15, significant technical advantages are achieved: the reinforcing ribs 15 provide a stable supporting foundation for the reciprocating ring 9, enhancing the load-bearing capacity of the top structure of the tank 1, preventing deformation of the top surface of the tank 1 due to long-term rotation of the reciprocating ring 9 or the weight of the fermentation liquid, and improving the overall structural stability of the equipment; the rotating connection between the reciprocating ring 9 and the reinforcing ribs 15 reduces frictional resistance, ensuring smooth forward and reverse rotation, and further improving the accuracy of opening and closing of the sealing door 10 in conjunction with the gear 13 and rack 14 transmission, reducing the probability of mechanical failure, extending the service life of the equipment, and providing structural protection for the stable operation of the drive mechanism, ensuring the continuous reliability of the automated cap breaking and skinning process.

[0051] In some alternative implementations, the open compartment 5 is provided with a manhole 16, which has an end cap on top and is connected to the interior of the tank 1 at the bottom.

[0052] By installing a manhole 16 inside the open chamber 5, with an end cap on top and connected to the interior of the tank 1 at the bottom, significant technical advantages are achieved: the manhole 16 provides a convenient passage for inspection, maintenance, and raw material feeding operations inside the tank 1, allowing direct access to the tank without disassembling other components, reducing operational difficulty and labor costs; the end cap ensures the airtightness of the tank 1 when not in operation, preventing contamination by miscellaneous bacteria or leakage of fermentation gases, and ensuring a stable fermentation environment; at the same time, the design of integrating the manhole 16 into the open chamber 5 saves external space of the tank 1, and its collaboration with other automated components does not affect the overall structural compactness, further improving the practicality and operational safety of the equipment.

[0053] In some alternative implementations, a heat exchange plate 17 is fixed to the bottom of the open compartment 5. A coolant flow channel is provided in the heat exchange plate 17. The two ends of the coolant flow channel are connected to the inlet pipe 18 and the outlet pipe 19. The outer ends of the inlet pipe 18 and the outlet pipe 19 pass through the open compartment 5 and are connected to the coolant.

[0054] By fixing a heat exchange plate 17 to the bottom of the open chamber 5, and opening a coolant flow channel inside the plate to connect the inlet pipe 18 and the outlet pipe 19, significant technical advantages are achieved: the heat exchange plate 17 is in direct contact with the grape juice in the open chamber 5, achieving 100% area heat exchange. Compared with the Miller plate, cold strip, and other structures on the surface of the traditional tank 1, the heat exchange efficiency is greatly improved and energy consumption is reduced. If cooling water is used, the heated hot water can be recycled for cleaning other equipment, improving cleaning efficiency and reducing water waste, or it can be recycled after natural cooling, further saving resources. This design integrates the heat exchange function into the open chamber 5 without occupying extra space in the tank 1. It works in conjunction with the circulation process of the biodynamic method to achieve automated temperature control while taking into account energy saving and environmental protection, and improving the economy and stability of the fermentation process.

[0055] In some alternative embodiments, a lower grate 20 is fixedly connected to the bottom of the tank body 1; an upper grate 21 is fixedly connected to the top of the tank body 1, and the connection port between the upper liquid pipe 8 and the tank body 1 is located below the lower grate 20.

[0056] By fixing a lower grate 20 to the bottom of tank 1 and an upper grate 21 to the top of tank 1, with the connection between the upper liquid pipe 8 and tank 1 located below the lower grate 20, significant technical advantages are achieved: the lower grate 20 effectively filters grape skins and seeds, ensuring the purity of the grape juice extracted by the upper liquid pipe 8 and preventing impurities from clogging the pipe or affecting the circulation effect; the upper grate 21 can evenly distribute the grape juice flowing from the drain 2, achieving comprehensive and gentle spraying of the cap, improving extraction efficiency while reducing lees caused by mechanical damage; the combination of the two grates forms a synergistic effect of raw material filtration and liquid diversion, ensuring the smooth operation of the circulation system and enhancing the uniformity of the cap breaking and skin-drenching process, further improving fermentation quality and equipment stability.

[0057] In some alternative implementations, the bottom surface of the tank 1 is inclined, and the bottom of the tank 1 is supported by a plurality of tank legs 22.

[0058] By tilting the bottom of tank 1 and supporting it with multiple tank legs 22, the tilted bottom can utilize gravity to allow fermented liquid and residue to accumulate at a lower level, facilitating material discharge, juice separation, or waste removal through structures such as the lower manhole 23, middle pipe 24, and lower pipe 25, reducing residue inside the tank and improving cleaning efficiency. The support design of multiple tank legs 22 can stably support the weight of tank 1 and its internal materials, adapting to different site environments. At the same time, it reserves operating space for pipes, valves, and other components at the bottom of tank 1, facilitating maintenance and use. The overall structure takes into account both the smooth flow of materials and the stability of equipment placement, further optimizing the practicality of the fermentation tank.

[0059] In some alternative embodiments, a lower manhole 23 is connected to the lower end of the tank body 1, and the manhole 23 is provided with an end cap; a middle pipe 24 is connected to the middle part of the bottom surface of the tank body 1, and the middle pipe 24 is controlled to open and close by a valve; a lower pipe 25 is connected to the lowest point of the bottom surface of the tank body 1, and the lower pipe 25 is controlled to open and close by a valve.

[0060] Furthermore, a reserved pipeline is branched off from the upper liquid pipe 8 and controlled by a valve.

[0061] By providing a lower manhole 23 with an end cap at the lower end of the tank 1, a central pipe 24 controlled by a valve in the middle of the bottom surface, and a lower pipe 25 controlled by a valve at the lowest point, with a reserved pipeline branching off from the upper liquid pipe 8 and controlled by a valve, the system offers significant technical advantages: the lower manhole 23 facilitates inspection, cleaning, and removal of residue from the bottom of the tank 1; the end cap ensures sealing during fermentation; the central pipe 24 and lower pipe 25 can perform functions such as juice extraction and waste discharge according to fermentation needs, and the inclined bottom surface allows for precise control of material discharge, reducing residue; the reserved pipeline provides interfaces for external pumps and other equipment, enhancing the equipment's expandability to adapt to different process requirements; the clear division of labor among the components and their collaborative work improve operational flexibility, discharge efficiency, and equipment applicability, further ensuring the smoothness and controllability of the fermentation process.

[0062] In some alternative embodiments, a sampling tube 26 is provided on the side wall of the tank 1 and its opening and closing are controlled by a valve. One end of the sampling tube 26 located inside the tank 1 is provided with an end grate.

[0063] The sampling tube 26 allows for convenient extraction of material samples from the tank during fermentation without opening the tank 1 or interrupting the fermentation process, thus avoiding contamination by other microorganisms and fluctuations in the fermentation environment, and ensuring the timeliness and accuracy of sampling. The valve control design allows for flexible opening and closing of the sampling channel, ensuring the sealing of the tank 1 when not sampling, and working in conjunction with other automated components without affecting the overall operation of the fermenter. This structure provides a direct way to monitor the fermentation progress and adjust process parameters in real time, improving the controllability of the fermentation process, reducing quality risks caused by improper sampling operations, and further ensuring the stability of product quality. The end grate prevents the residue from flowing out during sampling.

[0064] The working principle of the biodynamic automated fermentation tank of this invention, taking the fermentation of dry red wine as an example, is as follows: Raw materials enter the tank 1 through the manhole 16. After fermentation begins, all parts except the upper liquid pipe 8 are closed and sealed. The CO2 produced by yeast fermentation accumulates below the top of the tank, creating pressure that forces the grape juice through the lower grate 20 into the upper liquid pipe 8. The juice then flows into the open chamber 5 at the top of the tank under the control of an electric valve. The opening / closing cover 6 at the top of the open chamber 5 can be selected to open or close according to process requirements to achieve open / closed circulation. When the pressure inside the tank reaches the set value of the pressure probe 3, the controller drives the exhaust valve to open and release gas, while simultaneously closing the electric valve. After the pressure stabilizes, the drive mechanism rotates the reciprocating ring 9. Rope 11 opens the sealed door 10 of the leakage port 2, allowing grape juice in the open chamber 5 to flow down through the leakage port 2. The juice is then evenly sprayed onto the caps inside the tank 1 through the upper grate 21, completing the cap breaking and skin-drenching process. When the grape juice in the open chamber 5 has drained, the liquid level probe 7 triggers a signal, and the controller drives the sealed door 10 to close and the exhaust valve to close. Simultaneously, the electric valve opens, allowing CO2 pressure to accumulate again inside the tank. This process repeats automatically. During fermentation, the heat exchange plate 17 at the bottom of the open chamber 5 regulates the temperature through the cooling liquid flow channel. The sampling tube 26 allows for convenient sample extraction to monitor the fermentation status. After fermentation, the material is discharged, juice is dispensed, or waste is removed through the lower manhole 23, middle tube 24, and lower tube 25. The entire process utilizes the CO2 pressure generated during fermentation to achieve zero-energy circulation, and the controller enables fully automated operation, reducing mechanical damage and manual intervention.

[0065] The advantages of this invention lie in its pioneering use of a biodynamic method to achieve feed-liquid circulation during fermentation, enabling zero energy consumption and zero mechanical damage to the fermentation substrate in both open and closed circulation modes. Furthermore, this invention improves upon traditional heat exchange plates by embedding them inside the tank, achieving 100% heat exchange area and significantly increasing heat exchange efficiency. Specific calculations are as follows:

[0066] Taking a 10-ton fermenter as an example, based on the design of fermenters currently on the market, two different tank parameters with different diameter-to-height ratios are used: Tall and slender type A tank: diameter 1.6m, height 5m; Short and stout type B tank: diameter 2m, height 3.2m. These heights are the theoretical heights of the cylinder and do not include the height of the open compartments. In actual situations, tank legs, open compartments, etc., need to be considered.

[0067] Calculation of CO2 production and heat release during yeast fermentation for alcohol production:

[0068] Chemical formula: C6H 12 O6→2CO2+2C2H5OH+ΔH

[0069] Relative molecular mass C6H 12 O6: 180; CO2: 44; C2H5OH: 46

[0070] Standard molar enthalpy of formation C6H12 O6: -1260kJ / mol; CO2: -393.51kJ; C2H5OH: -277.69kJ

[0071] Based on chemical formulas, 1g of glucose can produce approximately 0.255LCO2 under standard atmospheric pressure. 1kg of grapes with a sugar content of 220g / kg and an 80% moisture content can produce 43.5LCO2. Extrapolating from this, a full 10t fermentation tank can produce 435LCO2. 3 The CO2 content. During the wine fermentation process, the volume of grape juice in each cycle is about 1 / 3 to 1 / 2 of the volume in the tank. Assuming a grape juice yield of 60%, 10 tons of grapes can produce 6 tons of free-flowing grape juice. That is, the amount of grape juice in each cycle is controlled at 2-3 tons. This can be used to calculate the height of the open tank.

[0072] Based on the above design data for fermenters with different diameter-to-height ratios and the height pressure of grape juice under standard atmospheric pressure, calculations were performed.

[0073] Tall and lean type A tank circulation 2t (approximately 2m) 3 If the amount of grape juice needs to be raised to a height of 1 meter, then the CO2 pressure inside the tank needs to reach 1.2 atmospheres, which means it requires 2.4 m³ of CO2. 3 CO2.

[0074] Short and stout type B tank circulation 2t (approximately 2m) 3 If the amount of grape juice needs to be raised to a height of 0.63m, then the CO2 pressure inside the tank needs to reach 1.12 atmospheres, which means it requires 2.24m³ of liquid. 3 CO2.

[0075] Based on the yield of 435m from 10t of grapes... 3 Based on CO2 calculations, the tall and slender type A tank can theoretically complete 181 cycles, which is equivalent to 26 cycles per day based on a 7-day main fermentation period. The short and stout type B tank can complete 194 cycles, which is equivalent to 28 cycles per day based on a 7-day main fermentation period.

[0076] In actual production, due to unavoidable factors such as the yeast consuming some sugar and the CO2 generated during grape juice leaching being directly emitted into the environment, the tall and slender A tank and the short and stout B tank can complete 18.1 and 19.5 cycles respectively, based on 70% of the theoretical value.

[0077] In summary, the costs required for a traditional fermenter to achieve the required number of cycles are as follows:

[0078] 1. Energy Costs: Taking a commercially available 2000W centrifugal pump as an example, with a head of 25m and a flow rate of 25m³ / h. 3 / h, because traditional fermenters can only be filled to 80% capacity, there is a space of about 0.6m-1m at the top. The centrifugal pump needs to lift the grape juice from the lower part to the higher part, with a height difference of about 1.2m-2m, resulting in some flow loss. The actual flow rate is 23m³ / h. 3 / h and 23.8m 3 / h. The total circulation volume of the tall, slender type A tank and the short, stout type B tank after 7 days of fermentation is 126m³. 3 and 136m 3 If the centrifugal pump is to work for 5.51 hours and 5.74 hours respectively, the power consumption will be 11.02 kWh and 11.48 kWh respectively. However, in actual production, due to the frequent starting of the motor, the energy consumption is higher than this theoretical value.

[0079] 2. Labor costs: Based on the above cycle volume and cycle time, each worker can manage the cycle of 4-6 fermentation tanks. Assuming the management of 6 fermentation tanks, with 8 hours of work per day, 3 workers are needed to operate in shifts. The labor cost is calculated at 200 yuan / person / day, and the labor cost per fermentation tank is 100 yuan / day. The total labor cost during the fermentation period is 700 yuan.

[0080] 3. Refrigeration Costs: Based on the molar enthalpy change in the chemical formula, each mole of glucose releases approximately 82.4 kJ of energy upon complete fermentation. Therefore, 10 tons of grapes fermenting can produce 8.057 × 10⁻⁶ kJ of energy. 5 The energy in kJ is equivalent to 223.8 kWh of electrical energy. In actual production, due to the heat generated by yeast metabolism and fermentation, some of it is lost to the environment. Therefore, approximately 50% of the energy, or 4.029 × 10⁻⁶ kWh, requires cooling and heat exchange. 5 kJ of energy is equivalent to 111.9kWh of electrical energy. If cooling is achieved using refrigerant and a refrigeration unit, factors such as the energy efficiency ratio of the refrigeration unit, refrigerant losses during transport, the heat exchange efficiency of the Miller plate, grape juice temperature, target temperature, and refrigerant target temperature need to be considered. The electrical energy required to refrigerate 10 tons of grape raw materials is approximately 400kWh.

[0081] Industrial electricity consumption is divided into three phases: flat, peak, and valley. The price and cost are different in each phase. For the convenience of calculation, the flat phase is used. The electricity cost is calculated at 0.6 yuan / kWh. The total cost of energy consumption and labor during the fermentation period of a traditional 10t conical fermentation tank is (400+11.7)×0.6+700=947 yuan.

[0082] Using the biodynamic fermenter of this invention completely eliminates labor and circulation costs. Regarding heat exchange, if a refrigeration unit + refrigerant heat exchange method is also used, the built-in heat exchange plate in this invention increases the contact area between the heat exchange plate and the grape juice from less than 50% to 100%. Under the same heat exchange conditions, this improves heat exchange efficiency while increasing the target temperature of the refrigerant for the refrigeration unit, reducing the refrigeration load of the refrigeration unit, and reducing refrigeration energy consumption by at least 30%. That is, the electrical energy required to refrigerate 10 tons of grape raw material is approximately 280 kWh, and the final cost during fermentation is 280 × 0.6 = 168 yuan.

[0083] If cold water cooling is used for heat exchange, and the groundwater temperature is calculated at 19℃, the temperature will rise by 5℃ after heat exchange. Fermenting 10 tons of grape raw material to produce 4.029 × 10⁵ kJ of energy requires 4.029 × 10⁵ kJ / 4200 kJ / (t·℃) × 5℃ = 19.2 tons of cooling water. Based on an industrial water price of 5 yuan / ton, the cost would be 19.2 × 5 = 96 yuan. In this solution, the heated cooling water can be collected for cleaning equipment, which not only improves cleaning efficiency and reduces water consumption but also allows for water reuse. Alternatively, if environmental conditions permit, the heated cooling water can be led to the external environment for further cooling and then recycled. Using this method, the cost of cooling during the fermentation process in this biodynamic intelligent fermenter is almost zero.

[0084] In summary, taking 10 tons of raw materials as an example, compared to traditional conical fermentation tanks, the biodynamic intelligent fermentation tank of this invention can save up to 947 yuan in costs incurred during fermentation. Extrapolating this, a winery with an annual output of 10,000 tons can directly reduce production costs by 947,000 yuan.

[0085] Meanwhile, the gentle circulation, cap-breaking, and swirl-over methods significantly improve the quality of the grapes themselves, reduce lees production, and lower the cost of later clarification processes. For wineries, the biodynamic intelligent fermentation tank of this invention brings long-term benefits. Furthermore, the design of this invention is of great significance for energy conservation, environmental protection, and intelligent production.

[0086] All aspects not detailed in this invention are conventional technical means known to those skilled in the art.

[0087] In the description of this invention, it should be understood that the terms "longitudinal", "lateral", "up", "down", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this invention, and are not intended to indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this invention.

[0088] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. An automated biodynamic fermenter, characterized in that, include: The tank (1) has multiple drain ports (2) on its top surface, and the multiple drain ports (2) are controlled to open and close by a drive mechanism; a pressure probe (3) is fixedly connected to the top of the tank (1); An exhaust pipe (4) is connected to the top side of the tank body (1), and an exhaust valve is fixedly connected inside the exhaust pipe (4); An open compartment (5) is fixed to the top of the tank (1), with the top surface of the tank (1) as the bottom, and an opening and closing cover (6) is provided on the top. A liquid level probe (7) is fixed inside the open compartment (5). The liquid inlet pipe (8) is connected at one end to the bottom of the inner cavity of the tank body (1) and at the other end to the open compartment (5). An electric valve is installed in the liquid inlet pipe (8). The controller is used to receive detection information from the pressure probe (3) and the liquid level probe (7), and to control the exhaust valve, the electric valve or the drive mechanism according to the measured information.

2. The automated biodynamic fermenter according to claim 1, characterized in that: A reciprocating ring (9) is mounted above the top surface of the tank body (1). Multiple leakage ports (2) are circumferentially arranged on the top surface of the tank body (1). The reciprocating ring (9) is correspondingly arranged with the multiple leakage ports (2). A sealing door (10) is hinged to the bottom of each leakage port (2). The sealing door (10) is connected to the reciprocating ring (9) by a rope (11). The driving mechanism drives the reciprocating ring (9) to rotate in both directions, pulls the rope (11), and thus drives the sealing door (10) to open and close.

3. The automated biodynamic fermenter according to claim 2, characterized in that: The driving mechanism includes a drive motor (12), which is fixedly connected to the open compartment (5). The drive motor (12) is connected to a gear (13). A rack (14) is provided on the top of the reciprocating ring (9). The gear (13) meshes with the rack (14) for transmission.

4. The automated biodynamic fermenter according to claim 3, characterized in that: Multiple reinforcing ribs (15) are fixedly connected to the top surface of the tank body (1), and the reciprocating ring (9) is rotatably connected to the top surface of the reinforcing ribs (15).

5. The automated biodynamic fermenter according to claim 1, characterized in that: The open compartment (5) is provided with a manhole (16), the top of which is provided with an end cap and the bottom is connected to the inside of the tank (1).

6. The automated biodynamic fermenter according to claim 1, characterized in that: A heat exchange plate (17) is fixed to the bottom of the open chamber (5). A coolant flow channel is provided in the heat exchange plate (17). The two ends of the coolant flow channel are connected to the inlet pipe (18) and the outlet pipe (19). The outer ends of the inlet pipe (18) and the outlet pipe (19) pass through the open chamber (5) and are connected to the coolant.

7. The automated biodynamic fermenter according to claim 1, characterized in that: The bottom of the tank (1) is fixedly connected to a lower grate (20); the top of the tank (1) is fixedly connected to an upper grate (21), and the upper liquid pipe (8) and the tank (1) communicate with each other below the lower grate (20).

8. The automated biodynamic fermenter according to claim 1, characterized in that: The bottom surface of the tank (1) is inclined, and the bottom of the tank (1) is supported by multiple tank legs (22).

9. The automated biodynamic fermenter according to claim 8, characterized in that: The lower end of the tank (1) is connected to a manhole (23), which is provided with an end cap; the middle part of the bottom surface of the tank (1) is connected to a central pipe (24), which is controlled to open and close by a valve; the lowest point of the bottom surface of the tank (1) is connected to a low pipe (25), which is controlled to open and close by a valve.

10. The automated biodynamic fermenter according to claim 1, characterized in that: The tank (1) has a sampling tube (26) on its side wall, which is opened and closed by a valve. The sampling tube (26) has an end grate at one end inside the tank (1).

Images