Efficient dynamic dual reflux continuous fermentation method for making rose honey wine

Abstract

This invention provides a highly efficient dynamic double-reflux continuous fermentation method for brewing rose-scented honey wine, relating to the field of alcoholic beverages. The method includes: preparing a yeast activation solution in a starting fermentation tank, inoculating it with brewing yeast to obtain a brewing seed liquid; preparing a honey fermentation liquid, sterilizing it, and then inoculating it with the brewing seed liquid; anaerobic fermenting the honey in a first main fermentation tank to obtain a first main fermentation liquid. After the first main fermentation liquid has fermented for a preset time, it is continuously transferred to a second main fermentation tank for anaerobic fermentation; when the volume of the fermentation liquid in the first fermentation tank reaches a preset proportion, it is continuously transferred to a subsequent fermentation tank for anaerobic fermentation. The second main fermentation tank subsequently serves as a secondary fermentation tank, a post-fermentation tank, and a receiving fermentation tank. The process is periodically executed: when the second main fermentation liquid reaches a preset proportion, it is refluxed back to the first main fermentation tank; when the secondary fermentation liquid reaches a preset proportion, it is refluxed back to the starting fermentation tank at a preset percentage. This invention overcomes the shortcomings of existing technologies, such as long fermentation cycles and low equipment utilization rates.

Description

Technical Field

[0001] This invention relates to the field of alcoholic beverage technology, specifically to a highly efficient dynamic double reflux continuous fermentation method for brewing rose-scented honey wine. Background Technology

[0002] Mead is a fermented beverage with a certain alcohol content, made primarily from honey through fermentation with brewer's yeast. Current mead production methods typically use brewer's yeast as the fermenting agent, relying on the natural fermentable sugars in honey, such as fructose and glucose, as a carbon source. Under suitable temperature control, anaerobic fermentation converts the sugars into ethanol and carbon dioxide, while simultaneously generating small amounts of higher alcohols, esters, and other flavor compounds, giving the beverage its basic aroma and taste. In existing technologies, to improve the taste of mead, some methods involve using aroma-producing yeast to increase the ester content during the brewing process. The ester production process of this aroma-producing yeast is aerobic fermentation. For example, a method for brewing honey liquor (publication number CN106479808A) has the following problems: 1. This method adopts a batch fermentation process with multiple independent operations, including primary fermentation, secondary fermentation, and aroma-generating fermentation. Each stage must be completed sequentially in the same fermentation tank, and each fermentation stage must last for several days, resulting in a long overall production cycle and making it difficult to adapt to the needs of large-scale and continuous industrial production.

[0003] 2. Although this method uses brewing yeast and aroma-producing yeast in stages, it still has obvious shortcomings: the aroma-producing fermentation stage requires switching to an aerobic environment. If not handled properly, it is easy to introduce miscellaneous bacteria, which will cause the wine to spoil. At the same time, the aroma-producing yeast is added to the high-alcohol fermentation liquid only after the wine production is completed. The activity of the aroma-producing yeast is inhibited in the high-alcohol wine production liquid, resulting in low ester production efficiency and requiring a longer fermentation time. Summary of the Invention

[0004] This invention provides a highly efficient dynamic double reflux continuous fermentation method for brewing rose-scented honey wine, which solves at least one of the technical problems mentioned in the background art.

[0005] To address the aforementioned technical problems, this invention discloses a highly efficient dynamic double-reflux continuous fermentation method for brewing rose-scented honey wine, comprising the following steps: S1: Prepare yeast activation solution in the initial fermentation tank, inoculate with brewing yeast, and obtain brewing seed liquid; S2: Prepare honey fermentation liquid, sterilize the honey fermentation liquid at the first sterilization temperature, inoculate the brewing seed liquid, and carry out anaerobic fermentation in the first primary fermentation tank to obtain the first primary fermentation liquid; S3: After fermenting the first main fermentation liquid for a first time, continuously transfer it into the second main fermentation tank for anaerobic fermentation to obtain the second main fermentation liquid; When the second primary fermentation liquid reaches a preset ratio of the volume of the corresponding fermentation tank, it is continuously transferred into the secondary fermentation tank for anaerobic fermentation to obtain the secondary fermentation liquid. When the secondary fermentation broth reaches a preset ratio of the volume of the corresponding fermentation tank, it is continuously transferred into the post-fermentation tank for anaerobic fermentation to obtain the post-fermentation broth. When the post-fermentation broth reaches a preset ratio of the volume of the corresponding fermentation tank, it is continuously transferred into the receiving fermentation tank. When the second primary fermentation liquid reaches a preset proportion of the volume of the corresponding fermentation tank, the second primary fermentation liquid is returned to the first primary fermentation tank. This operation is performed periodically. When the secondary fermentation liquid reaches a preset proportion of the volume of the corresponding fermentation tank, the secondary fermentation liquid is returned to the starting fermentation tank by a preset percentage. This operation is performed periodically. S4: The continuous fermentation liquid is filtered and aged to form a rose-scented honey wine product.

[0006] Preferably, the periodic execution period is 12 hours ± a hours.

[0007] Preferably, the first sterilization temperature is 60℃~65℃.

[0008] Preferably, the first duration is 4 hours.

[0009] Preferably, the preset ratio is 80%; the preset percentage is 10%.

[0010] Preferably, the honey fermentation liquid is prepared by diluting honey with water and adding soy peptone; the honey fermentation liquid has an initial sugar content of 210g / L-310g / L and a soy peptone content of 0.5g / L-0.8g / L.

[0011] Preferably, after the secondary fermentation broth is returned to the initial fermentation tank by a preset percentage, the initial fermentation broth is continuously and constantly transferred to the first main fermentation tank.

[0012] Preferably, S3 includes a dynamic flow control sub-method, which includes: S301: Get: the preset range of the main fermentation broth corresponding to the current batch fermentation; The preset range of the main fermentation broth includes: the preset range of key fermentation parameters of the first main fermentation broth; The target fermentation parameters include the sugar content and ethanol volume fraction of the corresponding main fermentation broth; S302: When the first primary fermentation broth needs to be continuously transferred to the second primary fermentation tank, the sugar content and ethanol volume fraction of the first primary fermentation broth in the first primary fermentation tank are detected; and the actual fermentation start-up characteristic factor and the actual sugar content change rate of the first primary fermentation broth are determined based on the detection results. S303: Based on the actual fermentation start-up characteristic factors and the sugar content change rate of the first main fermentation liquid, determine the required flow rate 1 for transferring the first main fermentation liquid into the second fermentation tank, and continuously transfer the first main fermentation liquid into the second main fermentation tank at the required flow rate 1 after the first fermentation time.

[0013] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings and embodiments.

[0014] Compared with the prior art, the present invention has the following beneficial effects: This invention employs a highly efficient dynamic dual-reflux continuous fermentation process, replacing the batch fermentation mode of existing technologies that involves multiple independent operations such as "primary fermentation, secondary fermentation, and aroma-generating fermentation." The fermentation broth continuously flows and periodically refluxes between multiple fermenters, eliminating the need to complete each stage sequentially in a single fermenter. This allows for continuous production for 60 days, significantly shortening the overall production cycle and adapting to the needs of large-scale, continuous industrial production.

[0015] This invention employs a highly efficient dynamic double-reflux continuous fermentation process, which allows for continuous production for 60 days without the need for repeated strain preparation. This doubles the equipment utilization rate, increases the wine yield by 15%, and reduces production costs by about 10%. It solves the shortcomings of traditional batch fermentation, such as complicated strain preparation, long fermentation cycle, and low equipment utilization.

[0016] The dynamic double reflux continuous fermentation process of this invention is carried out in an anaerobic environment throughout, effectively avoiding the risk of contamination by miscellaneous bacteria. At the same time, the continuous reflux maintains a suitable yeast activity environment, allowing aroma-related metabolism to continue to proceed efficiently without the need for additional aroma-producing yeast. This not only improves aroma production efficiency but also avoids the inhibition of yeast activity by high alcohol content. Attached Figure Description

[0017] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used in conjunction with embodiments of the invention to explain the invention and do not constitute a limitation thereof. In the drawings: Figure 1 This is a schematic diagram of the process of the present invention; Figure 2 This is a schematic diagram of the fermentation apparatus used in the present invention. Detailed Implementation

[0018] The preferred embodiments of the present invention will be described below with reference to the accompanying drawings. It should be understood that the preferred embodiments described herein are for illustration and explanation only and are not intended to limit the present invention.

[0019] Furthermore, in this invention, the use of terms such as "first" and "second" is for descriptive purposes only and does not specifically refer to any order or sequence, nor is it intended to limit the invention. They are merely used to distinguish components or operations described using the same technical terms and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Therefore, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Additionally, the technical solutions and features of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. If a combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed by this invention.

[0020] The present invention provides the following embodiments: Example 1: This embodiment of the invention provides a highly efficient dynamic double-reflux continuous fermentation method for brewing rose-scented honey wine, such as... Figures 1-2 As shown, it includes the following steps: S1: Prepare yeast activation solution in the initial fermentation tank, inoculate with brewing yeast, and obtain brewing seed liquid; S2: Prepare honey fermentation liquid, sterilize the honey fermentation liquid at the first sterilization temperature, inoculate the brewing seed liquid, and carry out anaerobic fermentation in the first primary fermentation tank to obtain the first primary fermentation liquid; S3: After fermenting the first main fermentation liquid for a first time, continuously transfer it into the second main fermentation tank for anaerobic fermentation to obtain the second main fermentation liquid; When the second primary fermentation liquid reaches a preset ratio of the volume of the corresponding fermentation tank, it is continuously transferred into the secondary fermentation tank for anaerobic fermentation to obtain the secondary fermentation liquid. When the secondary fermentation broth reaches a preset ratio of the volume of the corresponding fermentation tank (secondary fermentation tank), it is continuously transferred into the post-fermentation tank for anaerobic fermentation to obtain the post-fermentation broth. When the post-fermentation liquid reaches a preset ratio of the volume of the corresponding fermentation tank (post-fermentation tank), it is continuously transferred into the receiving fermentation tank. When the second primary fermentation liquid reaches a preset proportion of the volume of the corresponding fermentation tank, a preset percentage (10%, 10% of the preset proportion of the volume of the second primary fermentation tank) of the second primary fermentation liquid is returned to the first primary fermentation tank. This operation is performed periodically. When the secondary fermentation liquid reaches a preset proportion of the volume of the corresponding fermentation tank, a preset percentage (10%, 10% of the preset proportion of the volume of the secondary fermentation tank) of the secondary fermentation liquid is returned to the starting fermentation tank. This operation is performed periodically. S4: The continuous fermentation liquid is filtered and aged to form a rose-scented honey wine product.

[0021] The periodic execution period is 12 hours ± a hours; the value of a ranges from greater than 0 to less than or equal to 1, preferably greater than or equal to 0.5 and less than or equal to 1.

[0022] The first sterilization temperature is 60℃~65℃.

[0023] The first duration is 4 hours.

[0024] The preset ratio is 80%; the preset percentage is 10%.

[0025] The honey fermentation liquid is prepared by diluting honey with water and adding soy peptone; the initial sugar content of the honey fermentation liquid is 210g / L-310g / L, and the soy peptone content is 0.5g / L-0.8g / L; in one example, the initial sugar content is 210g / L, and the soy peptone content is 0.5g / L.

[0026] When the secondary fermentation broth is returned to the initial fermentation tank by a preset percentage, the initial fermentation broth is continuously and constantly transferred to the first main fermentation tank.

[0027] Optionally, in one specific embodiment, the fermenter has a volume of 35KL, a continuous material transfer rate of 3KL / hour, a fermentation temperature of 22℃, and a tank pressure of 0.1MPa. Double reflux continuous fermentation experiment: 1. Materials and Methods: 1.1 Materials, Reagents, and Instruments: Raw materials and strains: wild honey, soybean peptone, AMR-1 yeast.

[0028] Instruments and equipment: continuous fermentation device, gauze, kraft paper, constant temperature incubator, gas chromatograph.

[0029] 1.2 Experimental Methods: 1.2.1 Control of experimental conditions: Starting sugar: 210 g / L, soybean peptone: 0.5 g / L; Bacterial strain: AMR-1: 4g / L; (3) Fermentation conditions: 60℃ water bath for 30 minutes (sterilization); fermentation at 22℃, test after 3 days of fermentation, feed continuously, continue double reflux fermentation for 30 days.

[0030] 1.2.2 Experimental Procedure: (The reducing sugar content of the raw honey was measured before the experiment). After bringing the raw honey and soybean peptone to a final volume, the mixture was incubated in a water bath at 60°C for 30 minutes. After cooling, the AMR-1 inoculum was activated and inoculated into the fermentation broth, and fermentation was carried out at 22°C.

[0031] The initial fermentation lasted 3 days. After testing, additional feed was added as needed, and the fermentation continued for another 30 days under double reflux. Sensory evaluation, physicochemical testing, and analysis were then conducted and summarized.

[0032] 2. Results and Analysis: 2.1: The physicochemical test data for 3 days are as follows: project Reducing sugar (g / L) Total acid (g / L) Alcohol content (%vol) Wild honey + AMR-1 34.84 2.82 11.2 2.2: Gas phase detection data (mg / L) are as follows: project Acetaldehyde Ethyl acetate n-Propanol Isobutanol Isoamyl alcohol Acetic acid 2,3-Butanediol β-Phenylephethanol Earth+A 51.13 12.82 17.36 38.23 206.18 335.35 21.44 257.55 2.3: The physicochemical test data after 15 days are as follows: project Reducing sugar (g / L) Total acid (g / L) Alcohol content (%vol) Wild honey + AMR-1 35.75 3.68 11.39 2.4: Gas phase detection data (mg / L) are as follows: project Acetaldehyde Ethyl acetate n-Propanol Isobutanol Isoamyl alcohol Acetic acid 2,3-Butanediol β-Phenylephethanol Earth+A 51.15 15.66 30.16 42.16 230.45 367.24 33.44 255.14 2.5: The physicochemical test data after 30 days are as follows; project Reducing sugar (g / L) Total acid (g / L) Alcohol content (%vol) Wild honey + AMR-1 35.74 3.72 11.42 2.6: Gas phase detection data (mg / L) are as follows; project Acetaldehyde Ethyl acetate n-Propanol Isobutanol Isoamyl alcohol Acetic acid 2,3-Butanediol β-Phenylephethanol Earth+A 63.19 11.17 26.79 48.55 220.76 387.12 42.83 265.24 3. Summary: AMR-1 yeast exhibits relatively stable fermentation performance, with moderate alcohol content, total acid, and residual sugar, and good chromatographic data. In particular, the characteristic rose aroma component, β-phenylethanol, is consistently above 250 mg / L, imparting a unique rose aroma to the finished wine.

[0033] AMR-1 Saccharomyces cerevisiae (commonly known as EnartisFerm AMR-1) is a commercial Saccharomyces cerevisiae strain.

[0034] In the fermentation system of this rose-scented mead, the core component of the rose aroma—β-phenylethanol—is primarily generated through the Ehrlich pathway of Saccharomyces cerevisiae. Under conditions of sufficient nitrogen source (soybean peptone) and continuous fermentation, yeast preferentially activates the Ehrlich pathway to utilize exogenous amino acids, rather than the more energy-intensive de novo synthesis pathway. This leads to the efficient expression of transaminases, decarboxylases, and alcohol dehydrogenases, promoting the continuous generation and accumulation of β-phenylethanol. The soybean peptone added to the fermentation broth provides abundant phenylalanine, serving as a direct precursor to this pathway. Under the sequential catalysis of the Saccharomyces cerevisiae's inherent transaminases, decarboxylases, and alcohol dehydrogenases, phenylalanine undergoes a three-step reaction of transamination, decarboxylation, and reduction, efficiently converting phenylalanine into β-phenylethanol, which possesses a typical rose aroma and forms the core framework of the mead's aroma.

[0035] The dynamic double-reflux continuous fermentation process employed in this invention actively enhances the generation and enrichment of rose aroma at the process level. The fermentation broth is periodically circulated and refluxed between multiple tanks, which not only prolongs the contact time between yeast and substrate, allowing for more complete synthesis of flavor compounds such as β-phenylethanol, but also, through the reflux of mature fermentation broth, brings highly active yeast and metabolites back to the initial fermentation tank, creating a continuously highly active fermentation microenvironment that induces high expression of yeast-related synthetic enzymes, thereby directionally increasing the yield of rose aroma compounds.

[0036] Furthermore, the trace amounts of terpene precursors in honey are further converted into monoterpenoids such as geraniol and nerol during yeast metabolism. These terpenoids, combined with β-phenylethanol, create a synergistic aroma, enriching the layers and delicacy of the rose fragrance. Precise control of parameters such as fermentation temperature and reflux cycle ensures fermentation efficiency while suppressing the development of undesirable flavors, ultimately resulting in a wine with a rich, natural, and complex rose aroma.

[0037] Optionally, the present invention can also use purchased MG-1 yeast as a base, which is domesticated and cultured in a high-concentration honey culture medium to isolate and alcoholize the MG-1-1 yeast strain as a fermenting agent. This yeast has the characteristics of being resistant to high osmotic pressure and can ferment normally in honey fermentation liquid of 440g / L, with an alcohol production capacity of up to 15% vol. When phenylalanine is used as a precursor, it can synthesize a large amount of β-phenylethanol, which gives honey wine its unique rose aroma. This solves the shortcomings of traditional batch fermentation, such as long fermentation cycle, low production efficiency, complex strain preparation process, reduced alcohol content, unstable aroma, heavy bitterness, and poor taste.

[0038] The beneficial effects of the above technical solution are as follows: This invention employs a highly efficient dynamic dual-reflux continuous fermentation process, replacing the batch fermentation mode of existing technologies that involves multiple independent operations such as "primary fermentation, secondary fermentation, and aroma-generating fermentation." The fermentation broth continuously flows and periodically refluxes between multiple fermenters, eliminating the need to complete each stage sequentially in a single fermenter. This allows for continuous production for 60 days, significantly shortening the overall production cycle and adapting to the needs of large-scale, continuous industrial production.

[0039] This invention employs a highly efficient dynamic double-reflux continuous fermentation process, which allows for continuous production for 60 days without the need for repeated strain preparation. This doubles the equipment utilization rate, increases the wine yield by 15%, and reduces production costs by about 10%. It solves the shortcomings of traditional batch fermentation, such as complicated strain preparation, long fermentation cycle, and low equipment utilization.

[0040] The dynamic double reflux continuous fermentation process of this invention is carried out in an anaerobic environment throughout, effectively avoiding the risk of contamination by miscellaneous bacteria. At the same time, the continuous reflux maintains a suitable yeast activity environment, allowing aroma-related metabolism to continue to proceed efficiently without the need for additional aroma-producing yeast. This not only improves aroma production efficiency but also avoids the inhibition of yeast activity by high alcohol content.

[0041] Example 2, based on Example 1, S3 includes a dynamic flow control sub-method, which includes: S301: Get: the preset range of the main fermentation broth corresponding to the current batch fermentation; The preset range of the main fermentation broth includes: the preset range of key fermentation parameters of the first main fermentation broth; it may also include the preset range of key fermentation parameters of the second main fermentation broth; The target fermentation parameters include the sugar content and ethanol volume fraction of the corresponding main fermentation broth; S302: When the first primary fermentation broth needs to be continuously transferred to the second primary fermentation tank, the sugar content and ethanol volume fraction of the first primary fermentation broth in the first primary fermentation tank are detected; and the actual fermentation start-up characteristic factor and the actual sugar content change rate of the first primary fermentation broth are determined based on the detection results. S303: Based on the actual fermentation start-up characteristic factors and the sugar content change rate of the first main fermentation liquid, determine the required flow rate 1 for transferring the first main fermentation liquid into the second fermentation tank, and continuously transfer the first main fermentation liquid into the second main fermentation tank at the required flow rate 1 after the first fermentation time.

[0042] S301 related: "Current batch fermentation" refers to a complete fermentation production process defined by the raw materials and their proportions used in this batch, as well as the process conditions (such as fermentation temperature and fermentation tank size). The characteristics of the raw materials are determined by the types and specific proportions of the raw materials used in this batch, such as honey, soy peptone, and water, for example, the initial sugar content of the fermentation broth and the amount of soy peptone added. These initial conditions directly constitute the material basis of this batch of fermentation.

[0043] The preset range of the primary fermentation broth corresponding to the current batch of fermentation: This is the preset range of the primary fermentation broth determined based on the same raw material type, ratio, and process conditions of the current batch of fermentation during the same R&D test phase (which can be updated based on the same historical production of the same raw material type, ratio, and process conditions of the current batch of fermentation); The preset range of the primary fermentation broth corresponds to the actual range of relevant parameters of the first and second primary fermentation broths corresponding to the same raw material type, ratio, and process conditions of the current batch of fermentation during the same R&D test phase, after verification that the fermentation is qualified (key indicators meet the standards (sugar content, alcohol content, β-phenylethanol content of the core substance of rose fragrance, etc. meet the standards; for example, reducing sugar (sugar content): 35.0 g / L ~ 36.5 g / L; alcohol content (ethanol volume fraction): 11.0 %vol ~ 11.5 %vol; β-phenylethanol content of the core substance of rose fragrance: ≥ 250 mg / L), and the product flavor meets expectations). S302 related: Actual fermentation start-up characteristic factor = ; in, The sugar content and ethanol volume fraction of the first primary fermentation broth in the first primary fermenter were measured when determining the actual fermentation start-up characteristic factors. The maximum and minimum values ​​of the preset range for the sugar content of the first primary fermentation broth corresponding to the current batch of fermentation are respectively set as the maximum and minimum values. These are the maximum and minimum values ​​of the preset range for the ethanol volume fraction of the first primary fermentation broth corresponding to the current batch of fermentation; In actual fermentation start-up characteristic factors, if the sugar content is too high and the ethanol volume fraction is too low, it indicates that the fermentation start-up is slow. The flow rate of the first primary fermentation broth that needs to be transferred to the second primary fermentation tank needs to be reduced to prolong the fermentation time. The rate of change of sugar content in the first primary fermentation broth is calculated based on the sugar content of the first primary fermentation broth and the corresponding detection time of several consecutive tests (which can be 5 to 10 times) completed recently, before determining the actual fermentation start-up characteristic factors. The specific calculation method is as follows: the time interval between two adjacent tests (which can be 5 to 10 minutes) is used as the time variable, and the sugar content difference between two adjacent tests is used as the dependent variable. The rate of change of sugar content in a single test is calculated by the ratio method. Then, the arithmetic mean of several single sugar content change rates is taken, which is the actual rate of change of sugar content in the first primary fermentation broth. The sugar content and ethanol volume fraction of the first primary fermentation broth are measured once during the first fermentation time of the first primary fermentation broth, and several times at preset time intervals during the continuous transfer of the first primary fermentation broth to the second primary fermentation tank. When the sugar content difference between the later and previous measurements is greater than the preset sugar content difference (e.g., 1 g / L) and the absolute value of the ethanol volume fraction difference is greater than the preset ethanol volume fraction difference (e.g., 0.1% vol), the actual fermentation start-up characteristic factor and the actual sugar content change rate of the first primary fermentation broth are re-determined. S303 related information: The current batch fermentation is expected to have the following (this can be determined experimentally during the R&D phase): The correlation model of actual fermentation start-up characteristic factors - the rate of change of sugar content in the first main fermentation broth - the preset flow range of the first main fermentation broth being continuously transferred into the second fermenter (can be a mapping table or formula). The above mapping table uses the actual fermentation start-up characteristic factors as rows and the sugar content change rate of the first main fermentation broth as columns. The cell values ​​are the preset flow range for continuous transfer to the second fermenter.

[0044] During the research and development trial phase, multiple sets of experiments (which can be single-factor variable experiments) are designed, using the same raw material types, ratios, and process conditions as the current batch fermentation. In each set of experiments, parameters such as initial sugar content and ethanol volume fraction are adjusted (while maintaining the same process conditions) to obtain different actual fermentation start-up characteristic factors and sugar content change rates. In each set of experiments, the flow rate of the first primary fermentation broth continuously transferred to the second fermentation tank is recorded to ensure stable fermentation, key indicators meet standards, and the product flavor meets expectations. Statistical analysis of the data from multiple sets of experiments is performed to summarize the correspondence between the actual fermentation start-up characteristic factors, sugar content change rate, and the preset flow rate range for continuous transfer to the second fermentation tank, forming a mapping table or fitting a flow rate calculation formula. Subsequently, this relationship can be corrected based on historical production data under the same raw material, ratio, and process conditions to obtain a control benchmark that better reflects actual production.

[0045] For example, for a certain batch of raw materials: The preset range of key fermentation parameters for the first primary fermentation broth (set differently according to different fermentation stages; for example: early fermentation stage (1-3 days), stable stage (4-30 days), continuous stage (31-45 days), and final stage (46-60 days); For example, the preset range for sugar content during the initial stage of fermentation with continuous material transfer is: 160g / L~200g / L; preset range for ethanol volume fraction is: 2%vol~4%vol. The preset flow rate range for continuous transfer to the second fermenter is 2.5 KL / h to 3.3 KL / h. After the second primary fermentation broth reaches 80% of its capacity: the preset ranges for key fermentation parameters are as follows: sugar content preset range: 40 g / L~80 g / L; ethanol volume fraction preset range: 8% vol~10% vol. When determining the fermentation initiation characteristic factor one in a certain instance, the following results were obtained after testing: C1=180g / L, δ1=3% vol (ethanol volume fraction is low), the actual fermentation start-up characteristic factor is 0.25, and the actual absolute value of the sugar content change rate is -0.8g / (Lh). Based on the correlation model of the actual fermentation start-up characteristic factor, the sugar content change rate of the first main fermentation broth, and the preset flow rate of the first main fermentation broth continuously transferred to the second fermenter, the corresponding preset flow rate is determined to be 3.15KL / h (the actual fermentation start-up characteristic factor ranges from 0.2 to 0.4, the sugar content change rate of the first main fermentation broth ranges from -1 to -0.7g / (Lh), and the corresponding preset flow rate ranges from 3KL / h to 3.3KL / h. In practical applications, the value of 3.15, the median of the preset flow rate range, can be taken.

[0046] Actual fermentation start-up characteristic factor range: 0.4~0.7; sugar content change rate range of the first main fermentation broth: -0.4~-0.1g / (L·h); corresponding preset flow rate range: 2.5KL / h~2.8KL / h; Actual fermentation start-up characteristic factor range: 0.7~0.9; sugar content change rate range of the first main fermentation broth: -0.7~-0.4g / (L·h); corresponding preset flow rate range: 2.5KL / h~2.8KL / h; The beneficial effects of the above technical solution are as follows: 1. By repeatedly measuring sugar content and ethanol volume fraction during continuous fermentation, the actual fermentation start-up characteristic factors and actual sugar content change rate are dynamically calculated, accurately capturing the state differences at different fermentation stages and adapting to differences between different batches.

[0047] Based on the correlation model (mapping table / formula) established by the research and development experiment, the flow rate can be dynamically adjusted according to different fermentation states during the continuous transfer to the second fermenter, ensuring that the fermentation process is always in the optimal state, and avoiding the drawback that a single fixed flow rate cannot adapt to process changes.

[0048] 2. Through dynamic control, not only is the consistency of product quality between different batches guaranteed, but also the key indicators (sugar content, alcohol content, and rose aroma content) of the same batch are kept within the preset range throughout the entire process of continuous fermentation, from the first fermentation stage to the transfer to the second fermentation tank, which significantly improves the uniformity and flavor stability of the product.

[0049] This effectively avoids local over- or under-fermentation caused by fluctuations in the fermentation process, thus reducing the product defect rate.

[0050] 3. When the fermentation rate is detected to be too fast, the system automatically increases the inflow rate, shortens the fermentation cycle, and improves production efficiency; when the fermentation rate is too slow, the flow rate is reduced to ensure full conversion and avoid waste of raw materials due to incomplete fermentation.

[0051] The dynamic control mechanism keeps the fermentation process in a highly efficient state, reducing unnecessary energy consumption and equipment idling, and lowering production costs.

[0052] 4. The detection and dynamic update mechanism can respond promptly to uncertainties such as raw material fluctuations, environmental changes, and differences in yeast activity, making the production process more stable and controllable.

[0053] Example 3, based on Example 2, further includes the following preset ranges for the main fermentation broth: a preset flow rate ratio range for the second main fermentation tank to return to the first main fermentation tank; and a preset total flow rate ratio range for the output of the second main fermentation broth. The sub-methods for dynamic flow control also include: S304: When the second primary fermentation broth needs to be continuously transferred into the secondary fermentation tank, the sugar content and ethanol volume fraction of the second primary fermentation broth in the second primary fermentation tank are detected, and the actual sugar content change rate and the actual ethanol volume fraction change rate of the second primary fermentation broth are determined based on the detection results. The actual sugar-ethanol conversion coefficient is determined based on the actual rate of change of sugar content and the actual rate of change of ethanol volume fraction in the second main fermentation broth (the actual rate of change of ethanol volume fraction is obtained by subtracting the previous ethanol volume fraction value from the ethanol volume fraction value detected in the later test and then dividing by the time interval). The sugar content and ethanol volume fraction of the second primary fermentation broth are adjusted several times at preset time intervals during the process of continuously transferring the second primary fermentation broth into the secondary fermentation tank. S305: When the second primary fermentation broth needs to be continuously transferred into the secondary fermentation tank, the required flow rate ratio is determined based on the preset flow rate ratio range of the second primary fermentation tank reflux to the first primary fermentation tank and the actual sugar-alcohol conversion coefficient; when reflux is not required, the required flow rate ratio is 0. The required flow rate for transferring the second primary fermenter to the secondary fermenter is determined based on the required flow rate ratio and the preset total flow rate ratio range of the second primary fermentation liquid output. S306: Based on the demand flow ratio and the demand flow rate transferred from the second primary fermenter to the secondary fermenter, control the reflux flow rate of the second primary fermenter (reflux flow rate of the second primary fermenter = flow rate from the first primary fermenter to the second primary fermenter × demand flow ratio) and the flow rate transferred to the secondary fermenter. S307: When the actual sugar-to-alcohol conversion coefficient detected at least twice consecutively is less than the preset sugar-to-alcohol conversion coefficient (indicating that the alcohol production efficiency of the fermentation system is consistently lower than expected, resulting in an abnormal state of "high sugar consumption and low alcohol production", intervention is required; in one embodiment, the preset sugar-to-alcohol conversion coefficient is 0.13), the demand flow rate determined in S303 is reduced by a preset flow rate reduction ratio (when reflux is required, the first flow rate reduction ratio is used (e.g., 3-8%), and the demand flow rate ratio is increased by a preset increase ratio one (2-5%); when reflux is not required, the second flow rate reduction ratio is used (e.g., 6-12%)), and the demand flow rate ratio is increased by a preset increase ratio two (e.g., 5-10%); and steps S305-S307 are repeated.

[0054] The preset flow rate ratio of the second primary fermenter to the first primary fermenter is: the flow rate of the second primary fermenter to the first primary fermenter ÷ the flow rate of the first primary fermenter to the second primary fermenter. The preset total flow ratio of the second primary fermentation liquid output is: "the sum of the flow rate of the second primary fermentation liquid transferred into the secondary fermentation tank and the flow rate returned to the first primary fermentation tank" ÷ the flow rate of the first primary fermentation tank into the second primary fermentation tank; S305 specifically refers to: The preset flow rate range from the second primary fermenter to the first primary fermenter is divided into N consecutive sub-flow rate intervals / ranges, and each sub-flow rate interval corresponds to one sugar-alcohol conversion coefficient interval. The corresponding sub-flow ratio range is determined based on the actual sugar-to-alcohol conversion coefficient, and the median value of the corresponding sub-flow ratio range is taken as the demand flow ratio. The lower the sugar-to-alcohol conversion coefficient, the higher the demand flow ratio; The higher the sugar-to-alcohol conversion coefficient, the lower the demand flow ratio.

[0055] In one specific embodiment, the preset flow rate range (0.05–0.20) for the return flow from the second primary fermenter to the first primary fermenter is divided into three consecutive sub-flow rate intervals. Each sub-flow rate interval corresponds one-to-one with a sugar-to-alcohol conversion coefficient interval, following the rule that "the lower the sugar-to-alcohol conversion coefficient, the higher the required flow rate ratio." Specifically, when the actual sugar-to-alcohol conversion coefficient is between 0.13 and 0.17, the corresponding sub-flow rate interval is 0.17–0.20, and the median value of 0.18 is taken as the required flow rate ratio; when the actual sugar-to-alcohol conversion coefficient is between 0.18 and 0.22, the corresponding sub-flow rate interval is 0.11–0.17, and the median value of 0.14 is taken as the required flow rate ratio; when the actual sugar-to-alcohol conversion coefficient is between 0.23 and 0.26, the corresponding sub-flow rate interval is 0.05–0.11, and the median value of 0.08 is taken as the required flow rate ratio.

[0056] The required flow rate from the second primary fermenter to the secondary fermenter = the flow rate from the first primary fermenter to the second primary fermenter × "the selected value of the preset total flow rate ratio range of the second primary fermentation liquid output - the required flow rate ratio"; The selected value of the preset total flow rate ratio range of the second main fermentation broth output can be the median value of the preset total flow rate ratio range of the second main fermentation broth output. Wherein, the actual sugar-to-alcohol conversion coefficient = ; The maximum and minimum values ​​of the preset range for the sugar content of the second primary fermentation broth corresponding to the current batch of fermentation are respectively set as the maximum and minimum values. To determine the sugar content of the second primary fermentation broth as measured by S304; The baseline volume fraction change rate is set to 1, and the unit is the same as the unit of the actual ethanol volume fraction change rate of the first main fermentation broth; the baseline sugar content change rate is set to 1, and the unit is the same as the unit of the actual sugar content change rate of the first main fermentation broth. It can reflect the amount of ethanol produced per unit of sugar consumption, reflecting the conversion capacity of the fermentation system, and is the most direct raw data on alcohol production efficiency.

[0057] when near (Low sugar zone): This is amplified because in the low-sugar region, the contribution of alcohol production per unit of sugar consumption is more critical to process stability, and the system is more sensitive to efficiency assessments.

[0058] In one application, the preset flow rate ratio of the second primary fermenter reflux to the first primary fermenter is in the range of 0.05 to 0.2; the preset total flow rate ratio of the second primary fermentation liquid output is in the range of 0.7 to 1. The beneficial effects of the above technical solution are as follows: 1. By introducing the actual sugar-to-alcohol conversion coefficient, which focuses on the "ethanol production per unit sugar content," directly reflects the yeast's sugar-to-alcohol conversion ability and is the most original and direct data on alcohol production efficiency. Combined with a correction term for "high sugar / low sugar zone," the natural fluctuations in efficiency caused by differences in sugar content are eliminated, making the system's judgment of fermentation status more accurate: the judgment is more lenient in the high sugar zone (high osmotic pressure, low activity), and more sensitive in the low sugar zone (critical for stability).

[0059] This quantitative method accurately captures different fermentation states, such as "rapid sugar consumption and low alcohol production" or "slow sugar consumption and high alcohol production," providing a scientific basis for subsequent regulation and avoiding over- or under-regulation due to judgment bias.

[0060] 2. When the sugar-to-alcohol conversion coefficient is too low (insufficient fermentation efficiency), the system automatically increases the reflux flow ratio and extends the residence time of the fermentation broth in the second main fermenter to ensure full conversion; when the conversion coefficient is too high (excessive fermentation efficiency), the system automatically reduces the reflux ratio to improve production efficiency.

[0061] This dynamic matching mechanism perfectly adapts to the process characteristics of "continuous double reflux and deep fermentation" in Example 1, and solves the problem that traditional fixed flow rates cannot cope with batch-to-batch raw material fluctuations, environmental changes, and differences in yeast activity, significantly improving the uniformity and flavor stability of the product.

[0062] 3. By using the graded intervention logic of S307, a closed loop of "detection-calculation-regulation-verification" was constructed, which effectively avoided local fluctuations in the fermentation process.

[0063] When the conversion coefficient is continuously detected to be lower than the preset value, the system adopts a combination of "preset flow rate reduction ratio + preset flow rate increase ratio" intervention: when reflux is required, the output flow rate of the second main fermenter is reduced to increase the reflux ratio; when reflux is not required, the input flow rate of the first main fermenter is reduced to increase the required flow rate ratio to ensure that the fermentation liquid reacts fully.

[0064] S306 and S307 are not single interventions, but rather are executed periodically and continuously during the continuous flow of the second primary fermentation broth to the secondary fermentation tank, forming a closed-loop control system of "detection-calculation-adjustment-re-detection" throughout the entire cycle.

[0065] 4. Example 3, for the first time, links the actual fermentation start-up characteristic factor of the first primary fermenter with the actual sugar-to-alcohol conversion coefficient of the second primary fermenter, forming a full-cycle control logic of "controlling input during the start-up phase and controlling output and reflux during the deep conversion phase." When the start-up of the first primary fermenter is detected to be slow (low start-up characteristic factor), the system automatically reduces the input flow from the first primary fermenter to the second primary fermenter, extending the start-up period; when the conversion efficiency of the second primary fermenter is insufficient (low sugar-to-alcohol conversion coefficient), the system automatically increases the reflux ratio and reduces the output flow, extending the deep fermentation time. This dual-benchmark synergy completely solves the drawback of "a single control benchmark cannot cover the entire process" in traditional processes, enabling precise adaptation to every key node of the fermentation process from start-up to conversion.

[0066] Example 4, based on any one of Examples 1-3, in step S2, before inoculating the brewing seed liquid, the following is performed: S201: Detect the sugar content, nitrogen source content and pH of honey fermentation broth, and determine the ratio of sugar content to nitrogen source content of the tested honey fermentation broth; The deviation coefficient between the detected pH and the optimal pH is = |detected pH - optimal pH| ÷ optimal pH; S202: Based on S201, determine the deviation coefficient between the detected pH and the optimal pH, and determine the deviation coefficient between the ratio of sugar content to nitrogen source content of the detected honey fermentation liquid and the reference ratio. The deviation coefficient of the ratio of sugar content to nitrogen source content of the tested honey fermentation liquid from the benchmark ratio is: (ratio of sugar content to nitrogen source content of the tested honey fermentation liquid - benchmark ratio) ÷ benchmark ratio; The benchmark ratio is the ratio of sugar content to nitrogen source content in the benchmark honey fermentation liquid; S203: Determine the target fermentation temperature based on the preset "deviation coefficient between detected pH and optimal pH" - fermentation temperature corresponding model of the first primary fermentation; determine the target brewing seed liquid inoculation amount based on the preset "deviation coefficient between the ratio of detected sugar content to nitrogen source content of honey fermentation liquid and the benchmark ratio" - brewing seed liquid inoculation amount corresponding model. S204: The first primary fermentation liquid is obtained by fermentation based on the target fermentation temperature and the target inoculum amount of brewing seed liquid.

[0067] Optimal pH refers to the pH value that, under current process conditions, enables fermentation microorganisms such as yeast to achieve optimal metabolic activity, fermentation rate, and the formation of target products (such as flavor compounds and alcohol content). Through multiple batch gradient experiments, under fixed conditions (such as temperature, sugar content, and nitrogen source), a series of different pH values ​​are set, and indicators such as fermentation start-up time, sugar consumption rate, and flavor compound content are measured. The pH value with the best overall performance is then selected as the optimal pH for this process.

[0068] The baseline ratio refers to the ratio of sugar content to nitrogen source content in honey fermentation broth under mature and stable baseline fermentation processes. It represents the ideal state where substrate conditions are best suited to the current yeast and process. Representative batches with historically stable fermentation results and excellent product quality are selected, and their sugar content to nitrogen source content ratio is calculated. Alternatively, a gradient experiment is used to determine the sugar-nitrogen ratio that optimizes fermentation efficiency and product quality, which serves as the baseline ratio.

[0069] The model corresponding to "the deviation coefficient between the detected pH and the optimal pH - the fermentation temperature of the first primary fermentation": This model, which can be implemented based on a mapping table or a fitting relationship, is used to determine the target fermentation temperature according to the pH deviation coefficient. When using a mapping table, a series of gradient pH deviation levels are set through small-scale / pilot-scale experiments, with other process conditions fixed. Key indicators such as fermentation start-up time and sugar consumption rate are tested at different fermentation temperatures. The optimal fermentation temperature for each pH deviation is then selected, forming a mapping table of "pH deviation coefficient - target fermentation temperature," from which the target temperature is directly output. When using a fitting relationship, statistical regression or polynomial fitting is performed on the experimental data to obtain a continuous fitting relationship, such as a piecewise linear fitting relationship or a quadratic fitting relationship. The target temperature is then directly output through calculation. The acquisition method involves establishing a database through multiple batches of experiments, then forming a mapping table or fitting relationship through data fitting or rule extraction. Simultaneously, an acceptable threshold for pH deviation is set; if the deviation exceeds the threshold, pH adjustment is required.

[0070] The model corresponding to "the deviation coefficient of the ratio of sugar content to nitrogen source content in the tested honey fermentation broth from the benchmark ratio - the inoculum size of the brewing seed liquid" can be implemented based on a mapping table or a fitting relationship. This model is used to determine the target inoculum size based on the sugar-nitrogen ratio deviation coefficient. When using a mapping table, a series of fermentation broths with different sugar-nitrogen ratios are prepared through gradient experiments. Indicators such as fermentation lag time and fermentation rate are tested under different inoculum sizes to determine the optimal inoculum size for each sugar-nitrogen ratio deviation, forming a mapping table of "sugar-nitrogen ratio deviation coefficient - target inoculum size". The target inoculum size can be directly output from the table. When using a fitting relationship, regression analysis is performed on the experimental data to establish a linear or piecewise fitting relationship. For example, a fitting relationship where the inoculum size increases proportionally with the larger the sugar-nitrogen ratio deviation is established. The target inoculum size is then directly output through calculation. The acquisition method is as follows: a database is established through gradient experiments, and then a mapping table or fitting relationship is formed through data fitting or rule extraction. Simultaneously, an acceptable range for the sugar-nitrogen ratio deviation is set. If the deviation exceeds the range, it is recommended to adjust the sugar or nitrogen content first, rather than relying solely on the inoculum size adjustment.

[0071] The beneficial effects of the above technical solution are as follows: Maintaining fermentation rate and stability: When the pH of the fermentation broth deviates from its optimal value, it inhibits the activity of key enzymes in the yeast, leading to slow fermentation initiation and a decreased sugar consumption rate. Adjusting the fermentation temperature using a preset model can, to some extent, compensate for the loss of enzyme activity, keeping the fermentation rate and metabolic pathways within a reasonable range and avoiding fermentation retardation or abnormal product distribution.

[0072] Reduce pH adjustment operations: When the pH deviation does not exceed the threshold, temperature adjustment is used instead of direct acid-base adjustment, which simplifies the process and avoids flavor interference or side reactions that may be caused by the introduction of chemical regulators, thereby improving the stability of product quality.

[0073] Enhanced process adaptability: The fermentation system can automatically adapt to the natural fluctuations in the pH of the raw materials, eliminating the need for forced pH adjustments for each batch of raw materials, thus improving production flexibility and efficiency.

[0074] Optimizing yeast metabolic load: When the sugar-to-nitrogen ratio is too high (more sugar than nitrogen), yeast growth will be slow due to nitrogen limitation, and the lag phase of fermentation will be prolonged. Increasing the inoculum size can provide more initial biomass, quickly consume the limited nitrogen source, shorten the lag phase, and ensure a smooth start-up of fermentation.

[0075] To avoid resource waste and fermentation abnormalities: When the sugar-to-nitrogen ratio is low (low sugar, high nitrogen), excessively high inoculum amounts can cause yeast to prematurely enter the death phase and produce undesirable metabolites. Appropriately reducing the inoculum amount allows yeast to metabolize more fully with limited carbon sources, avoiding excessive residual sugar or flavor imbalance, while also reducing the production cost of the seed culture.

[0076] Improve batch consistency: By adjusting the inoculum size through quantitative models rather than empirical judgment, the fermentation start point (biomass) of different raw material batches is matched with the substrate conditions, thereby stabilizing fermentation endpoint indicators (such as alcohol content, residual sugar, and flavor) and improving the consistency between product batches.

[0077] Obviously, those skilled in the art can make various modifications and variations to this invention without departing from its spirit and scope. Therefore, if these modifications and variations fall within the scope of the claims of this invention and their equivalents, this invention also intends to include these modifications and variations.

Claims

1. A highly efficient dynamic double-reflux continuous fermentation method for brewing rose-scented honey wine, characterized in that: Includes the following steps: S1: Prepare yeast activation solution in the initial fermentation tank, inoculate brewing yeast, and obtain brewing seed liquid; S2: Prepare honey fermentation liquid, sterilize the honey fermentation liquid at the first sterilization temperature, inoculate the brewing seed liquid, and carry out anaerobic fermentation in the first primary fermentation tank to obtain the first primary fermentation liquid; S3: After fermenting the first primary fermentation liquid for a first time, continuously transfer it into the second primary fermentation tank for anaerobic fermentation to obtain the second primary fermentation liquid; When the second primary fermentation liquid reaches a preset ratio of the volume of the corresponding fermentation tank, it is continuously transferred into the secondary fermentation tank for anaerobic fermentation to obtain the secondary fermentation liquid. When the secondary fermentation broth reaches a preset ratio of the volume of the corresponding fermentation tank, it is continuously transferred into the post-fermentation tank for anaerobic fermentation to obtain the post-fermentation broth. When the post-fermentation broth reaches a preset ratio of the volume of the corresponding fermentation tank, it is continuously transferred into the receiving fermentation tank. When the second primary fermentation liquid reaches a preset proportion of the volume of the corresponding fermentation tank, the second primary fermentation liquid is returned to the first primary fermentation tank. This operation is performed periodically. When the secondary fermentation liquid reaches a preset proportion of the volume of the corresponding fermentation tank, the secondary fermentation liquid is returned to the starting fermentation tank by a preset percentage. This operation is performed periodically. S4: The continuous fermentation liquid is filtered and aged to form a rose-scented honey wine product.

2. The efficient dynamic double reflux continuous fermentation method for brewing rose-scented honey wine according to claim 1, characterized in that: The periodic execution period is 12 hours ± a hours.

3. The method for brewing high-efficiency dynamic double reflux continuous fermentation rose-scented honey wine according to claim 1, characterized in that: The first sterilization temperature is 60℃~65℃.

4. The efficient dynamic double reflux continuous fermentation method for brewing rose-scented honey wine according to claim 1, characterized in that: The first duration is 4 hours.

5. The efficient dynamic double reflux continuous fermentation method for brewing rose-scented honey wine according to claim 1, characterized in that: The preset ratio is 80%; the preset percentage is 10%.

6. The efficient dynamic double reflux continuous fermentation method for brewing rose-scented honey wine according to claim 1, characterized in that: Fermented honey liquid is made by diluting honey with water and adding soy protein peptone.

7. The method for brewing high-efficiency dynamic double reflux continuous fermentation rose-scented honey wine according to claim 6, characterized in that: In the honey fermentation liquid: the initial sugar content is 210g / L-310g / L, and the soybean peptone content is 0.5g / L-0.8g / L.

8. The efficient dynamic double reflux continuous fermentation method for brewing rose-scented honey wine according to claim 1, characterized in that: After the secondary fermentation broth is returned to the initial fermentation tank at a preset percentage, the initial fermentation broth is continuously and constantly transferred to the first main fermentation tank.

9. The efficient dynamic double reflux continuous fermentation method for brewing rose-scented honey wine according to claim 1, characterized in that: S3 includes a dynamic flow control sub-method, which includes: S301: Get: the preset range of the main fermentation broth corresponding to the current batch fermentation; The preset range of the main fermentation broth includes: the preset range of key fermentation parameters of the first main fermentation broth; The target fermentation parameters include the sugar content and ethanol volume fraction of the corresponding main fermentation broth; S302: When the first primary fermentation broth needs to be continuously transferred to the second primary fermentation tank, the sugar content and ethanol volume fraction of the first primary fermentation broth in the first primary fermentation tank are detected; and the actual fermentation start-up characteristic factor and the actual sugar content change rate of the first primary fermentation broth are determined based on the detection results. S303: Based on the actual fermentation start-up characteristic factors and the sugar content change rate of the first main fermentation liquid, determine the required flow rate 1 for transferring the first main fermentation liquid into the second fermentation tank, and continuously transfer the first main fermentation liquid into the second main fermentation tank at the required flow rate 1 after the first fermentation time.

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