Koji room fermentation chamber for wine brewing

Abstract

The utility model discloses a fermentation chamber of a koji room for brewing wine. The fermentation chamber comprises a koji room body and a water pipe, a plurality of fermentation tanks are arranged on the indoor ground of the koji room body, a heat preservation layer is arranged in a wall body, a controller is fixedly mounted on the outer side wall, and a plurality of heating lamps are fixedly mounted on the indoor top wall; a plurality of humidifying nozzles are fixedly mounted on the outer wall of the water pipe; an exhaust fan and an air pipe are fixedly mounted on the wall of the koji room body, one end of the air pipe is fixedly connected with an air blower, and a temperature and humidity sensor is fixedly mounted on the wall on one side in the koji room body; and a temperature and humidity detector and distiller's yeast raw materials are arranged in the fermentation tank. The temperature and humidity sensor and the controller are arranged to monitor the temperature and the humidity in the koji room in real time, the exhaust fan, the heating lamp, the humidifying nozzle and the air blower are started according to a preset threshold value to adjust the temperature and the humidity in the koji room, a stable and optimal environment is provided for koji fermentation, and the fermentation success rate is increased; by arranging the fermentation tank and the temperature and humidity detector, the distiller's yeast is stored in piles, and the temperature in the distiller's yeast is monitored in real time, so that the temperature and humidity required by fermentation of the distiller's yeast can be known more accurately, and the fermentation success rate is increased.

Description

Technical Field

[0001] The utility model relates to the technical field of wine-making equipment, in particular to a koji fermentation room for wine-making. Background Art

[0002] Yeast is a microbial community, mainly composed of yeast and bacteria. Yeast can be obtained through cultivation and reproduction, or through natural fermentation. It is one of the raw materials commonly used in the wine industry. The yeast in koji is one of the most important ingredients in the winemaking process. Yeast can decompose sugar into alcohol and carbon dioxide to achieve wine fermentation. The type and amount of yeast in koji will affect the flavor and taste of the wine. The yeast and bacteria in koji can inhibit the growth of other harmful microorganisms and extend the shelf life of the wine without deterioration.

[0003] Since the koji is stored in the koji room for a long time and is generally stored in a centralized location, during the koji fermentation process, the koji heats up quickly under the action of microorganisms, and the temperature and humidity are not easy to control. In addition, the temperature and humidity of the koji cannot be intuitively understood during the storage process, which ultimately affects the quality of the finished koji. If fermentation fails during centralized storage, most of the koji will be damaged, resulting in a waste of resources. Utility Model Content

[0004] The purpose of the utility model is to provide a fermentation chamber for brewing wine, so as to solve the problems raised in the above-mentioned background technology.

[0005] To achieve the above purpose, the utility model provides the following technical solution: a fermentation room for brewing wine, comprising:

[0006] The main body of the koji room has multiple fermentation tanks on the indoor floor, an insulation layer in the wall, a controller fixedly installed on the outer wall, and multiple heating lamps fixedly installed on the indoor ceiling;

[0007] A water pipe, on the outer wall of which a plurality of humidifying nozzles are fixedly mounted;

[0008] An exhaust fan and an air duct are fixedly installed on the wall of the main body of the qu room, one end of the air duct is fixedly connected to a blower, and a temperature and humidity sensor is fixedly installed on one side wall of the main body of the qu room;

[0009] The fermentation tank is provided with a temperature and humidity detector and is filled with koji raw materials.

[0010] Preferably, the air outlets of the exhaust fan and the air duct are located below the heating lamp, and the water pipe is located below the exhaust fan and the air duct.

[0011] Preferably, the blower is located outside the curved room body.

[0012] Preferably, a heat preservation plate is provided on the top of the fermentation tank.

[0013] Preferably, the thermal insulation layer is made of polyurethane board.

[0014] Preferably, the temperature and humidity sensor is electrically connected to the controller, and the controller is electrically connected to the heating lamp, the water pipe switch, and the exhaust fan switch.

[0015] Preferably, a plurality of breathing holes are provided on the top of the insulation board.

[0016] Preferably, one end of the temperature and humidity detector passes through the insulation board.

[0017] Technical effects and advantages of the utility model:

[0018] The utility model monitors the temperature and humidity in the koji room in real time by setting temperature and humidity sensors and a controller, and starts the exhaust fan, heating lamp, humidifying nozzle and blower according to preset thresholds to adjust the temperature and humidity in the koji room, thereby providing a stable and optimal environment for koji fermentation and increasing the fermentation success rate; and by setting a fermentation tank and a temperature and humidity detector, the koji is stored in piles and the temperature inside the koji is monitored in real time, so that it can be more accurately understood whether the koji meets the temperature and humidity required for fermentation, thereby increasing the fermentation success rate. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is a schematic diagram of the structure of the utility model;

[0020] Figure 2 It is a schematic structural diagram of a fermentation tank in cross section of the utility model;

[0021] Figure 3 This is a schematic diagram of the structure of the insulation board of the utility model from a top view;

[0022] In the figure:

[0023] 1. Qu room body; 2. Fermentation tank; 3. Insulation layer; 4. Exhaust fan; 5. Water pipe; 6. Humidification nozzle; 7. Controller; 8. Heating lamp; 9. Air duct; 10. Blower; 11. Temperature and humidity sensor; 12. Temperature and humidity detector; 13. Qu raw materials; 14. Insulation board; 1401. Breathing hole. DETAILED DESCRIPTION

[0024] The following will be combined with the drawings in the embodiments of the utility model to clearly and completely describe the technical solutions in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments in the utility model, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model.

[0025] The utility model provides Figure 1-Figure 3 A fermentation room for brewing wine, as shown in the figure, comprises:

[0026] The main body of the qu room 1 has a plurality of fermentation tanks 2 on the indoor floor. The number of fermentation tanks 2 can be designed according to the floor area of ​​the main body of the qu room 1. The fermentation tanks 2 are cast from pure concrete and have a square cross-section. The top of each fermentation tank 2 is provided with an insulation board 14 for sealing the fermentation tank 2. The fermentation tank 2 is used to store the koji raw material 13 for fermentation. An insulation layer 3 is provided in the wall of the main body of the qu room 1. In order to achieve a better insulation effect, the insulation layer 3 is made of a polyurethane board. A controller 7 is fixedly installed on the left outer wall of the main body of the qu room 1 by bolts, and a plurality of heating lamps 8 are fixedly installed on the indoor ceiling by bolts. In order to achieve the best heating effect, a total of five heating lamps 8 are arranged in a line at equal intervals.

[0027] The water pipe 5 has a plurality of humidifying nozzles 6 fixedly connected to its outer wall for replenishing the humidity in the qu room body 1. In order to achieve the best humidification effect, a total of twelve humidifying nozzles 6 are arranged in a line with equal spacing.

[0028] See also Figure 1 In order to ensure the fluidity of the indoor air of the qu room body 1, an exhaust fan 4 is fixedly installed on the left wall of the qu room body 1 by bolts. The air intake of the exhaust fan 4 is located indoors of the qu room body 1, and the air outlet is located outdoors. Starting the exhaust fan 4 can accelerate the discharge of indoor air.

[0029] Furthermore, an air duct 9 is installed on the right wall of the qu room body 1 by bonding with a foaming agent, and the air inlet of the air duct 9 is fixedly connected to a blower 10 through a hoop. The blower 10 is located outdoors of the qu room body 1, and the air outlet of the air duct 9 is located indoors of the qu room body 1. Starting the blower 10 can accelerate the delivery of outdoor air to the room, and the exhaust fan 4 cooperates with the blower 10 to quickly circulate the air in the room of the qu room body 1 to ensure the fluidity of the air and increase the success rate of qu fermentation.

[0030] Furthermore, a temperature and humidity sensor 11 is fixedly installed on the left wall of the room body 1 by bolts. The temperature and humidity sensor 11 is used to detect the indoor temperature and humidity and convert the detection results into electrical signals.

[0031] See also Figure 2 and Figure 3 Each fermentation tank 2 is equipped with a temperature and humidity detector 12 and contains koji raw materials 13. During the fermentation process of the koji raw materials 13, a certain amount of heat and humidity will be generated. If the heat and humidity are too high or too low, it may lead to fermentation failure and waste of resources. The temperature and humidity detector 12 is used to monitor the temperature and humidity of the koji raw materials 13 in each fermentation tank 2 in real time, so that personnel can understand in time and make corresponding remedial measures to improve the success rate of koji fermentation.

[0032] Furthermore, a heat preservation plate 14 is provided on the top of the fermentation tank 2. Since the koji raw material 13 needs to be kept warm during the fermentation process, the heat preservation plate 14 plays a role of heat preservation. In order to prevent the koji raw material 13 from over-fermentation, breathing holes 1401 are provided on the heat preservation plate 14. The breathing holes 1401 are grouped into six groups, and there are six groups in total, which are arranged in a matrix with equal spacing.

[0033] Furthermore, the detection end of the temperature and humidity detector 12 passes through the insulation board 14 and is located inside the fermentation tank 2 to monitor the koji raw material 13. The display end of the temperature and humidity detector 12 is located on the top of the insulation board 14 to remind the staff whether the temperature and humidity of the koji raw material 13 are normal.

[0034] Please return Figure 1 In order to speed up the flow of indoor air in the curved room body 1, the air outlets of the exhaust fan 4 and the air duct 9 are set at the same height and are both located below the heating lamp 8, and the water pipe 5 is located below the exhaust fan 4 and the air duct 9.

[0035] Furthermore, the temperature and humidity sensor 11 is electrically connected to the controller 7, and the controller 7 is electrically connected to the switch of the heating lamp 8, the switch of the water pipe 5, and the switch of the exhaust fan 4. The temperature and humidity sensor 11 detects the temperature and humidity in the room, and converts the detection results into electrical signals and transmits them to the controller 7. The controller 7 switches the corresponding equipment according to the set threshold value, which can ensure that the temperature and humidity in the koji room body 1 meet the optimal fermentation standards and reduce the cumbersome steps of manual operation.

[0036] Working principle: By installing a temperature and humidity sensor 11 to detect the indoor temperature and humidity, and transmit the detection results to the controller 7, the controller 7 switches the corresponding equipment according to the set threshold value, so that the temperature and humidity in the koji room body 1 can always meet the optimal fermentation standards, and the temperature and humidity detector 12 in the fermentation tank 2 can monitor the temperature and humidity of the koji raw material 13 in real time, so that personnel can understand it in time, make corresponding remedial measures, and improve the success rate of koji fermentation.

[0037] In the description of the present application, it should be understood that the terms "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present application.

[0038] Finally, it should be noted that the above is only a preferred embodiment of the present utility model and is not intended to limit the present utility model. Although the present utility model has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present utility model shall be included in the protection scope of the present utility model.

Claims

1. A fermentation room for brewing wine, characterized in that: include: A koji room body (1) is provided with a plurality of fermentation tanks (2) on the indoor floor, a heat preservation layer (3) is provided in the wall, a controller (7) is fixedly installed on the outer wall, and a plurality of heating lamps (8) are fixedly installed on the indoor ceiling; A water pipe (5) having a plurality of humidifying nozzles (6) fixedly mounted on its outer wall; An exhaust fan (4) and an air duct (9) are fixedly mounted on the wall of the main body (1) of the qu room, one end of the air duct (9) is fixedly connected to a blower (10), and a temperature and humidity sensor (11) is fixedly mounted on one side wall of the main body (1) of the qu room; The fermentation tank (2) is provided with a temperature and humidity detector (12) and contains koji raw materials (13).

2. A fermentation room for brewing wine according to claim 1, characterized in that: The air outlets of the exhaust fan (4) and the air duct (9) are located below the heating lamp (8), and the water pipe (5) is located below the exhaust fan (4) and the air duct (9).

3. The fermentation chamber for brewing wine according to claim 1, characterized in that: The blower (10) is located outside the room body (1).

4. The fermentation chamber for brewing wine according to claim 1, characterized in that: A heat preservation plate (14) is provided on the top of the fermentation tank (2).

5. The fermentation chamber for brewing wine according to claim 1, characterized in that: The thermal insulation layer (3) is made of a polyurethane board.

6. The fermentation chamber for brewing wine according to claim 1, characterized in that: The temperature and humidity sensor (11) is electrically connected to the controller (7), and the controller (7) is electrically connected to the heating lamp (8), the water pipe (5) switch, and the exhaust fan (4) switch.

7. The fermentation chamber for brewing wine according to claim 4, characterized in that: A plurality of breathing holes (1401) are provided on the top of the thermal insulation board (14).

8. The fermentation chamber for brewing wine according to claim 1, characterized in that: One end of the temperature and humidity detector (12) passes through the insulation board (14).

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