Cellar for producing mixed-flavor liquor
By using multiple yellow soil layers and bamboo ribs in the cellar for the production of combo liquor, and setting up a temperature conduit and temperature control system, the problem of uncontrollable temperature in the traditional cellar is solved, and the controllable and constant temperature in the cellar is achieved, and the stability of the quality of the original wine is ensured.
Patent Information
- Application Number
- CN202420748205.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-04-11
- Publication Date
- 2025-03-25
- Estimated Expiration
- 2034-04-11
AI Technical Summary
Traditional mud cellars cannot achieve manual control of the temperature in the cellar, resulting in uneven temperature in the cellar and poor fermentation and heating, affecting the reproduction of microorganisms and the quality of raw wine.
A cellar for the production of mixed-flavor liquor was designed, using multiple yellow soil layers and bamboo ribs to build the cellar wall, and a temperature conduit and temperature sensor were arranged on the inner wall of the cellar to automatically control the temperature in the cellar through the temperature control entrance component.
It realizes controllable and constant temperature in the cellar, solves the problem of uncontrollable natural temperature rise and fermentation in traditional, provides the best microbial reproduction environment, and ensures the stability of the quality of raw wine.
Smart Images
Figure CN222665804U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the technical field of wine-making equipment, and more specifically to the technical field of cellars for producing mixed-flavor liquor. Background Art
[0002] The production of Jianxiang wine adopts the solid-state continuous lees production method, and the mud cellar is the main container for fermentation. During the fermentation process, the appropriate temperature allows microorganisms to multiply in large numbers and convert starch into alcohol. Due to the construction materials, construction methods and internal structures of traditional mud cellars, microorganisms can only rely on natural reproduction and heat release to generate temperature, and it is impossible to achieve artificial control of the temperature in the cellar; under natural conditions, if the temperature in the cellar is uneven and the fermentation temperature rises poorly, it will seriously restrict the reproduction of microorganisms and affect the quality of the raw wine in the later stage. Utility Model Content
[0003] The purpose of the utility model is to solve the above technical problems and provide a cellar for producing mixed-flavor liquor.
[0004] In order to achieve the above-mentioned purpose, the utility model specifically adopts the following technical solutions:
[0005] The utility model provides a cellar for producing blended-flavor liquor, comprising a mud cellar body, a yellow water jar arranged inside the mud cellar body, an outlet arranged at the bottom of the mud cellar body, and an inlet component arranged above the mud cellar body, a temperature conduit component connected with the inlet component is arranged on the inner wall of the mud cellar body, a temperature sensor component is arranged in the mud cellar body, and the inlet component is a temperature control inlet component electrically connected with the temperature sensor component.
[0006] In one embodiment, the mud pit body is an open groove that is larger at the top and smaller at the bottom.
[0007] In one embodiment, the open slot includes a square bottom surface, a first surface, a second surface, a third surface, and a fourth surface, and the first surface, the second surface, the third surface, and the fourth surface are arranged on four sides of the square bottom surface in a counterclockwise direction.
[0008] In one embodiment, surfaces No. 1, No. 2, No. 3, and No. 4 are all formed by compacting multiple layers of yellow mud, and surfaces No. 1, No. 2, No. 3, and No. 4 are all paved with multiple layers of bamboo reinforcement layers to increase strength, and the number of bamboo reinforcement layers is less than the number of yellow mud layers.
[0009] In one embodiment, the structures of the No. 1, No. 2, No. 3, and No. 4 surfaces are the same, with 11 loess layers, the height of each of the first 3 loess layers is 40 cm, and the height of each of the last 8 loess layers is 25 cm.
[0010] Specifically, the height from the cellar bottom to the cellar mouth is designed to be 320cm in total. To ensure stability, the yellow mud layers of the four cellar walls (side 1, side 2, side 3, and side 4) are divided into 11 layers and arranged according to the above height. Each layer of yellow mud is compacted and rolled flat to prevent spring soil and honeycomb holes.
[0011] Among them, the cellar mud is high-quality, sticky yellow soil; its sand content is less than 5%, and it must not contain garbage soil, saline soil, miscellaneous stones and debris; the moisture content is 17%-19%. The requirements for sand content and moisture ensure the stability, strength and sealing of the cellar construction process.
[0012] In one embodiment, the structures of surface No. 1, surface No. 2, surface No. 3, and surface No. 4 are the same, and a total of 4 layers of bamboo reinforcement are laid. The first layer of bamboo reinforcement is laid when the yellow soil layer is rolled to the 3rd layer, the second layer of bamboo reinforcement is laid when the yellow soil layer is rolled to the 5th layer, the third layer of bamboo reinforcement is laid when the yellow soil layer is rolled to the 7th layer, and the fourth layer of bamboo reinforcement is laid when the yellow soil layer is rolled to the 9th layer.
[0013] Specifically, the first two layers of bamboo ribs have 4 pieces of bamboo ribs, and the last two layers of bamboo ribs have 3 pieces of bamboo ribs. Each layer of bamboo ribs should be laid horizontally and vertically, and the joints between the bamboo ribs should be crossed 50cm and overlapped at 90 degrees to ensure that the cellar wall is firm.
[0014] The main purpose of selecting bamboo reinforcement is to increase the stability of the cellar. Use bamboo that has grown for more than one year, with a length of not less than 5m, a thickness of about 1cm, and a width of more than 3cm. The selection and requirements of bamboo reinforcement ensure the strength and toughness of the cellar bones and guarantee the stability of the cellar construction.
[0015] In one embodiment, the first surface, the second surface, the third surface, and the fourth surface are all provided with bamboo nail members for installing the temperature conduit assembly.
[0016] In one embodiment, the temperature conduits of the temperature conduit assembly are distributed on the first surface, the second surface, the third surface, the fourth surface and the square bottom surface and are connected in series with each other;
[0017] The bamboo nail component includes multiple rows of bamboo nail layers arranged from top to bottom, each row of bamboo nail layers includes multiple bamboo nails, and the bamboo nails of two adjacent rows of bamboo nail layers are arranged alternately. The temperature ducts on the first surface, the second surface, the third surface, and the fourth surface are distributed in a U shape between each row of bamboo nail layers.
[0018] Specifically, the bamboo nails are made of bamboo that has grown for more than one year, with a length, width and height of 28cm, 4cm and 1cm respectively. Bamboo that is more than one year old is preferred, and its toughness and strength are more in line with the requirements.
[0019] Secondly, each horizontal row of bamboo nails is provided with 11 bamboo nails, and each bamboo nail is 14 cm long; each vertical row of bamboo nails is also provided with 11 bamboo nails, and the interval between two adjacent bamboo nails is 12 cm.
[0020] The temperature conduit is made of 304 stainless steel, with a diameter of 3 cm and a thickness of 0.5 cm. It has an inlet and an outlet, and a temperature control inlet assembly is installed at the inlet.
[0021] In one embodiment, the inlet assembly includes an inlet, a temperature control switch disposed on the inlet, and a digital display controller disposed on one side of the temperature control switch, and the temperature control switch and the temperature sensing assembly are both electrically connected to the digital display controller.
[0022] In one embodiment, the temperature sensing assembly includes a plurality of temperature sensors located within the mud pit body.
[0023] Specifically, three temperature sensors are set at the top, middle and bottom. After the mud cellar is loaded with mash and begins to ferment, the temperature sensors transmit the temperatures of the top, middle and bottom points in the cellar to the digital display controller. The digital display controller automatically analyzes and starts the temperature control switch based on the set temperature. The medium in the temperature duct continuously circulates in the duct. When the required temperature is reached, the temperature control switch is turned off to keep the required temperature conditions in the cellar at all times.
[0024] The construction process of the mud cellar is as follows: high-quality, sticky yellow mud is selected and rolled into 11 layers to form four cellar walls (side No. 1, side No. 2, side No. 3, and side No. 4). During the rolling process, bamboo reinforcement is added to the four cellar walls to stabilize the cellar walls. After the cellar is built, the cellar is dug according to the required size. After the cellar is dug, a yellow water jar is installed on the square bottom (cellar bottom). Bamboo nails are nailed into the four cellar walls as required. After the bamboo nails are completed, temperature guide tubes, temperature sensors, digital display controllers, and temperature control switches are installed. After the installation is completed, the surface is covered with about 12 cm thick cellar wall mud to ensure that the inside of the cellar is smooth and flat.
[0025] The beneficial effects of the utility model are as follows:
[0026] The utility model discloses a method for constructing an intelligent temperature-controlled and aroma-generating solid-state wine fermentation cellar. Innovations are made in building materials, construction methods and internal structures. Under the premise of ensuring the stability of the cellar, the temperature in the cellar is controllable and constant. The uncontrollable factors of traditional natural temperature rise fermentation are solved through artificial intelligence intervention, and the best temperature environment for the reproduction of microorganisms is given, so that the temperature rise fermentation in the cellar is in the best state at any time, effectively ensuring the quality of the raw wine. BRIEF DESCRIPTION OF THE DRAWINGS
[0027] Figure 1 It is a structural schematic diagram of the utility model;
[0028] Figure 2 It is a schematic diagram of the structure of bamboo tendons in the bamboo tendon layer;
[0029] Figure 3 It is a schematic diagram of the structure of bamboo nails in the bamboo nail layer;
[0030] Figure 4 yes Figure 1 A directional view of
[0031] Figure 5 yes Figure 1 Another view of
[0032] Figure numerals: 1-side No. 1, 2-side No. 2, 3-side No. 3, 4-side No. 4, 5-square bottom, 6-yellow water jar, 7-export, 8-digital display controller, 9-temperature control switch, 10-bamboo rib layer, 11-bamboo nail layer, 12-temperature sensor, 13-temperature catheter assembly, 14-inlet assembly. DETAILED DESCRIPTION
[0033] In order to make the purpose, technical scheme and advantages of the embodiments of the utility model clearer, the technical scheme in the embodiments of the utility model will be clearly and completely described below in conjunction with the drawings in the embodiments of the utility model. Obviously, the described embodiments are part of the embodiments of the utility model, not all of the embodiments. Generally, the components of the embodiments of the utility model described and shown in the drawings here can be arranged and designed in various different configurations.
[0034] Therefore, the following detailed description of the embodiments of the present invention provided in the accompanying drawings is not intended to limit the scope of the present invention to be protected, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0035] It should be noted that similar reference numerals and letters represent similar items in the following drawings, so once an item is defined in one drawing, it does not need to be further defined and explained in the subsequent drawings. In addition, the terms "first", "second", etc. are only used to distinguish the description and cannot be understood as indicating or implying relative importance.
[0036] In the description of the embodiments of the present invention, it should be noted that the terms "inside", "outside", "upper", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, or are the orientations or positional relationships in which the utility model product is usually placed when in use. They are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.
[0037] Example 1
[0038] like Figures 1 to 5As shown, this embodiment provides a cellar for the production of blended-flavor liquor, including a mud cellar body, a yellow water jar 6 arranged inside the mud cellar body, an outlet 7 arranged at the bottom of the mud cellar body, and an inlet assembly 14 arranged above the mud cellar body, a temperature conduit assembly 13 connected to the inlet assembly 14 is arranged on the inner wall of the mud cellar body, a temperature sensor assembly is arranged in the mud cellar body, and the inlet assembly 14 is a temperature control inlet assembly 14 electrically connected to the temperature sensor assembly.
[0039] Example 2
[0040] like Figures 1 to 5 As shown, this embodiment provides a cellar for the production of blended-flavor liquor, including a mud cellar body, a yellow water jar 6 arranged inside the mud cellar body, an outlet 7 arranged at the bottom of the mud cellar body, and an inlet assembly 14 arranged above the mud cellar body, a temperature conduit assembly 13 connected to the inlet assembly 14 is arranged on the inner wall of the mud cellar body, a temperature sensor assembly is arranged in the mud cellar body, and the inlet assembly 14 is a temperature control inlet assembly 14 electrically connected to the temperature sensor assembly.
[0041] The main body of the mud pit is an open trough that is larger at the top and smaller at the bottom.
[0042] The open slot includes a square bottom surface 5, a first surface 1, a second surface 2, a third surface 3, and a fourth surface 4. The first surface 1, the second surface 2, the third surface 3, and the fourth surface 4 are arranged on four sides of the square bottom surface 5 in a counterclockwise direction.
[0043] Surface No. 1 1, surface No. 2 2, surface No. 3 3, and surface No. 4 4 are all rolled with multiple layers of yellow mud layers, and multiple layers of bamboo reinforcement layers 10 are laid inside surface No. 1 1, surface No. 2 2, surface No. 3 3, and surface No. 4 4 to increase strength, and the number of bamboo reinforcement layers 10 is less than the number of yellow mud layers.
[0044] The structures of surface No. 1 1, surface No. 2 2, surface No. 3 3, and surface No. 4 4 are the same, with 11 layers of loess. The height of each of the first 3 layers of loess is 40 cm, and the height of each of the last 8 layers of loess is 25 cm.
[0045] Specifically, the height from the cellar bottom to the cellar mouth is designed to be 320cm in total. To ensure stability, the loess layers of the four cellar walls (side 1, side 2, side 3, and side 4) are divided into 11 layers and arranged according to the above heights. Each loess layer is compacted and rolled flat to prevent spring soil and honeycomb holes.
[0046] Among them, the cellar mud is high-quality, sticky yellow soil; its sand content is less than 5%, and it must not contain garbage soil, saline soil, miscellaneous stones and debris; the moisture content is 17%-19%. The requirements for sand content and moisture ensure the stability, strength and sealing of the cellar construction process.
[0047] Example 3
[0048] This embodiment is further optimized on the basis of embodiment 2, specifically:
[0049] Surface No. 1 1, surface No. 2 2, surface No. 3 3, and surface No. 4 4 have the same structure, and 4 layers of bamboo reinforcement layers 10 are laid. The first layer of bamboo reinforcement layer 10 is laid when the yellow soil layer is rolled to the 3rd layer, the second layer of bamboo reinforcement layer 10 is laid when the yellow soil layer is rolled to the 5th layer, the third layer of bamboo reinforcement layer 10 is laid when the yellow soil layer is rolled to the 7th layer, and the fourth layer of bamboo reinforcement layer 10 is laid when the yellow soil layer is rolled to the 9th layer.
[0050] Specifically, the first two layers of bamboo ribs 10 have 4 pieces of bamboo ribs, and the last two layers of bamboo ribs 10 have 3 pieces of bamboo ribs. Each bamboo rib layer 10 should be laid horizontally and vertically, and the joints between the bamboo ribs should be crossed 50cm and overlapped at 90 degrees to ensure that the cellar wall is firm.
[0051] The main purpose of selecting bamboo reinforcement is to increase the stability of the cellar. Use bamboo that has grown for more than one year, with a length of not less than 5m, a thickness of about 1cm, and a width of more than 3cm. The selection and requirements of bamboo reinforcement ensure the strength and toughness of the cellar bones and guarantee the stability of the cellar construction.
[0052] Example 4
[0053] This embodiment is further optimized on the basis of embodiment 3, specifically:
[0054] The first surface 1 , the second surface 2 , the third surface 3 , and the fourth surface 4 are all provided with bamboo nail components for installing the temperature conduit assembly 13 .
[0055] The temperature conduits of the temperature conduit assembly 13 are distributed on the first surface 1, the second surface 2, the third surface 3, the fourth surface 4 and the square bottom surface 5 and are connected in series with each other;
[0056] The bamboo nail component includes multiple rows of bamboo nail layers 11 arranged from top to bottom, each row of bamboo nail layers 11 includes multiple bamboo nails, and the bamboo nails of two adjacent rows of bamboo nail layers 11 are arranged alternately. The temperature conduits on the No. 1 surface 1, the No. 2 surface 2, the No. 3 surface 3, and the No. 4 surface 4 are distributed in a U shape between each row of bamboo nail layers 11.
[0057] Specifically, the bamboo nails are made of bamboo that has grown for more than one year, with a length, width and height of 28cm, 4cm and 1cm respectively. Bamboo that is more than one year old is preferred, and its toughness and strength are more in line with the requirements.
[0058] Secondly, each horizontal row of bamboo nail layers 11 is provided with 11 bamboo nails, and each bamboo nail is 14 cm long; each vertical row of bamboo nail layers 11 is also provided with 11 bamboo nails, and the interval between two adjacent bamboo nails is 12 cm.
[0059] The temperature conduit is made of 304 stainless steel, has a diameter of 3 cm, a thickness of 0.5 cm, has an inlet and an outlet 7, and a temperature control inlet assembly 14 is installed at the inlet.
[0060] Example 5
[0061] This embodiment is further optimized on the basis of embodiment 4, specifically:
[0062] The inlet assembly 14 includes an inlet, a temperature control switch 9 arranged on the inlet, and a digital display controller 8 arranged on one side of the temperature control switch 9. The temperature control switch 9 and the temperature sensor assembly are both electrically connected to the digital display controller 8.
[0063] The temperature sensing assembly includes a plurality of temperature sensors located in the mud pit body.
[0064] Specifically, three temperature sensors are set at the top, middle and bottom. After the mud cellar is loaded with mash and begins to ferment, the temperature sensors transmit the temperatures of the top, middle and bottom points in the cellar to the digital display controller 8. The digital display controller 8 automatically analyzes and starts the temperature control switch 9 according to the set temperature. The medium in the temperature conduit continuously circulates in the conduit. When the required temperature is reached, the temperature control switch 9 is closed to keep the required temperature conditions in the cellar at all times.
[0065] The construction process of the mud cellar is as follows: high-quality, sticky yellow mud is selected and rolled in 11 layers to form four cellar walls (side No. 1 1, side No. 2 2, side No. 3 3, and side No. 4 4). During the rolling process, bamboo reinforcement is added to the four cellar walls to stabilize the cellar walls. After the cellar is built, the cellar is dug according to the required size. After the cellar is dug, a yellow water jar 6 is installed on the square bottom surface 5 (cellar bottom). Bamboo nails are nailed into the four cellar walls as required. After the bamboo nails are installed, a temperature guide tube, a temperature sensor 12, a digital display controller 8, and a temperature control switch 9 are installed. After the installation is completed, the surface is covered with cellar wall mud about 12 cm thick to ensure that the inside of the cellar is smooth and flat.
Claims
1. A cellar for producing mixed-flavor liquor, characterized in that: The invention comprises a mud pit body, a yellow water jar (6) arranged inside the mud pit body, an outlet (7) arranged at the bottom of the mud pit body, and an inlet assembly (14) arranged above the mud pit body, a temperature conduit assembly (13) connected to the inlet assembly (14) is arranged on the inner wall of the mud pit body, a temperature sensor assembly is arranged in the mud pit body, and the inlet assembly (14) is a temperature control inlet assembly (14) electrically connected to the temperature sensor assembly.
2. The cellar for producing blended-flavor liquor according to claim 1, characterized in that: The mud pit body is an open groove that is larger at the top and smaller at the bottom.
3. The cellar for producing blended-flavor liquor according to claim 2, characterized in that: The open slot comprises a square bottom surface (5), a first surface (1), a second surface (2), a third surface (3), and a fourth surface (4); the first surface (1), the second surface (2), the third surface (3), and the fourth surface (4) are arranged on four sides of the square bottom surface (5) in a counterclockwise direction.
4. The cellar for producing mixed-flavor liquor according to claim 3, characterized in that: The first surface (1), the second surface (2), the third surface (3), and the fourth surface (4) are all formed by rolling multiple layers of yellow mud. Multiple layers of bamboo reinforcement layers (10) are laid inside the first surface (1), the second surface (2), the third surface (3), and the fourth surface (4) to increase strength. The number of layers of the bamboo reinforcement layers (10) is less than the number of layers of the yellow mud layers.
5. The cellar for producing blended-flavor liquor according to claim 4, characterized in that: The structures of the No. 1 surface (1), the No. 2 surface (2), the No. 3 surface (3), and the No. 4 surface (4) are the same, and all of them have 11 layers of yellow soil. The height of each of the first 3 layers of yellow soil is 40 cm, and the height of each of the last 8 layers of yellow soil is 25 cm.
6. A cellar for producing blended-flavor liquor according to claim 5, characterized in that: The structures of the No. 1 surface (1), the No. 2 surface (2), the No. 3 surface (3), and the No. 4 surface (4) are the same. A total of four layers of bamboo reinforcement layers (10) are laid. The first layer of bamboo reinforcement layer (10) is laid when the yellow mud layer is rolled to the third layer, the second layer of bamboo reinforcement layer (10) is laid when the yellow mud layer is rolled to the fifth layer, the third layer of bamboo reinforcement layer (10) is laid when the yellow mud layer is rolled to the seventh layer, and the fourth layer of bamboo reinforcement layer (10) is laid when the yellow mud layer is rolled to the ninth layer.
7. The cellar for producing blended-flavor liquor according to claim 4, characterized in that: The first surface (1), the second surface (2), the third surface (3), and the fourth surface (4) are all provided with bamboo nail components for installing a temperature conduit assembly (13).
8. The cellar for producing blended-flavor liquor according to claim 7, characterized in that: The temperature conduits of the temperature conduit assembly (13) are distributed on the first surface (1), the second surface (2), the third surface (3), the fourth surface (4) and the square bottom surface (5) and are connected in series with each other; The bamboo nail component comprises a plurality of rows of bamboo nail layers (11) arranged from top to bottom, each row of the bamboo nail layers (11) comprises a plurality of bamboo nails, the bamboo nails of two adjacent rows of the bamboo nail layers (11) are arranged in a staggered manner, and the temperature conduits on the No. 1 surface (1), the No. 2 surface (2), the No. 3 surface (3), and the No. 4 surface (4) are distributed in a U-shape between each row of the bamboo nail layers (11).
9. The cellar for producing blended-flavor liquor according to claim 8, characterized in that: The inlet assembly (14) comprises an inlet, a temperature control switch (9) arranged on the inlet, and a digital display controller (8) arranged on one side of the temperature control switch (9); the temperature control switch (9) and the temperature sensing assembly are both electrically connected to the digital display controller (8).
10. The cellar for producing blended-flavor liquor according to claim 1, characterized in that: The temperature sensing assembly includes a plurality of temperature sensors located in the mud pit body.