Fermentation device for improving quality of yellow rice wine

Abstract

The utility model belongs to the technical field of wine brewing, and particularly relates to a fermentation device for improving yellow wine quality. Comprising a fermentation tank, an interlayer is integrally arranged on the outer wall of a fermentation tank body, an interlayer water inlet is connected with an interlayer water outlet through a first pipeline and a second pipeline, and the first pipeline is connected with a first electromagnetic valve and a cooling heat exchange device; the second pipeline is connected with a second electromagnetic valve and a heating device; the fermentation tank is provided with an assimilable nitrogen source supplementing port, and a liquid conveying pump and a third electromagnetic valve are arranged on a feeding pipeline connected with the assimilable nitrogen source supplementing port; a temperature sensor and an alcohol concentration detection sensor are arranged in the fermentation tank; the first electromagnetic valve, the second electromagnetic valve, the third electromagnetic valve, the temperature sensor and the alcohol concentration detection sensor are all connected with the control device; through cold and hot heat exchange structures, the primary fermentation temperature is converted from high temperature to low temperature, so that the yellow wine quality can be improved, and the problem that the existing fermentation equipment cannot be accurately regulated and controlled according to the yellow wine fermentation characteristics is solved.

Description

Technical Field

[0001] The utility model belongs to the technical field of wine making, in particular to a fermentation device for improving the quality of yellow rice wine. Background Art

[0002] Huangjiu (Chinese Rice Wine) is a low-alcohol fermented wine with an alcohol content of approximately 14-20% by volume, derived from its bright yellow color. Huangjiu quality is primarily controlled by two key factors: the fermentation process and the raw materials. Traditional fermentation typically focuses on the influence of yeast strains, raw materials (rice, malt koji), and fermentation processes, such as soaking time, soaking time, and temperature.

[0003] During the fermentation process, fermentation temperature directly affects the growth of rice wine fermentation microorganisms and the fermentation quality. Research has shown that high pre-fermentation temperatures increase the density of lactic acid bacteria and yeast, leading to more intense fermentation. Low pre-fermentation temperatures, on the other hand, weaken yeast fermentation and enhance bacterial activity. Currently, pre-fermentation temperatures are generally controlled at around 31.5°C. Post-fermentation temperatures below 14°C enhance yeast fermentation and reduce bacterial fermentation. When the temperature rises to 17°C, yeast fermentation decreases, resulting in lower alcohol content and higher acidity.

[0004] As for fermentation raw materials, glutinous rice and millet are the primary ingredients for yellow rice wine brewing. These proteins are rich in protein, which is metabolized by microorganisms to produce nitrogenous compounds. Some of these compounds provide nitrogenous nutrients for yeast, while others are converted into yellow rice wine flavor compounds such as amino acids, higher alcohols, and amines. This process is known as nitrogen metabolism. As one of the six essential nutrients for microbial growth and reproduction (carbon source, nitrogen source, energy source, growth factors, inorganic salts, and water), nitrogen absorption is essential for yeast cell growth. However, not all nitrogenous substances can be used by cerevisiae yeast for cellular metabolism. Only nitrogenous substances that can be utilized by cerevisiae yeast during alcoholic fermentation are considered yeast-assimilated nitrogen. Assimilable nitrogen sources exist in the form of ammonium, α-amino acids (except proline), peptides, and proteins. However, only ammonium and some amino acids and small peptides can be absorbed and utilized by cerevisiae yeast to facilitate its metabolism and the synthesis of intracellular substances. The nitrogen content in the fermentation system significantly influences the quality of the wine.

[0005] At present, the equipment used in the fermentation process of rice wine is mainly traditional wine vats or fermentation tanks. Among them, fermentation tanks are more convenient for regulating the fermentation process. The functions of existing rice wine fermentation equipment mainly include regulating fermentation environment parameters such as temperature and humidity, and accurately measuring raw materials. However, it is impossible to accurately control the feeding and temperature according to the fermentation characteristics of rice wine, resulting in the inability to further improve the flavor quality of rice wine. Utility Model Content

[0006] The utility model overcomes the shortcomings of the existing technology, proposes a fermentation device for improving the quality of yellow wine, and solves the problem that the existing fermentation equipment cannot be accurately regulated according to the fermentation characteristics of yellow wine.

[0007] In order to achieve the above-mentioned purpose, the present invention is implemented through the following technical solutions.

[0008] A fermentation device for improving the quality of rice wine comprises a fermentation tank, wherein an interlayer is provided on the outer wall of the fermentation tank body, the interlayer is provided with a water inlet and a water outlet, the water inlet is connected to the water outlet via a first pipeline and a second pipeline respectively, the first pipeline is connected to a first solenoid valve and a cooling and heat exchange device; the second pipeline is connected to a second solenoid valve and a heating device; an assimilable nitrogen source feeding port is provided at the top of the fermentation tank, the assimilable nitrogen source feeding port is connected to an assimilable nitrogen source storage tank via a feeding pipeline, and a liquid delivery pump and a third solenoid valve are provided on the feeding pipeline; a temperature sensor and an alcohol concentration detection sensor are provided in the fermentation tank; the first solenoid valve, the second solenoid valve, the third solenoid valve, the temperature sensor and the alcohol concentration detection sensor are all connected to a control device.

[0009] Furthermore, the water inlet is arranged at the bottom of the interlayer, and the water outlet is arranged at the top of the interlayer.

[0010] Furthermore, the first pipeline and the second pipeline are arranged in parallel, and a delivery pump is provided on the first pipeline.

[0011] Furthermore, the water inlet is connected to a circulating water tank.

[0012] Furthermore, a discharge port is provided at the bottom of the fermentation tank.

[0013] Furthermore, the inner wall of the interlayer is provided with a heat-insulating layer.

[0014] Furthermore, a stirring device is provided inside the fermentation tank, a stirring shaft of the stirring device is connected to an output end of a motor, and the motor is provided on the top of the fermentation tank.

[0015] The beneficial effects of the present invention compared to the prior art are as follows:

[0016] This new invention utilizes a structure that circulates hot and cold water within a jacketed layer, allowing for switching between high and low temperatures depending on the progress of the pre-fermentation process. Unlike conventional methods that maintain a relatively stable pre-fermentation temperature within a range of approximately 31.5°C, this new invention utilizes both hot and cold heat exchange mechanisms to achieve this. Low pre-fermentation temperatures promote yeast fermentation, resulting in a better flavor for the rice wine. After the low-temperature pre-fermentation is complete, the fermentation can be switched to a high-temperature pre-fermentation. A moderately high temperature promotes bacterial growth, increasing the acidity of the rice wine within a certain range and accelerating the development of a mature aroma during storage, thus promoting aging. As pre-fermentation nears its end, an appropriate amount of assimilable nitrogen source can be added through the assimilable nitrogen source feed port, promoting yeast alcohol metabolism and improving the quality and taste of the rice wine. Furthermore, this new invention utilizes a relatively gentle hot and cold water circulation system to control the temperature of the fermented mash within the fermenter. The jacketed layer throughout the outer wall of the fermenter ensures gentle and uniform temperature increases and decreases throughout the fermenter, enhancing the stability and uniformity of temperature control. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 This is a schematic structural diagram of the fermentation device for improving the quality of yellow rice wine according to the present invention;

[0018] In the picture:

[0019] 1-fermentation tank; 2-interlayer; 3-water inlet; 4-water outlet; 5-first pipeline; 6-second pipeline; 7-first solenoid valve; 8-cooling and heat exchange device; 9-second solenoid valve; 10-heating device; 11-assimilable nitrogen source feeding port; 12-feeding pipeline; 13-assimilable nitrogen source storage tank; 14-liquid delivery pump; 15-third solenoid valve; 16-temperature sensor; 17-alcohol concentration detection sensor; 18-control device; 19-delivery pump; 20-circulating water tank; 21-discharge port; 22-insulation layer; 23-stirring device; 24-motor. DETAILED DESCRIPTION

[0020] In order to make the technical problems, technical solutions, and beneficial effects to be solved by the present invention more clearly understood, the present invention is further described in detail with reference to the embodiments and accompanying drawings. It should be understood that the specific embodiments described herein are merely for the purpose of explaining the present invention and are not intended to limit the present invention. The technical solutions of the present invention will be described in detail below with reference to the embodiments and accompanying drawings, but the scope of protection is not limited thereto.

[0021] See also Figure 1This embodiment provides a fermentation device for improving the quality of yellow rice wine, including a fermentation tank 1. The fermentation tank 1 is a conventional fermentation tank body with a feeding port, an exhaust port, etc. A stirring device 23 is provided inside the fermentation tank 1. The stirring shaft of the stirring device 23 is connected to the output end of a motor 24, and the motor 24 is provided at the top of the fermentation tank 1. A discharge port 21 is provided at the bottom of the fermentation tank 1.

[0022] The outer wall of the fermenter 1 is integrally formed with an interlayer 2, which is equipped with a water inlet 3 and a water outlet 4. The water inlet 3 is located at the bottom of the interlayer 2, and the water outlet 4 is located at the top of the interlayer 2. The function of the interlayer 2 is to allow water of varying temperatures to flow into the fermenter 1 to regulate the temperature of the fermented mash. To further ensure temperature stability within the fermenter 1, an insulation layer 22 is also provided on the inner wall of the interlayer 2. The insulation layer 22 maintains a constant circulating water temperature. The water inlet 3 is connected to a circulating water tank 20 for replenishing the circulating water system.

[0023] The water inlet 3 is connected to the water outlet 4 via a first pipeline 5 and a second pipeline 6, respectively. In this embodiment, the second pipeline 6 is arranged in parallel with the first pipeline 5, and a delivery pump 19 is provided on the first pipeline 5. The first pipeline 5 is connected to a first solenoid valve 7 and a cooling and heat exchange device 8; the second pipeline 6 is connected to a second solenoid valve 9 and a heating device 10. The cooling and heat exchange device 8 is a conventional heat exchanger used to cool the circulating hot water to continuously provide the required cold water to the interlayer 2, thereby maintaining a low temperature inside the fermentation tank 1. The heating device 10 is a conventional water heater used to heat the circulating cold water to continuously provide the required hot water to the interlayer 2, thereby maintaining a certain fermentation temperature inside the fermentation tank 1 and promoting the high-temperature stage of the pre-fermentation.

[0024] An assimilable nitrogen source feeding port 11 is provided on the top of the fermentation tank 1, and the assimilable nitrogen source feeding port 11 is connected to the assimilable nitrogen source storage tank 13 through a feeding line 12. The feeding line 12 is provided with a liquid delivery pump 14 and a third solenoid valve 15; the assimilable nitrogen source used in this embodiment is arginine solution, of course, other assimilable nitrogen sources such as glutathione and ammonium chloride can also be used, and the fermentation mash in the fermentation tank 1 is supplemented when it enters the main fermentation stage to promote the alcohol fermentation of brewer's yeast.

[0025] The fermentation tank 1 is provided with a temperature sensor 16 and an alcohol concentration sensor 17. The first solenoid valve 7, the second solenoid valve 9, the third solenoid valve 15, the temperature sensor 16, and the alcohol concentration sensor 17 are all connected to a control device 18. The control device 18 is a conventional PLC controller or computer controller, and the control process is conventional. The provision of the temperature sensor 16, the alcohol concentration sensor 17, and the control device 18 enables automation of the device and improves fermentation control efficiency. In this embodiment, the temperature sensor 16 is a Pt100 model, and the alcohol concentration sensor 17 is a CYR-G-ETV model, both of which are conventional devices.

[0026] The working principle of the fermentation device for improving the quality of yellow rice wine described in this embodiment is as follows:

[0027] Add the other raw materials except the assimilable nitrogen source into the fermentation tank 1, turn on the stirring device 23 to carry out pre-fermentation, and control the pre-fermentation time between 18 and 24 hours. The main function of this process is to rapidly increase the number of alcohol yeast and improve the fermentation performance of yeast. In the first half of the pre-fermentation, that is, the first 14 to 17 hours, close the second solenoid valve 9, open the first solenoid valve 7, and the circulating water flows into the cooling heat exchange device 8 through the first pipeline 5. The temperature of the circulating water is reduced to cool the mash in the fermentation tank 1, and the fermentation raw materials in the fermentation tank 1 are artificially controlled to enter the low-temperature pre-fermentation stage. The temperature is lowered and maintained at 25~27℃. During this process, the density of lactic acid bacteria and yeast increases rapidly, and the fermentation is intense. When the low-temperature primary fermentation is nearing its end, the yeast density and the first alcohol content increase significantly. Then, during the last 4~7 hours of primary fermentation, the first solenoid valve 7 is closed, and the second solenoid valve 9 is opened. The water circulating in the interlayer 2 is heated by the heating device 10 to keep the temperature of the fermentation raw materials in the fermentation tank 1 at 32~33℃. High-temperature primary fermentation is carried out to inhibit the proliferation of yeast cells, appropriately promote bacterial action, and appropriately increase the acidity of the fermented mash so as to produce an aging effect in the later stage.

[0028] During this process, the temperature of the mash in the fermentation tank 1 is mainly monitored by the temperature sensor 16. When the set time is reached, the first solenoid valve 7 and the second solenoid valve 9 are switched by the control device 18.

[0029] When the pre-fermentation is nearing the end, the alcohol concentration of the mash in the fermentation tank 1 is detected by the alcohol concentration detection sensor 17. When it reaches the set value, the control device 18 controls the third solenoid valve 15 to open, and the assimilable nitrogen source in the assimilable nitrogen source storage tank 13 is added to the fermentation tank 1 through the assimilable nitrogen source feeding port 11 to further promote the pre-fermentation process. At the same time, the second solenoid valve 9 is closed and the first solenoid valve 7 is opened. The circulating water flows into the cooling and heat exchange device 8 through the first pipeline 5 to keep the temperature of the mash in the fermentation tank at about 27°C. The pre-fermentation is then carried out for one day. After the end, the mash is pumped into the late fermentation device.

[0030] This embodiment utilizes both hot and cold heat exchange structures to convert the pre-fermentation temperature between high and low. Low pre-fermentation temperatures favor yeast fermentation, resulting in a better rice wine flavor. After the low-temperature pre-fermentation is complete, the system can switch to high-temperature fermentation. The moderate, brief high temperature promotes bacterial growth, increasing the wine's acidity within a certain range and accelerating the development of aged aroma during storage, thus accelerating aging. As fermentation nears its end, an assimilable nitrogen source feed port can be used to supplement the fermentation temperature, promoting yeast alcohol metabolism and improving the quality and taste of the rice wine.

[0031] The above content is a further detailed description of the present invention in combination with a specific preferred embodiment. It cannot be determined that the specific embodiments of the present invention are limited to this. For ordinary technicians in the technical field to which the present invention belongs, they can make several simple deductions or substitutions without departing from the present invention, which should be regarded as belonging to the present invention and the scope of patent protection determined by the submitted claims.

Claims

1. A fermentation device for improving the quality of yellow rice wine, comprising a fermentation tank (1), characterized in that: The outer wall of the fermentation tank (1) is provided with an interlayer (2) as a whole. The interlayer (2) is provided with a water inlet (3) and a water outlet (4). The water inlet (3) is connected to the water outlet (4) through a first pipeline (5) and a second pipeline (6), respectively. The first pipeline (5) is connected to a first electromagnetic valve (7) and a cooling and heat exchange device (8); the second pipeline (6) is connected to a second electromagnetic valve (9) and a heating device (10); the top of the fermentation tank (1) is provided with an assimilable nitrogen source feeding port (11). The assimilable nitrogen source feeding port (11) is connected to the assimilable nitrogen source storage tank (13) via a feeding pipeline (12), and the feeding pipeline (12) is provided with a liquid delivery pump (14) and a third solenoid valve (15); a temperature sensor (16) and an alcohol concentration detection sensor (17) are provided in the fermentation tank (1); the first solenoid valve (7), the second solenoid valve (9), the third solenoid valve (15), the temperature sensor (16), and the alcohol concentration detection sensor (17) are all connected to a control device (18).

2. A fermentation device for improving the quality of yellow rice wine according to claim 1, characterized in that: The water inlet (3) is arranged at the bottom of the interlayer (2), and the water outlet (4) is arranged at the top of the interlayer (2).

3. A fermentation device for improving the quality of yellow rice wine according to claim 1, characterized in that: The second pipeline (6) is arranged in parallel with the first pipeline (5), and a delivery pump (19) is provided on the first pipeline (5).

4. The fermentation device for improving the quality of yellow rice wine according to claim 1, characterized in that: The water inlet (3) is connected to a circulating water tank (20).

5. The fermentation device for improving the quality of yellow rice wine according to claim 1, characterized in that: The bottom of the fermentation tank (1) is provided with a discharge port (21).

6. The fermentation device for improving the quality of yellow rice wine according to claim 1, characterized in that: The inner wall of the interlayer (2) is provided with a heat-insulating layer (22).

7. The fermentation device for improving the quality of yellow rice wine according to claim 1, characterized in that: A stirring device (23) is provided inside the fermentation tank (1), and a stirring shaft of the stirring device (23) is connected to an output end of a motor (24), and the motor (24) is provided on the top of the fermentation tank (1).

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