A rose wine fermentation tank

Abstract

This utility model relates to the field of brewing equipment technology and discloses a rose wine fermentation tank, including a tank body. A tank lid is detachably connected to the top of the tank body. A hollow tube is slidably connected to the inner wall of the tank lid. A conical tube is fixedly connected to the bottom of the hollow tube. A sealing ring fixed to the bottom of the tank lid is slidably connected to the outside of the hollow tube. A limiting block is fixedly connected to the top of the hollow tube. A sealing ring is fixedly connected to the outside of the limiting block. A vent is fixedly connected to the top of the tank lid. Multiple vent holes are provided on the surfaces of both the hollow tube and the vent. The hollow tube, the limiting block, and the sealing ring are all slidably connected to the inner wall of the vent. In this utility model, the pressure generated by the accumulation of carbon dioxide during the pre-fermentation period pushes the hollow tube upwards along the inner wall of the vent, allowing the vent holes of both to connect and release air. After the pressure decreases, the tube can re-seal, ensuring fermentation safety while preserving the rose wine flavor to the greatest extent.

Description

Technical Field

[0001] This utility model relates to the field of brewing equipment technology, and in particular to a rose wine fermentation tank. Background Technology

[0002] Brewing equipment technology is a core technology supporting alcohol production, encompassing the design, manufacturing, optimization, and application of equipment required in the brewing process. This includes raw material processing equipment (such as rose crushing and screening devices), fermentation equipment (such as fermentation tanks and temperature control systems), distillation and purification equipment (such as distillation towers), storage and aging equipment (such as storage tanks), and auxiliary equipment (such as filtration and sterilization devices). Its core objective is to achieve high efficiency, standardization, and safety in the brewing process through improvements in equipment structure (such as sealing and pressure relief design), automated control (such as real-time temperature and pressure monitoring), and material upgrades (such as food-grade stainless steel and corrosion-resistant silicone), while ensuring stable flavor and quality of the alcoholic beverages. It is widely used in the production of various alcoholic beverages, including baijiu, wine, and fruit wine (including rose wine).

[0003] Rose wine fermentation tanks are specialized containers designed for the "subsequent fermentation stage" in the field of brewing equipment technology. Their core function is to receive the wine after initial stirring and raw material mixing, providing a stable fermentation environment for alcohol conversion and flavor extraction. The design focuses on ensuring a constant temperature during the static fermentation stage, providing a pure fermentation space for the pre-treated wine, and is suitable for the clearly defined processes in small-batch or large-scale rose wine production.

[0004] However, in the existing technology, some flower wine fermentation tanks adopt a continuously open or one-way valve design for depressurization. Although this can release carbon dioxide during the pre-fermentation period, it cannot automatically switch the sealing state according to pressure changes. This causes the aroma substances of the wine to be continuously lost with the gas during the fermentation process, affecting the purity of the flower wine flavor and the fermentation stability.

[0005] Therefore, a rose wine fermentation tank is proposed to address the above problems. Utility Model Content

[0006] To overcome the above shortcomings, this utility model provides a rose wine fermentation tank, which aims to improve the problem that some existing rose wine fermentation tanks cannot automatically switch the sealing state according to pressure changes, resulting in the continuous loss of aroma substances in the wine with gas during the fermentation process, affecting the purity of the rose wine flavor and the stability of fermentation.

[0007] To achieve the above objectives, the present invention adopts the following technical solution: A rose wine fermentation tank includes a tank body, a tank lid detachably connected to the top of the tank body, a hollow tube slidably connected to the inner wall of the tank lid, a conical tube fixedly connected to the bottom of the hollow tube, a sealing ring fixed to the bottom of the tank lid slidably connected to the outside of the hollow tube, a limiting block fixedly connected to the top of the hollow tube, a sealing ring fixedly connected to the outside of the limiting block, and a venting cylinder fixedly connected to the top of the tank lid. Multiple vent holes are provided on the surfaces of both the hollow tube and the venting cylinder. The hollow tube, the limiting block, and the sealing ring are all slidably connected to the inner wall of the venting cylinder. As a further description of the above technical solution: A discharge pipe is fixedly connected to the bottom of the tank, and a valve is provided on the surface of the discharge pipe; As a further description of the above technical solution: The can lid is fixedly connected to two locking blocks on the outside, and the inner side of the locking blocks is engaged with the outside of the can body. As a further description of the above technical solution: A rubber ring is slidably connected to the inner wall of the can lid, a rubber ring is fixedly connected to the bottom of the rubber ring, and a limiting ring that slides on the inner wall of the can lid is fixedly connected to the top of the rubber ring. Multiple springs are provided inside the can lid. As a further description of the above technical solution: The top of the limiting ring is fixedly connected to multiple limiting posts, the outer side of the limiting posts is slidably connected to the inner wall of the can lid, and the spring is sleeved on the outer side of the limiting posts. As a further description of the above technical solution: One end of the spring is fixedly connected to one side of the inner wall of the can lid, and the other end of the spring is fixedly connected to one side of the limiting ring. As a further description of the above technical solution: The top inner wall of the tank is fixedly connected to a support ring that engages with a rubber ring. The inner wall of the support ring is fixedly connected to multiple ramps, and multiple wine leakage grooves are opened inside the support ring. As a further description of the above technical solution: Multiple slope blocks are evenly distributed along the inner wall of the support ring, and gaps are formed between adjacent slope blocks, with wine leakage channels provided in the gaps.

[0008] This utility model has the following beneficial effects: 1. In this utility model, the pressure generated by the accumulation of carbon dioxide during the pre-fermentation period is used to push the hollow tube upward along the inner wall of the gas outlet, so that the two vent holes are connected to achieve exhaust. After the pressure is reduced, it can automatically reset and seal. This not only accurately solves the safety hazard of carbon dioxide accumulation during the pre-fermentation period causing explosion, but also avoids the problem of aroma loss caused by the need for manual intervention or continuous exhaust in traditional pressure relief devices. It ensures fermentation safety while preserving the flavor of the flower wine to the greatest extent.

[0009] 2. In this utility model, multiple seals are formed by means of springs, rubber rings, rubber rings and other structures. Combined with the slope block and wine leakage trough on the support ring, it can achieve a good seal inside the tank to maintain the fermentation environment. At the same time, it can also guide the wine that is accidentally accumulated inside the support ring during the pouring stage to flow into the wine leakage trough along the arc surface of the slope block and fall back into the tank. This effectively avoids waste of wine and improves the utilization rate of raw materials and the economy of fermentation. Attached Figure Description

[0010] Figure 1 This is a three-dimensional schematic diagram of a rose wine fermentation tank proposed in this utility model; Figure 2 This is a schematic diagram of the discharge pipe of a rose wine fermentation tank according to the present invention. Figure 3 This is a schematic diagram of the structure of a rose wine fermentation tank proposed in this utility model; Figure 4 This is a schematic diagram of the limiting ring structure of a rose wine fermentation tank proposed in this utility model; Figure 5 This is a schematic diagram of the structure of the rubber ring in a rose wine fermentation tank according to the present invention. Figure 6 This is a schematic diagram of the slope block of a rose wine fermentation tank proposed in this utility model; Figure 7 This is a schematic diagram of the hollow tube structure of a rose wine fermentation tank proposed in this utility model.

[0011] Legend: 1. Tank body; 2. Discharge pipe; 3. Valve; 4. Tank lid; 5. Clamping block; 6. Rubber ring; 7. Rubber ring; 8. Limiting ring; 9. Spring; 10. Limiting post; 11. Support ring; 12. Slope block; 13. Leaking tank; 14. Hollow tube; 15. Conical tube; 16. Sealing ring; 17. Limiting block; 18. Sealing ring; 19. Air outlet. Detailed Implementation

[0012] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0013] Reference Figures 1 to 7 This utility model provides an embodiment of a rose wine fermentation tank, comprising a tank body 1, which serves as the core space for rose wine fermentation, providing a stable environment for the wine during the pre-fermentation and subsequent fermentation stages; a discharge pipe 2 is fixedly connected to the bottom of the tank body 1, serving as the channel for discharging the wine after fermentation; a valve 3 is provided on the surface of the discharge pipe 2, which controls the opening and closing of the discharge pipe 2, enabling on / off control and flow regulation of the wine release; a tank lid 4 is detachably connected to the top of the tank body 1, which covers the top opening of the tank body 1, forming a relatively sealed space required for fermentation; two locking blocks 5 are fixedly connected to the outside of the tank lid 4, which enable quick assembly and positioning of the tank lid 4 and the tank body 1; the inner side of the locking block 5 is in a snap-fit ​​relationship with the outside of the tank body 1, ensuring the fixation of the tank lid 4 and the tank body 1 after assembly through the snap-fit ​​engagement.

[0014] A rubber ring 6 is slidably connected to the inner wall of the can lid 4. As one of the core components of the sealing structure, the rubber ring 6 can slide along the inner wall of the can lid 4 to adapt to the sealing requirements. A rubber ring 7 is fixedly connected to the bottom of the rubber ring 6. The rubber ring 7 is used to make tight contact with the support ring 11 to enhance the sealing performance at the connection between the can lid 4 and the can body 1. A limiting ring 8 that slides on the inner wall of the can lid 4 is fixedly connected to the top of the rubber ring 6. The limiting ring 8 is used to limit the sliding range of the rubber ring 6 and at the same time transmit the elastic force of the spring 9. Multiple springs 9 are provided inside the can lid 4. The springs 9 are used to provide elastic driving force to push the limiting ring 8, the rubber ring 6 and the rubber ring 7 downward and press them together. One end of the spring 9 is fixedly connected to one side of the inner wall of the can lid 4. This connection method ensures the fixed support of one end of the spring 9. The other end of the spring 9 is fixedly connected to one side of the limiting ring 8. Through this connection, the elastic force of the spring 9 is transmitted to the limiting ring 8, thereby driving the rubber ring 6 and the rubber ring 7 to achieve a seal.

[0015] Multiple limiting posts 10 are fixedly connected to the top of the limiting ring 8. The limiting posts 10 are used to limit the deformation direction of the spring 9 and prevent the spring 9 from shifting during compression or reset. The outer side of the limiting post 10 is slidably connected to the inner wall of the can lid 4. This sliding fit ensures that the limiting post 10 moves in a fixed direction, further ensuring the stability of the sliding of the limiting ring 8. The spring 9 is sleeved on the outside of the limiting post 10. The limiting post 10 wraps around and limits the spring 9, preventing the spring 9 from swaying laterally. A support ring that engages with the rubber ring 7 is fixedly connected to the inner wall of the top of the can body 1. 11. The support ring 11 is used to form a snap-fit ​​with the rubber ring 7, forming a sealing contact surface between the tank body 1 and the tank cover 4, and at the same time providing an installation carrier for the ramp 12 and the wine leakage trough 13; multiple ramps 12 are fixedly connected to the inner wall of the support ring 11. The ramps 12 are used to guide the wine that is accidentally piled up in the area of ​​the support ring 11 when pouring the wine, and the wine slides to both sides through its own arc surface; multiple wine leakage troughs 13 are opened inside the support ring 11. The wine leakage troughs 13 are used to receive the wine guided by the ramps 12 and pour the wine back into the tank body 1 to avoid the waste of wine.

[0016] Multiple ramps 12 are evenly distributed circumferentially along the inner wall of the support ring 11. This distribution ensures that the wine accumulated in each area of ​​the support ring 11 can be guided by the ramps 12. A gap is formed between two adjacent ramps 12, and a wine leakage trough 13 is provided in the gap. The corresponding arrangement of the gap and the wine leakage trough 13 ensures that the wine sliding through the ramps 12 can flow accurately into the wine leakage trough 13. A hollow tube 14 is slidably connected to the inner wall of the can lid 4. The hollow tube 14 serves as a channel for carbon dioxide to be discharged and can slide along the inner wall of the can lid 4. The wall slides up and down to control the exhaust state; a conical tube 15 is fixedly connected to the bottom of the hollow tube 14. The conical tube 15 is used to increase the contact area of ​​the upward force of carbon dioxide on the hollow tube 14, so that carbon dioxide can push the hollow tube 14 upward; a sealing ring 16 fixed to the bottom of the tank lid 4 is slidably connected to the outside of the hollow tube 14. The sealing ring 16 is used to enhance the sealing performance between the hollow tube 14 and the tank lid 4 after the pre-fermentation period ends and the hollow tube 14 is reset, to prevent the wine from evaporating or the entry of miscellaneous bacteria.

[0017] A limiting block 17 is fixedly connected to the top of the hollow tube 14. The limiting block 17 is used to limit the maximum upward movement of the hollow tube 14 to prevent it from detaching from the gas outlet 19. A sealing ring 18 is fixedly connected to the outside of the limiting block 17. The sealing ring 18 is used to enhance the sealing performance between the limiting block 17 and the inner wall of the gas outlet 19 to prevent gas leakage from the gap between the limiting block 17 and the gas outlet 19. A gas outlet 19 is fixedly connected to the top of the can lid 4. The gas outlet 19 serves as the final channel for carbon dioxide discharge and is connected to the hollow tube 14. 4. The hollow tube 14 and the exhaust cylinder 19 are both provided with multiple vent holes on their surfaces. These vent holes are used to connect the hollow tube 14 and the exhaust cylinder 19 when the hollow tube 14 moves to a specific position, forming a channel for carbon dioxide discharge. The hollow tube 14, the limiting block 17, and the sealing ring 18 are all slidably connected to the inner wall of the exhaust cylinder 19. This sliding fit ensures that the hollow tube 14, the limiting block 17, and the sealing ring 18 can move stably along the inner wall of the exhaust cylinder 19, achieving a smooth switching between exhaust and sealing states.

[0018] Working principle: When the rose wine enters the pre-fermentation stage, the lid 4 is first assembled with the tank body 1 using the locking block 5 on the lid 4. Under the elastic action of the spring 9, the rubber ring 6 inside the lid 4 drives the bottom rubber ring 7 to tightly engage with the support ring 11 at the top of the tank body 1, forming an initial seal and providing a relatively sealed environment for fermentation. If some wine accidentally accumulates in the area of ​​the support ring 11 when the rose wine is poured into the tank body 1, the wine will slide along the arc surface of the ramp 12 and eventually flow into the wine trough 13 between adjacent ramps 12, and then fall back into the tank body 1 through the wine trough 13, avoiding waste of wine.

[0019] During the pre-fermentation period, yeast continuously produces carbon dioxide by breaking down sugars, and the gas gradually accumulates inside the tank. When the carbon dioxide pressure reaches a certain value, it will push the hollow tube 14 upwards. At this time, the hollow tube 14, the top limiting block 17, and the outer sealing ring 18 move upwards along the inner wall of the venting cylinder 19. When the hollow tube 14 moves into the interior of the venting cylinder 19, the vent holes of the two components will connect, and the carbon dioxide can then be discharged from the tank through the hollow tube 14 and the venting cylinder 19 in sequence, effectively preventing the risk of explosion caused by excessive pressure inside the tank.

[0020] At the end of the fermentation period, the amount of carbon dioxide produced inside the tank is significantly reduced, and the pressure decreases. Components such as the hollow tube 14 return to their original position under their own weight and the sealing constraints of the sealing ring 16 and sealing ring 18. The vent holes on the hollow tube 14 are completely blocked by the tank lid 4, thus disconnecting from the vent holes on the gas outlet 19 and restoring a completely sealed state. Together with the rubber ring 6 and rubber ring 7, this ensures a sealed environment inside the tank during subsequent fermentation or storage, reducing contamination by miscellaneous bacteria and loss of flavor. In addition, the discharge pipe 2 and valve 3 at the bottom of the tank 1 facilitate the release of the wine after fermentation. The elastic seal driven by the spring 9 and the pressure-based sliding pressure relief and venting design are optimizations based on existing elastic sealing and pressure control technologies, combined with the gas production characteristics and aroma preservation requirements of rose wine pre-fermentation. This makes the seal more adaptable to the dynamic pressure changes of the fermentation tank, and the pressure relief and venting more precise and timely, ensuring fermentation safety while maximizing the preservation of the rose wine's flavor.

[0021] Finally, it should be noted that the above description 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 foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present utility model should be included within the protection scope of the present utility model.

Claims

1. A rose wine fermentation tank, comprising a tank body (1), characterized in that: The top of the tank (1) is detachably connected to a tank cover (4). A hollow tube (14) is slidably connected to the inner wall of the tank cover (4). A tapered tube (15) is fixedly connected to the bottom of the hollow tube (14). A sealing ring (16) fixed to the bottom of the tank cover (4) is slidably connected to the outside of the hollow tube (14). A limiting block (17) is fixedly connected to the top of the hollow tube (14). A sealing ring (18) is fixedly connected to the outside of the limiting block (17). An air outlet (19) is fixedly connected to the top of the tank cover (4). Multiple air vents are provided on the surfaces of the hollow tube (14) and the air outlet (19). The hollow tube (14), the limiting block (17), and the sealing ring (18) are all slidably connected to the inner wall of the air outlet (19).

2. The rose wine fermentation tank according to claim 1, characterized in that: The bottom of the tank (1) is fixedly connected to a discharge pipe (2), and a valve (3) is provided on the surface of the discharge pipe (2).

3. The rose wine fermentation tank according to claim 1, characterized in that: The can lid (4) is fixedly connected to two locking blocks (5), and the inner side of the locking block (5) is in a locking relationship with the outer side of the can body (1).

4. The rose wine fermentation tank according to claim 1, characterized in that: A rubber ring (6) is slidably connected to the inner wall of the can lid (4), a rubber ring (7) is fixedly connected to the bottom of the rubber ring (6), a limiting ring (8) that slides on the inner wall of the can lid (4) is fixedly connected to the top of the rubber ring (6), and multiple springs (9) are provided inside the can lid (4).

5. A rose wine fermentation tank according to claim 4, characterized in that: The top of the limiting ring (8) is fixedly connected to multiple limiting posts (10), the outside of the limiting posts (10) is slidably connected to the inner wall of the can lid (4), and the spring (9) is sleeved on the outside of the limiting posts (10).

6. A rose wine fermentation tank according to claim 4, characterized in that: One end of the spring (9) is fixedly connected to one side of the inner wall of the can lid (4), and the other end of the spring (9) is fixedly connected to one side of the limiting ring (8).

7. A rose wine fermentation tank according to claim 1, characterized in that: The top inner wall of the tank (1) is fixedly connected to a support ring (11) that engages with a rubber ring (7). The inner wall of the support ring (11) is fixedly connected to multiple ramps (12). Multiple wine leakage grooves (13) are opened inside the support ring (11).

8. A rose wine fermentation tank according to claim 7, characterized in that: Multiple slope blocks (12) are evenly distributed along the inner wall of the support ring (11), and a gap is formed between two adjacent slope blocks (12), and a wine leakage trough (13) is provided in the gap.

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