Cap press for wine fermentation

Abstract

The utility model discloses a kind of cap pressers for grape wine fermentation. Cap presser for grape wine fermentation, comprising: cap head, the cap head top fixed installation connecting rod, the connecting rod top is set holding mechanism;The cap head includes integrally-formed upper cone and lower cone, and the upper cone top is fixedly connected with the connecting rod. The cap presser for grape wine fermentation provided by the utility model is provided with cap head, connecting rod and holding mechanism, and the cap head with conical structure is set, which can reduce the resistance when piercing the wine cap, facilitate the hole on the wine cap to run gas, and then press the cap, more suitable for single operation.

Description

Technical Field

[0001] This utility model relates to the field of winemaking technology, and in particular to a cap presser for wine fermentation. Background Technology

[0002] Cap pressing is a core process in red wine production, designed to optimize the extraction of pigments, tannins, and flavor compounds during fermentation. During fermentation, CO2 pushes the grape skins, seeds, and stems (or stemless grapes) to the surface, forming a 30-50cm thick solid layer (the cap). This cap isolates the grapes from the juice, leading to problems such as decreased pigment extraction, localized temperature increases above 35°C (prone to acetic acid bacteria contamination), and increased volatile acidity. Therefore, timely cap pressing is essential during fermentation. Cap pressing can be performed manually or mechanically. (The main purposes of cap pressing are: 1. Better maceration, allowing the grape skins and seeds to soak in the juice, resulting in the extraction of more phenolic compounds during fermentation; only cap pressing allows the cap to loosen; 2. Thorough removal of waste gases, reducing the density of the cap; 3. Ensuring the cap surface remains fresh and moist, preventing microbial contamination, especially by acetic acid bacteria.) Manual cap pressing involves using a flat cap pressing plate or rake, with a diameter slightly larger than half that of the fermentation tank. (Even with a diameter of only 20-30 cm and holes, a flat cap pressing device still struggles to press the soft cap.) The cap pressing plate or rake is spiraled down along the tank wall to prevent air pockets from forming in the center. Because the flat cap pressing plate or rake has a large contact area, it requires significant downward pressure to break the cap. Generally, two people are needed to operate this method; it is quite difficult for one person to do it alone.

[0003] Therefore, it is necessary to provide a cap press for wine fermentation to solve the above-mentioned technical problems. Utility Model Content

[0004] In response to the above situation and to overcome the defects of the existing technology, this utility model provides a cap presser for wine fermentation that can reduce the resistance when puncturing the wine cap, facilitate the opening of holes in the wine cap to release air, and is more suitable for single-person operation.

[0005] To achieve the above objectives, the technical solution adopted by this utility model is as follows: A capping device for wine fermentation includes: a capping head, a connecting rod fixedly mounted on the top of the capping head, and a gripping mechanism on the top of the connecting rod; the capping head includes an integrally formed upper cone and a lower cone, with the top of the upper cone fixedly connected to the connecting rod.

[0006] Preferably, a ball head is fixedly installed at the bottom of the lower cone.

[0007] Preferably, the first ring body is fixedly installed on the lower cone.

[0008] Preferably, a second ring is fixedly installed on the lower cone.

[0009] Preferably, a third ring is fixedly installed on the lower cone.

[0010] Preferably, the gripping mechanism includes a connector tube, a connecting rod that is inserted into the connector tube, and a first lateral handle and a second lateral handle that are fixedly installed on the connector tube.

[0011] Compared with the prior art, the present invention has the following beneficial effects: (1) This utility model, by setting a cap-pressing head, a connecting rod and a gripping mechanism, and by setting a cap-pressing head with a conical structure, can reduce the resistance when piercing the wine cap, and can make it convenient to make a hole in the wine cap to let out air, and then press the cap, which is more suitable for single-person operation; (2) By installing a ball head at the bottom of the lower cone, the grape tissue is less likely to be damaged when the cap is pierced by the pressure cap. (3) By fixing the first ring, the second ring and the third ring on the lower cone, this utility model can help press the grape tissue in contact with the cap into the wine liquid, thereby improving the immersion effect; (4) By setting a gripping mechanism including a plug tube, a first horizontal handle and a second horizontal handle, this utility model can adjust the length of the entire cap presser according to the different distances between the cap and the mouth of the can, so as to be suitable for use in different occasions. Attached Figure Description

[0012] Figure 1 A schematic diagram of the structure of the cap presser for wine fermentation provided by this utility model; Figure 2 for Figure 1 An enlarged structural diagram of part A of the cap press for wine fermentation is shown; Figure 3 for Figure 1 A schematic diagram of one embodiment of the cap press head in a cap presser for wine fermentation is shown. Figure 4 for Figure 1 A schematic diagram of one embodiment of the cap press head in a cap presser for wine fermentation is shown. Figure 5 for Figure 1 The diagram shows a schematic representation of one embodiment of the cap press head in a cap press for wine fermentation.

[0013] The corresponding names of the attached figures are: 1-pressure cap head, 2-connecting rod, 3-grip mechanism, 11-upper cone, 12-lower cone, 13-ball head, 14-first ring, 15-second ring, 16-third ring, 31-insertion pipe, 32-first transverse handle, 33-second transverse handle, 34-bolt. Detailed Implementation

[0014] The present invention will be further described below with reference to the accompanying drawings and embodiments. The embodiments of the present invention include, but are not limited to, the following embodiments. Example

[0015] like Figure 1-5 As shown, the capping device for wine fermentation provided by this utility model includes: a capping head 1 with an overall conical shape, a connecting rod 2 fixedly installed on the top of the capping head 1, and a gripping mechanism 3 provided on the top of the connecting rod 2 for personnel to hold and use. To reduce the resistance when the capping head 1 pierces the wine cap, the capping head 1 includes an integrally formed upper cone 11 and a lower cone 12. The top of the upper cone 11 is fixedly connected to the connecting rod 2, and the lower cone 12 pierces the wine cap downwards, releasing the CO2 below, thereby allowing the upper grape skins to be immersed in the wine liquid. Due to the conical structure of the lower cone 12, it is easier to pierce the wine cap, easily creating a hole for gas release, and then pressing the cap, making it more suitable for single-person operation. It is worth noting that the capping head 1 can be designed as a hollow structure as needed to reduce weight, making the overall weight of the capping device 3-5 kg, avoiding being too heavy or too light. Conventional cap-pressing plates or rakes exert significant resistance by pressing the cap flat during the cap-pressing process, easily damaging the grape tissue. Furthermore, they require multiple people working together at the fermentation tank opening, posing certain safety hazards. Additionally, they may not completely press the cap open to allow CO2 to escape, thus affecting the maceration effect, the extraction of phenolic compounds, and the preservation of fruit aromas.

[0016] By setting up a cap-pressing head 1, a connecting rod 2, and a gripping mechanism 3, and by setting up a cap-pressing head 1 with a conical structure, the resistance when puncturing the cap is reduced, making it easy to open a hole in the cap to let out air, and then press the cap down, which is more suitable for single-person operation. Example

[0017] like Figure 2 As shown, a ball head 13 is fixedly installed at the bottom of the lower cone 12. The surface of the ball head 13 is more rounded, so that it is less likely to damage the grape tissue when piercing the cap.

[0018] By installing a ball head 13 at the bottom of the lower cone 12, the grape tissue is less likely to be damaged when the cap head 1 pierces the cap. Example

[0019] like Figure 4-5As shown, a first ring 14, a second ring 15, and a third ring 16 are fixedly installed on the lower cone 12. The diameters of the first ring 14, the second ring 15, and the third ring 16 increase sequentially. During the process of the lower cone 12 piercing the wine cap, the first ring 14, the second ring 15, and the third ring 16 compress the adjacent grape tissue (mainly grape skins) into the wine, improving the penetration effect of the upper grape skins. It is worth noting that this structure will also increase the resistance when the cap-pressing head 1 pierces the wine cap. The appropriate size and number of the first ring 14, the second ring 15, and the third ring 16 should be selected and installed according to the needs, that is, one or more of the first ring 14, the second ring 15, and the third ring 16 should be installed on the lower cone 12.

[0020] By fixing the first ring 14, the second ring 15 and the third ring 16 on the lower cone 12, it is possible to press the grape tissue in contact with the cap 1 into the wine liquid, thereby improving the immersion effect. Example

[0021] like Figure 2 As shown, the gripping mechanism 3 includes a connector 31, with a connecting rod 2 inserted into it. The top of the connecting rod 2 is inserted into the connector 31 and secured with a bolt 34. The bolt 34 is threaded onto the side of the connector 31, with its end pressed tightly against the connecting rod 2. A first horizontal handle 32 and a second horizontal handle 33 are fixedly installed on the connector 31. During use, either the first horizontal handle 32 or the second horizontal handle 33 can be gripped. The first horizontal handle 32 is longer than the second horizontal handle 33. Both the cap-pressing head 1 and the connecting rod 2 are made of stainless steel. During use, as needed, the bolt 34 is rotated to allow movement between the connector 31 and the connecting rod 2. Then, the connector 31 is pulled up and down to adjust the depth of the connecting rod 2 inserted into the connector 31, thereby adjusting the distance between the first horizontal handle 32, the second horizontal handle 33, and the cap-pressing head 1. Finally, the bolt 34 is tightened to secure the connecting rod 2. This design allows for use at different distances between the cap and the can opening, making it suitable for various operating conditions.

[0022] By setting up a gripping mechanism 3 including a plug tube 31, a first horizontal handle 32 and a second horizontal handle 33, the length of the entire cap presser can be adjusted according to the different distances between the cap and the can opening, thus making it suitable for use in different situations.

[0023] Working principle: When using, hold the holding mechanism 3 with both hands and press the cap press head 1 into the wine cap in the fermentation tank. The conical cap press head 1 pierces the wine cap downwards, releasing the CO2 below, thus allowing the upper grape skins to be immersed in the wine liquid. Due to the conical structure of the lower cone 12, it is easier to pierce the wine cap, making it easy to open a hole to release gas, and then press the cap, which is more suitable for single-person operation. Similarly, the conical upper cone 11 makes the resistance encountered when lifting the cap press head 1 from below the wine cap less, making it easier to lift the cap press head 1 from below the wine cap.

Claims

1. A cap press for wine fermentation, characterized in that, include: A capping head (1) is fixedly mounted on the top of the capping head (1), and a gripping mechanism (3) is provided on the top of the connecting rod (2). The pressure cap (1) includes an integrally formed upper cone (11) and a lower cone (12), with the top of the upper cone (11) fixedly connected to the connecting rod (2).

2. The cap press for wine fermentation according to claim 1, characterized in that, The ball head (13) is fixedly installed at the bottom of the lower cone (12).

3. The cap press for wine fermentation according to claim 1, characterized in that, The first ring (14) is fixedly installed on the lower cone (12).

4. A cap press for wine fermentation according to claim 1, characterized in that, The second ring (15) is fixedly installed on the lower cone (12).

5. A cap press for wine fermentation according to claim 1, characterized in that, The third ring (16) is fixedly installed on the lower cone (12).

6. A cap press for wine fermentation according to claim 1, characterized in that, The gripping mechanism (3) includes a connector (31), the connecting rod (2) is inserted into the connector (31), and a first horizontal handle (32) and a second horizontal handle (33) are fixedly installed on the connector (31).

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