30 results about "Winemaking" patented technology

The invention discloses a grape seed source anti-inflammatory peptide, and belongs to the technical field of biological medicine. The amino acid sequence of the anti-inflammatory peptide is selected from any one of WGF, SHFGF, EGPFF, WAPR, SFYRAF, HFAFL, PGRF or FDSF. A BPS-induced RAW 264.7 mouse mononuclear macrophage inflammation model is established, and the eight synthetic peptides are found to significantly reduce the content level of NO in inflammatory cells and have an inhibition effect on secretion of inflammatory factors TNF-alpha and IL-6. A qRT-PCR (quantitative reverse transcription-polymerase chain reaction) experiment shows that the synthetic peptide can inhibit expression of mRNA (messenger Ribonucleic Acid) of p65, Tnf alpha, Il6, Il1b and Nos2, and can play an anti-inflammatory role by regulating and controlling an NF-kappa B signal channel. According to the method, the high-activity anti-inflammatory peptide is screened from the wine brewing byproduct grape seeds for the first time, and green and high-value utilization of the grape processing byproduct is realized.

The invention discloses a preparation process and application of functional enhanced distiller's yeast. The preparation process of the functional enhanced distiller's yeast comprises the following steps: preparing an extracting solution, culturing thalli and making distiller's yeast, the distiller's yeast prepared through the method is high in saccharifying power and liquefying power, the wine yield of wine making can be increased, and meanwhile the quality of a wine body is improved.

The invention belongs to the field of wine brewing, and particularly relates to SOD (superoxide dismutase) cordyceps sinensis health wine and a preparation method thereof. The SOD cordyceps sinensis health-preserving wine is prepared from the following raw materials in parts by weight: 70 to 80 parts of base wine, 5 to 8 parts of cordyceps sinensis extract, 0.05 to 0.1 part of SOD microcapsules, 10 to 15 parts of traditional Chinese medicine auxiliary materials and 2 to 3 parts of corrigent. Through segmented extraction, ultrasonic treatment and segmented ageing processes, the activity of cordycepin and SOD is effectively reserved, so that the health-care wine has the effects of tonifying the kidney, benefiting the lung, resisting oxidation and protecting the liver; moreover, the product tastes mellow and mild, and the drinking health risk can be remarkably reduced.

The invention discloses a process for brewing vinegar based on nine cereals. The process comprises the following steps: step 1, cereal selection: selecting cereals planted from immunoremediation soil for six years or more; 2, saccharifying: saccharifying nine cereal raw materials of corn, sorghum, millet, wheat, barley, peas, wheat bran, rice husks and rice husks by using a saccharifying tank; 3, alcoholization: adding 72% of yeast into the raw materials in the step 2 for alcoholization; step 4, acetic fermentation; step five, performing high-temperature fermentation; step 6, spraying vinegar; and step 7, vinegar sun-drying. The invention belongs to the technical field of vinegar brewing, and particularly relates to a process for brewing vinegar based on nine cereals, mature vinegar brewed by nine cereals not only has sour taste, but also is richer in'sour, sweet, bitter, spicy and salty 'taste, more comprehensive and balanced in nutrition and higher in content of nutrient substances such as amino acid, and can be continuously produced all year round through scientific proportioning. The microbial flora fermentation environment is better, so that the dietary therapy effect of the mature vinegar is more remarkable.

The invention provides an early warning method, device and device for pesticide residues in grape wine and a storage medium, and relates to the technical field of early warning of the pesticide residues. A pesticide residue report of the grape wine is determined according to pesticide residue parameters of the grape wine, the type of the grape wine and a wine making process table of the grape wine; the accuracy of the pesticide residue report of the grape wine is ensured, and the overall management and control from grapes to the grape wine are fully considered. Determining an early warning node according to the pesticide residue report of the wine, the type of the wine and the early warning logic, and determining a corresponding pesticide residue early warning event according to the early warning node, the pesticide residue parameters of the wine and the brewing process of the next node of the early warning node; the optimized wine brewing process table is determined according to the early warning event of the pesticide residues and the wine brewing process table, management and control of the early warning nodes are achieved, the rationality of the optimized wine brewing process table is guaranteed, and the abnormal situation that the wine has the pesticide residues is avoided.

The invention relates to the technical field of wine making, and particularly provides a Maotai-flavor yeast quality prediction method, which comprises the following steps of: obtaining the acidity and saccharifying power value of yeast in a whole bin by adopting a V-shaped sampling method and a mean value calculation method of each layer at the yeast making end and delivery stage, and calculating the yeast quality according to a storage duration-physical and chemical data calculation equation of the yeast, so as to predict the yeast quality of the Maotai-flavor yeast. According to the method, the physical and chemical index values such as the acidity and the saccharifying power of the whole-bin yeast can be accurately obtained through a small amount of sampling after yeast making is finished; and 2, the acidity and saccharifying power values of the batch of yeast during brewing after storage can be measured and calculated in combination with accurate physical and chemical index data of the yeast discharged from the warehouse.

The utility model discloses a wine grape skin residue separating squeezer, which relates to the technical field of grape squeezing and comprises a box body, a filtering mechanism used for filtering grape skin residues is arranged on the inner side of the box body and below a crushing mechanism, the filtering mechanism comprises a filtering frame, a filtering screen is arranged on the inner side of the filtering frame, and two supporting columns are fixedly arranged on the outer side walls of the two sides of the filtering frame. The four supporting columns penetrate through the side wall of the box body in a sliding mode and are fixedly provided with two supporting plates, two L-shaped plates are fixedly arranged at the bottoms of the two supporting plates, the four L-shaped plates penetrate through the side wall of the box body in a sliding mode and are fixedly provided with mounting plates, vibration motors are fixedly arranged at the bottoms of the mounting plates, and a collecting box is fixedly arranged at the position, located below the filtering mechanism, of the inner side of the box body. A discharging pipe is fixedly arranged at the bottom of the collecting box. The filter frame drives the filter screen to vibrate left and right so that the grape pomace moves, the grape pomace moves to avoid blocking filter holes of the filter screen, the filter speed of the filter screen is prevented from being reduced, and the grape juice separation efficiency is effectively guaranteed.

The invention relates to the technical field of wine brewing, and particularly discloses a wine brewing method which comprises the following steps: by taking cabernet sauvignon grapes as a raw material, selecting grains of the cabernet sauvignon grapes, removing stems, crushing, putting into a pottery pot, soaking for 46-50 hours at 4-6 DEG C, carrying out alcoholic fermentation at 23-25 DEG C, ending the fermentation when the specific gravity of grape fermentation liquor is 0.990-0.992, and separating peel residues to obtain the wine. By utilizing the micro-aerobic permeation effect and the natural fermentation advantage of the pottery pot, the content of total phenols, total tannin, total flavonoids and monomer phenolic substances in the wine is remarkably increased, the composition of organic acids and volatile aroma components is optimized, the wine is endowed with more complex sensory characteristics, and the wine has the advantages of rich flavor and rich flavor. The problem of homogenization caused by existing stainless steel tank and commercial yeast fermentation is effectively solved, and technical support is provided for differentiated development of the wine industry in China.

This utility model relates to the technical field of fruit wine brewing catalysts, and discloses a hot-cold alternating catalyst for fruit wine brewing, including a catalytic tank. An inlet is fixedly connected to the upper side of the catalytic tank. A spiral guide vane is fixedly connected inside the catalytic tank. A hot-cold circulation assembly is installed outside the catalytic tank. This assembly is used to activate enzyme activity and yeast metabolism in the fruit wine, promoting the release of aroma substances and the formation of flavor complexity. A heat exchange tube is fixedly connected to one side of the inside of the catalytic tank, and a water supply pipe is fixedly connected to the upper inside of the heat exchange tube. This utility model achieves highly efficient hot-cold alternating catalysis in the fruit wine brewing process, particularly targeting the needs of aroma release and flavor enhancement in black chokeberry winemaking. It also allows for easy disassembly and cleaning of the filter screen, ensuring effective filtration of impurities in the cooling medium and reducing the cleaning frequency of the plate heat exchanger.

The utility model discloses a sampling device for wine brewing, which relates to the technical field of wine brewing, is suitable for extracting wine brewing samples, and comprises a sampling unit, the pressure applying unit is arranged on the outer surface of the sampling unit and used for applying pressure, the sampling unit comprises a sampling assembly and an adjusting assembly arranged in the sampling assembly, and the pressure applying unit comprises an air exhaust assembly arranged on the outer surface of the sampling unit and a connecting assembly arranged on the outer surface of the sampling unit; and the sampling assembly comprises a sampling tube. According to the grape wine sampling device, the sampling tube, the sampling needle, the expanding needle, the handle, the finger ring, the sealing cover, the threaded rod and the rubber plug are matched with one another, so that grape wine can be conveniently sampled, and the practicability of the sampling device is improved; the air pressure in the sampling tube can be conveniently changed by adopting the mutual matching of the mounting ring, the air bag device, the connecting tube, the one-way valve, the sealing plug and the telescopic tube, so that the grape wine sampling is assisted.

The invention provides a recycling process of fermented yellow wine by-product vinasse, and belongs to the technical field of by-product recycling, the process comprises the following steps: S1, mixing glutinous rice and brown rice according to a mass ratio of 1: (0.8-1), cleaning, soaking, cooking and cooling to obtain a base material; s2, mixing the base material with vinasse to obtain a mixture; the mass of the vinasse is 34-36% of the mass of the mixture; s3, mixing the mixed material with compound Chinese yeast to obtain a fermented material; the mass of the compound Chinese yeast is 1%-1.3% of the mass of the base material; the compound Chinese yeast is prepared from dry yeast, aspergillus oryzae, lactic acid bacteria, aspergillus niger and trichoderma reesei according to the mass ratio of 5 to (1 to 1.3) to (0.3 to 0.5) to (0.4 to 0.5) to (0.2 to 0.3); s4, saccharifying, fermenting and filtering the fermented material to obtain wine liquid and vinasse; returning the distillers' grains to S2 for cyclic utilization; s5, the wine liquid is subjected to standing, sterilization and storage, and the yellow wine is obtained. The recovered vinasse is used for secondary wine brewing, the content of amino acid nitrogen in the yellow wine is increased, and the nutritional value of the yellow wine is increased.

The invention discloses fungus-flavored white spirit and a brewing method thereof, and relates to the technical field of fermentation engineering. Bamboo is adopted as a growth substrate of edible mushroom nutrition mycelia, nutrient substances in the bamboo can be utilized in the growth process of the edible mushroom nutrition mycelia and are converted into protein, carbohydrate, amino acid, fungus polysaccharide and the like, and therefore grain consumption in the wine brewing process is reduced, and meanwhile the yield of the edible mushroom nutrition mycelia is increased. The bamboo plays a role in loosening and ventilating in the fermentation process, so that rice husks are prevented from being used in the wine brewing process, the problem that the rice husks have different and foreign flavors of furfural in the wine brewing process is avoided, and the flavor and the quality of the fungus-flavored white wine are ensured. Furthermore, the edible mushroom nutrition mycelium and the edible mushroom thalli are added into the brewing raw materials of the white spirit, so that beneficial components such as amino acids, proteins, carbohydrates and fungus polysaccharides in the edible mushrooms are converted into the white spirit, and the mushroom-flavor white spirit with health-care and health-preserving effects is provided compared with the traditional white spirit.

The present application provides a kind of flexible brewing process of Marselan grape wine, comprising the following process steps: flexible stem removal and crushing of grape to form grape mash;Grape mash is pumped into fermentation tank to carry out cold soak;The temperature of grape mash is gradually recovered, and then yeast is added to start fermentation, artificial cap pressing is carried out during fermentation;The specific gravity of fermentation liquor is monitored, when the specific gravity decreases to 1, the temperature of fermentation liquor is set to 23-25 DEG C, and heat soak is carried out;Clear juice separation is carried out on wine, free run juice and skin residue are separated out, flexible pressing is carried out on skin residue to obtain pressed juice, and the pressed juice is added to free run juice to form grape base wine;Oak barrel aging;Freeze stabilization and filtration filling are carried out.The flexible brewing process of Marselan grape wine provided by the present application can make the aroma of Marselan grape wine more rich and sweet, and the variety aroma and aging aroma are tightly integrated, which maximizes the style characteristics of Marselan grape wine, and greatly improves the quality of grape wine.

To provide lees that are highly safe and demonstrate excellent effectiveness as a food material.SOLUTION: Provided are lees generated during a wine production process including a racking step, using grapes as a raw material, wherein the grapes are grapes cultivated by pesticide-free cultivation or cultivation without use of reduced-target pesticides, and the racking step is performed without using a racking agent.SELECTED DRAWING: None

The utility model relates to the technical field of ancient wine making, in particular to wine making equipment for ancient wine making, which adopts the technical scheme that the wine making equipment for ancient wine making comprises a heating furnace, a ground pot, a steaming cylinder, a wine receiving cylinder, a ceiling pocket, a first limiting ring, a second limiting ring, a third limiting ring and a fourth limiting ring, a ground pot is installed on the heating furnace, fermented grains are placed in the ground pot, a steaming cylinder is installed on the ground pot, a wine receiving cylinder is installed on the steaming cylinder, a ceiling pot is installed on the wine receiving cylinder, a first limiting ring and a second limiting ring are fixedly connected into the ground pot, the steaming cylinder is inserted between the first limiting ring and the second limiting ring, and a third limiting ring and a fourth limiting ring are fixedly connected to the steaming cylinder. The wine receiving jar is inserted between the third limiting ring and the fourth limiting ring; the first limiting ring and the second limiting ring which can limit the steaming cylinder are additionally arranged between the ground pot and the steaming cylinder, and the third limiting ring and the fourth limiting ring which can limit the wine receiving cylinder are additionally arranged between the steaming cylinder and the wine receiving cylinder, so that limiting and fixing effects are achieved.

The invention relates to a steam infiltrating device, and relates to the technical field of wine brewing, the steam infiltrating device comprises a steaming barrel, a partition plate is arranged in the steaming barrel, the partition plate is used for dividing the internal space of the steaming barrel into an upper chamber and a lower chamber, a plurality of through holes used for communicating the upper chamber with the lower chamber are distributed in the partition plate, and the upper chamber is used for placing grains; the air inlet structure is used for feeding steam into the lower cavity; the fan blade assembly is rotatably arranged in the lower cavity; the driving mechanism is used for driving the fan blade assembly to rotate in a reciprocating mode within a preset angle range so that the fan blade assembly can evenly stir the steam in the lower cavity, and then the steam evenly enters the upper cavity through the partition plate. The structure of starter propagation infiltration equipment in the wine making technology is improved, it is guaranteed that raw materials can be rapidly treated, meanwhile, infiltration of the raw materials is more thorough, and therefore the flavor and quality of finished wine are further improved.

The utility model relates to the technical field of wine making, and discloses a quick aging device for wine making, which comprises a tank body for storing wine liquid, a transmission shaft sleeve arranged at the bottom of the tank body in a penetrating manner, a transmission shaft sleeve arranged at the bottom of the transmission shaft sleeve, a transmission shaft sleeve arranged at the bottom of the transmission shaft sleeve, a transmission shaft sleeve arranged at the bottom of the transmission shaft sleeve, and a transmission shaft sleeve arranged at the bottom of the transmission shaft sleeve, the gas transmission stirring assembly is arranged on the outer side of the transmission shaft sleeve and located on the inner side of the tank body; the circulating inflation assembly is arranged on the outer wall of the tank body and communicates with the tank body and the transmission shaft sleeve; the reciprocating driving assembly is arranged at the bottom of the tank body and is in transmission connection with the transmission shaft sleeve and the circulating inflation assembly, the wine liquid in the tank body is stirred through the gas transmission stirring assembly under the driving of the reciprocating driving assembly, bubbles can be generated in the tank body through the circulating inflation assembly, and the contact area between the wine liquid and oxygen is increased. By means of dynamic stirring and efficient inflation, the aging period is remarkably shortened, and the aging efficiency is improved.

The present invention belongs to the field of microorganisms, and specifically relates to a strain of Pediococcus acidilactici ( Pediococcus acidilactici ) and its application. The strain was isolated from liquor koji, and its deposit number is GDMCC NO: 65814. The volatile flavor substances in the fermentation broth of the strain were detected by GC-MS, and it was found that more than ten kinds of pyrazine compounds were produced, which is more than that produced by existing strains. Therefore, the strain of the present invention has great application value and can be used for fermentation and winemaking.

The invention discloses a method for excavating glutinous rice wine brewing related genes. The method comprises the following steps: firstly, collecting multiple rice germplasm resources containing indica rice, japonica rice and glutinous rice, detecting SNP / CNV variation through whole genome re-sequencing, and obtaining granularity and roundness phenotype data; secondly, performing gene-phenotype association analysis by utilizing a mixed linear model MLM and combining GEMMA software, correcting a population structure and a genetic relationship, and screening out significant associated genes; finally, the candidate genes are knocked out through a CRISPR-Cas9 technology, and phenotype verification is carried out. The method disclosed by the invention brings remarkable technical progress in the aspects of capturing a complicated incidence relation between phenotypic characteristics and genomes, enriching genome data processing and MLM model training, improving the breeding efficiency of glutinous rice crops and the like, and averagely shortens a function research period from 6-8 months of traditional transgenosis to 3-4 months; and an efficient and accurate technical means is provided for improving the quality of the glutinous rice for wine brewing.

This utility model relates to the field of winemaking technology and discloses an auxiliary device for winemaking, including a gear volute. A rotating shaft is rotatably connected inside the gear volute. A first bevel gear is fixedly connected to the outer surface of the rotating shaft, and the first bevel gear meshes with a second bevel gear. A first rotating rod is fixedly connected to one end of the rotating shaft, and a second rotating rod is bolted to the other end. A stirring rod is fixedly connected to the outer surfaces of both the first and second rotating rods. A transmission rod is fixedly connected to the end face of the second bevel gear via a shaft. This utility model uses a drive motor to drive the transmission rod, bevel gear, and rotating shaft, causing the rotating rod and stirring rod to rotate. This allows for comprehensive and efficient stirring of the yeast and grains. Adjacent stirring rods are at a 90-degree angle to avoid dead zones and ensure full contact, providing favorable conditions for fermentation. Simultaneously, rolling wheels allow the device to move smoothly on the container surface, facilitating stirring at different locations, improving stirring uniformity, and enhancing the quality and yield of the wine.

The utility model relates to the technical field of wine brewing, and discloses a capping mechanism which comprises an equipment body, and a conveying belt used for conveying is arranged on the inner wall of the bottom of the equipment body; the sealing cover assembly is arranged on the inner wall of the top of the equipment body, and the sealing cover assembly internally comprises a first telescopic rod, a fixing sleeve, a second telescopic rod and an extrusion disc; the material blocking assembly is arranged at the middle position in the fixing sleeve, and the material blocking assembly internally comprises a fixing ring, a sliding rod, a second extrusion block, a limiting sliding block and a baffle; the clamping assembly is arranged at the bottom position in the fixing sleeve, and the clamping assembly internally comprises a connecting rotating rod and a fastening block; and a material storage assembly. According to the automatic capping device, through the arrangement of the storage assembly and the clamping assembly, bottle bodies can be fixed through the clamping assembly, the capping stability is improved, the bottle bodies can be automatically fed, operation of workers is not needed, and the capping convenience is improved.

The present invention is intended for use in the manufacture of alcoholic beverages, and more particularly during the winemaking phases. It allows automatic punching down operations in barrels or vats to be carried out in a homogeneous manner in order to crumble the cap of marc and prevent it from drying out, among other things. Figure for the abstract: [Fig 14]

The invention discloses non-saccharomyces cerevisiae and application thereof, particularly relates to native hansenula polymorpha NK2 in Uygur autonomous region in Xinjiang and application thereof in wine brewing, and belongs to the technical field of wine brewing and microbial screening. The hansenula polymorpha NK2 locally screened in the Uygur autonomous region of Xinjiang is provided for solving the problems that due to the fact that the global climate is warmed, sugar is accumulated and increased in the grape mature period, the alcohol content of wine is generally high, fragrance such as flower fragrance and fruit fragrance is covered, and taste balance and coordination are damaged. The alcohol content can be reduced and the aroma quality can be improved in wine fermentation.

The cooling device comprises a base, a fermentation tank is arranged on one side of the top end of the base, a cooling cylinder is arranged on one side, far away from the fermentation tank, of the top end of the base, a metal pipe is arranged in the cooling cylinder, and hoses are arranged among the fermentation tank, the cooling cylinder and the metal pipe; a cooling mechanism is arranged at the top end of the cooling cylinder, and a connecting assembly is arranged on one side of the bottom end of the cooling cylinder. Wherein the cooling mechanism comprises a mounting frame mounted in the top end of the cooling cylinder, so that a metal pipe in the cooling cylinder can be air-cooled, hot air can be effectively prevented from circulating in the cooling cylinder, heat accumulation on the metal pipe can be reduced, the alcohol liquefaction speed is increased, the alcohol liquefaction efficiency is improved, and the alcohol liquefaction efficiency is improved. And in addition, the brush plate conducts back-and-forth blockage clearing on the filter screen, and the phenomenon that external impurities block the filter screen, and consequently air in the cooling cylinder is not circulated can be avoided.

The invention discloses a composite microbial inoculant for wine brewing and application thereof, and belongs to the technical field of microbial materials. The microbial agent is prepared by carrying out stepped solid state fermentation on saccharomycopsis fibuligera, pediococcus acidilactici and bacillus spiniferi, and the microbial agent is prepared by carrying out stepped solid state fermentation on the saccharomycopsis fibuligera, the pediococcus acidilactici and the bacillus spiniferi. Through the synergistic effect of the three strains, in combination with a stepped solid-state fermentation process, the three strains are added into the brewing process of the fen-flavor liquor, more fragrant and flavoring substances can be generated, the variety and content of fragrant components are increased, meanwhile, the proportion of higher alcohols is reduced, and the liquor body is softer, more sweet and cleaner and richer in flavor. Besides, the complex microbial inoculant has good adaptability to various raw materials and fermentation environments, the preparation method is simple and convenient, the cost is controllable, and the complex microbial inoculant is very suitable for being popularized and used in large-scale wine brewing production.

The present invention belongs to the field of microorganisms, and particularly relates to a strain of *Pediococcus pentosaceus* that can produce various pyrazines ( Pediococcus pentosaceus ) and its applications. This strain was isolated from Baijiu koji, and its preservation number is GDMCC NO: 65815. Tests have proven that this strain can produce special pyrazine compounds, such as 2-methylpyrazine, which is not produced in other strains. 2-Methylpyrazine has a typical aroma of nuts and baked foods and can be used in food processing fields such as winemaking and spices.

This utility model relates to the technical field of brewing still devices, and discloses a brewing still device for winemaking, including a double-layer still body. A still lid is provided on the top of the double-layer still body, and a steam vent is opened on the top of the still lid. A rotating shaft is fixedly connected inside the double-layer still body, and multiple openable and closable door panels are rotatably connected to the outer wall of the rotating shaft. Each openable and closable door panel has multiple holes, and a roller is fixedly connected to the bottom of each openable and closable door panel. A base pot is provided at the bottom of the double-layer still body, and a steam pipe and a drain pipe are fixedly connected inside the base pot. One end of the steam pipe extends to the inner wall of the base pot and is fixedly connected to a gas exhaust pipe. In this utility model, through the ingenious linkage design of the rollers and the openable and closable door panels, the automatic loading and rapid unloading of the mash is achieved, effectively solving the technical problems of high labor intensity and low efficiency in the loading and unloading stages of traditional brewing processes.

The rapid pit mud aging detection method comprises the following steps: extracting cells of microorganisms in pit mud by using a glass bead extraction method, adding a fluorescent nucleic acid coloring agent into a bacterial suspension of the pit mud to carry out fluorescent staining on the microorganisms in the pit mud, detecting active fluorescence and autofluorescence of the microorganisms in the pit mud through flow cytometry, and collecting signals, the method specifically comprises the following steps: extracting pit mud microorganisms, dyeing pit mud microbial communities, performing flow detection on the pit mud microbial communities, performing data analysis and performing cell sorting on active microorganisms. According to the method disclosed by the invention, the microorganisms in the pit mud are extracted and dyed and then are analyzed by the flow cytometer, so that single-cell information of microbial communities in the pit mud can be collected in a short time to obtain fluorescence information of the microorganisms, and cells of high-quality aged pit mud and aged pit mud are compared; according to the method, the quality change of the pit mud in the wine brewing process can be conveniently detected in real time, whether the pit mud tends to be aged or is developed in the aging direction is pre-judged, and the stability of the fermentation quality is favorably maintained.

The invention relates to the technical field of wastewater multi-stage treatment, in particular to wine brewing wastewater carbon source treatment equipment and a sewage treatment method.The wine brewing wastewater carbon source treatment equipment comprises a treatment pond, and a sieve plate is arranged on one side of the treatment pond; a scum grating is arranged in the treatment pond, a supporting rod connected with the pond bottom of the treatment pond is arranged at the bottom of the scum grating, the scum grating is provided with a protruding part extending towards the sieve plate, and a stacking area used for collecting scum is formed at the protruding part; a collecting device is arranged on the treatment pond and is used for collecting the scum gathered in the accumulation area. Through the treatment tank, the scum grating and the collection device, the function of gathering scum in the wine brewing wastewater to efficiently collect the scum is realized, and the effects of avoiding random diffusion of the scum, preventing a sieve plate from being blocked and improving the subsequent treatment efficiency of the wastewater are achieved; the problem that the waste water treatment effect is affected due to the fact that scum is accumulated at the sieve plate in traditional wine brewing waste water treatment equipment is solved.

The utility model discloses a grape wine brewing fermentation tank in the technical field of grape wine brewing, which comprises a fermentation tank body, a separation mechanism is arranged in the fermentation tank body, a residue discharge mechanism is arranged on the outer side of the fermentation tank body, the grape wine brewing fermentation tank is additionally provided with the separation mechanism and the residue discharge mechanism, the separation mechanism adopts a preset separation structure, and the residue discharge mechanism is arranged on the outer side of the fermentation tank body. Before fermentation, the first stainless steel fine wire mesh and the second stainless steel fine wire mesh are mounted in the fermentation tank body in advance, and when grape wine is filtered in the later period, the first stainless steel fine wire mesh and the second stainless steel fine wire mesh are directly taken out respectively, so that residues and impurities in the grape wine can be quickly taken out from the grape wine body; the efficient filtering effect is further realized; the residue discharging mechanism adopts a hydraulic driving mode, the stainless steel fine wire mesh in the separating mechanism can be continuously and rapidly taken out, when residues in a plurality of fermentation tanks are treated, the stainless steel fine wire mesh can be rapidly taken down, and meanwhile the residues in wine bodies are separated out.