CN103849546A

CN103849546A - Method for fermenting rice wine with cellar

Info

Publication number: CN103849546A
Application number: CN201210535293.4A
Authority: CN
Inventors: 周丕煌
Original assignee: QINGDAO NINE GREAT RICE WINE Co Ltd
Current assignee: QINGDAO NINE GREAT RICE WINE Co Ltd
Priority date: 2012-11-30
Filing date: 2012-11-30
Publication date: 2014-06-11

Abstract

The invention provides a method for fermenting rice wine with a cellar. According to the method, an underground cellar, ventilating windows and a feed opening are provided. The method is characterized in that the cellar is about 300cm in depth underground and 100cm in depth aboveground; a capping is of a plane concrete pouring structure; the feed opening being 30cm in diameter is preset in the middle; 50*100 (cm) air exchange windows are arranged at every 150cm about the aboveground part; the windows are 20cm away from the ground; the aboveground part of the cellar is subjected to waterproof treatment in 10cm; the walls of the cellar, below the windows, are also subjected to waterproof treatment. When in use, a fermenting vat or tank is positioned in the underground fermenting cellar, then fermented mash is added to ferment, and thus the production can be carried out at all seasons. With the adoption of the method, the problem that, the fermenting of a rice enterprise is difficult to control due to the weather influence in winter, and the rice enterprise cannot do any production, can be solved; the rice wine can be fermented all the year round, and thus at least 30% of output of rice wine can be raised; in addition, the energy consumptions due to lowering down the temperature in summary and raising temperature in winter is saved, and 10% energy can be saved from this part each year.

Description

A kind of method of utilizing cellar to carry out yellow wine fermentation

Technical field

The present invention relates to the fermentation field of yellow rice wine, utilize natural resources to change yellow wine fermentation and be subject to environment, weather effect to cause the unsettled problem of quality.That jar fermenter (tank) is placed on and in cellar, carries out yellow wine fermentation specifically.

Background technology

At present, Yellow Rice Wine Enterprises major part is to arrange Seasonal Production according to climate change, be subject to the impact of temperature, temperature is high, and fermentation is difficult to control, and very easily causes karusen to become sour, therefore, summer enterprise all in end-of-life state, and also there is larger difference in other three the yellow rice wine qualities of brewageing season, the general yellow rice wine performance optimal to brewage winter.Indivedual large-lot producer adopt air-conditioning controlled fermentation envrionment temperature, but exist cost to improve, consume the problems such as the energy.

Summary of the invention

The present invention solves rice wine production to be subject to the seasonal problem limiting, it all can be produced throughout the year, and yellow rice wine quality is improved and stablizes, and invent a kind of constant spontaneous phenomenon of subsurface temperature of utilizing, not only save space and reduced energy consumption simultaneously not only but also improve the production capacity of producing, a kind of method of utilizing cellar to carry out yellow wine fermentation specifically, comprise storage cellar, ventilation window, feed opening, its special character is: build underground fermentation wine cellar according to throughput, the underground degree of depth is in 300cm left and right, 100cm on the ground, cellar binds and adopts flat concrete cast structure, the feed opening of middle reserved diameter 30cm, over-ground part surrounding is established the window of 50*100 (cm) air inerchange every 150cm, window is 20cm overhead, cellar ground segment does the WATER REPELLENT of 10cm, cellar wall does WATER REPELLENT below from window.

This technique effect is:

One, storage cellar is because long-term temperature, humidity are constant, for the Growth and reproduction of brewing microorganism has been brought up excellent space and condition, produce during the fermentation beneficial microorganism, probiotics through long-term growth and reproduction month after month, form an abundant microorganism particular surroundings, the mouthfeel of the wine of producing like this and fragrance, manually blend and be difficult to really reach.

Two, natural lighting is thrown light on very unfavorablely in wine product, and the wine disease that the excessive protein that especially direct sunlight easily causes causes, causes the phenomenons such as vinosity is boring, muddy, variable color, the control that storage cellar is suitable available light.

Three, the precocity that also easily causes wine product is disturbed in vibrations, can change a lot by the wine product style of vibrations, and wine is grown up slowly, must wait the time more of a specified duration, and therefore wine product quality usually declines and become bad.

Four, the fermentation of wine is harsh to the requirement of temperature, leavening temperature is the important factor that determines vinosity, at different fermentations temperature, the metabolism primary product ester class of yeast and kind and the quantity of lipid acid have very large difference, thereby cause the perfume (or spice) of wine and taste to have obvious difference, constant temp makes the quality of wine keep stable always.

Five, utilize natural resources to realize and all can carry out throughout the year brewing yellow rice wine, the energy consumption that cooling in summer, winter heat up is saved in the minimum raising 30% of rice wine production production capacity simultaneously, and only this part can be saved 10% energy every year.

Accompanying drawing explanation

Accompanying drawing is structural front view of the present invention the accompanying drawing that makes an abstract

In the drawings, 1, fermentor tank, 2, ground, cellar, 3, cellar wall, 4, window, 5 feed openings, 6, cellar binds.

Embodiment

Below in conjunction with drawings and Examples, the present invention is further described.

As shown in the figure, build the underground fermentation wine cellar of corresponding size according to throughput, the underground degree of depth is in 300cm left and right, 100cm on the ground, the cellar 6 employing flat concretes cast structures that bind, the feed opening 5 of middle reserved diameter 30cm, over-ground part surrounding is established the window 4 of 50*100 (cm) air inerchange every 150cm, overhead 20cm of window 4, the WATER REPELLENT of 10cm is done on ground, cellar 2, does WATER REPELLENT from the cellar wall 3 below window.

When use, jar fermenter (tank) 1 is placed into underground fermentation wine cellar, when use, jar fermenter or tank are placed into underground fermentation wine cellar, utilize the mode of natural gravity that karusen is fallen into jar fermenter (tank) from over-ground part, utilize the feature of its homo(io)thermism, be convenient to the control of leavening temperature, realize the four seasons and all can produce.

Claims

1. a method of utilizing cellar to carry out yellow wine fermentation, comprise storage cellar, ventilation window, feed opening, it is characterized in that: the underground degree of depth is in 300cm left and right, 100cm on the ground, binds and adopts flat concrete cast structure, the feed opening of middle reserved diameter 30cm, over-ground part surrounding is established the window of 50*100 (cm) air inerchange every 150cm, window is 20cm overhead, and cellar ground segment does the WATER REPELLENT of 10cm, and cellar wall does WATER REPELLENT below from window.When use, jar fermenter or tank are placed into underground fermentation wine cellar, put into karusen and ferment, realize the four seasons and all can produce.