CN111171990A - Whisky brewing equipment and whisky brewing method - Google Patents
Whisky brewing equipment and whisky brewing method Download PDFInfo
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- CN111171990A CN111171990A CN202010135669.7A CN202010135669A CN111171990A CN 111171990 A CN111171990 A CN 111171990A CN 202010135669 A CN202010135669 A CN 202010135669A CN 111171990 A CN111171990 A CN 111171990A
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- 235000015041 whisky Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 25
- 235000014101 wine Nutrition 0.000 claims abstract description 72
- 230000032683 aging Effects 0.000 claims abstract description 66
- 230000007246 mechanism Effects 0.000 claims abstract description 50
- 238000003860 storage Methods 0.000 claims abstract description 29
- 238000007654 immersion Methods 0.000 claims abstract description 11
- 239000000428 dust Substances 0.000 claims abstract description 4
- 238000004821 distillation Methods 0.000 claims description 39
- 239000000571 coke Substances 0.000 claims description 22
- 239000002994 raw material Substances 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 20
- 238000007789 sealing Methods 0.000 claims description 17
- 230000000670 limiting effect Effects 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000009434 installation Methods 0.000 claims description 10
- 230000035784 germination Effects 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 238000007906 compression Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 230000006835 compression Effects 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 230000000903 blocking effect Effects 0.000 claims description 4
- 150000001720 carbohydrates Chemical class 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000006866 deterioration Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000020985 whole grains Nutrition 0.000 claims description 3
- 230000000149 penetrating effect Effects 0.000 claims description 2
- 230000008901 benefit Effects 0.000 abstract description 3
- 238000011049 filling Methods 0.000 description 5
- 238000013124 brewing process Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
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- 230000001476 alcoholic effect Effects 0.000 description 2
- 235000013532 brandy Nutrition 0.000 description 2
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- 238000005859 coupling reaction Methods 0.000 description 2
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 125000003003 spiro group Chemical group 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 1
- 239000005770 Eugenol Substances 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 1
- WNVCMFHPRIBNCW-UHFFFAOYSA-N Quercuslactone a Chemical compound CCCCC1OC(=O)CC1C WNVCMFHPRIBNCW-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
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- 238000001354 calcination Methods 0.000 description 1
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- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 229960002217 eugenol Drugs 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 230000010198 maturation time Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
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- 230000035515 penetration Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
Images
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses a whisky brewing device and a whisky brewing method in the technical field of dust removers, the whisky brewing device comprises a wine storage tank, an ageing promoter and a circulating pump, wherein a circulating flow system is formed among the wine storage tank, the ageing promoter and the circulating pump through a conveying pipeline, the ageing promoter comprises an ageing tank body formed by an upper tank body and a lower tank body, supporting seats arranged at two sides of the bottom of the ageing tank body, an oak holding mechanism arranged in an inner cavity of the lower tank body and an adjusting mechanism arranged at the top of the upper tank body and used for driving the oak holding mechanism to move up and down to adjust the immersion amount, the whisky brewing device can realize artificial ageing, the whisky brewing method using the whisky brewing device can achieve the aim of ageing in a short period by using artificial ageing, the wine brewing period is greatly shortened, the economic benefit of wine enterprises is improved.
Description
Technical Field
The invention relates to the technical field of brewing equipment, in particular to whisky brewing equipment and a whisky brewing method.
Background
Whisky is distilled liquor prepared by fermenting and distilling cereals such as malt, barley, wheat and the like. The basic production method is to saccharify a raw material, add yeast, ferment, and then distill. While the liquor obtained by the fermentation process has an alcoholic strength of 7 to 8%, the liquor obtained by the two-stage distillation process is colorless and transparent and has a high alcoholic strength of about 70%. The distilled liquor obtained in this way is put in oak barrel and ripened for a minimum of 3 years and a maximum of 50 years. During the maturation period in the oak barrel, the unripe fragrance of the whisky gradually disappears, and the fragrance of flowers, honey, grass, fruits, etc. is added, so that the whisky has strong and soft flavor. In the manufacturing process of whisky, the ripening process in oak barrels is the most important time period that has an even 60% impact on the final flavour of whisky. The type, size and maturation time of the oak barrel determine the aroma, taste and color of the whisky.
The distilled liquor needs to be stored in an oak (oak) barrel for 3-5 years or even longer for aging, and can be sold as a finished product. Not only the production cycle is long, the factory building and the container occupy more, but also the oak barrel is expensive and has limited service life. For this reason, the utility model patent of patent application No. cn95236641.x discloses an artificial ageing device for brandy wine, which circulates and flows distilled liquor between a liquor storage tank and a filter filled with oak coke, and applies infrared radiation and appropriate temperature to achieve the purpose of short-term ageing of artificial ageing, however, the circulation flow of the liquor and the amount ratio of the immersed oak coke are the key to promote the effective ageing of the liquor, and the immersion amount of the oak coke in the device cannot be changed after the oak coke is filled in the filter, and the oak coke cannot be conveniently and quickly replaced after being out of service.
Based on the above, the invention designs whisky brewing equipment and a whisky brewing method thereof so as to solve the problems.
Disclosure of Invention
The invention aims to provide whisky brewing equipment and a whisky brewing method so as to solve the technical problems.
In order to realize the purpose, the invention provides the following technical scheme: the whisky brewing equipment comprises a wine storage tank, an ageing promoter and a circulating pump, wherein a circulating flow system is formed among the wine storage tank, the ageing promoter and the circulating pump through a conveying pipeline, the ageing promoter comprises an ageing tank body formed by an upper tank body and a lower tank body, supporting seats arranged on two sides of the bottom of the ageing tank body, an oak holding mechanism arranged in an inner cavity of the lower tank body and an adjusting mechanism arranged at the top of the upper tank body and used for driving the oak holding mechanism to lift and move to adjust the immersion amount.
Preferably, the horizontal rigid coupling in jar wall bottom of going up the jar body has last jar body end plate, the top center department of going up the jar body sets firmly and is used for the installation adjustment mechanism's installation boss, the side and the bottom of the jar body are provided with input port and delivery outlet respectively down, the horizontal rigid coupling in jar wall top of the jar body has lower jar body end plate down, the middle part of lower jar body end plate is offered and is used for settling the mouth of settling of oak dress mechanism, it is articulated through the hinge to go up the back side of jar body end plate and lower jar body end plate, go up jar body end plate and the preceding side of lower jar body end plate and pass through the bolt-up, go up jar body end plate bottom surface and seted up the seal groove all around, lower jar body.
Preferably, the oak holding mechanism comprises a clamping mounting plate, a plurality of holding cavities are arranged at the bottom of the clamping mounting plate in an array mode, a certain gap is kept between every two adjacent holding cavities, penetrating holes are densely distributed in the bottom and the four walls of each holding cavity, a connecting internal threaded pipe is fixedly arranged in the middle of the top surface of the clamping mounting plate, and lifting handles are arranged on the two sides of the top surface of the clamping mounting plate.
Preferably, the lower tank body end plate is provided with limiting slide holes at four corners adjacent to the placement port, and four limiting slide rods in sliding connection and matching with the limiting slide holes are arranged at four corners of the bottom surface of the clamping installation plate.
Preferably, adjustment mechanism include through flange end face install in the fixed sleeving at installation boss top, the coaxial spiro union in fixed sleeving's top has lifting sleeve, the inner chamber of installation boss is fixed to inlay and is equipped with down linear bearing, fixed sleeving's inner chamber is fixed to inlay and is equipped with linear bearing, linear bearing slides with last linear bearing's inner chamber down and is provided with the lift adjustment pole, the bottom of lift adjustment pole be provided with connect internal thread pipe complex external screw thread post, screw fixedly connected with knob plectane is passed through on the top of lift adjustment pole, knob plectane butt in lifting sleeve's top surface.
Preferably, the middle part of the outer wall of the lifting adjusting rod is fixedly provided with a spring blocking piece, the outer wall of the lifting adjusting rod is sleeved with a compression spring, and two ends of the compression spring are abutted between the mounting boss and the spring blocking piece.
Preferably, an infrared generator and a temperature sensor are arranged inside the wine storage tank.
A whisky brewing method for brewing by using the whisky brewing equipment comprises the following steps:
step 1: germination treatment of raw materials: the method is characterized in that the high-quality wheat or grain is used as a raw material, the grains are full and have no worm damage, mildew, rot and deterioration, the method is that the raw material is soaked in warm water to promote germination, the time is about to a week, and then the raw material is subjected to dust removal, impurity removal, iron removal and selection and then is crushed;
step 2: grinding: the grinding process comprises mashing the raw materials prepared in the germination stage, pulverizing with a roller type pulverizer, pouring into a round wood saccharification tank, and soaking with warm water of about deg.C; the fine powder passing through the mesh after crushing does not exceed percent, and the whole grain does not exceed percent;
and step 3: fermentation: adding yeast into the cooled wort for fermentation, wherein the yeast can convert saccharide in the wort into alcohol, pouring the ground raw materials into a clean fermentation pit for cleaning and keeping the pit clean and sanitary;
and 4, step 4: and (3) distillation: adding the fermented raw materials into a distillation device, wherein the distillation is divided into primary distillation, secondary distillation and tertiary distillation, specifically, adding the vinasse subjected to the primary distillation into the distillation device again for secondary distillation, and adding the vinasse subjected to the secondary distillation into the distillation device again for tertiary distillation to obtain final vinasse;
and 5: aging: the method comprises the steps of filling a proper amount of oak coke in a filling cavity of an oak filling mechanism, filling the oak filling mechanism into a ageing promoter, introducing liquid obtained after distillation into a wine storage tank, sealing, reserving a proper amount of residual oxygen in the wine storage tank before sealing, starting a circulating pump to circulate wine liquid between the wine storage tank and the ageing promoter, and carrying out artificial ageing by starting an infrared generator and a temperature sensor.
Step 6: mixing: blending and blending a plurality of whisky wines with different tastes according to a certain proportion;
and 7: bottling: the wine bottles are subpackaged into each wine bottle according to a fixed volume, and then the wine bottles are attached with trademarks of respective manufacturers and then can be boxed for sale, wherein the volumes of the wine bottles are respectively 250ml, 500ml, 1000ml, 1500ml and 2000 ml.
Compared with the prior art, the invention has the beneficial effects that:
the brewing equipment mainly aims at the defects that the oak coke immersion amount in the existing wine liquid artificial aging equipment is not available and is inconvenient to replace, the aging promoter in the device comprises an oak holding mechanism for holding the oak coke, the oak holding mechanism is movably arranged in a lower tank body in which wine liquid is transferred in a flowing mode in a lifting mode, and the upper tank body and the lower tank body are connected in a sealing hinged mode, so that the oak coke can be conveniently opened for quick replacement after being out of work; in addition, the upper tank body is also provided with an adjusting mechanism for driving the oak holding mechanism to lift and move to adjust the immersion amount, after the wine liquid pouring device is sealed, the immersion amount of the oak coke can be changed according to different ageing stages or flow adjustment, so that the wine liquid flow in the device and the oak coke can obtain a better immersion ratio, and further good and rapid artificial ageing and ripening can be realized.
The brewing method is further based on the traditional whisky brewing process and the brewing equipment, the traditional whisky brewing process needs to add wine industry into an oak barrel for sealed storage for more than 3-5 years in the ageing process step, and after the brewing method is adopted, the wine industry can be aged by manual ageing, so that the ageing purpose can be achieved in a short period, the brewing period of the wine industry is greatly shortened, and the economic benefit of wine brewing enterprises is improved.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained based on these drawings without creative efforts.
FIG. 1 is a schematic view of the overall structure of the brewing apparatus of the present invention;
FIG. 2 is a schematic view of the aging facilitator of the present invention;
FIG. 3 is a schematic cross-sectional view of the aging facilitator of the present invention;
FIG. 4 is a schematic cross-sectional view of the aging promoter of the present invention;
FIG. 5 is a schematic view of the aging tank of the present invention;
FIG. 6 is a schematic view of the oak holding mechanism of the present invention;
fig. 7 is a schematic structural diagram of the adjusting mechanism of the present invention.
In the drawings, the components represented by the respective reference numerals are listed below:
100-a wine storage tank, 200-an ageing promoter and 300-a circulating pump;
1-an upper tank body, 2-a lower tank body, 3-an ageing tank body, 4-a support seat, 5-an oak holding mechanism and 6-an adjusting mechanism;
101-upper tank body end plate, 102-installation boss and 103-sealing groove;
201-input port, 202-output port, 203-lower tank body end plate, 204-mounting port, 205-sealing ring and 206-limiting sliding hole;
501-clamping mounting plate, 502-containing cavity, 503-penetrating hole, 504-connecting internal threaded pipe, 505-lifting handle and 506-limiting sliding rod;
601-fixed sleeve, 602-lifting sleeve, 603-lower linear bearing, 604-upper linear bearing, 605-lifting adjusting rod, 606-external thread column, 607-screw, 608-knob round plate, 609-spring catch and 610-compression spring.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1-4, the present invention provides a technical solution: a brewing device for whisky comprises a wine storage tank 100, an aging promoter 200 and a circulating pump 300, wherein a circulating flow system is formed among the wine storage tank 100, the aging promoter 200 and the circulating pump 300 through conveying pipelines, an infrared generator 110 and a temperature sensor 120 are arranged inside the wine storage tank 100, and the aging promoter 200 comprises an aging tank body 3 formed by an upper tank body 1 and a lower tank body 2, supporting seats 4 arranged on two sides of the bottom of the aging tank body 3, an oak holding mechanism 5 arranged in the inner cavity of the lower tank body 2 and an adjusting mechanism 6 arranged at the top of the upper tank body 1 and used for driving the oak holding mechanism 5 to lift and move to adjust the immersion amount.
When in use, the distilled and filtered wine liquid is poured into the closed wine storage tank 100 through a conveying pipeline, a proper amount of air is left in the wine storage tank 100, and the wine liquid is guided through the aging promoter 200 by the circulating pump 300, the storage amount of the wine liquid in the aging promoter 200 is about three quarters of the lower tank body 2, the wine liquid flows back to the wine storage tank 100 by the circulating pump 300 to realize circulating flow after the aging of the wine liquid flow aging promoter 200, the infrared generator 110 and the temperature sensor 120 in the wine storage tank 100 are started, the infrared generator 110 and the temperature sensor 120 are connected with external function control equipment, the infrared generator 110 generates the infrared radiation required by the wine liquid 2 after the start, so as to promote the oxidation-reduction, aldehyde condensation and esterification reaction of the wine, and enable the ethanol molecules to be associated with water molecules to realize artificial aging, and the temperature sensor 120 is used for feeding back the internal temperature so as to adjust the infrared radiation amount.
Example 1:
referring to fig. 5, an aging tank 3 composed of an upper tank 1 and a lower tank 2 is in a flat cylindrical shape, the upper tank 1 and the lower tank 2 are respectively half of the cylinder, the mutual joint surface of the upper tank 1 and the lower tank 2 is open and communicated, an upper tank end plate 101 is horizontally and fixedly connected to the bottom of the tank wall of the upper tank 1, a mounting boss 102 for mounting an adjusting mechanism 6 is fixedly arranged at the center of the top of the upper tank 1, an input port 201 and an output port 202 are respectively arranged at the side and the bottom of the lower tank 2 and are connected with an external conveying pipeline, wine flows in from the input port 201 and flows out from the output port 202 during circulation, a lower tank end plate 203 is horizontally and fixedly connected to the top of the tank wall of the lower tank 2, a mounting port 204 for mounting an oak holding mechanism 5 is arranged at the middle of the lower tank end plate 203, the rear ends of the upper tank end plate 101 and the lower tank end plate 203 are hinged by a hinge 7, the front ends of the upper tank end, the sealing groove 103 is formed in the periphery of the bottom surface of the upper tank body end plate 101, the sealing ring 205 is embedded in the periphery of the top surface of the lower tank body end plate 203, the position and the size of the sealing groove 103 are matched with those of the sealing ring 205, and when the upper tank body 1 and the lower tank body 2 are covered, the upper half part of the sealing ring 205 is just clamped into the sealing groove 103 and is fully abutted against the sealing groove 103, so that the sealing effect is realized, and the phenomenon that the excessive air enters the aging promoter 200 to influence the maturation.
Example 2:
referring to fig. 6, the oak holding mechanism 5 includes a clamping mounting plate 501, a plurality of holding cavities 502 are arranged at the bottom of the clamping mounting plate 501 in an array manner, a certain gap is kept between two adjacent holding cavities 502, penetration holes 503 are densely distributed at the bottom and four walls of the holding cavities 502, a connecting internal threaded pipe 504 is fixedly arranged at the middle part of the top surface of the clamping mounting plate 501, and lifting handles 505 are arranged at two sides of the top surface of the clamping mounting plate 501; after the oak holding mechanism 5 is placed in the aging tank body 3, the holding cavity 502 is sunk into the inner cavity of the lower tank body 2 through the placing opening 204, when wine liquid flows through the inner cavity of the lower tank body 2, oak coke contained in the holding cavity 502 can be immersed in the wine liquid, the oak coke leaches flavor substances necessary for ageing brandy such as lignin, saccharides, eugenol, vanillin, cellulose, oak lactone and the like into the wine through the permeation hole 503 and helps the wine to age, and the oak coke can be prepared into particles by firstly preparing oak and calcining; when eye-catching coke is replaced, the upper tank body 1 is opened, and the oak holding mechanism 5 and oak coke can be directly taken out conveniently and quickly through the lifting handles 505 clamped at the two sides of the top surface of the mounting plate 501; four corners of the lower tank body end plate 203, which are adjacent to the placing opening 204, are provided with limiting slide holes 206, and four corners of the bottom surface of the clamping mounting plate 501 are provided with four limiting slide rods 506 which are in slide connection and matching with the limiting slide holes 206; after the oak holding mechanism 5 is placed in the aging tank 3, the four limiting slide rods 506 are respectively inserted into the four limiting slide holes 206 in a one-to-one correspondence manner, so that the limiting effect is achieved when the subsequent oak holding mechanism 5 is lifted and adjusted, and the oak holding mechanism 5 is ensured to move up and down along a straight line.
Example 3:
referring to fig. 7, the adjusting mechanism 6 includes a fixing sleeve 601 mounted on the top of the mounting boss 102 through the end face of the flange, a lifting sleeve 602 is coaxially screwed on the top of the fixing sleeve 601, a lower linear bearing 603 is fixedly embedded in the inner cavity of the mounting boss 102, an upper linear bearing 604 is fixedly embedded in the inner cavity of the fixing sleeve 601, a lifting adjusting rod 605 is slidably disposed in the inner cavities of the lower linear bearing 603 and the upper linear bearing 604, an external threaded post 606 matched with the connecting internal threaded pipe 504 is disposed at the bottom end of the lifting adjusting rod 605, a knob circular plate 608 is fixedly connected to the top end of the lifting adjusting rod 605 through a screw 607, the knob circular plate 608 abuts against the top surface of the lifting sleeve 602, a spring stop 609 is fixedly disposed in the middle of the outer wall of the lifting adjusting rod 605, a compression spring 610 is sleeved on the outer wall of the lifting adjusting rod 605, and two ends of the;
before the oak holding mechanism 5 is placed, the upper tank body 1 is in an open state, after the oak holding mechanism 5 is placed in the inner cavity of the lower tank body 2, the upper tank body 1 is sealed and locked tightly through bolts, then the lifting adjusting rod 605 is driven to rotate through screwing the knob round plate 608, the upper and lower lifting rods can be lifted properly during rotation to facilitate the outer threaded column 606 at the lower end of the lifting adjusting rod 605 to be in threaded fit with the connecting inner threaded pipe 504 on the oak holding mechanism 5 smoothly, after the lifting adjusting rod 605 is in threaded fit with the oak holding mechanism 5, the oak holding mechanism 5 can be lifted through lifting the knob round plate 608, so that the immersion amount of oak coke in the oak holding mechanism 5, which is immersed in liquor, is changed, and then, according to the circulating flow rate of equipment and the ageing time period, the axial distance can be pulled open through rotating the lifting sleeve 602 and the fixed sleeve 601 to push the knob round plate 608 to be lifted or reduce the axial distance to enable the knob round plate 608 to be under the elastic action of the fixed sleeve 610 and the gravity The structure is used for adjusting the oak coke immersion amount, so that the operation is convenient, stepless lifting adjustment can be realized, and the adjustment precision is improved; when changing the oak coke, reverse twist revolves to twist knob plectane 608 to external screw thread post 606 and is connected internal screw thread pipe 504 and break away from the spiro union, opens last jar body 1 after directly dismantling the bolt of ageing jar body 3 front side and can directly take out oak splendid attire mechanism 5 and change the oak coke, in addition, for conveniently knowing down jar body 2 in the wine liquid level, the antetheca of lower jar body 2 can set up perspective window or other positions of lower jar body 2 can set up liquid level and visit the structure.
Example 4:
a whisky brewing method for brewing by using the whisky brewing equipment comprises the following steps:
step 1: germination treatment of raw materials: 100% of high-quality wheat or grain is used as a raw material, the grains are full and have no worm damage, mildew, rot and deterioration, the adopted method is to soak the raw material in warm water to promote the germination, the time is about 1 to 2 weeks, and then the raw material is subjected to dust removal, impurity removal, iron removal and selection and then is crushed;
step 2: grinding: the grinding process comprises mashing the raw materials prepared in the germination stage, pulverizing with a roller mill, pouring into a round wood saccharification tank, and soaking with warm water of about 65 deg.C; the fine powder passing through 12-mesh sieve after crushing is not more than 15 percent, and the whole grain is not more than 0.5 percent;
and step 3: fermentation: adding yeast into the cooled wort for fermentation, wherein the yeast can convert saccharide in the wort into alcohol, pouring the ground raw materials into a clean fermentation pit for cleaning and keeping the pit clean and sanitary;
and 4, step 4: and (3) distillation: adding the fermented raw materials into a distillation device, wherein the distillation is divided into primary distillation, secondary distillation and tertiary distillation, specifically, adding the vinasse subjected to the primary distillation into the distillation device again for secondary distillation, and adding the vinasse subjected to the secondary distillation into the distillation device again for tertiary distillation to obtain final vinasse;
and 5: aging: the oak wood containing mechanism 5 is filled with a proper amount of oak coke in a containing cavity 502, the oak wood containing mechanism 5 is filled into the aging promoter 200, the distilled liquid is introduced into the wine storage tank 100 and then sealed, a proper amount of oxygen is left in the wine storage tank 100 before sealing, the circulating pump 300 is started to circulate the wine liquid between the wine storage tank 100 and the aging promoter 200, and the wine is artificially aged by starting the infrared generator 110 and the temperature sensor 120.
Step 6: mixing: blending and blending a plurality of whisky wines with different tastes according to a certain proportion;
and 7: bottling: the wine bottles are subpackaged into each wine bottle according to a fixed volume, and then the wine bottles are attached with trademarks of respective manufacturers and then can be boxed for sale, wherein the volumes of the wine bottles are respectively 250ml, 500ml, 1000ml, 1500ml and 2000 ml.
The brewing method is further based on the traditional whisky brewing process and the brewing equipment, the traditional whisky brewing process needs to add wine industry into an oak barrel for sealed storage for more than 3-5 years in the ageing process step, and after the brewing method is adopted, the wine industry can be aged by manual ageing, so that the ageing purpose can be achieved in a short period, the brewing period of the wine industry is greatly shortened, and the economic benefit of wine brewing enterprises is improved.
In the description of the invention, it is to be understood that the terms "coaxial", "bottom", "one end", "top", "middle", "other end", "upper", "one side", "top", "inner", "front", "center", "two ends", and the like, indicate orientations or positional relationships based on those shown in the drawings, and are used only for convenience in describing the invention and for simplicity in description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed in a particular orientation, and be operated, and thus, are not to be construed as limiting the invention.
In the present invention, unless otherwise specifically stated or limited, the terms "mounted," "disposed," "connected," "fixed," "screwed" and the like are to be construed broadly, e.g., as being fixedly connected, detachably connected, or integrated; can be mechanically or electrically connected; the terms may be directly connected or indirectly connected through an intermediate, and may be communication between two elements or interaction relationship between two elements, unless otherwise specifically defined, and the specific meaning of the terms in the invention is understood by those skilled in the art according to specific situations.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A whisky brewing apparatus comprising a wine storage tank (100), an ageing facilitator (200) and a circulation pump (300), the wine storage tank (100), the ageing facilitator (200) and the circulation pump (300) forming a circulation flow system therebetween through a transfer pipe, characterized in that:
the ageing facilitator (200) comprises an ageing tank body (3) composed of an upper tank body (1) and a lower tank body (2), supporting seats (4) arranged on two sides of the bottom of the ageing tank body (3), an oak holding mechanism (5) arranged in an inner cavity of the lower tank body (2), and an adjusting mechanism (6) arranged at the top of the upper tank body (1) and used for driving the oak holding mechanism (5) to move up and down to adjust the immersion amount.
2. A whisky brewing apparatus according to claim 1, wherein: an upper tank body end plate (101) is horizontally and fixedly connected to the bottom of the tank wall of the upper tank body (1), an installation boss (102) for installing the adjusting mechanism (6) is fixedly arranged at the center of the top of the upper tank body (1), an input port (201) and an output port (202) are respectively arranged at the side and the bottom of the lower tank body (2), the top of the tank wall of the lower tank body (2) is horizontally and fixedly connected with a lower tank body end plate (203), the middle part of the lower tank body end plate 203 is provided with a placing opening (204) for placing the oak containing mechanism (5), the rear side ends of the upper tank body end plate (101) and the lower tank body end plate (203) are hinged through a hinge (7), the front side ends of the upper tank body end plate (101) and the lower tank body end plate (203) are fastened through bolts, a sealing groove (103) is formed in the periphery of the bottom surface of the upper tank body end plate (101), and a sealing ring (205) is embedded in the periphery of the top surface of the lower tank body end plate (203).
3. A whisky brewing apparatus according to claim 2, wherein: the oak containing mechanism (5) comprises a clamping and placing mounting plate (501), a plurality of containing cavities (502) are arranged at the bottom of the clamping and placing mounting plate (501) in an array mode, a certain gap is kept between every two adjacent containing cavities (502), penetrating holes (503) are densely distributed in the bottom and the four walls of each containing cavity (502), a connecting internal thread pipe (504) is fixedly arranged in the middle of the top surface of the clamping and placing mounting plate (501), and lifting handles (505) are arranged on the two sides of the top surface of the clamping and placing mounting plate (501).
4. A whisky brewing apparatus according to claim 3, wherein: the four corners of the lower tank body end plate (203) adjacent to the placement port (204) are provided with limiting sliding holes (206), and the four corners of the bottom surface of the clamping installation plate (501) are provided with four limiting sliding rods (506) in sliding connection and matching with the limiting sliding holes (206).
5. A whisky brewing apparatus according to claim 3, wherein: the adjusting mechanism (6) comprises a fixing sleeve (601) which is installed at the top of the installation boss (102) through the end face of a flange, a lifting sleeve (602) is coaxially screwed at the top of the fixing sleeve (601), a lower linear bearing (603) is fixedly embedded in an inner cavity of the installation boss (102), an upper linear bearing (604) is fixedly embedded in the inner cavity of the fixing sleeve (601), a lifting adjusting rod (605) is slidably arranged in the inner cavities of the lower linear bearing (603) and the upper linear bearing (604), an external threaded column (606) matched with the connecting internal threaded tube (504) is arranged at the bottom end of the lifting adjusting rod (605), a knob circular plate (608) is fixedly connected to the top end of the lifting adjusting rod (605) through a screw (607), and the knob circular plate (608) abuts against the top face of the lifting sleeve (602).
6. A whisky brewing apparatus according to claim 5, wherein: the middle part of the outer wall of the lifting adjusting rod (605) is fixedly provided with a spring blocking piece (609), the outer wall of the lifting adjusting rod (605) is sleeved with a compression spring (610), and two ends of the compression spring (610) are abutted between the mounting boss (102) and the spring blocking piece (609).
7. A whisky brewing apparatus according to claim 1, wherein: an infrared generator (110) and a temperature sensor (120) are arranged in the wine storage tank (100).
8. A method of brewing whisky using a whisky brewing apparatus as claimed in any one of claims 1 to 7, comprising the steps of:
step 1: germination treatment of raw materials: 100% of high-quality wheat or grain is used as a raw material, the grains are full and have no worm damage, mildew, rot and deterioration, the adopted method is to soak the raw material in warm water to promote the germination, the time is about 1 to 2 weeks, and then the raw material is subjected to dust removal, impurity removal, iron removal and selection and then is crushed;
step 2: grinding: the grinding process comprises mashing the raw materials prepared in the germination stage, pulverizing with a roller mill, pouring into a round wood saccharification tank, and soaking with warm water of about 65 deg.C; the fine powder passing through 12-mesh sieve after crushing is not more than 15 percent, and the whole grain is not more than 0.5 percent;
and step 3: fermentation: adding yeast into the cooled wort for fermentation, wherein the yeast can convert saccharide in the wort into alcohol, pouring the ground raw materials into a clean fermentation pit for cleaning and keeping the pit clean and sanitary;
and 4, step 4: and (3) distillation: adding the fermented raw materials into a distillation device, wherein the distillation is divided into primary distillation, secondary distillation and tertiary distillation, specifically, adding the vinasse subjected to the primary distillation into the distillation device again for secondary distillation, and adding the vinasse subjected to the secondary distillation into the distillation device again for tertiary distillation to obtain final vinasse;
and 5: aging: a proper amount of oak coke is contained in a containing cavity (502) of an oak containing mechanism (5), the oak containing mechanism (5) is placed in an ageing promoter (200), liquid obtained after distillation is introduced into a wine storage tank (100) and then sealed, a proper amount of oxygen is left in the wine storage tank (100) before sealing, a circulating pump (300) is started to circulate wine liquid between the wine storage tank (100) and the ageing promoter (200), and manual ageing is carried out by starting an infrared generator (110) and a temperature sensor (120).
Step 6: mixing: blending and blending a plurality of whisky wines with different tastes according to a certain proportion;
and 7: bottling: the wine bottles are subpackaged into each wine bottle according to a fixed volume, and then the wine bottles are attached with trademarks of respective manufacturers and then can be boxed for sale, wherein the volumes of the wine bottles are respectively 250ml, 500ml, 1000ml, 1500ml and 2000 ml.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010135669.7A CN111171990A (en) | 2020-03-02 | 2020-03-02 | Whisky brewing equipment and whisky brewing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010135669.7A CN111171990A (en) | 2020-03-02 | 2020-03-02 | Whisky brewing equipment and whisky brewing method |
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| CN111171990A true CN111171990A (en) | 2020-05-19 |
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| Application Number | Title | Priority Date | Filing Date |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117446350A (en) * | 2023-12-26 | 2024-01-26 | 烟台吉斯波尔酿酒有限公司 | Oak barrel for storing tea flavor whiskey and storage method thereof |
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|---|---|---|---|---|
| GB500081A (en) * | 1938-02-11 | 1939-02-02 | Thomas Theodore Miller | Method of aging whiskey |
| CN2228487Y (en) * | 1995-04-21 | 1996-06-05 | 雷鸣书 | Artificial ageing device for Brandy like liquor |
| CN204726925U (en) * | 2015-05-26 | 2015-10-28 | 李红军 | Prepare with the white wine of oak flavor wine jar used |
| CN110272803A (en) * | 2019-08-02 | 2019-09-24 | 马祖生物科技(福建)有限责任公司 | A kind of brewing equipment and its brewing method of whiskey |
| CN209500251U (en) * | 2018-07-13 | 2019-10-18 | 王乐 | A kind of TCM Dermatology Chinese fuming drugss tool |
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- 2020-03-02 CN CN202010135669.7A patent/CN111171990A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB500081A (en) * | 1938-02-11 | 1939-02-02 | Thomas Theodore Miller | Method of aging whiskey |
| CN2228487Y (en) * | 1995-04-21 | 1996-06-05 | 雷鸣书 | Artificial ageing device for Brandy like liquor |
| CN204726925U (en) * | 2015-05-26 | 2015-10-28 | 李红军 | Prepare with the white wine of oak flavor wine jar used |
| CN209500251U (en) * | 2018-07-13 | 2019-10-18 | 王乐 | A kind of TCM Dermatology Chinese fuming drugss tool |
| CN110272803A (en) * | 2019-08-02 | 2019-09-24 | 马祖生物科技(福建)有限责任公司 | A kind of brewing equipment and its brewing method of whiskey |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN117446350A (en) * | 2023-12-26 | 2024-01-26 | 烟台吉斯波尔酿酒有限公司 | Oak barrel for storing tea flavor whiskey and storage method thereof |
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