CN111518647A - Efficient vinasse fermentation warehouse and method - Google Patents
Efficient vinasse fermentation warehouse and method Download PDFInfo
- Publication number
- CN111518647A CN111518647A CN202010414015.8A CN202010414015A CN111518647A CN 111518647 A CN111518647 A CN 111518647A CN 202010414015 A CN202010414015 A CN 202010414015A CN 111518647 A CN111518647 A CN 111518647A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- temperature
- chamber
- constant
- fermentation chamber
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 286
- 230000004151 fermentation Effects 0.000 title claims abstract description 286
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000002156 mixing Methods 0.000 claims description 18
- 238000005057 refrigeration Methods 0.000 claims description 14
- 238000007599 discharging Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 239000002028 Biomass Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M41/00—Means for regulation, monitoring, measurement or control, e.g. flow regulation
- C12M41/12—Means for regulation, monitoring, measurement or control, e.g. flow regulation of temperature
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M41/00—Means for regulation, monitoring, measurement or control, e.g. flow regulation
- C12M41/30—Means for regulation, monitoring, measurement or control, e.g. flow regulation of concentration
- C12M41/34—Means for regulation, monitoring, measurement or control, e.g. flow regulation of concentration of gas
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Sustainable Development (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Analytical Chemistry (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Devices That Are Associated With Refrigeration Equipment (AREA)
Abstract
A high-efficiency vinasse fermentation warehouse and a fermentation method are disclosed, wherein the warehouse comprises a constant-temperature fermentation chamber and a pre-fermentation chamber arranged at the top of the constant-temperature fermentation chamber; the constant-temperature fermentation chamber is at least partially arranged below zero plus or minus the ground; the pre-fermentation chamber is arranged at the top of the constant-temperature fermentation chamber; the method comprises primary fermentation and secondary fermentation; in the primary fermentation, 150 kg to 200 kg of vinasse are placed in a small fermentation bin, and the small fermentation bin is placed in an environment of 20 ℃ to 22 ℃ for 3 days to 4 days; and (4) performing secondary fermentation, namely placing the fermentation bin subjected to the primary fermentation in an environment at 15-18 ℃ for 14-16 days. The invention has the advantage that the fermentation can be efficiently realized without being influenced by external weather.
Description
Technical Field
The invention relates to automatic regulation and control of temperature, humidity and carbon dioxide of vinasse fermentation in a wine brewing process.
Background
Vinasse fermentation is an indispensable ring in the whole wine brewing process and is a crucial step, the quality of wine is directly determined by the quality of the vinasse fermentation, and the temperature and the humidity are two most important factors influencing the fermentation.
At present, the fermentation method commonly adopted in wineries is to contain vinasse in a specific container, and then convey the vinasse to a fermentation room to carry out natural fermentation for about one month until the vinasse is finished. Aiming at the process, the method mainly has the following defects;
1. because the vinasse needs a relatively stable and proper temperature and humidity range (generally about 20 ℃) in the fermentation process, the vinasse fermentation operation is generally carried out in spring and autumn only in one year in the prior wineries, so that the yield is obviously insufficient;
2. under the action of microorganisms, the vinasse can generate a large amount of heat in the fermentation process, the temperature in the vinasse is quickly raised and has large unevenness, and the local temperature can exceed the bearable range to influence the fermentation quality;
3. because a large amount of heat is generated in the fermentation process, the containers in the fermentation room can only be laid flat and cannot be stacked, so that a large amount of fields (fermentation rooms) are needed for the completion of the whole fermentation process.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects of the background technology and provide a vinasse fermentation warehouse and a vinasse fermentation method which are not influenced by external weather and can be efficient.
The technical scheme for realizing the invention is that the high-efficiency vinasse fermentation warehouse comprises a constant-temperature fermentation chamber and a pre-fermentation chamber arranged at the top of the constant-temperature fermentation chamber; the constant-temperature fermentation chamber is at least partially arranged below zero plus or minus the ground; the pre-fermentation chamber is arranged at the top of the constant-temperature fermentation chamber.
Preferably, the warehouse also comprises a mixing chamber arranged at the upper part of the pre-fermentation chamber;
the pre-fermentation chamber comprises a refrigeration area arranged at one end and a storage area arranged at the other end, at least one refrigeration machine is arranged in the refrigeration area, and vinasse fermentation products are stored in the storage area;
the cold gas produced by the refrigerator is blown into the storage area.
Preferably, a discharge hole is arranged at the top of the constant-temperature fermentation chamber;
the discharge hole is arranged on the vertical lifter, the upper end of the vertical lifter enters the pre-fermentation chamber through the discharge hole, and the lower end of the vertical lifter is arranged in the constant-temperature fermentation chamber.
Preferably, a heat insulation plate is arranged between the refrigeration area and the storage area.
Preferably, a mixing bin and a screw conveyor arranged at the lower end of the mixing bin are arranged in the mixing chamber, the screw conveyor is communicated with a slow fermentation bin through a lifting machine, and the lower end of the slow fermentation bin penetrates through the top of the pre-fermentation chamber and is provided with a discharging valve at the lower end.
Preferably, the wall of the pre-fermentation chamber is of a double-layer structure;
the refrigerator is conveyed to the pre-fermentation chamber through a main pipe air supply pipe, and an air return opening is formed in the inner wall of a storage area of the pre-fermentation chamber;
and an air inlet is formed in the inner wall of the refrigerating area of the pre-fermentation chamber.
Preferably, the wall of the constant-temperature fermentation chamber is of a double-layer structure, and the double-layer structure of the constant-temperature fermentation chamber is communicated with the refrigerating area of the pre-fermentation chamber through a conveying pipe;
the refrigerator is conveyed to the constant-temperature fermentation chamber through the main pipe air supply pipe, and an air return opening is formed in the inner wall of the constant-temperature fermentation chamber.
Preferably, the pre-fermentation chamber is connected with the constant-temperature fermentation chamber through a gas supply pipe, a first temperature device is arranged in the pre-fermentation chamber, a second temperature device is arranged in the constant-temperature fermentation chamber, and the first temperature device and the second temperature device are connected with an electronic valve on the gas supply pipe through a controller.
A high-efficiency distiller's grains fermentation method comprises primary fermentation and secondary fermentation;
in the primary fermentation, 150 kg to 200 kg of vinasse are placed in a small fermentation bin, and the small fermentation bin is placed in an environment of 20 ℃ to 22 ℃ for 3 days to 4 days;
the secondary fermentation is carried out, wherein the fermentation bin after the primary fermentation is placed in an environment with the temperature of 15-18 ℃ for 14-16 days.
Preferably, the high-efficiency vinasse fermentation method further comprises primary fermentation, wherein vinasse is stored in the fermentation bin in a concentrated mode for 2-3 days and transferred from the fermentation bin to the small fermentation bin.
Preferably, a low-frequency vibration link is arranged in the processes of the first fermentation and the second fermentation;
and in the low-frequency vibration step, the small fermentation bin is placed on a vibration platform or a vibration conveying belt for low-frequency vibration.
The invention has the advantages that 1, a stable and constant-temperature gas field environment is provided, so that the fermentation operation is not influenced by seasonal weather, can be carried out all the year round, and no restriction is formed on other procedures in brewing, thereby greatly improving the production efficiency, and reducing the production cost and the production period; the warehouse is provided with a constant-temperature fermentation chamber and a pre-fermentation chamber in the vertical direction, the first fermentation and the second fermentation are carried out in the pre-fermentation chamber in spring and winter seasons (when the balance average temperature is below 22 ℃), the first fermentation and the second fermentation are carried out in the constant-temperature fermentation chamber in summer and autumn seasons (when the balance average temperature is higher than 30 ℃), the balance average temperature is 22-30 ℃), the first fermentation is carried out in the pre-fermentation chamber, and the second fermentation is carried out in the constant-temperature fermentation chamber.
The method comprises the steps of dividing fermentation into three sections, performing concentrated stacking for preliminary fermentation for 2-3 days to perform the preliminary fermentation on the wine residues, when the fermented grains are sweet, packaging the fermented grains into small fermentation bins (150-200 kg), stacking a plurality of small fermentation bins for concentrated storage, performing first fermentation and second fermentation, wherein the temperature of the first fermentation is controlled to be 20-22 ℃, the temperature of the wine residues in the small fermentation bins is generally 25-28 ℃ (because the external temperature is low, the heat of the small fermentation bins can be absorbed by air flowing outside, the temperature of the small fermentation bins can be controlled to be 25-28 ℃), the temperature of the second fermentation is controlled to be 15-18 ℃, the temperature of the wine residues in the small fermentation bins is generally 30-32 ℃ (because the external temperature is low, the heat of the small fermentation bins can be absorbed by air flowing outside, the temperature of the small fermentation chamber is controlled to be 30-32 ℃).
And wine residues are reloaded in the split charging process after the primary fermentation, so that the raw materials are dispersed again, and the heat dissipation is facilitated, thereby effectively controlling the temperature and the microbial biomass of the first fermentation and the second fermentation.
The constant-temperature fermentation chamber is at least partially arranged underground and is arranged at the lower part of the pre-fermentation chamber, so that the constant-temperature fermentation chamber can be insulated greatly by utilizing the full heat, the isolation effect of the pre-fermentation chamber can be used, the constant-temperature fermentation chamber is prevented from being directly illuminated by sunlight, and the temperature of the constant-temperature fermentation chamber is maintained at a reasonable temperature level.
The low-frequency vibration link is arranged, so that the materials in the small fermentation bin can be subjected to micro vibration again after the first fermentation, the initial temperature of the second fermentation is favorably improved, and the effect is particularly realized when the temperature is lower in winter.
Drawings
FIG. 1 is a schematic view of the structure of the present invention.
FIG. 2 is a schematic view of the structure of a pre-fermentation chamber.
FIG. 3 is a schematic diagram of gas exchange control between a constant temperature fermentation chamber and a pre-fermentation chamber.
As shown in the figure, the constant temperature fermentation chamber 1, the pre-fermentation chamber 2, the mixing chamber 3, the vertical lifter 6, the air supply pipe 7, the first thermometer 8, the second thermometer 9, the controller 10, the electronic valve 11, the refrigeration area 21, the storage area 22, the heat insulation board 23, the refrigerator 24, the mixing chamber 31, the rotary conveyor 32, the elevator 33 and the slow fermentation chamber 34.
Detailed Description
As shown in fig. 1, an efficient vinasse fermentation warehouse comprises a constant-temperature fermentation chamber 1 and a pre-fermentation chamber 2 arranged at the top of the constant-temperature fermentation chamber 1; the constant-temperature fermentation chamber 1 is below plus or minus zero on the ground (or above plus or minus zero on the ground locally, and when fermentation is not needed in the constant-temperature fermentation chamber 1 in spring or winter, the constant-temperature fermentation chamber 1 is used as a cold air center, and cold air in the cold air center can be directly pumped into the pre-fermentation chamber 2 by an exhaust fan to cool the pre-fermentation chamber 2); the pre-fermentation chamber 2 is arranged at the top of the constant temperature fermentation chamber 1.
Preferably, the high-efficiency vinasse fermentation warehouse also comprises a mixing chamber 3 arranged at the upper part of the pre-fermentation chamber 2;
as shown in fig. 2, the pre-fermentation chamber 2 comprises a refrigeration area 21 arranged at one end and a storage area 22 arranged at the other end, at least three refrigerators 24 are arranged in the refrigeration area 21, and vinasse fermentation products are stored in the storage area 22;
the cold gas produced by the refrigerator is blown into the storage area 22;
the tail gas generated by the refrigerator is connected into the mixing chamber 3, and the heat of the tail gas in the mixing chamber 3 is used for preheating the lees raw materials.
Preferably, a discharge port is arranged at the top of the constant-temperature fermentation chamber 1;
the drain hole establish at vertical lift 6, vertical lift 6 upper end gets into fermentation chamber 2 in advance through the drain hole, vertical lift 6 lower extreme sets up in constant temperature fermentation chamber 1, preferably, refrigeration region 21 with be equipped with heat insulating board 23 between the storage region 22, heat insulating board 23 can prevent that refrigeration region 21 and storage region 22 from influencing each other.
As shown in fig. 3, the wall of the pre-fermentation chamber 2 has a double-layer structure;
the three refrigerating machines 24 are conveyed to the pre-fermentation chamber 2 through a main pipe air supply pipe, and an air return port is arranged on the inner wall of a storage area of the pre-fermentation chamber 2;
the inner wall of the refrigerating area 21 of the pre-fermentation chamber 2 is provided with an air inlet, when the pre-fermentation chamber works, cold air generated by the refrigerating machine 24 is conveyed to the storage area 22 through the main pipe air supply pipe 25, the cold air is blown down from the upper part of the storage area 22, then enters the air return port after passing through the storage box (small fermentation chamber) with the lees, finally enters the refrigerating area 21 through the air inlet through the gap between the two layers of the pre-fermentation chamber 2, the refrigerating machine 24 refrigerates the returned air and conveys the air to the storage area 22, and tail gas generated by the refrigerating machine 24 is discharged through the mixing chamber 3.
Preferably, the wall of the constant-temperature fermentation chamber 1 is of a double-layer structure, the double-layer structure of the constant-temperature fermentation chamber 1 is communicated with the refrigerating area 21 of the pre-fermentation chamber 2 through a conveying pipe, namely the conveying pipe is opened, and gas in the gap of the double-layer structure of the constant-temperature fermentation chamber 1 enters the refrigerating area 21 through the conveying pipe;
six refrigerators 24 are delivered to the constant temperature fermentation chamber 1 through the main pipe blast pipe 25, the inner wall of the constant temperature fermentation chamber 2 is provided with an air return opening, during operation, cold air generated by the refrigerators 24 is delivered to the constant temperature fermentation chamber 1 through the main pipe blast pipe, the cold air is blown down from the upper part of the constant temperature fermentation chamber 1, then enters the air return opening after passing through a storage box (small fermentation chamber) with wine residues, and finally enters the refrigeration area 21 through a delivery pipe from a gap between the pre-constant temperature fermentation chambers 1, the refrigerators 24 refrigerate the returned air and then deliver the air to the storage area 22, and tail gas generated by the refrigerators 24 is discharged through the mixing chamber 3.
When the constant temperature fermentation chamber 1 is needed, cold gas is delivered to the constant temperature fermentation chamber 1, and when the constant temperature fermentation chamber 1 is not needed, the cold gas is not delivered to the constant temperature fermentation chamber.
Preferably, a mixing and stirring bin 31 and a screw conveyor 32 arranged at the lower end of the mixing and stirring bin 31 are arranged in the mixing and stirring chamber 3, the screw conveyor 32 is communicated with a slow fermentation bin 34 through a lifting machine 33, the lower end of the slow fermentation bin 34 penetrates through the top of the pre-fermentation chamber 2, and a discharging valve is arranged at the lower end of the slow fermentation bin.
As shown in figure 3, a pre-fermentation chamber 2 is connected with a constant-temperature fermentation chamber 1 through a gas supply pipe 7, a first temperature controller 8 is arranged in the pre-fermentation chamber 2, a second temperature controller 9 is arranged in the constant-temperature fermentation chamber 1, and the first temperature controller 8 and the second temperature controller 9 are connected with an electronic valve 11 on the gas supply pipe 7 through a controller 10. The during operation, when constant temperature fermenting chamber 1 is not used for the fermentation, the temperature data of first thermometer 8 collection in the fermenting chamber 2 in advance is carried to controller 10, and the temperature data of second thermometer 9 collection in the fermenting chamber 1 of constant temperature is carried to controller 10, and when 2 interior temperature of fermenting chamber in advance is higher than 1 temperature 5 degrees centigrade in the fermenting chamber of constant temperature, then electronic valve 11 is opened to controller 10, makes 1 interior gas of fermenting chamber of constant temperature get into in the fermenting chamber 2 in advance, cools down fermenting chamber 2 in advance.
The starch content of the wine residue is between 10 and 12 percent, the water content is between 55 and 57 percent, the acidity is between 0.9 and 1.3mol/g, the sugar content is between 0.5 and 0.6, and the fermentation period is generally 21 to 22 days.
An efficient vinasse fermentation method comprises primary fermentation, primary fermentation and secondary fermentation in a low-frequency vibration link;
primarily fermenting, storing the distiller's grains in a fermentation bin for 2-3 days, transferring from a slow fermentation bin 34 to a small fermentation bin, generally putting the distiller's grains in a jar, raising the temperature to 24 ℃ after 2-3 days, fermenting normally, and carrying out the next step, wherein if the fermented grains are not slightly sweetened, the storage period needs to be prolonged, and if the fermented grains are not sweetened for more than 5 days, the fermentation is abnormal, and the next step cannot be carried out;
performing primary fermentation, namely placing 150-200 kg of vinasse (by reducing the storage amount, controlling the heat generated in the fermentation process of the wine residues to the maximum extent, and simultaneously performing box turning to re-mix the wine residues) in a small fermentation bin, and placing the small fermentation bin in an environment of 20-22 ℃ for 3-4 days (the temperature is raised to 25-27 ℃);
secondary fermentation, the small fermentation chamber after the primary fermentation is placed at 15-18 ℃, if the temperature is lower than 22 ℃ in spring or winter for 14-16 days, the small fermentation chamber does not need to be replaced, the small fermentation chamber is placed in the pre-fermentation chamber 2 without being replaced, the working rate of refrigeration equipment is adjusted, if the balance temperature is higher than 30 ℃ in summer or autumn, the primary fermentation and the secondary fermentation are carried out in a constant-temperature fermentation chamber, the balance temperature is 22-30 ℃, the primary fermentation is carried out in the pre-fermentation chamber, the secondary fermentation is carried out in the constant-temperature fermentation chamber, the temperature is reduced to 32-34 ℃ in the first 3-6 days, the temperature is gradually reduced from 7-16 days for four consecutive days, the temperature is preferably reduced by 0.5 ℃ every day, the temperature of the fermented grains is reduced to 26-28 ℃ when the fermented grains are discharged from the cylinder, the fermented grains are not hard, the fermented grains are removed, and the fermented grains are not hard, It has no sticky feeling and purple red color.
When the constant temperature fermentation chamber 1 is not used, the air temperature is relatively lower because the constant temperature fermentation chamber is arranged underground, the air temperature is generally 8-10 ℃ lower than the outdoor temperature or 8-10 ℃ higher than the outside temperature in winter, the gas in the constant temperature fermentation chamber 1 can be used as the raw material gas of the refrigerating machine 24, so that the energy consumption is reduced to the maximum extent, and when the temperature is suitable, the gas in the constant temperature fermentation chamber can be directly pumped into the pre-fermentation chamber 2 for reducing the temperature therein.
Preferably, the high-efficiency vinasse fermentation method comprises primary fermentation, a low-frequency vibration link and secondary fermentation;
primarily fermenting, storing the distiller's grains in a fermentation bin for 2-3 days, transferring from a slow fermentation bin 34 to a small fermentation bin, generally putting the distiller's grains in a jar, raising the temperature to 24 ℃ after 2-3 days, fermenting normally, and carrying out the next step, wherein if the fermented grains are not slightly sweetened, the storage period needs to be prolonged, and if the fermented grains are not sweetened for more than 5 days, the fermentation is abnormal, and the next step cannot be carried out;
performing primary fermentation, namely placing 150-200 kg of vinasse (by reducing the storage amount, controlling the heat generated in the fermentation process of the wine residues to the maximum extent, and simultaneously performing box turning to re-mix the wine residues) in a small fermentation bin, and placing the small fermentation bin in an environment of 20-22 ℃ for 3-4 days (the temperature is raised to 25-27 ℃);
in winter, when the temperature is lower than zero, a low-frequency vibration link is arranged in the processes of the first fermentation and the second fermentation;
in the low-frequency vibration link, the small fermentation bin is placed on a vibration platform (a vibrator capable of generating vibration generally works for 2 minutes) or a vibration conveying belt (the vibration conveying belt capable of generating vibration generally works for 2 minutes) to perform low-frequency vibration.
And (3) secondary fermentation, namely placing the small fermentation bin which passes through the low-frequency vibration link at 15-18 ℃, wherein the primary fermentation and the secondary fermentation are carried out in the constant-temperature fermentation chamber 1 because the temperature is lower than zero, and the fermented wine residues have the feeling of no hardness and no adhesion and are purplish red in color.
The invention has two main innovation points, namely, a constant-temperature fermentation chamber arranged underground is used for providing a place for fermentation in summer and autumn, a cold source can be provided in spring festival, a heat source is provided for a pre-fermentation chamber in winter to prevent a fermentation chamber from freezing, the constant-temperature fermentation chamber can fully utilize the heat preservation effect of the ground, and the place can be provided for fermentation when the temperature is lower than zero in winter.
Claims (10)
1. An efficient lees fermentation warehouse, characterized by: the warehouse comprises a constant-temperature fermentation chamber and a pre-fermentation chamber arranged at the top of the constant-temperature fermentation chamber; the constant-temperature fermentation chamber is at least partially arranged below zero plus or minus the ground; the pre-fermentation chamber is arranged at the top of the constant-temperature fermentation chamber.
2. The high-efficiency distiller's grains fermentation warehouse according to claim 1, characterized in that: the warehouse also comprises a mixing chamber arranged at the upper part of the pre-fermentation chamber;
the pre-fermentation chamber comprises a refrigeration area arranged at one end and a storage area arranged at the other end, at least one refrigeration machine is arranged in the refrigeration area, and vinasse fermentation products are stored in the storage area;
the cold gas produced by the refrigerator is blown into the storage area.
3. The high-efficiency distiller's grains fermentation warehouse of claim 2, wherein: a discharge hole is arranged at the top of the constant-temperature fermentation chamber;
the discharge hole is arranged on the vertical lifter, the upper end of the vertical lifter enters the pre-fermentation chamber through the discharge hole, and the lower end of the vertical lifter is arranged in the constant-temperature fermentation chamber.
4. The high-efficiency distiller's grains fermentation warehouse of claim 2, wherein: the mixing chamber is internally provided with a mixing bin and a screw conveyer arranged at the lower end of the mixing bin, the screw conveyer is communicated with the slow fermentation bin through a lifter, and the lower end of the slow fermentation bin penetrates through the top of the pre-fermentation chamber and is provided with a discharging valve at the lower end.
5. The high-efficiency distiller's grains fermentation warehouse of claim 2, wherein: the wall of the pre-fermentation chamber is of a double-layer structure;
the refrigerator is conveyed to the pre-fermentation chamber through a main pipe air supply pipe, and an air return opening is formed in the inner wall of a storage area of the pre-fermentation chamber;
and an air inlet is formed in the inner wall of the refrigerating area of the pre-fermentation chamber.
6. The high-efficiency distiller's grains fermentation warehouse of claim 2, wherein: the wall of the constant-temperature fermentation chamber is of a double-layer structure, and the double-layer structure of the constant-temperature fermentation chamber is communicated with the refrigerating area of the pre-fermentation chamber through a conveying pipe;
the refrigerator is conveyed to the constant-temperature fermentation chamber through the main pipe air supply pipe, and an air return opening is formed in the inner wall of the constant-temperature fermentation chamber.
7. The high-efficiency distiller's grains fermentation warehouse according to claim 1, characterized in that: the pre-fermentation chamber is connected with the constant-temperature fermentation chamber through a gas supply pipe, a first temperature device is arranged in the pre-fermentation chamber, a second temperature device is arranged in the constant-temperature fermentation chamber, and the first temperature device and the second temperature device are connected with an electronic valve on the gas supply pipe through a controller.
8. An efficient vinasse fermentation method is characterized by comprising the following steps: the method comprises primary fermentation and secondary fermentation;
in the primary fermentation, 150 kg to 200 kg of vinasse are placed in a small fermentation bin, and the small fermentation bin is placed in an environment of 20 ℃ to 22 ℃ for 3 days to 4 days;
the secondary fermentation is carried out, wherein the fermentation bin after the primary fermentation is placed in an environment with the temperature of 15-18 ℃ for 14-16 days.
9. The method for high efficiency fermentation of distiller's grains according to claim 8, wherein: the method also comprises the step of primary fermentation, wherein the vinasse is stored in the fermentation bin in a centralized manner for 2-3 days and transferred from the fermentation bin to the small fermentation bin.
10. The method for high efficiency fermentation of distiller's grains according to claim 8, wherein: a low-frequency vibration link is arranged in the processes of the first fermentation and the second fermentation;
and in the low-frequency vibration step, the small fermentation bin is placed on a vibration platform or a vibration conveying belt for low-frequency vibration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010414015.8A CN111518647A (en) | 2020-05-15 | 2020-05-15 | Efficient vinasse fermentation warehouse and method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010414015.8A CN111518647A (en) | 2020-05-15 | 2020-05-15 | Efficient vinasse fermentation warehouse and method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111518647A true CN111518647A (en) | 2020-08-11 |
Family
ID=71906147
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010414015.8A Pending CN111518647A (en) | 2020-05-15 | 2020-05-15 | Efficient vinasse fermentation warehouse and method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111518647A (en) |
Citations (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3341027A1 (en) * | 1983-11-12 | 1985-05-23 | Hoppert, Hans, Dr., 8672 Selb | Apparatus for producing biogas and/or fertiliser |
| CN1075400A (en) * | 1991-09-26 | 1993-08-25 | 三星电子株式会社 | A kind of kimchi fermentation device of uniqueness |
| JP2010069477A (en) * | 2008-08-22 | 2010-04-02 | Chubu Shiryo Kk | Fermentation apparatus for food residue |
| CN201473538U (en) * | 2009-06-09 | 2010-05-19 | 龙则河 | Wine stillage fermenting tank |
| CN102146324A (en) * | 2011-01-26 | 2011-08-10 | 劲牌有限公司 | Process method for mechanical brewing of white spirit and special equipment for process method |
| CN201999916U (en) * | 2011-02-25 | 2011-10-05 | 泸州品创科技有限公司 | Distilled grain secondary fermentation container |
| CN102417875A (en) * | 2011-12-16 | 2012-04-18 | 乌毡帽酒业有限公司 | Secondary fermentation system for wine making |
| CN203700328U (en) * | 2013-11-27 | 2014-07-09 | 青岛九盛酒业有限公司 | Semi-underground rice wine fermentation warehouse structure |
| CN204981674U (en) * | 2015-07-10 | 2016-01-20 | 云南农业大学 | A solar energy heats compost device that is used for farmland straw discarded object utilization |
| CN205741024U (en) * | 2016-07-06 | 2016-11-30 | 泸州职业技术学院 | One loses grain liquid, solid-state composition two-step method fermentation test device |
| CN207468513U (en) * | 2017-10-19 | 2018-06-08 | 荆楚理工学院 | The organic fertilizer fermenting apparatus that a kind of underground is combined with ground |
| CN207685150U (en) * | 2017-11-15 | 2018-08-03 | 昆明润亨生物技术有限责任公司 | A kind of fermentation cabin and fermentation system |
| CN108634270A (en) * | 2018-04-24 | 2018-10-12 | 绍兴咸亨食品股份有限公司 | A method of producing poor odor type cooking wine using lees of yellow wine |
| CN108913545A (en) * | 2018-09-25 | 2018-11-30 | 泰州学院 | A kind of heat preservation has the vinasse anaerobic ferment devices and its operating method of isolation air |
| CN208218839U (en) * | 2018-04-12 | 2018-12-11 | 江苏高生生物饲料有限公司 | A kind of vinasse fermenting and producing line again |
| CN109938160A (en) * | 2019-03-04 | 2019-06-28 | 路德环境科技股份有限公司 | The process system and process of biological feedstuff are prepared using vinasse |
| CN110760406A (en) * | 2019-12-01 | 2020-02-07 | 湖北天永智能装备有限公司 | Three-dimensional lees fermentation vat of intelligence |
| CN110923087A (en) * | 2019-12-17 | 2020-03-27 | 张少清 | Sake fermentation device and sake preparation method |
| CN212388012U (en) * | 2020-05-15 | 2021-01-22 | 山西杏花村汾酒厂股份有限公司 | Efficient lees fermentation warehouse |
-
2020
- 2020-05-15 CN CN202010414015.8A patent/CN111518647A/en active Pending
Patent Citations (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3341027A1 (en) * | 1983-11-12 | 1985-05-23 | Hoppert, Hans, Dr., 8672 Selb | Apparatus for producing biogas and/or fertiliser |
| CN1075400A (en) * | 1991-09-26 | 1993-08-25 | 三星电子株式会社 | A kind of kimchi fermentation device of uniqueness |
| JP2010069477A (en) * | 2008-08-22 | 2010-04-02 | Chubu Shiryo Kk | Fermentation apparatus for food residue |
| CN201473538U (en) * | 2009-06-09 | 2010-05-19 | 龙则河 | Wine stillage fermenting tank |
| CN102146324A (en) * | 2011-01-26 | 2011-08-10 | 劲牌有限公司 | Process method for mechanical brewing of white spirit and special equipment for process method |
| CN201999916U (en) * | 2011-02-25 | 2011-10-05 | 泸州品创科技有限公司 | Distilled grain secondary fermentation container |
| CN102417875A (en) * | 2011-12-16 | 2012-04-18 | 乌毡帽酒业有限公司 | Secondary fermentation system for wine making |
| CN203700328U (en) * | 2013-11-27 | 2014-07-09 | 青岛九盛酒业有限公司 | Semi-underground rice wine fermentation warehouse structure |
| CN204981674U (en) * | 2015-07-10 | 2016-01-20 | 云南农业大学 | A solar energy heats compost device that is used for farmland straw discarded object utilization |
| CN205741024U (en) * | 2016-07-06 | 2016-11-30 | 泸州职业技术学院 | One loses grain liquid, solid-state composition two-step method fermentation test device |
| CN207468513U (en) * | 2017-10-19 | 2018-06-08 | 荆楚理工学院 | The organic fertilizer fermenting apparatus that a kind of underground is combined with ground |
| CN207685150U (en) * | 2017-11-15 | 2018-08-03 | 昆明润亨生物技术有限责任公司 | A kind of fermentation cabin and fermentation system |
| CN208218839U (en) * | 2018-04-12 | 2018-12-11 | 江苏高生生物饲料有限公司 | A kind of vinasse fermenting and producing line again |
| CN108634270A (en) * | 2018-04-24 | 2018-10-12 | 绍兴咸亨食品股份有限公司 | A method of producing poor odor type cooking wine using lees of yellow wine |
| CN108913545A (en) * | 2018-09-25 | 2018-11-30 | 泰州学院 | A kind of heat preservation has the vinasse anaerobic ferment devices and its operating method of isolation air |
| CN109938160A (en) * | 2019-03-04 | 2019-06-28 | 路德环境科技股份有限公司 | The process system and process of biological feedstuff are prepared using vinasse |
| CN110760406A (en) * | 2019-12-01 | 2020-02-07 | 湖北天永智能装备有限公司 | Three-dimensional lees fermentation vat of intelligence |
| CN110923087A (en) * | 2019-12-17 | 2020-03-27 | 张少清 | Sake fermentation device and sake preparation method |
| CN212388012U (en) * | 2020-05-15 | 2021-01-22 | 山西杏花村汾酒厂股份有限公司 | Efficient lees fermentation warehouse |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2016100122A4 (en) | Ethanol production device and process through continuous solid-state fermentation and having self-control system | |
| CN103923796B (en) | A kind of rice wine production installation for fermenting and its production technology | |
| CN212388012U (en) | Efficient lees fermentation warehouse | |
| CN108391789B (en) | Continuous closed post-ripening fermentation production process of Pi county broad bean paste | |
| CN112971181B (en) | Kiwi fruit oxygenation ripening device and operation method thereof | |
| CN107475084A (en) | A kind of methane-generating pit of energy-conserving and environment-protective | |
| CN113170815A (en) | Liquid-sealed air-conditioned storage box based on single-body structure combination and method | |
| CN111518647A (en) | Efficient vinasse fermentation warehouse and method | |
| CN103952304B (en) | The fermentation of organic solid bulk cargo and sterilizing and heat-exchange integrated equipment | |
| TWI431115B (en) | Beneficial fungi solid state | |
| CN101775295A (en) | Combined type dry quenching device and technology thereof | |
| CN203886589U (en) | Constant-temperature system device for wheat quenching and tempering technology | |
| CN110343586A (en) | Turn over bent method and device, white wine daqu fermentation production system | |
| CN218604294U (en) | Automatic culture and inoculation system for liquid strains | |
| CN104371883B (en) | A kind of Chinese liquor process for solid state fermentation | |
| CN105018342A (en) | Pot-type mouldy bran culture system capable of controlling mouldy bran culture process precisely | |
| CN113104400B (en) | Liquid-sealed combined type air-conditioning storage box with precooling function and method | |
| CN210856058U (en) | Multilayer three-dimensional wine brewing fermentation system | |
| CN111518705B (en) | Distiller's yeast and preparation method and use method thereof | |
| CN102812826A (en) | Household air-control grain storage system and method | |
| CN209780355U (en) | White spirit factory building structure | |
| CN203112810U (en) | Cellar oxygen adjusting device | |
| CN206492784U (en) | A kind of garbage disposal center | |
| CN110616119A (en) | Multilayer three-dimensional wine brewing fermentation system and method | |
| CN205807942U (en) | A kind of portable differential pressure precooling device |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200811 |
|
| RJ01 | Rejection of invention patent application after publication |