CN116144438A - Grape wine brewing equipment and grape wine brewing process - Google Patents

Abstract

The invention discloses a wine brewing device and a wine brewing process, wherein the wine brewing device comprises an airlift wine fermentation tank main body, the airlift wine fermentation tank main body comprises a tank body, a sealing head, a cone, a bypass pipe and supporting legs, a guide cylinder is arranged in the tank body, a gas inlet is arranged on the lower end face of the guide cylinder, a pair of cooling jackets are sleeved on the outer end face of the tank body, a wine outlet is arranged on one side end face of the tank body, and a pair of refrigerant inlets are arranged on the upper end face of the tank body, which is positioned on the wine outlet. The invention realizes collection and control of the release of self-produced carbon dioxide in the fermentation process of the wine through the main body of the airlift wine fermentation tank, promotes the flow of the grape mash under the action of the guide cylinder, enhances the soaking effect, simultaneously isolates the external microbial pollution, reduces the oxidation of the grape juice by oxygen and the volatilization of aroma components, ensures the biological safety of fermentation, and promotes the aroma intensity.

Description

Grape wine brewing equipment and grape wine brewing process

Technical Field

The invention relates to the technical field of wine brewing, in particular to a wine brewing device and a wine brewing process.

Background

The existing grape wine brewing process flow mainly takes red grape wine brewing as an example: the method comprises the steps of raw material harvesting, stem removing and crushing or crushing and stem removing, soaking and fermenting, terminating alcohol fermentation, wine residue separation, squeezing and filtering, clarifying and pouring, malic acid-lactic acid fermentation, ageing, filtering, filling, bottle storage or consumption.

The quality of wine depends largely on the maceration of the grape peel, since the color, aroma, quality tannins of wine are all mainly from the peel. In the soaking fermentation step in the traditional brewing process, as carbon dioxide generated by grape juice fermentation rises in wine liquor, leather caps are very easy to form and float above the fermentation liquor, the following adverse effects can be caused: (1) is not beneficial to leaching functional components in the leather hat; (2) the peel residues are easy to be infected by microorganisms and spoiled after being exposed in the air for a long time to influence the quality of the wine; (3) the leather cap is thicker, and the carbon dioxide formed in the leather cap cannot release pressure, so that wine can be easily ejected out of the wine tank when the wine is topped up, and loss is caused.

The prior brewing technology mainly solves the problem of leather cap impregnation by pumping back-flow, manual cap pressing or selective rotary fermentation tank. The above solution has a big problem in practical operation.

Firstly, the pumping and the back-flowing have larger mechanical acting force, not only can produce adverse effects on the quality and the structure of the wine, but also can increase the contact area and the time between the wine and the air due to the open operation required in the back-flowing process, and can cause the problems of oxidation degree, aroma loss, microbial pollution and the like of the wine.

Secondly, the cap is pressed manually, more manpower is needed, the workload is large, the treatment efficiency and the effect are not ideal, and if the operation is performed almost impossible when the oversized container is used for fermentation, the wine structure is easy to damage.

Finally, fermentation with rotary fermenters requires the use of a greater power input, which results in higher brewing costs and also in a detrimental effect on the quality of the wine due to the more intense operation.

Disclosure of Invention

The invention aims to provide a wine brewing device and a wine brewing process, which can collect and control the release of self-produced carbon dioxide in the fermentation process of wine through an airlift wine fermentation tank main body, promote grape mash to flow under the action of a guide cylinder, drive grape skin residue to be immersed in the grape mash, enhance the immersing effect and extract more abundant flavor substances and functional components such as pigment, aromatic components, high-quality tannin and the like.

To achieve the above object, an embodiment of the present invention provides a wine brewing apparatus including an airlift wine fermentation tank main body including a tank body, a head, a cone, a bypass pipe, and a leg.

The cooling device is characterized in that a guide cylinder is arranged in the tank body, a gas inlet is formed in the lower end face of the guide cylinder, a pair of cooling jackets are sleeved on the outer end face of the tank body, a wine outlet is formed in one side end face of the tank body, a pair of refrigerant inlets are formed in the upper end face of the wine outlet of the tank body, and a pair of refrigerant outlets are formed in one side end face of the tank body.

The inner wall of the end socket is connected with a liquid level probe. The lower end face of the cone is provided with a bottom valve, and the tank body is fixedly connected with the cone. The top end face of the seal head is provided with a first limiting hole matched with a bypass pipe, the upper end face of the bypass pipe penetrates through the first limiting hole, and the bottom end face of the bypass pipe, which is positioned in the seal head, is provided with a CIP cleaning head. The lower end face of the tank body is fixedly connected with a plurality of supporting legs.

In one or more embodiments of the invention, a plurality of air distributors are uniformly distributed within the gas inlet.

In one or more embodiments of the present invention, a plurality of fixing rods are fixedly connected between the guide cylinder and the inner wall of the tank body.

In one or more embodiments of the present invention, the lower end surface of the guide cylinder is fixedly connected with the gas inlet, the guide cylinder is communicated with the gas inlet, and the upper end surface of the guide cylinder is fixedly connected with the gas inlet.

In one or more embodiments of the invention, the bypass tube has a diameter of 65mm.

In one or more embodiments of the present invention, an upper manhole is provided on a top end surface of the seal head, a second limiting hole matched with a bypass pipe is provided on the upper manhole, and the bypass pipe penetrates through the second limiting hole.

The embodiment of the invention provides a wine brewing process, which further comprises the following steps of;

s1, harvesting raw materials; and selecting the wine grapes which are well ripe.

S2, removing stems and crushing: selecting a proper mode according to the content of the tannin in the grape raw material, wherein the tannin is generally required to be reduced, a stem removing and crushing machine is selected to remove the stems and crush the stems, otherwise, a crushing stem removing machine is adopted to crush the stems and increase the tannin in the grape juice.

S3, soaking and fermenting: the gas-lift type wine fermentation tank main body is adopted to collect and ferment to generate carbon dioxide and control the pressure release of internal gas.

S4, terminating alcohol fermentation: the alcoholic fermentation is usually terminated naturally, or the fermentation can be terminated in advance by adding sulfur dioxide or high alcohol according to the design requirement of the product.

S5, wine residue separation: separating out wine mud and skin residue precipitate from the bottom of the fermentation tank, guiding out wine liquid, placing in a clean empty wine storage tank, and separating out skin residue.

S6, squeezing and filtering: the separated skin residue and wine lees also contain more wine liquor, and are extracted and utilized by a squeezer and a filter to improve the yield of the wine.

S7, clarifying and pouring: the wine separated from the wine mash is stored separately from the pressed wine of the grape skin residue and the filtered wine of the wine lees and is clarified in a wine storage tank, and when the sediment of the wine lees is compact, the supernatant is removed for treatment.

S8, malic acid-lactic acid fermentation: the malic acid in the wine is subjected to acid reducing treatment by lactic acid bacteria and is converted into softer lactic acid.

S9, aging: and (3) placing the wine subjected to alcoholic fermentation and malic acid-lactic acid fermentation in a storage tank or a oak barrel, and enhancing the stability of the wine by utilizing micro-oxidation to improve the taste and the quality of the wine.

S10, filtering: the wine is filtered by a filter.

S11, filling: and the wine is filled by a filling machine, so that the commodity value of the wine is improved, and the transportation of the wine is facilitated.

S12, bottle storage.

In one or more embodiments of the invention, the submerged fermentation comprises the steps of;

s31, carrying out alcohol fermentation on the grape juice soaked skin residues in the sealed airlift grape wine fermentation tank main body, wherein carbon dioxide is generated by the alcohol fermentation.

S32, isolating external microbial pollution and simultaneously reducing oxidation of oxygen to grape juice and volatilization of aroma components.

S33, as the carbon dioxide is further raised, releasing the carbon dioxide through the air distributor through the gas inlet.

In one or more embodiments of the present invention, the glucose content of the wine glucose selected in S1 is 20 ° Brx or more.

In one or more embodiments of the present invention, the ratio of the brewing glucose acid selected in S1 is greater than 20.

Compared with the prior art, the wine brewing equipment and the wine brewing process have the beneficial effects that the wine brewing equipment and the wine brewing process have the advantages that the wine brewing equipment are convenient to use, and the wine brewing equipment is easy to operate;

1. the fermentation process is performed in a closed manner, fermentation mash is in an anaerobic environment, so that external microbial pollution is isolated, oxidation of oxygen to grape juice and volatilization of aroma components are reduced, the biological safety of fermentation is ensured, and aroma intensity is improved.

2. The technology utilizes the main body of the airlift wine fermentation tank to collect and control the release of self-produced carbon dioxide in the fermentation process of the wine, promotes the grape mash to flow under the action of the guide cylinder, drives grape skin residue to be immersed in the grape mash, enhances the immersing effect, and extracts more abundant pigment, aromatic components, high-quality tannin and other flavor substances and functional components.

3. The process can also control other gas components by using the used equipment, and change the microenvironment according to the needs, thereby controlling the fermentation process and the fermentation quality.

4. The process controls the temperature of the fermentation liquor in the whole fermentation tank to be uniformly distributed through the flow of the grape mash, thereby realizing the aim of temperature control, reducing the use of heat or refrigerant and being more environment-friendly.

5. The process agitates the grape mash through gas components to enable the grape mash to flow, the process is favorable for separating and precipitating grape seeds mixed in the grape mash to the bottom so as to be conveniently and timely cleared, and the adverse effect of tannin in the grape seeds on the quality of the wine is reduced.

6. The whole process utilizes pressure release to conduct diversion, reduces mechanical power operation, saves energy, has high working efficiency, reduces damage of mechanical operation to wine structure, and can greatly improve quality and structural stability of wine.

Drawings

FIG. 1 is a schematic view of the structure of a wine brewing apparatus of the present invention;

FIG. 2 is a flow chart of a wine brewing process.

The main reference numerals illustrate:

the device comprises a 1-bottom valve, 2-supporting legs, 3-cones, 4-wine outlets, 5-refrigerant inlets, 6-cooling jackets, 7-refrigerant outlets, 8-tank bodies, 9-sealing heads, 10-upper manholes, 11-liquid level probes, 12-CIP cleaning heads, 13-bypass pipes, 14-fixed rods, 15-guide cylinders, 16-gas inlets, 17-air distributors and 18-airlift wine fermentation tank bodies.

Detailed Description

The following detailed description of embodiments of the invention is, therefore, to be taken in conjunction with the accompanying drawings, and it is to be understood that the scope of the invention is not limited to the specific embodiments.

Throughout the specification and claims, unless explicitly stated otherwise, the term "comprise" or variations thereof such as "comprises" or "comprising", etc. will be understood to include the stated element or component without excluding other elements or components.

As shown in fig. 1, a wine brewing apparatus according to a preferred embodiment of the present invention includes an airlift wine fermentation tank body 18, where the airlift wine fermentation tank body 18 includes a tank body 8, an upper end surface of the tank body 8 is fixedly connected with a seal head 9, a lower end surface of the tank body 8 is fixedly connected with a cone 3, the seal head 9, the tank body 8, and the cone 3 are hollow structures, and the seal head 9, the tank body 8, and the cone 3 are all mutually communicated.

Wherein the seal head 9 is in a sphere shape without a folded edge, the bottom angle of the cone 3 is 90 degrees, and the preferable height of the cone 3 is 1.9m. The tank body 8 and the cone 3 are made of 304 stainless steel, and the sealing head 9 is made of 316L stainless steel. The thickness of the inner walls of the tank body 8, the cone 3 and the seal head 9 is 2mm.

As shown in fig. 1, a guide cylinder 15 is disposed in the tank 8, and a plurality of fixing rods 14 are fixedly connected between the guide cylinder 15 and the inner wall of the tank 8, so as to fix the guide cylinder 15 on the inner wall of the tank 8.

The guide cylinder 15 is preferably 1.9m in cylinder diameter, 2.3m in bell mouth diameter and 4.3m in height, and the guide cylinder 15 is preferably positioned at a position 0.36m above the welding line between the bottom end surfaces of the tank body 8 and the cone 3. The draft tube 15 has great influence on the gas-liquid two-phase flow in the gas-lift type wine fermentation tank main body 18, and the gas-liquid mixing in the gas-lift type wine fermentation tank main body 18 is achieved.

As shown in fig. 1, the lower end surface of the tank body 8 is fixedly connected with a plurality of support legs 2, and the number of the support legs 2 is preferably 4; the height of the leg 2 is preferably 2.5m. The lower end face of the guide cylinder 15 of the tank body 8 is provided with a gas inlet 16, and a plurality of air distributors 17 are uniformly distributed in the gas inlet 16.

As shown in fig. 1, the lower end surface of the guide cylinder 15 is fixedly connected with the gas inlet 16, the guide cylinder 15 is communicated with the gas inlet 16, the upper end surface of the guide cylinder 15 is fixedly connected with 1501, and 1501 is located on the upper end surface of the refrigerant outlet 7 closest to the end surface of the seal head 9. The diameter of the cylinder body of the guide cylinder 15 is 1.9m, the diameter of the bell mouth of the guide cylinder 15 is 2.3m, the height of the guide cylinder 15 is 4.3m, and the guide cylinder 15 is positioned at the position 0.36m above the welding seam at the joint of the inner wall of the airlift wine fermentation tank main body 18 and the cone 3.

As shown in fig. 1, a pair of cooling jackets 6 are sleeved on the outer end surface of the tank body 8, so that the temperature control of the whole tank body is faster and more effective, and the aim that a brewer can preset the possible temperature treatment according to different brewing processes is achieved, thereby ensuring that each batch of brewed wine reaches the best quality.

As shown in fig. 1, an outlet 4 is arranged on one side end surface of the tank body 8, and after brewing is completed, a finished product can be guided out from the outlet 4 for storage. Wherein the outlet 4 is preferably 80mm in diameter. The tank body 8 is provided with a pair of refrigerant inlets 5 on the upper end face of the wine outlet 4, and one side end face of the tank body 8 is provided with a pair of refrigerant outlets 7.

The refrigerant inlet 5 and the refrigerant outlet 7 are both positioned on one side end face of the airlift wine fermentation tank main body 18, which is close to the wine outlet 4, and the pair of refrigerant inlets 5, the pair of cooling jackets 6 and the pair of refrigerant outlets 7 are uniformly distributed in the sequence that the upper end face of the refrigerant inlet 5 is provided with the cooling jackets 6 and the upper end face of the cooling jackets 6 is provided with the refrigerant outlets 7.

As shown in fig. 1, the inner wall of the sealing head 9 is connected with a liquid level probe 11 to realize the measurement of the liquid level in the airlift wine fermentation tank main body 18. The liquid level probe 11 is preferably measured by a wine tank liquid level test system which takes a singlechip as a controller and has the liquid level probe and the digital display function.

As shown in fig. 1, the bottom surface of the cone 3 is provided with a bottom valve 1, so that most of the seeds are settled to the bottom of the tank due to the thorough and soft stirring action of the skin slag of the air-lift type wine fermentation tank main body 18, and the grape seeds can be discharged through the bottom valve 1 at any time.

As shown in fig. 1, a first limiting hole matched with the bypass pipe 13 is formed in the top end face of the seal head 9, and the upper end face of the bypass pipe 13 penetrates through the first limiting hole. The bottom end face of the bypass pipe 13 positioned in the sealing head 9 is provided with a CIP cleaning head 12, a second limiting hole matched with the bypass pipe 13 is formed in the upper manhole 10, the bypass pipe 13 penetrates through the second limiting hole, and the bypass pipe 13 can serve as an exhaust pipeline and a cleaning pipeline in the wine production process. The bypass pipe 13 is preferably 65mm in diameter.

The top end face of the sealing head 9 is provided with an upper manhole 10, so that maintenance and cleaning of the inside of the airlift wine fermentation tank main body 18 are facilitated. The upper manhole 10 is a round rotary handle quick-opening manhole with the diameter of 450mm, and the barrel manhole is an elliptical rotary cover manhole with the size of 400 multiplied by 300mm.

When the grape juice is used, the exogenous carbon dioxide and the filtered air are introduced through the refrigerant inlet 5 to stir the grape juice softly, the carbon dioxide is released through the air distributor 17 through the gas inlet 16 along with the further rising of the carbon dioxide, the grape mash flows under the action of the guide cylinder 15 along with the pressure release process, the grape skin residue is driven to be immersed in the grape mash, and the leaching effect on pigments and tannins is enhanced.

Specifically, oxygen and filtered air are introduced to enrich oxygen for yeast, so as to promote tannin polymerization and make the grape wine taste plump and soft; the gas is introduced to drive the grape juice to flow, so that the heat transfer effect is enhanced, the cooling efficiency is improved, and the energy consumption is reduced; different processes such as anaerobic impregnation, fermentation, oxygen fermentation and post fermentation impregnation are realized by controlling the components of the introduced gas, and the operation is convenient.

The bottom valve 1 can also realize timely discharge of grape seeds in the fermentation process, avoid leaching of inferior tannins in the seeds and improve the quality of the wine. When wine sludge and skin residue precipitate are separated from the bottom of the airlift wine fermentation tank main body 18, wine liquid is led out from the wine outlet 4 and placed in a clean empty wine storage tank, and skin residue is separated.

As shown in fig. 2, the wine brewing process comprises the following steps;

s1, harvesting raw materials: selecting mature and intact wine grape, and removing branches, leaves, berries, raw green fruits, rotten fruits and other sundries from the raw materials;

wherein the sugar content of the selected wine grape is more than 20 degrees Brx, or the sugar-acid ratio of the selected wine grape is more than 20.

S2, removing stems and crushing: the proper mode is selected according to the tannin content of the grape raw material, and the tannin is generally required to be reduced, and a stem removing crusher is selected for stem removing and crushing.

Crushing and removing stalks; otherwise, a crushing stem remover is adopted to increase tannin in grape juice in a crushing stem removing mode.

Among these, special care should be taken to avoid shredding the peel and crushing the seeds as much as possible.

S3, soaking and fermenting: the gas lift wine fermenter body 18 is used to collect fermentation to produce carbon dioxide and to control the pressure release of the internal gas.

The process is a key link affecting the fermentation quality of the wine and the quality of the wine.

The soaking fermentation comprises the following steps of;

s31, carrying out alcohol fermentation on the grape juice soaked skin residues in the sealed airlift grape wine fermentation tank main body 18, wherein carbon dioxide is generated by the alcohol fermentation.

S32, when the concentration of carbon dioxide reaches a certain degree, the pressure in the fermentation tank is increased, fermentation mash is in an anaerobic environment, so that external microbial pollution is isolated, meanwhile, oxidation of oxygen to grape juice and volatilization of aroma components are reduced, the biological safety of fermentation is ensured, and the aroma intensity is improved.

S33, as the carbon dioxide is further increased, the carbon dioxide is released through the air distributor 17 by the gas inlet 16, and as the pressure release process causes grape mash to flow under the action of the guide cylinder 15, grape skin residue is driven to be immersed into the grape mash, so that the immersing effect is enhanced, and more abundant flavor substances and functional components such as pigment, aromatic components, high-quality tannin and the like are extracted.

Preferably, the temperature of the fermentation liquor in the whole airlift wine fermentation tank main body 18 can be controlled by the flow of the grape mash, so that the aim of temperature control is fulfilled, the use of heat or refrigerant is reduced, and the method is more environment-friendly.

The whole process utilizes pressure release to conduct diversion, so that mechanical power operation is reduced, energy is saved, meanwhile, damage of mechanical operation to the wine structure is reduced, and quality and structural stability of the wine can be greatly improved.

S4, terminating alcohol fermentation: the alcoholic fermentation is usually naturally terminated, and the active termination can be performed by controlling the content of free sulfur dioxide or the alcohol degree in the wine mash.

S5, wine residue separation: separating out wine mud and skin residue precipitate from the bottom of the fermentation tank, guiding out wine liquid, placing in a clean empty wine storage tank, and separating out skin residue.

Preferably, the stirring operation of grape mash can be carried out more efficiently by using carbon dioxide for stirring, grape seeds and pulp in skin residue can be more easily separated, precipitated and timely discharged by stirring, and the taste of the wine is improved.

Wherein tannin in grape seeds is coarse, bitter and has obvious bitter taste, and high-quality grape wine should be discharged in time during fermentation. The grape seed phenol with short soaking time has higher content of functional components, and can be used for processing grape seed essential oil or grape seed superfine powder and other health products with higher value.

S6, squeezing and filtering: the separated skin residue and wine lees also contain more wine liquor, and are extracted and utilized by a squeezer and a filter to improve the yield of the wine.

S7, clarifying and pouring: the wine separated from the wine mash is stored separately from the pressed wine of the grape skin residue and the filtered wine of the wine lees and is clarified in a wine storage tank, and when the sediment of the wine lees is compact, the supernatant is removed for treatment. The rest of the liquor can be used for distilling brandy or making other products.

S8, malic acid-lactic acid fermentation: the malic acid in the wine is subjected to acid reducing treatment by lactic acid bacteria and is converted into softer lactic acid. This step is an important operation for quality wine, but not all wine is done.

S9, aging: and (3) placing the wine subjected to alcoholic fermentation and malic acid-lactic acid fermentation in a storage tank or a oak barrel, and enhancing the stability of the wine by utilizing micro-oxidation to improve the taste and the quality of the wine.

S10, filtering: filtering wine with a filter to reduce microorganism, tartaric acid, pigment, protein and its complex precipitate, enhance wine stability, and improve sensory quality.

S11, filling: and the wine is filled by a filling machine, so that the commodity value of the wine is improved, and the transportation of the wine is facilitated.

S12, bottle storage: and storing the finished product.

The invention has the following beneficial effects;

1. the fermentation process is performed in a closed manner, fermentation mash is in an anaerobic environment, so that external microbial pollution is isolated, oxidation of oxygen to grape juice and volatilization of aroma components are reduced, the biological safety of fermentation is ensured, and aroma intensity is improved.

2. The technology utilizes the main body of the airlift wine fermentation tank to collect and control the release of self-produced carbon dioxide in the fermentation process of the wine, promotes the grape mash to flow under the action of the guide cylinder, drives grape skin residue to be immersed in the grape mash, enhances the immersing effect, and extracts more abundant pigment, aromatic components, high-quality tannin and other flavor substances and functional components.

3. The process can also control other gas components by using the used equipment, and change the microenvironment according to the needs, thereby controlling the fermentation process and the fermentation quality.

4. The process controls the temperature of the fermentation liquor in the whole fermentation tank to be uniformly distributed through the flow of the grape mash, thereby realizing the aim of temperature control, reducing the use of heat or refrigerant and being more environment-friendly.

5. The process agitates the grape mash through gas components to enable the grape mash to flow, the process is favorable for separating and precipitating grape seeds mixed in the grape mash to the bottom so as to be conveniently and timely cleared, and the adverse effect of tannin in the grape seeds on the quality of the wine is reduced.

6. The whole process utilizes pressure release to conduct diversion, reduces mechanical power operation, saves energy, has high working efficiency, reduces damage of mechanical operation to wine structure, and can greatly improve quality and structural stability of wine.

The foregoing descriptions of specific exemplary embodiments of the present invention are presented for purposes of illustration and description. It is not intended to limit the invention to the precise form disclosed, and obviously many modifications and variations are possible in light of the above teaching. The exemplary embodiments were chosen and described in order to explain the specific principles of the invention and its practical application to thereby enable one skilled in the art to make and utilize the invention in various exemplary embodiments and with various modifications as are suited to the particular use contemplated. It is intended that the scope of the invention be defined by the claims and their equivalents.

Claims (10)

1. A wine brewing apparatus comprising an airlift wine fermenter body comprising;

the tank body is internally provided with a guide cylinder, the lower end surface of the guide cylinder, which is positioned by the tank body, is provided with a gas inlet, the outer end surface of the tank body is sleeved with a pair of cooling jackets, one side end surface of the tank body is provided with a wine outlet, the upper end surface of the tank body, which is positioned by the wine outlet, is provided with a pair of refrigerant inlets, and one side end surface of the tank body is provided with a pair of refrigerant outlets;

the inner wall of the seal head is connected with a liquid level probe;

the cone, the said cone lower end surface has bottom valves, the said tank fixedly connects with cone;

the upper end face of the bypass pipe penetrates through the first limiting hole, and the bottom end face of the bypass pipe positioned in the seal head is provided with a CIP cleaning head;

the support legs are fixedly connected with the lower end face of the tank body.

2. The wine brewing apparatus of claim 1, wherein a plurality of air distributors are uniformly distributed within the gas inlet.

3. The wine brewing apparatus of claim 1, wherein a plurality of fixing rods are fixedly connected between the guide cylinder and the inner wall of the tank body.

4. A wine brewing apparatus according to claim 3, wherein the lower end face of the guide cylinder is fixedly connected with the gas inlet, the guide cylinder is communicated with the gas inlet, and the upper end face of the guide cylinder is fixedly connected with the gas inlet.

5. A wine brewing apparatus according to claim 1, wherein the bypass tube has a diameter of 65mm.

6. The wine brewing apparatus of claim 1, wherein the top end face of the closure head is provided with an upper manhole, a second limiting hole matched with a bypass pipe is formed in the upper manhole, and the bypass pipe penetrates through the second limiting hole.

7. A process for brewing wine using a wine brewing apparatus according to any one of claims 1 to 6, comprising the steps of;

s1, harvesting raw materials; selecting well-matured wine grape

S2, removing stems and crushing: selecting a proper mode according to the content of the tannin in the grape raw material, wherein the tannin is generally required to be reduced, a stem removing crusher is selected for stem removing and crushing, otherwise, a crushing stem removing machine is adopted for crushing the stem removing mode to increase the tannin in the grape juice;

s3, soaking and fermenting: collecting fermentation to generate carbon dioxide by adopting an airlift wine fermentation tank main body and controlling the pressure release of internal gas;

s4, terminating alcohol fermentation: the alcoholic fermentation is usually naturally terminated;

s5, wine residue separation: separating out wine mud and skin residue precipitate from the bottom of the fermentation tank, guiding out wine liquid, placing in a clean empty wine storage tank, and separating out skin residue;

s6, squeezing and filtering: the separated skin residue and wine lees also contain more wine liquor, and the wine lees are extracted and utilized by a squeezer and a filter to improve the yield of the wine;

s7, clarifying and pouring: the wine separated from the wine mash is stored separately from the pressed wine of grape skin residue and the filtered wine of wine lees and is clarified in a wine storage tank, and when the sediment of wine lees is compact, the supernatant is removed for treatment;

s8, malic acid-lactic acid fermentation: carrying out acid reducing treatment on malic acid in the wine by using lactic acid bacteria, and converting the malic acid into softer lactic acid;

s9, aging: placing the wine subjected to alcoholic fermentation and malic acid-lactic acid fermentation in a storage tank or a oak barrel, and enhancing the stability of the wine by utilizing micro-oxidation to improve the taste and the quality of the wine;

s10, filtering: filtering the wine by using a filter;

s11, filling: filling the wine by using a filling machine, so that the commodity value of the wine is improved, and the transportation of the wine is facilitated;

s12, bottle storage.

8. The process for brewing wine according to claim 7, wherein the submerged fermentation comprises the steps of;

s31, carrying out alcohol fermentation on grape juice soaked skin residues in a sealed airlift grape wine fermentation tank main body, wherein carbon dioxide is generated by the alcohol fermentation;

s32, isolating external microbial pollution and simultaneously reducing oxidation of oxygen to grape juice and volatilization of aroma components;

s33, as the carbon dioxide is further raised, releasing the carbon dioxide through the air distributor through the gas inlet.

9. The process for brewing wine according to claim 7, wherein the glucose content of the wine selected in S1 is more than 20 degrees Brx.

10. The process for brewing wine according to claim 7, wherein the ratio of the glucose to the acid of the wine selected in S1 is more than 20.

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