CN212504783U - Cold immersion and hot extraction brewing device for grape wine - Google Patents

Abstract

The utility model provides a grape wine cold immersion hot carries brewing device, includes broken case, first electric telescopic handle, second electric telescopic handle, first temperature control mechanism, second temperature control mechanism and fermentation cylinder, the inside upper end of broken case is provided with broken fragment, and the below of broken piece installs the bearing board, the inboard of bearing board is provided with the dog, and the below of dog is connected with the mounting panel, the outside of mounting panel is connected with the connecting rod, and the outer end of connecting rod and the interior surface welded connection of installed part, first electric telescopic handle's top is connected with the lower surface of installed part, the left and right sides of broken case all is provided with the feeder hopper, and the lower extreme of broken case installs first puddler, first material pump is installed on the below right side of broken case. The utility model discloses a solid-liquid separation and continue to carry out the secondary and heat and carry, and the solid-liquid heat is carried the temperature difference, makes the initial stage fermentation effect of solid and liquid better, brings the quality increase of wine fragrance.

Description

Cold immersion and hot extraction brewing device for grape wine

Technical Field

The utility model belongs to the technical field of food, a grape wine processing technology is related to, concretely relates to grape wine cold immersion hot carries makes device.

Background

The wine is an alcoholic beverage prepared by fermenting wine grapes, and grape peel, grape pulp and grape kernel are commonly used for fermentation. The duration of the fermentation varies from a few days to three weeks, so that the wine obtains a vinous taste, a flavour and a deep red colour. The specific process usually includes removing stems, i.e. removing the grape fruit pieces from the comb-shaped branches. Since branches contain particularly much tannic acid, there is an unpleasant taste in the liquor. And squeezing the fruit grains. During brewing of red wine, grape skin and grape flesh are squeezed simultaneously, and red pigment contained in the red wine is released during squeezing of the grape skin. Because of this, all red wines are red in color. Juicing and fermenting. After juicing, the grape juice which is the raw material for brewing wine can be obtained. Wine can be brewed with the wine juice, and the wine is a product obtained by fermentation. Through fermentation, the sugar content in the grapes is gradually converted into alcohol and carbon dioxide. Therefore, in the fermentation process, the sugar content is less and less, and the alcoholic strength is higher and higher. Through a slow fermentation process, the red wine with aromatic and delicate taste can be brewed.

The cold soaking and hot soaking are a new wine brewing method which is gradually developed in recent years, grapes are soaked at low temperature in the fermentation process and then fermented at a relatively high temperature, phenol substances in the grapes can be separated out, and the content of aroma components in the wine fermentation can be improved.

SUMMERY OF THE UTILITY MODEL

In order to improve the wine brewing process, the utility model discloses a wine cold immersion and hot extraction brewing device.

The utility model discloses a wine cold immersion heating brewing device, which comprises a crushing box, a first electric telescopic rod, a second electric telescopic rod, a first temperature control mechanism, a second temperature control mechanism and a fermentation tank, wherein the upper end inside the crushing box is provided with crushed blocks, a bearing plate is arranged below the crushed blocks, the inner side of the bearing plate is provided with a stop block, a mounting plate is connected below the stop block, the outer side of the mounting plate is connected with a connecting rod, the outer end of the connecting rod is connected with the inner surface of the mounting piece in a welding way, the top end of the first electric telescopic rod is connected with the lower surface of the mounting piece, the left side and the right side of the crushing box are both provided with feed hoppers, the lower end of the crushing box is provided with a first stirring rod, the right side below the crushing box is provided with a first material pumping pump, the first material pumping pump is connected with a separation box through a first connecting pipe, the upper end inside the separation box, a cross bar is connected to the inner side of the separation hopper, a sealing plate is arranged below the separation hopper, the upper end of the second electric telescopic rod is connected with the lower surface of the sealing plate, a containing box is arranged below the separation box, and a second stirring rod is arranged in the containing box, the first temperature control mechanism is positioned at the right side in the containing box, the second temperature control mechanism is positioned at the upper end in the separation box, a second material pumping pump is connected with the right side below the separation box and is connected with the spray head through a second connecting pipe, the lower end of the second connecting pipe is connected with a second connecting pipe, the right side of the lower end of the second connecting pipe is connected with a discharging pipe, the fermentation tank is positioned between the crushing tank and the separation tank, and the right side below of fermentation cylinder is connected with the third pump for extracting material to the third pump for extracting material is connected with the upper end of separator box through the third connecting pipe.

Preferably, broken kibble's upper surface is arc structure, and the lower surface of broken kibble and the upper surface of bearing board all are the slope structure to broken kibble's lower extreme and dog block joint are connected.

Preferably, the baffle block is of a lifting structure in the crushing box, a mounting plate at the lower end of the baffle block is fixedly connected with the connecting rod, and the connecting rod is arranged at equal angles relative to the center of the mounting plate.

Preferably, the lower end of the separation bucket is in a conical structure, the surface of the separation bucket is in a porous structure, and the lower surface of the separation bucket is matched with the upper surface of the sealing plate in shape.

Preferably, the closing plate is funnel-shaped structure, and the closing plate is elevation structure in the inside of separator box to the lower extreme opening of closing plate coincides with the upper end opening axis that holds the case.

Adopt grape wine cold soak hot carry and make device, adopt solid-liquid separation and continue to carry out the secondary and heat and carry, solid-liquid heat is carried the temperature difference, makes the initial stage fermentation effect of solid and liquid better, brings the quality increase of grape wine fragrance.

Drawings

Fig. 1 is a schematic front view of an embodiment of the device according to the present invention;

FIG. 2 is a schematic front sectional view of a crushing box according to an embodiment of the present invention;

fig. 3 is a schematic front sectional view of an embodiment of the separation box of the present invention;

fig. 4 is a schematic top view of a specific embodiment of the mounting plate of the present invention.

In the figure: 1. a crushing box; 2. breaking the fragments; 3. a support plate; 4. a stopper; 5. mounting a plate; 6. a connecting rod; 7. a mounting member; 8. a first electric telescopic rod; 9. a feed hopper; 10. a first stirring rod; 11. a first pump; 12. a first connecting pipe; 13. a separation tank; 14. a separating hopper; 15. a cross bar; 16. a sealing plate; 17. a second electric telescopic rod; 18. a containing box; 19. a second stirring rod; 20. a first temperature control mechanism; 21. a second temperature control mechanism; 22. a second pump; 23. a second connecting pipe; 24. a spray head; 25. a discharge pipe; 26. a fermentation tank; 27. a third material pumping pump; 28. and a third connecting pipe.

Detailed Description

The following provides a more detailed description of the present invention.

The utility model relates to a method for brewing grape wine by cold immersion and hot extraction, which comprises the following steps:

s1, removing stalks of grapes and crushing, adding 10-30 g of sulfurous acid with the mass concentration of 30-45% into each kg of grapes in the crushing process, adding 0.015-0.020 g of pectinase into each kg of grapes, and uniformly stirring;

s2, cooling the mixture to 5-8 ℃, and sealing and soaking for more than 48 hours;

s3, heating to 12-15 ℃, adding 0.1-0.3 g of activated dry yeast into each liter of mixture for fermentation, and performing solid-liquid separation on the mixture after the fermentation temperature is raised to more than 20 ℃;

s4, increasing the fermentation temperature of the separated solid matter to 26-28 ℃, maintaining the fermentation temperature of the liquid at 20-22 ℃, and when the fermentation temperature of the solid matter exceeds 33 ℃, spraying the fermentation liquid from the upper part, reducing the temperature to 26-28 ℃, and continuing to ferment until the fermentation is finished.

Detailed description of the preferred embodiment 1

S1, selecting cabernet sauvignon grapes to remove stalks, stirring and crushing the cabernet sauvignon grapes by using a crusher, adding 15 g of sulfurous acid with the mass concentration of 35% into each kg of grapes in the crushing process, adding 0.015 g of pectinase into each kg of grapes, and uniformly stirring; obtaining a mixture comprising grape pulp, grape skin, grape seeds and grape juice;

s2, cooling the mixture to about 6 ℃, vacuumizing to 0.4 atmospheric pressure, and sealing and soaking for 72 hours;

s3, opening the seal, heating to 15 ℃, adding 0.15 g of activated dry yeast into each liter of mixture for fermentation, and performing solid-liquid separation on the mixture after the fermentation temperature is raised to more than 20 ℃; the activated dry yeast is the active dry yeast of the original organism company of Hebei Chuang,

s4, increasing the fermentation temperature of the separated solid matter to 26-28 ℃, maintaining the fermentation temperature of the liquid at 20-22 ℃, and when the fermentation temperature of the solid matter exceeds 33 ℃, spraying the fermentation liquid from the upper part, reducing the temperature to 26-28 ℃, and continuing fermentation.

Compare traditional cold soak and heat and carry technology, the utility model discloses cold soak adopts solid-liquid separation and continues to carry out the secondary after heat is carried, and solid-liquid heat is carried the temperature difference, makes the initial stage fermentation effect of solid and liquid better, brings the quality increase of fragrance.

Meanwhile, the solid fermented at high temperature is cooled by adopting liquid at lower temperature, the fermentation effect is controlled, and meanwhile, compared with a cooling mode of introducing cold air, the phenomenon that aroma substances are oxidized and lost due to introduction of external cold source substances is avoided, the cooling speed is high, the fermentation liquid and the solid substances are gradually and gradually mixed, and the fermentation liquid and the solid substances are finally mixed into a whole in the cooling operation while being fermented respectively.

Specific example 2

S1, selecting cabernet sauvignon grapes to remove stalks, stirring and crushing the cabernet sauvignon grapes by using a crusher, adding 25 g of sulfurous acid with the mass concentration of 45% into each kg of grapes in the crushing process, adding 0.020 g of pectinase into each kg of grapes, and uniformly stirring the mixture; obtaining a mixture comprising grape pulp, grape skin, grape seeds and grape juice;

s2, cooling the mixture to about 7 ℃, vacuumizing to 0.4 atmospheric pressure, and sealing and soaking for 72 hours;

s3, opening the seal, heating to 15 ℃, adding 0.15 g of activated dry yeast into each liter of mixture for fermentation, and performing solid-liquid separation on the mixture after the fermentation temperature is raised to more than 20 ℃; the activated dry yeast is the active dry yeast of the original organism company of Hebei Chuang,

s4, increasing the fermentation temperature of the separated solid matter to 26-28 ℃, maintaining the fermentation temperature of the liquid at 20-22 ℃, and when the fermentation temperature of the solid matter exceeds 33 ℃, spraying the fermentation liquid from the upper part, reducing the temperature to 26-28 ℃, and continuing fermentation.

Specific example 3

S1, selecting cabernet sauvignon grapes to remove stalks, stirring and crushing the cabernet sauvignon grapes by using a crusher, adding 15 g of sulfurous acid with the mass concentration of 30% into each kg of grapes in the crushing process, adding 0.015 g of pectinase into each kg of grapes, and uniformly stirring; obtaining a mixture comprising grape pulp, grape skin, grape seeds and grape juice;

s2, cooling the mixture to about 7 ℃, vacuumizing to 0.4 atmospheric pressure, and sealing and soaking for 72 hours;

s3, opening the seal, heating to 15 ℃, adding 0.3 g of activated dry yeast into each liter of mixture for fermentation, and performing solid-liquid separation on the mixture after the fermentation temperature is raised to more than 20 ℃; the activated dry yeast is the active dry yeast of the original organism company of Hebei Chuang,

s4, increasing the fermentation temperature of the separated solid matter to 26-28 ℃, maintaining the fermentation temperature of the liquid at 20-22 ℃, and when the fermentation temperature of the solid matter exceeds 33 ℃, spraying the fermentation liquid from the upper part, reducing the temperature to 26-28 ℃, and continuing fermentation.

After the traditional steps S1 to S3 are adopted, the malic acid and lactic acid fermentation is directly carried out and the physical and chemical analysis is carried out on the wine obtained by each embodiment after the steps S1 to S4, and the contents of alcohol content, total sugar, total acid and total phenol are mainly analyzed.

By adopting gas chromatography-mass spectrometry, except succinic acid monoester with the largest content and phenethyl alcohol, the cold immersion hot extraction method of the utility model is adopted to analyze the components such as hexanoic acid, 2-methylbutyric acid, 3-hydroxybutyric acid monoester, valeric acid monoester and the like in other components capable of generating fragrance, and the unit is mg/L as shown in the following table.

By adopting the wine cold immersion hot extraction brewing method, except that the main succinic acid monoester and phenethyl alcohol content in the aroma components in the obtained wine are reduced, other aroma components are raised, and the aroma components which can not be detected in the traditional method, such as 3-hydroxybutyric acid monoester and the like, are generated, so that the aroma components are richer and more mellow.

The utility model discloses a wine cold immersion hot brewing device, which comprises a crushing box 1, a crushing block 2, a bearing plate 3, a stop block 4, a mounting plate 5, a connecting rod 6, a mounting part 7, a first electric telescopic rod 8, a feed hopper 9, a first stirring rod 10, a first material pumping pump 11, a first connecting pipe 12, a separating box 13, a separating bucket 14, a cross rod 15, a sealing plate 16, a second electric telescopic rod 17, a containing box 18, a second stirring rod 19, a first temperature control mechanism 20, a second temperature control mechanism 21, a second material pumping pump 22, a second connecting pipe 23, a spray head 24, a discharge pipe 25, a fermentation tank 26, a third material pumping pump 27 and a third connecting pipe 28, wherein the crushing block 2 is arranged at the upper end inside of the crushing box 1, the bearing plate 3 is arranged below the crushing block 2, the stop block 4 is arranged at the inner side of the bearing plate 3, the mounting plate 5 is connected below the stop block 4, the connecting rod 6 is connected with the outer side of the mounting plate 5, the outer end of the connecting rod 6 is welded with the inner surface of the mounting part 7, the top end of the first electric telescopic rod 8 is connected with the lower surface of the mounting part 7, the left side and the right side of the crushing box 1 are both provided with feed hoppers 9, the lower end of the crushing box 1 is provided with a first stirring rod 10, the right side below the crushing box 1 is provided with a first material pumping pump 11, the first material pumping pump 11 is connected with a separation box 13 through a first connecting pipe 12, the upper end inside the separation box 13 is provided with a separation bucket 14, the inner side of the separation bucket 14 is connected with a cross rod 15, the lower side of the separation bucket 14 is provided with a sealing plate 16, the upper end of the second electric telescopic rod 17 is connected with the lower surface of the sealing plate 16, the lower side of the separation box 13 is provided with a containing box 18, the inner part of the containing box 18 is provided with a second stirring rod 19, the first temperature control mechanism 20 is positioned at the right side inside, the below right side of separator 13 is connected with second pump 22, and second pump 22 is connected with shower nozzle 24 through second connecting pipe 23, and the lower extreme of second connecting pipe 23 is connected with second connecting pipe 23, the lower extreme right side of second connecting pipe 23 is connected with discharging pipe 25, fermentation cylinder 26 is located between broken case 1 and separator 13, and the right side below of fermentation cylinder 26 is connected with third pump 27, and third pump 27 is connected with the upper end of separator 13 through third connecting pipe 28.

As shown in fig. 2, the upper surface of the crushing block 2 is of an arc structure, the lower surface of the crushing block 2 and the upper surface of the supporting plate 3 are both of an inclined structure, the lower end of the crushing block 2 is connected with the stop block 4 in a clamping manner, grapes can be extruded and crushed through the combined action of the crushing block 2 and the stop block 4, the stop block 4 is of a lifting structure in the crushing box 1, the mounting plate 5 at the lower end of the stop block 4 is fixedly connected with the connecting rod 6, the connecting rod 6 is arranged at an equal angle relative to the center of the mounting plate 5, and the lower part of the supporting plate 3 can be sealed through the lifting of the stop block 4, so that the crushed raw materials;

as shown in fig. 3, the lower end of the separation bucket 14 is a conical structure, the surface of the separation bucket 14 is a porous structure, the lower surface of the separation bucket 14 is matched with the upper surface of the sealing plate 16 in shape, so that the separation bucket 14 can rotate to separate solid and liquid from the raw material in the separation bucket 14, the sealing plate 16 is a funnel-shaped structure, the sealing plate 16 is in a lifting structure in the separation box 13, the lower end opening of the sealing plate 16 is coincident with the central axis of the upper end opening of the containing box 18, and the lower end of the separation bucket 14 can be conveniently sealed through the up-and-down movement of the sealing plate 16.

The working principle is as follows: when the grape wine cold immersion hot extraction brewing device is used, firstly, grapes are subjected to stalk removal and are placed in the crushing box 1, then the crushed blocks 2 are driven to move downwards under the action of the air cylinder at the upper end of the crushing block 2, grapes are extruded and crushed under the action of the crushed blocks 2, after crushing, the first electric telescopic rod 8 is started, the first electric telescopic rod 8 drives the mounting piece 7 to move downwards, the stop block 4 further moves downwards, the stop block 4 is gradually separated from the supporting plate 3, raw materials move downwards and enter the bottom end of the crushing box 1, nitrous acid and pectinase are added under the action of the feed hopper 9 and are uniformly mixed under the rotation of the first stirring rod 10, the mixed raw materials are conveyed to the inside of the fermentation tank 26 under the combined action of the first material pumping pump 11 and the first connecting pipe 12, a temperature control adjusting device is arranged inside the fermentation tank 26, the temperature inside the fermentor 26 may be controlled such that the feedstock is cooled, steeped, and fermented inside the fermentor 26;

then the fermented raw material is conveyed to the inside of the separation box 13 by the action of the third pumping pump 27 and the third connecting pipe 28, the raw material is centrifugally separated under the rotation of the separation bucket 14, so that solid substances in the raw material are separated from liquid substances, the liquid substances enter the inside of the containing box 18 through the lower end of the sealing plate 16, then the sealing plate 16 is moved upwards under the action of the second electric telescopic rod 17, the sealing plate 16 is tightly attached to the lower surface of the separation bucket 14, so that the separation bucket 14 and the containing box 18 are in relatively independent spaces, then the temperature is respectively controlled by the first temperature control mechanism 20 and the second temperature control mechanism 21, so that the fermentation temperature of the solid substances is increased to 26-28 ℃, the fermentation temperature of the liquid is maintained at 20-22 ℃, when the fermentation temperature of the solid substances exceeds 33 ℃, the liquid substances are pumped into the inside of the spray head 24 under the action of the second pumping pump 22 and the second connecting pipe 23, under the spraying of the spray head 24, the liquid substance is sprayed on the surface of the solid substance, the fermentation is continued until the fermentation is finished after the temperature reaches 26-28 ℃, and the finished product after the fermentation is discharged under the action of the second material pumping pump 22 and the discharge pipe 25, which is the working principle of the wine cold immersion and hot extraction brewing device.

Compared with the prior art, the beneficial effects of the utility model are that: the cold immersion hot extraction brewing device for the grape wine can fully process the raw materials, has more uniform and centralized working procedures, and can ensure the sanitation, environment and requirements of the raw materials during processing;

1. by arranging the separation box, solid-liquid separation can be performed on the raw materials under the action of the separation box, and the solid fermented at high temperature is cooled by liquid at lower temperature under the action of the spray head, so that the fermentation effect is controlled, and meanwhile, compared with a cooling mode of introducing cold air, the loss of aroma substances due to oxidation caused by introduction of external cold source substances is avoided, the cooling speed is high, and the fermentation effect is better;

2. through the arrangement of the crushing box, the separation box and the fermentation tank, the raw materials can be processed sequentially through the crushing box, the separation box and the fermentation tank under the action of the material pumping pump, and in the secondary process, the raw materials do not need to be taken out or thrown in, so that the pollution of the raw materials during repeated taking out and throwing in is reduced, and in addition, the temperature and the environment stability of the raw materials in the processing process can be ensured;

3. the sealing plate is arranged below the separating hopper and is of a lifting structure on the separating box, so that the sealing and the separation of the separating hopper can be completed by the lifting of the sealing plate, and two functions of screening and storing of the separating hopper are achieved.

In the foregoing, the preferred embodiments of the present invention, if not obviously contradictory or based on a certain preferred embodiment, can be combined and used by any superposition, the specific parameters in the embodiments and examples are only for clearly expressing the utility model verification process of the utility model, and are not used for limiting the patent protection scope of the present invention, the patent protection scope of the present invention is still based on the claims, and all the equivalent structural changes made by the contents of the specification and the drawings of the present invention should be included in the protection scope of the present invention.

Claims (5)

1. The utility model provides a grape wine cold immersion hot carries brewing device, includes broken case (1), first electric telescopic handle (8), second electric telescopic handle (17), first temperature control mechanism (20), second temperature control mechanism (21) and fermentation cylinder (26), its characterized in that: the crushing box is characterized in that the crushing blocks (2) are arranged at the upper end inside the crushing box (1), the bearing plate (3) is arranged below the crushing blocks (2), the stop block (4) is arranged on the inner side of the bearing plate (3), the mounting plate (5) is connected below the stop block (4), the connecting rod (6) is connected to the outer side of the mounting plate (5), the outer end of the connecting rod (6) is connected with the inner surface of the mounting piece (7) in a welding manner, the top end of the first electric telescopic rod (8) is connected with the lower surface of the mounting piece (7), the feed hoppers (9) are arranged on the left side and the right side of the crushing box (1), the first stirring rod (10) is arranged at the lower end of the crushing box (1), the first pumping pump (11) is arranged on the right side below the crushing box (1), and the first pumping pump (11) is connected with the separation box (13) through the, a separation hopper (14) is arranged at the upper end inside the separation box (13), a cross rod (15) is connected to the inner side of the separation hopper (14), a sealing plate (16) is arranged below the separation hopper (14), the upper end of a second electric telescopic rod (17) is connected with the lower surface of the sealing plate (16), a containing box (18) is arranged below the separation box (13), a second stirring rod (19) is arranged inside the containing box (18), a first temperature control mechanism (20) is positioned on the right side inside the containing box (18), a second temperature control mechanism (21) is positioned at the upper end inside the separation box (13), a second material pumping pump (22) is connected to the right side below the separation box (13), the second material pumping pump (22) is connected with a spray head (24) through a second connecting pipe (23), and a second connecting pipe (23) is connected to the lower end of the second connecting pipe (23), the lower extreme right side of second connecting pipe (23) is connected with discharging pipe (25), fermentation cylinder (26) are located between broken case (1) and separator box (13), and the right side below of fermentation cylinder (26) is connected with third pump (27) to third pump (27) are connected with the upper end of separator box (13) through third connecting pipe (28).

2. The cold immersion hot extraction brewing device for wine according to claim 1, characterized in that: the upper surface of broken piece (2) is arc structure, and the lower surface of broken piece (2) and the upper surface of bearing board (3) all are the slope structure to the lower extreme and dog (4) block of broken piece (2) are connected.

3. The cold immersion hot extraction brewing device for wine according to claim 1, characterized in that: the inside of dog (4) at broken case (1) is elevation structure, and mounting panel (5) and connecting rod (6) fixed connection of dog (4) lower extreme to connecting rod (6) are for the equal angle setting of center of mounting panel (5).

4. The cold immersion hot extraction brewing device for wine according to claim 1, characterized in that: the lower end of the separation bucket (14) is in a conical structure, the surface of the separation bucket (14) is in a porous structure, and the lower surface of the separation bucket (14) is matched with the upper surface of the sealing plate (16) in shape.

5. The cold immersion hot extraction brewing device for wine according to claim 1, characterized in that: the sealing plate (16) is of a funnel-shaped structure, the sealing plate (16) is of a lifting structure in the separating box (13), and the lower end opening of the sealing plate (16) coincides with the central axis of the upper end opening of the containing box (18).

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