CN85102852A - A kind of method and device thereof that utilizes microorganism rapid accelerating ripening liquor - Google Patents

Abstract

A kind of ageing of alcohol type wine and accelerate the ripening in utilize microorganism to make new wine rapid accelerating ripening method and biochemical reaction device.This method is to sample from the sophisticated wine unstrained spirits of quality liquor, through cultivating, repeatedly raise and train etc., obtain producing the ester height, to produce alcohol many, the yeast strain that alcohol-tolerant ability is strong, use the entrapping method of the dialysis method and the embedding medium form of dialysis tubing form respectively, and new wine is accelerated the ripening by biochemical reaction device, it was handled new wine 24-48 hour, can be equivalent to the vinosity of nature ageing more than 2 years, shorten the ageing time of wine greatly, and steady quality be reliable, form cells such as embedding are reusable again, equipment is simple, take up an area of little, remarkable in economical benefits.

Description

A kind of method and device thereof that utilizes microorganism rapid accelerating ripening liquor

The present invention relates to the wine ageing of alcohol type and accelerate the ripening in utilize microorganism to make oxious component in the new liquor carry out biochemical action fast and can become the method and the biochemical reaction device thereof of the liquor that accelerates the ripening of useful composition.

General all new liquor that just brewed (being called for short new wine) comprise famous-brand and high-quality bent wine, all need just can drink through the ageing more than a year.The ageing time is longer, and wine and women-sensual pursuits is more clarified, vinosity fragrance is strong, the soft Jia Kou of vinosity.But, ageing for a long time, the production cycle is long, and the spontaneous evaporation consume of wine is also big, also needs huge wine storehouse and various bunkerage, causes a large amount of overstocked of fund and take up an area of getting more and more, and can't satisfy growing needs.

The method of the known minimizing ageing and the alcohol type wine that accelerates the ripening is to adopt hot and cold processing; Pressurization, decompression; Feeding can promote sophisticated some matchmaker of wine to touch agent such as trace oxygen, aluminum oxide, oak or oak juice etc., processing such as also useful ultrasonic, all kinds of x radiation xs of high frequency make the oxious component in the wine, for example aldehydes, fusel wet goods oxious component carries out redox, esterification or decomposition take place and makes the wine maturation.These treatment process effects and not obvious, particularly unstable, many wine oxious component can occur and reverse after processing, and some treatment process apparatus expensive also has harm to the operator, ray for example, the actual use value of high frequency is little.

Introduced at dulcet material in the 1976 German Democratic Republic patent No. 119614 " the alcohol type wine supersound process " literary compositions; After the example oak immerses in the new wine, wine is carried out supersound process quicken to accelerate the ripening.This treatment process actual effect is not obvious, and the time also shortens seldom.

It is the mediators such as oak juice, wooden ketone, aromatic aldehyde, aromatic ester and tannic acid that adopt low molecular wt that in 1984 russian patent 1035539A introduces " Cognac brandy ageing accelerator ", adds in the new wine, and the ageing time ratio shortened 5-6 doubly originally.Through the wine of this processing, also need to remove suspended impurity in the wine with silica gel.

Reduce accelerate the ripening alcohol type wine, particularly liquor of ageing and quickening and comprise famous-brand and high-quality bent wine, spirituosity concentration is removed and is used top physics up to 55～60%, and outside the chemical process, people are also generally studying the bionic method of utilizing.But the microbial strains that some can be used in the wine ageing or accelerate the ripening, bacterial strain, for example grape mould and general yeast strain can only anti-about 15% alcoholic strengths, and the higher again microorganism of ethanol concn just is difficult to growth, in alcoholic strength just almost all death 50% or more.Therefore, it shortens drinkers' wager game, and fast, the liquor that accelerates the ripening to high-quality is the liquor industry problem demanding prompt solution always.

The invention reside in provides a kind of microorganism through special processing, the method and apparatus of the liquor that can accelerate the ripening soon.These method characteristics are to select for use to produce ester and produce the high yeast strain of wine ability, through raising and train repeatedly, increase its alcohol-tolerant ability, can be by dialysis and embedding pattern, this bacterial strain is placed than in the high alcohol content liquor, still can keep the katalysis of biological enzyme, change the oxious component in the wine into useful composition at short notice.And its device is to utilize the embedding characteristic and designs fix bed and fluidised form bed bio-reactor, and makes its energy operate continuously and production.

Now change over to detailed introduction of the present invention, utilize the various liquor of microorganism rapid accelerating ripening, be to be according to the various enzymes that biomass cells contains, various enzyme systems and detrimental impurity in the new wine of they catalysis at normal temperatures and pressures, particularly harmful composition, for example: the peppery throat of aldehydes spinosity eyes in the new wine, drift brain, potato spirit too much makes the people drink to get a swelled head, and methyl alcohol can cause chronic poisoning.Microorganism can make the quick oxidation of aldehydes generate respective acids, acid generates corresponding fat with the alcohol reaction, make be transformed into fragrant strong, taste pure and useful composition, make drinking utensils that different odor types be arranged.Present method is utilized this microbiological property and is selected for use and produce ester or produce high yeast strain H-2, H-3, S-2 S-12, S-6, S-8, the S-16 of alcohol, wherein produce ester and produce the alcohol ability all stronger yeast strain H-3, H-2, H-6, S-2, S-6, S-7, S-8 arranged, through repeatedly raising and train, then with after placing dialysis tubing or embedded material embedding, just can be used to the processing of accelerating the ripening of various liquor.(yeast strain H-2, S-2 etc. belong to the HansenulaShi yeast.）

Above yeast strain is to sample from produce the sophisticated wine junket of quality liquor, by propagation, separates and screen obtaining.

Propagation is to adopt subacidity malt juice liquid medium (PH4.5-5), to obtain needed bacterial classification.Because bacterial reproduction is restricted under the slant acidity environment, mould also is difficult for growth, has only the yeast ramp in the liquid nutrient medium of slant acidity that suits.It is as follows to have operation, and 50 milliliters of malt extract mediums are packed in 100 milliliters of triangular flasks, is transferred to Hp4.5-5, with after conventional sterilization, the cooling above-mentioned wine scale 5 grams being dropped in these substratum, 28-30 ℃ cultivate 48 hours after, observations, yeast is in the great majority.

Purebred separation is to get wort agar substratum heating and melting, is cooled to about 50 ℃, uses aseptic straw under aseptic technique, draw multiplication culture liquid and add this base for 0.1 milliliter, after shaking up, pour in the sterile petri dish, shakeout, after cooling, in 28-30 ℃ of insulation can, cultivated 24-28 hour.Observe the situation of colony growth, choosing colony is bigger, the oyster white bacterium colony of thick flavor.Other gets the wort agar plate, gets the proliferating liquid separation of ruling, and culture condition is the same.Insert and get the plentiful refrigerator of putting into of growing after the test tube slant is cultivated, give over to the test of producing ester and producing alcohol and use.

Screening divides primary dcreening operation and multiple sieve test.Primary dcreening operation is that the bacterial strain that will select above inserts sterilizing through routine of preparing respectively, in refrigerative wort nutrient solution (the adding 10% sucrose mixed solution) 15ml, puts into 28-30 ℃ of insulation can, cultivates 48-72 hour, measures the content of ester and alcohol.

The yeast strain that more than obtains or choose has H-2, H-3, S-2, S-12, S-6, S-16, wherein produce ester and alcohol ability all stronger H-3, H-2, S-2, S-6, S-8 arranged.These bacterial strains are carried out multiple sieve test in the mixed solution of same malt extract medium and sucrose, further determine to produce wine and produce the best usefulness to be raised and train of ester ability.Cultivated 48 hours down at 28-30 ℃, take out weighing.Measure the condition of production of ester and alcohol with the method for weightless and sense organ.Every fragrance is given prominence to, and shows to produce ester ability height, and it the results are shown in Table one.

Remarks: wherein +++, ++ ,+,-expression is optimum, excellent respectively, and is good, general.

Table 2 expression microorganism cells is to the utilization of various sugar.+++, ++ ,+,-identical with above-mentioned expression, though maltose not as good as the making good use of of glucose, maltose has multiple nutrients strong favourable to microorganism, so substratum of the present invention is selected wort for use.

Before liquor is carried out microorganism catalysis, must raise and train above-mentioned selected yeast strain H-2 etc., it is to improve one of bacterial strain alcohol-tolerant ability important step.Concrete operations are as follows: the different malt juice liquid medium of preparation spirituosity degree, bacterial strain H-2, the H-3 that top separation and screening are obtained, S-2 etc. insert respectively and contain in the malt extract medium of 5%, 10%, 15% ethanol concn then, in 28～30 ℃ of insulation cans, cultivated 24～48 hours, observation has or not bubble generation, and the bottom has or not white precipitate and fluid surface to have or not mycoderm to form.Can these phenomenons show this bacterial classification and generate in the nutrient solution that contains 15% alcoholic strength.

Table three is illustrated under 5%, 10%, 15% alcoholic strength, the alcohol-tolerant ability situation of 48 hours yeast strain H-2, H-3, S-2, S-6, H-6, S-7, S-8:

Wherein ++ ,+,-represent excellent, good, general respectively.

In order to improve the alcohol-tolerant ability of yeast strain better, raise and train generally more than three times.Strong yeast strain H-2Ar, H-3Ar, S-2Ar, S-6Ar, H-4Ar, the H-8Ar of anti-alcohol ability of gained waits to dialyse or wine that embedding catalysis is various is used.

Dialysis method catalysis liquor is a kind of catalysis of on-fixed cell, yeast strain H-2Ar, H-3Ar etc. that it will be raised and train are connected to respectively in the wort agar slant tube of having sterilized, cultivated 48,60,72 hours at 28～30 ℃, it is considerable to observe the bacterium attitude, enzyme be tied to form ripe wherein incubation time be 60～72 hours better, and will produce ester and produce that the alcohol ability is different mixedly mutually draws together mixed bacterium mud in the ready dialysis tubing, seal sack, can put into the processing of accelerating the ripening of new wine.18,24,48,72 hours respectively, and surplus repeating 30 time, its average result and former wine comparison its results are shown in Table four, table five.

By the liquor that 24,48,72 hours dialysis method shown in the table four, five are handled, total fat improves more, and methyl alcohol and potato spirit descend more obvious, wherein better with 24 and 48 hours dispositions, and the time, long-acting again fruit descended.The viable cell dialysis treatment result of the different bacterium amounts of table six expression relatively illustrates that the bacterium amount is relatively good in 1.5 gram left and right sides effects.The survival rate situation of bacterium is measured; With 18,48,72 hours bacterium mud, put into the 20ml sterilized water that contains glass sphere respectively, vibrate 5 minutes, make suspension, use blood handling in the new wine of 58～60% alcoholic strengths

Total cellular score during the ball counter calculates every milliliter.Simultaneously solution 0.1ml is coated on the flat board, cultivated 24～84 hours at 28～30 ℃, number goes out the colony number on the flat board, and the ratio of cell count is survival rate in this colony number and the suspension; Its result as shown in Table 7.

Table seven explanation dialysis method accelerate the ripening the liquor time 24～48 hours yeast strain viable cell survival rates also than higher.So dialysis method is handled best 24～48 hours of the time of liquor.

The ripe effect of liquor of urging of dialysis method is showing, and through processing in short 24～28 hours, its quality of handling wine reached the level of nature battle array wine more than 2 years.Except method test, also done gas chromatographic analysis, seen Table eight with top table 5 constant virtues rule.

This is the former wine of 8406 wine and handles the various index mean values of back wine relatively, wherein decline such as methyl alcohol and potato spirit primary isoamyl alcohol, risings such as acetate, second fat, caproic acid second fat.

Handle liquor and still keep dried clearly, think that also having reached the nature battle array makes the standard in about 2 years through commenting the wine expert to taste enter the mouth pure and mild soft, aroma, look of vinosity.

But dialysis method is used the restriction that is subjected to viable cell death in the bacterial strain.For this reason, we further consider and study the method for immobilized cell, make viable cell death in the process of handling new wine be reduced to minimum.We adopt is a kind of in the immobilized method, i.e. entrapping method.It is the yeast strain of having raised and train, and through cultivating, is embedded in the embedded material again, forms the method that embedding medium is handled liquor.Embedding medium is packed in the reactor, through repeatedly liquor being carried out catalytic test, works very well.Such cell can use repeatedly, and utilization ratio improves greatly, lays the first stone for production serialization and automatization simultaneously.

The preparation of entrapping method cell is that the yeast strain that will raise and train is incubated at 0.3% yeast extract paste respectively, in the malt extract medium of 0.5% peptone, cultivated 24～48 hours or 72 hours at 28 ℃～30 ℃, nutrient solution separated 10 minutes with whizzer (3000 rev/mins), incline and remove top clear liquid, wash (separating with whizzer) 1～2 time with normal saline solution at every turn, prepare immobilized cell with the clear liquid normal saline solution then, make 2 * 10 ³-2 * 10 ¹⁰The cell suspending liquid of individual/milliliter, it is standby to put into refrigerator.

That embedded material must be selected for use is nontoxic, do not have smell, free from extraneous odour, free from corrosion, also to people's skin and digestive tube all not had any stimulation infringement in addition.This material has agar, gelatin, Lalgine

Sodium, carrageenin, diacetate fiber, the poly-rare fat of acetate second etc., we mainly select for use agar, gelatin, carrageenin and sodium alginate to make embedded material, with carrageenin, sodium alginate the best.

The immobilized cell for preparing is mixed in the above-mentioned various embedded material, wait to make it to solidify after, just can be made into various particulate state embedding mediums, particle is best with garden shape.Choose certain embedding medium and be put in the biochemical reactor reaction zone, can realize the continuous processing of accelerating the ripening new wine.

The present invention is in having provided a kind of accelerate the ripening reaction unit of liquor of embedding medium that utilizes, and it comprises a biochemical reactor and two storage barrels.Biochemical reactor mainly is made up of the inner and outer pipes that is nested, adorn embedding medium in the interior pipe, its two ends link to each other with two storage barrels respectively, and the space between interior pipe and the outer tube forms a chuck, its two ends seal with ring washer, and chuck links to each other with water bath with thermostatic control by two perforates on the outer wall.Storage barrel is used for storing liquor.Liquor is conducted oneself with dignity by pump or liquid by a storage barrel in catalytic process, embedding medium reaction zone in the pipe in pipe connecting is flowed through, liquor in this process constantly by embedding medium in bacterial strain catalysis, flow to another storage barrel then, constantly like this repeat at last liquor to be accelerated the ripening.

The interior pipe of reactor and outer tube can be made with metal, nonmetal or other material.Stainless steel for example, synthetic glass, pottery etc.Be to save the place, the long limit of reactor is generally perpendicular to ground, also can non-vertical ground, even grow the limit and be parallel to ground.

The figure one entrapping method liquor biochemical reaction device synoptic diagram that accelerates the ripening.

The circular form reaction unit synoptic diagram that two or two biochemical reactors of figure are formed.

The biochemical reaction device of figure one specifically has a product storage barrel (1), a substrate storage barrel (2), and they make garden shape, a biochemical reaction device (3), a pump (4), a water bath with thermostatic control (5) basically. After being arranged on the product storage barrel, opening (6) perfusion of pouring into new wine can use cap covers, its lower end has an outlet (7) to communicate with the import (8) of biochemical reactor by pipe, establish the flow of valve (9) control inflow reactor on the pipe, reactor mainly is made up of two inner tubes that are nested (21) and outer tube (22), the water that formation chuck (23) is sent into from water bath with thermostatic control in the middle of its inner and outer pipes can flow chuck, water flows into from import (20), flow out from outlet (19), the reactor inlet place has a lid (10) that reactor is isolated from the outside, fill an even plate with holes (11) under the lid, when make wine liquid by the time evenly enter inner tube biochemical reaction zone and with embedding medium (12) effect, there is screen cloth at the two ends of embedding medium (13) the motion scope of embedding medium is supported and limited in (14), and the liquor of process embedding medium flows to the product storage barrel from outlet (15) at last. The outlet (18) of the liquor of handling well below the product storage barrel emitted or directly bottling. Water bath with thermostatic control is in lower temperature for reactor provides necessary reaction temperature, yeast bacterial strain, and its catalysis speed is slower, and the too high bacterial strain of temperature can be damaged again, and the temperature of general water-bath circulation water is controlled at 10 ℃～15 ℃ and is advisable.

Figure two by two biochemical reactors (3) and (3 ') mutually series connection consist of the accelerate the ripening device of liquor of fixed bed and fluidization bed, wherein fluidization bed advantage is to make embedding medium be in all the time the suspension state, fixation cell born of the same parents and wine liquid contact-making surface are big, are conducive to improve catalytic efficiency, shorten and accelerate the ripening the time. Wine is from the outlet at bottom of product storage barrel (2) (7), flow into reaction zone by pump (5) from the bottom of reactor (3) by pipe, deliver to reactor (3 ') overhead stream by the top of reactor (3) by pipe again and cross reaction zone, return at last the product storage barrel. This kind reactor also can be made mutually series connection more than 2, and wine can circulate by continuous catalysis in each reactor, increases substantially the productivity ratio of wine.

Utilize the accelerate the ripening device operating process of liquor of investment to be, at first start water bath with thermostatic control, make constant temperature water cooling inner tube to the regulation temperature, open and mount cover embedding medium on the reactor in the reaction zone inner tube, seal then loam cake, the new wine substrate storage barrel of packing into, open the valve of substrate storage barrel, wine flows to the product storage barrel from the substrate storage barrel through the reaction zone embedding medium, fails back the substrate storage barrel by pump then, so continuous repetition 24～48 hours, new wine just accelerates the ripening. Table nine is listed, and processes the comparison sheet of " openning " wine with the fixation cell born of the same parents of different bacterium orders. In the table " contrast " refer to the total acid of former wine, the data such as total ester.

To be respectively 24,48,60,72 hours fixation cell born of the same parents (composition embedding medium) action effect not identical for bacterium order as can be seen from Table 9, wherein with bacterium make 60～72 hours best. Bacterium makes the shot-catalyst effect little, and the bacterium order is too long slows down to effects such as methyl alcohol.

The result of liquor different time is processed in table ten expression with the fixation cell born of the same parents.

Fixation cell born of the same parents liquor different time and the former wine contrast of accelerating the ripening, visible 24～48 hours processing times are better, and the wine that this kind method is processed has all reached the bent wine of natural aging more than 2 years through tasting also proof from look, perfume (or spice), flavor three aspects.

Adopt investment to process liquor, catalysis time shortens greatly, and outside contamination is little, damage also littlely, the fixation cell born of the same parents have avoided the loss of alcohol in high concentration to cell (bacterial strain) after embedding, prolonged the service life of bacterial strain, can Reusability, fine condition is created in continuous production.

The accelerate the ripening method and apparatus of liquor of this microorganism can be used for the fragrant type in Fen, Mao Xiang type and Lu aromatic white spirit etc. It is little to have investment, and the cycle is short, instant effect, and quality is stable, and wine industry processed is equipped and the improvement of structure is of great importance, and can receive huge economic benefit.

Embodiment 1, agar embedding material,

Get the immobilized cell mixed solution 5ml that has prepared and join after 5% agar 20ml stirs evenly, pour in the sterile petri dish, after solidifying, under aseptic technique, what be cut into 3 * 3mm puts piece for a short time, and it is standby to wash 2～3 air-dry slightly moisture content reactor of packing into normal saline solution.The weakness of agar, insufficient strength.

Embodiment 2, gelatin embedding:

Get in the gelatin solution that immobilized cell mixing suspension 5ml joins 20ml 11% and pour in the sterile petri dish, wait to solidify the back and under aseptic technique, be cut into 3 * 3mm ³Dice, add 20ml 0.5% pentanedial liquid, in 15～20 ℃ of following glue connection 1～2 hour, respectively wash 2～3 times with physiological saline and distilled water respectively.The air-dry reactor of packing into is standby.

Gelatin is decomposed by the secreted proteolytic enzyme of cell easily.

Embodiment 3, the sodium alginate to embed agent:

Get immobilized cell mixing suspension 5ml and join in 50ml 2.5% sodium alginate soln, the even back of stirring splashes into 2% Cacl with the nozzle of φ 1.5mm ₂Moulding in the solution.

Sodium alginate is a kind of good embedding medium, but its chemical stability is strong inadequately.We just adopt 1% polyethylene polyamine processing 2 hours and join 1～2 minute with 1% glutaraldehyde glue again, and through after such processing, its intensity has increased several times.After washing, we have carried out the primary drying processing, find intensity enhancing.

Embodiment 4, the carrageenin embedding medium:

Get immobilized cell mixing suspension 5ml, join in the time of 28 ℃ in the carrageenin solution of 50ml 4%, after stirring evenly, in the time of 26 ℃, splash in 2% the kcl solution with syringe, can make carrageenin and solidify little strain, put into refrigerator and make hardening treatment, remove kcl solution at last, it is standby to wash 2～3 reactors of packing into aquae destillata, and carrageenin is a kind of good embedded material.

Embodiment 5, a kind of accelerate the ripening reaction unit of liquor of entrapping method that utilizes mainly is made up of biochemical reactor and two storage barrels, the interior pipe φ 18 of biochemical reactor, 1 meter of outer tube φ 22 each length, in pipe link to each other with two storage barrels respectively, fill embedding medium in the interior pipe, other two ends between two storage barrels are connected with pump, 2 kilograms/hour of pump capacities, the chuck of inner and outer pipes is for the water of logical water bath with thermostatic control.New wine liquid through embedding medium catalysis, flows into the stored underneath bucket from the interior pipe of top storage barrel inflow reactor from the lower end, reciprocal with pump delivery again, the per 24 hours 2 kilograms of new wine that can accelerate the ripening.

Claims (17)

1, a kind ofly from the sophisticated wine unstrained spirits of quality liquor, samples, yeast strain H-2, the H-3 that cultivation and screening obtain in the nutrition base, H-6, S-2, S-6, S-7, S-8 etc., it is characterized in that said yeast strain is inserted respectively in the malt extract medium that contains 5%～15% ethanol concn raises and train, obtain yeast strain, adopt dialysis method and entrapping method then the liquor processing of accelerating the ripening through raising and train.

2, according to the method for the said liquor that accelerates the ripening of claim 1, the temperature that it is characterized in that raising and train is at 28 ℃～30 ℃, and the time is 24～48 hours.

3, according to the method for claim 1, the 2 said liquor that accelerate the ripening, it is characterized in that said raising and train generally more than three times, the yeast strain that obtains raising and train is H-2Ar, H-3Ar, H-6Ar, S-2Ar, S-6Ar, S-8Ar.

4, according to the method for the said liquor that accelerates the ripening of claim 1, it is characterized in that said dialysis method is the yeast strain that above-mentioned process is raised and train to be inoculated in the wort agar cultivate, it is ripe to treat that enzyme is tied to form, and puts into dialysis tubing and seals.

5, according to the method for claim 1 or the 4 said liquor that accelerate the ripening, it is characterized by in said wort agar the temperature of cultivating bacterial strain is 28 ℃～30 ℃, and the time is 48 hours～72 hours, wherein incubation time be 60 hours～70 hours better.

6, according to the method for claim 1 or the 4 said liquor that accelerate the ripening it is characterized in that the said time of handling liquor with dialysis method be 18～70 hours/each, best 24～48 hours/each.

7, according to the method for the said liquor that accelerates the ripening of claim 1, it is characterized in that the said method of burying of going through is that the yeast strain of raising and train is incubated at 0.3% yeast extract paste respectively, in the 0.5% peptone malt extract medium, prepare into immobilized cell, become embedding medium with the material embedding then.

8, according to the method for the said liquor that accelerates the ripening of claim 7, it is characterized by at said yeast extract paste, to cultivate in the peptone malt extract medium, temperature is 28 ℃～30 ℃, the time is 24 hours～48 hours or 72 hours.

9,, it is characterized in that being prepared into immobilized cell concentration 2 * 10 according to the method for claim 7, the 8 said liquor that accelerate the ripening ³-2 * 10 ¹⁰Individual/milliliter.

10, according to claim 1,7, the 8 said liquor methods of accelerating the ripening, it is characterized by embedded material have agar, gelatin, sodium alginate, carrageenin, diacetate fiber, the poly-rare ester of acetate second,

Be the best wherein with sodium alginate, carrageenin.

11, according to the method for the said liquor that accelerates the ripening of claim 10, it is characterized in that embedding medium, can make particulate state, generally best with circle.

12, according to the method for claim 1,7, the 11 said liquor that accelerate the ripening, its treatment time is 24 hours～48 hours.

13, a kind of accelerate the ripening device of liquor of embedding medium that adopts, comprise two storage barrels (1) (2), it is characterized in that also having a biochemical reactor of mainly forming by two interior pipes (21) that are nested and outer tube (22), adorn embedding medium in the interior pipe, its upper end import (8) and lower end outlet (15) communicate with storage barrel (2), (1) respectively.The chuck (23) that the space forms between the inner and outer pipes, its two ends seal with ring washer (6), and chuck is connected with water bath with thermostatic control (5) by two perforates of outer wall (19) (20).

14, according to the said device of claim 13, it is characterized in that said biochemical reactor can be more than two, series connection is used mutually.

15,, it is characterized in that said storage barrel (1) (2) can also be connected with pump (4) by its defeated material mouthful (18), (24) respectively, makes with one of biochemical reactor formation and repeats catalytic device continuously according to the said device of claim 13.

16,, it is characterized in that the interior pipe, outer tube of reactor can be made with metal, nonmetal or other material, for example: stainless steel, synthetic glass, pottery etc. according to the said device of claim 13.

17,, it is characterized in that the basic vertical ground in long limit of reactor according to the said device of claim 13-16.

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