KR20200022658A - A wine fermenter - Google Patents

Abstract

The present invention relates to an apparatus for fermenting wine. According to the present invention, the apparatus for fermenting wine comprises: a cylindrical main body unit having a wine raw material inlet provided at the top thereof, a fermented wine outlet provided at one side of the outside thereof to discharge wine which is completed with fermentation, and a grape fermentation space formed therein; a pressing plate unit disposed to be able to move up and down in the grape fermentation space inside the main body unit, and having a circular plate shape; an oxygen injection unit provided at one side of an upper part of the main body unit to inject oxygen gas into the grape fermentation space therein; a carbon dioxide injection unit provided at one side of the upper part of the main body unit separated from the oxygen injection unit to inject carbon dioxide gas into the grape fermentation space therein; and a temperature control unit configured to surround an outer surface of the main body unit to control a temperature of the inside of the main body unit to a predetermined temperature.

Description

Wine Fermentation System {A WINE FERMENTER}

The present invention relates to a wine fermentation apparatus, and more particularly, the press plate portion having a plurality of through-holes to prevent the skin and kernels of grapes floating on the fermentation broth inside the wine fermentation apparatus in contact with the air, the fermentation The present invention relates to a wine fermentation apparatus having an oxygen injection unit and a carbon dioxide injection unit outside the apparatus to properly supply the necessary gas according to the fermentation time of the wine.

It is known that wine has the effect of preventing various diseases and has the ability to remove the free radicals that cause all diseases.

In addition, it is known that it is effective in alleviating immune disorders caused by radiation exposure, and the demand for wine continues to increase.

In the wine making process, grapes are usually crushed, sulfur dioxide (SO2) is added to prevent oxidation and sterilization, yeast is added for fermentation, and primary fermentation is carried out. The bay can be stored in a barrel and aged for about 6 to 25 months to get wine.

However, the wine production method as described above has a disadvantage in that it takes a long time and a complicated production method has recently been producing wine using a fermentation tank.

Wine production method using a fermentation tank is a method of selecting and crushing the harvested grapes and then fermented in fermentation tank.

Fermentation in the winemaking process means the conversion of sugar in grape juice into an alcoholic beverage.

During fermentation, sugars in the juice are converted into ethanol and by-product carbon dioxide by yeast, and fermentation temperature, rate, and early stage oxygen concentration are important factors affecting fermentation.

In the brewing process, various problems can be caused by stuck fermentation (fermentation that stops or progresses slowly due to lack of the necessary components for the growth of yeast).

Fermentation can also occur in stainless steel fermenters, such as oak barrels, or in oak barrels, and in wine bottles for sparkling wine.

In addition, ethanol produced during fermentation acts as a dissolving agent for nonpolar substances such as pigments and other aromas in grape skins that are insoluble in water.

The wine's ethanol and acid components act as a natural preservative for wine by preventing the growth of bacteria.

In addition, oxygen is an indispensable element in brewing, but it is important to supply an appropriate amount because excessively oxidized causes a problem of insufficient alcohol content.

On the other hand, the most important consideration in the fermentation process is at what temperature to convert sugar to ethanol using which strain of yeast.

In the biochemical process of fermentation itself, a lot of heat is generated, which can be raised to a temperature suitable for brewing.

In general, white wines are fermented at about 18-20 ° C (64-68 ° F), which can be fermented at relatively high temperatures if the brewers wish to give the wine a different character.

In addition, the red wine is fermented at a temperature of up to 29 ° C (85 ° F), if the fermentation takes place at a higher temperature, the yeast becomes rather inactive, the side effect of evaporation of the flavor and taste of wine occurs do.

Thus, certain brewers ferment wine at relatively lower temperatures to maximize fruit aroma.

The wine production method using the existing wine fermentation tank currently used in the fermentation process, when the skin and kernels come into contact with the air, mold occurs or acetic acid is fermented to reduce the value of the wine as a wine grapes floating in several weeks In addition, the pellets are removed by the impeller method, but when the method is removed, the yeast is killed and the fermentation rate is lowered.

In addition, there is a disadvantage that the temperature of the fermentation tank is not easy to control the fermentation period is not accurate, there is also a problem that can not control the growth of the yeast and alcohol decomposition can not selectively supply the required gas during the fermentation period.

Thus, exposure of the grape skins and kernels floating in the fermentation tank to air can be removed without damaging the yeast, and the temperature of the fermentation tank is adjusted outside the fermentation tank to produce a stable wine with accurate fermentation period of the wine. In addition, it is urgent to develop a wine fermentation tank equipped with a gas supply pipe capable of supplying an appropriate gas for each fermentation time.

[Patent Documents] KR 10-2011-0138702 (published December 28, 2011)

In order to solve the above problems, the present invention is provided with a pressing plate having a hydraulic compression panel to prevent the grape skins and kernels floating in the fermentation broth and mold on the grape skins floating on the top It is an object of the present invention to provide a wine fermentation device to prevent the occurrence.

In addition, an oxygen injection unit and a carbon dioxide injection unit are provided at the upper side of the fermentation apparatus to supply oxygen for yeast growth during the first fermentation and to supply carbon dioxide for smoothing alcohol decomposition during the second fermentation. It is an object of the present invention to provide a wine fermentation apparatus to properly provide the required gas.

It is also an object of the present invention to provide a wine fermentation apparatus having a temperature control unit on the outer circumferential surface of the fermentation apparatus to control heat generated during fermentation.

Wine fermentation apparatus according to an embodiment of the present invention for achieving the above object is provided with a wine raw material inlet at the top, a fermentation wine outlet for discharging the finished fermentation on one side, the grape fermentation space therein The cylindrical body portion is formed to be moved up and down in the fermentation space inside the main body portion, the pressing plate portion formed in a circular plate shape and the upper side of the main body portion is provided with oxygen gas to the grape fermentation space therein It is provided on one side of the upper portion of the main body portion spaced apart from the oxygen injection portion and the oxygen injection portion to inject the carbon dioxide injection portion for injecting carbon dioxide gas into the grape fermentation space therein and the outer surface of the main body portion, the main body It characterized in that it comprises a temperature control unit for adjusting the inside of the unit to a set temperature The.

In addition, the wine fermentation apparatus according to the invention is characterized in that the temperature control unit comprises a coil for winding the outer peripheral surface of the main body portion and the heat insulating member configured to surround the outer peripheral surface of the coiled body portion.

In addition, the wine fermentation apparatus according to the present invention includes a plurality of through holes provided on the pressing plate portion on the surface of the pressing plate portion and at least one fixing groove which is recessed recessed in the outer peripheral surface of the pressing plate portion, the plate having a predetermined thickness It is characterized by consisting of a shape.

In addition, the wine fermentation apparatus according to the present invention includes at least one protruding member is provided with the main body protruding in the longitudinal direction on one side of the inner peripheral surface of the main body, the protruding member is inserted into the fixing groove so that the pressing plate is the main body It is characterized by moving up and down in a fixed state.

In addition, the wine fermentation apparatus according to the present invention is characterized in that the pressing plate portion comprises a mesh type strainer detachably provided on the lower surface of the pressing plate portion.

In addition, the wine fermentation apparatus according to the present invention is provided on one side of the lower portion of the main body portion, provided with a cleaning door capable of opening and closing the opening hole having a predetermined area formed in the lower portion of the main body portion in the longitudinal direction extending up and down on the outer side of the main body portion. A level gauge indicating the level of water inside the main body and a test valve for discharging the wine being fermented to the outside in a predetermined amount and provided at the lower center of the main body, and the waste produced after fermentation of raw materials of wine. It characterized in that it comprises a drain pipe for discharging to the outside.

In addition, the wine fermentation apparatus according to the invention is provided at the bottom of the main body portion is provided with power supplied from the outside, characterized in that it further comprises a stirrer for stirring the wine in the fermentation in the main body portion.

In addition, the wine fermentation apparatus according to the invention is characterized in that the fermentation period is adjusted by controlling the internal temperature of the fermentation apparatus by circulating cold water or hot water in the coil.

In addition, the wine fermentation apparatus according to the present invention injects oxygen to the body portion during the primary fermentation of the oxygen injection portion is the yeast growth. The carbon dioxide injection unit is characterized in that for injecting carbon dioxide into the fermentation broth after the primary fermentation.

In addition, the wine fermentation apparatus according to the present invention is characterized in that the fermentation is completed wine is discharged through the fermentation wine outlet, the residue containing grape skin and grains produced after the fermentation is discharged through the drain pipe.

In addition, the wine fermentation apparatus according to the present invention is characterized in that the pressing plate is detachably provided at the upper end of the inlet and connected to a hydraulic power device that acts as a hydraulic power to move up and down in the main body.

In addition, the wine fermentation apparatus according to the present invention is installed so that the hydraulic power generating unit is a power generating unit for generating mechanical power and one end is connected to the power generating portion and the other end is connected to the pressing plate portion to provide hydraulic pressure to the pressing plate portion. It characterized in that it comprises a hydraulic cylinder for transmitting.

According to the wine fermentation apparatus according to the present invention as described above, it is provided with a pressing plate to prevent the grape skin floating in the chicken pox to prevent contact with the air to prevent mold and acetic acid fermentation.

In addition, by operating the pressure plate portion hydraulically there is an effect of preventing the damage of the yeast during the removal of suspended matter using the existing impeller.

In addition, by providing an oxygen injection unit and a carbon dioxide injection unit, the gas necessary for the primary fermentation in which the yeast grows and the gas necessary for the alcohol decomposition after the primary fermentation are completed are selectively provided at appropriate times, respectively, so that high-quality wine can be produced. It has an effect.

In addition, the temperature control unit is provided on the outer circumferential surface of the main body to adjust the temperature inside the main body, thereby controlling the fermentation period which is closely related to the internal temperature.

1 is a block diagram showing the configuration of a wine fermentation apparatus according to the present invention.
Figure 2 is a state diagram showing the state of use of the pressing plate portion of the wine fermentation apparatus according to the present invention.
Figure 3 is a block diagram showing a protrusion and a fixing groove of the wine fermentation apparatus according to the present invention.
Figure 4 is a partially enlarged view showing the configuration of the hydraulic power unit of the wine fermentation apparatus according to the present invention.

Hereinafter, with reference to the accompanying drawings will be described an embodiment of the present invention. First, it should be noted that the same components or parts in the drawings represent the same reference numerals as much as possible. In describing the present invention, detailed descriptions of related well-known functions or configurations are omitted in order not to obscure the subject matter of the present invention.

1 is a configuration diagram showing the configuration of the wine fermentation apparatus according to the present invention, Figure 2 is a state diagram showing the state of use of the pressing plate portion of the wine fermentation apparatus according to the present invention, Figure 3 is a protrusion of the wine fermentation apparatus according to the present invention It is a block diagram which shows a member and a fixing groove.

Wine fermentation apparatus 1 according to the present invention is shown in Figures 1 to 3, the main body 100, the pressing plate 200, oxygen injection unit 300, carbon dioxide injection unit 400, temperature control unit ( 500, a cleaning door 600, a level gauge 700, a test valve 800, a drain pipe 900, and an agitator 910 may be included.

The main body 100 may be configured to have a cylindrical shape in which a space for fermentation is formed after raw materials such as grape, water, and liquid fermentation agent are added at an appropriate ratio.

In addition, the body portion 100 may be made of various materials such as metal or nonmetal, but is more preferably made of a stainless-based material.

In addition, the main body 100 may include an inlet 110, a fermented wine outlet 120 and the protruding member 130.

The inlet 110 may be provided at the upper end of the main body portion 100 may be configured as a door type that is connected to the hinge to one side so that the raw material of the wine can be injected.

In addition, the inlet 110 is not limited to the illustrated shape and size can be variously modified according to the size and shape of the fermentation apparatus (1).

The fermentation wine outlet 120 is provided on one side of the outside of the main body 100 to discharge the wine is completed fermentation.

Specifically, the fermentation wine outlet 120 may be provided on the lower side of the body portion 100 adjacent to the bottom of the body portion 100 to discharge the wine is completed fermentation to the outside.

Such, the fermentation wine outlet 120 may include a fermentation wine discharge valve (not shown) for opening and closing the fermentation wine outlet 120.

In addition, the fermentation wine discharge valve (not shown) it is preferable to install a transfer pump (not shown) on one side to be able to forcibly transfer the wine is completed fermentation.

The protruding member 130 is provided to protrude in a longitudinal direction on one side of the inner circumferential surface of the main body portion 100 and is configured in at least one of the main body portion 100.

Specifically, the protruding member 130 is inserted into the fixing groove 220 provided in the pressing plate 200 to be described later so that the pressing plate 200 can be moved up and down in a state fixed to the main body 100. do.

Thus, the protruding member 130 is configured in the same or similar shape and size as the fixing groove 220, the size of the protruding member 130 is preferably configured to be smaller than the size of the fixing groove 220. Do.

The protruding member 130 may be manufactured integrally with the main body 100, or may be made of a material different from the main body 100 and attached to the main body 100.

The pressing plate 200 is a circular plate shape provided in the main body portion 100 to compress the grape skins and grains below the surface of the water to prevent the grape skins or grains floating in the fermentation liquid contact with air. It is provided in order to.

When grape skins or grains are suspended in the fermentation broth during fermentation, mold or fermentation of acetic acid occurs due to contact with air.

Thus, in order to prevent this, a float removal method using an impala is used, but when the impala is used, a problem arises that the yeast is killed or the fermentation rate decreases during the operation.

Therefore, the pressing plate 200 has an effect of preventing the problem caused by the floating material removal method using the impeller as described above.

The pressing plate 200 is preferably configured to be in contact with the inner surface of the main body 100, the diameter of the pressing plate 200 may be provided to be the same or similar to the diameter of the main body 100. .

Therefore, the diameter of the pressing plate 200 is configured to be smaller than the diameter of the main body portion 100 so that the pressing plate 200 is the fermentation broth so that all suspended matter suspended in the fermentation broth can be introduced into the fermentation broth. The downward force is applied to all areas of the image.

In addition, the pressing plate 200 may include a through hole 210, a fixing groove 220, a sieve 240, and a hydraulic power device 230.

The through-hole 210 is a plurality of holes provided on the surface of the pressing plate 200, it is provided so that the fermentation broth penetrates when moving down the pressing plate 200.

Therefore, the through hole 210 is preferably configured to have a smaller diameter than the grape skins and grains so that the floating grape skins and grains cannot pass.

In this case, the through hole 210 may be formed as a hole having a diameter of about 1 to 5 mm, but the diameter of the through hole 210 is not limited thereto.

The fixing groove 220 is recessed in the outer peripheral surface of the pressing plate 200 is provided with at least one in the pressing plate 200.

Specifically, the fixing groove 220 is inserted into the protruding member 130 so that the pressing plate 200 can be moved up and down in a fixed state to the main body 100.

Therefore, the fixing groove 220 is configured in the same or similar shape and size as the protruding member 130, the size of the fixing groove 220 is preferably configured to be larger than the size of the protruding member 130. Do.

The strainer 240 is a mesh net type provided to be detachable from the lower surface of the pressing plate 200 to filter small grape seeds and grains not filtered by the through hole 210.

In addition, the strainer 240 is configured to be detachable, may or may not be used during fermentation depending on the type or state of fermentation raw materials.

In addition, the strainer 240 may be a known one.

Figure 4 is a partially enlarged view showing the configuration of the hydraulic power unit of the wine fermentation apparatus according to the present invention.

As shown in FIG. 4, the hydraulic power device 230 according to the present invention is detachably provided at an upper end of the inlet 110 so as to hydraulically actuate the pressure plate 200 to press the plate 200. ) May be movable in the vertical direction in the main body 100.

In addition, the hydraulic power device 230 may include a power generating unit 231 and a hydraulic cylinder 232.

The power generating unit 231 acts mechanical power to the hydraulic cylinder 232, the structural form of the gear pump, the vane pump and the plunger pump may be composed of any one of the other power unit that produces the same effect Do not exclude use.

The hydraulic cylinder 232 may be installed such that one end is connected to the power generating unit 231 and the other end is connected to the pressing plate 200, and may transmit hydraulic pressure to the pressing plate 200.

In addition, the hydraulic cylinder 232 converts the pressure of the liquid into mechanical energy to drive the load for linear and linear reciprocating motion.

In addition, although not shown, the hydraulic power device 230 may further include a hydraulic valve (not shown).

The hydraulic valve (not shown) is provided to control and regulate the liquid pressure, flow and direction of the hydraulic system.

In addition, although not shown, the hydraulic valve (not shown) may be divided into a pressure control valve, a flow control valve and a directional control valve.

On the other hand, in the present invention, the hydraulic power device 230 is not limited to this, and does not exclude the use of other types of hydraulic power device having the same effect.

The oxygen injection unit 300 is provided on one side of the main body 100 to provide oxygen gas into the main body 100.

Wine production method in the present invention is crushed grapes and then added sulfur dioxide (SO2) to prevent oxidation and sterilization and the first fermentation by adding yeast for fermentation, the first fermented to remove the precipitate and sediment Only liquid can be stored in the barrel and aged for about 6 to 25 months to obtain wine.

The primary fermentation takes about 1 to 2 days, and at this time, the growth of the yeast occurs, the oxygen is required for the growth of the yeast.

The oxygen injection unit 300 is provided to inject oxygen into the fermentation broth during the primary fermentation to increase the growth of the yeast required for fermentation.

Oxygen is an indispensable element in brewing, but if it is oxidized excessively, it is important to supply an appropriate amount because there is a problem of insufficient alcohol content.

Therefore, in the present invention, the oxygen injection unit 300 has an effect of producing a good quality wine by providing an appropriate amount of oxygen to the fermentation broth at an appropriate time.

The carbon dioxide injection unit 400 is provided at an upper side of the main body unit 100 spaced apart from the oxygen injection unit 300 by a predetermined interval and is provided to inject carbon dioxide into the main body unit 100.

When the first fermentation is completed, the second fermentation occurs in which sugar in the juice is converted to ethanol by the yeast.

When the secondary fermentation is started, the oxygen injection unit 300 is sealed to prevent injection of oxygen gas discharged into the fermentation broth, and the carbon dioxide injection unit 400 is opened to provide carbon dioxide to the fermentation broth inside the main body unit 100. Inject it.

Therefore, the carbon dioxide injecting unit 400 is effective to produce a good quality wine by providing an appropriate amount of carbon dioxide to the fermentation broth at an appropriate time.

The temperature control part 500 is provided to surround the outer surface of the body part 100 to adjust the temperature of the body part 100.

The most important consideration in the fermentation process is at what temperature, in which strain the yeast is used to convert the sugar into ethanol.

Therefore, the temperature control unit 500 is provided to adjust the heat generated during the fermentation process, to control the fermentation period of the wine by controlling the internal temperature of the fermentation apparatus.

The temperature control part 500 may include a coil 510 and a heat insulating member 520.

The coil 510 is provided to wind an outer circumferential surface of the main body part 100.

Specifically, the coil 510 is provided to maintain a constant temperature of the fermentation broth by circulating cold water and hot water in the coil 510 to raise and lower the internal temperature of the fermentation apparatus.

Therefore, although not shown in the side of the main body 100, a thermometer may be installed, the thermometer may measure the temperature inside the main body.

In addition, the coil 510 is preferably configured to about 3/4 of the height of the body portion, but is not limited to this in the present invention may be appropriately modified according to the size and shape of the body portion 100.

In addition, although the coil 510 is not shown, a supply port (not shown) and an outlet (not shown) may be formed on one side of the coil 510 to circulate water.

In addition, although not shown, the coil 510 may be configured to wrap the insulation of a cloth material such as a towel on the outer circumferential surface of the coil 510, and the main body 100 while flowing cold or hot water into the insulation. Can also control the temperature.

The heat insulating member 520 may be configured to surround the outer circumferential surface of the main body 100 in which the coil 510 is wound.

Specifically, the heat insulating member 520 is to maintain the warm and cold of the main body portion 100, it is made of a foamed resin material having a thermal insulation and cooling function, that is, made of expandable polystyrene (EPS) resin material Can be.

Specifically, the expandable polystyrene (EPS) resin is used as a packaging material, a building material, an insulation material, and the like, and has excellent advantages such as impact resistance, repeated buffering, flexibility, and chemical resistance.

In addition, the heat insulating member 520 in the present invention is not limited thereto and does not exclude the use of other materials having the same effect.

The cleaning door 600 is provided at one side of the lower part of the main body part 1000 and configured to open and close an opening hole having a predetermined area formed under the main body part 100.

In addition, the cleaning door 600 is configured to allow a user to enter and exit the main body 100 for cleaning or repairing the main body 100.

Specifically, the fermentation is completed wine is discharged through the fermentation wine outlet 120, the debris such as grape skin and granules generated during fermentation is discharged through the drain pipe 900 to the drain pipe 900 In order to remove the non-drained waste and to clean the main body 100, the user may use the cleaning door 600 to enter the main body 100 and to perform cleaning or maintenance.

In addition, the cleaning door 600 may be configured in the shape of a rectangular, but in the present invention, the cleaning door 600 is not limited thereto, and may be modified in a circular, ellipse, or various polygonal shapes.

The level gauge 700 is provided in the longitudinal direction extending up and down on the outer side of the main body 100 is provided to indicate the water level inside the main body 100.

The test valve 800 may be provided at the lower side of the outside of the main body 100 to discharge the fermented wine to the outside in a predetermined amount.

Specifically, the test valve 800 is provided to test the degree of fermentation of the fermentation broth during fermentation, it is provided to easily test the fermentation state of wine.

In addition, the test valve 800 may use a known one, and thus the detailed description of the test valve 800 will be omitted.

The drain pipe 900 is provided at the lower center of the main body portion 100, so that the waste produced after the fermentation of raw wine can be discharged to the outside.

In addition, it is more preferable that the drain pipe 900 is configured to face downward so that debris can be discharged by gravity.

The stirrer 910 may be disposed at a lower end of the main body part 100 to receive a power supplied from the outside to stir the fermented wine in the main body part 100.

Specifically, the stirrer 910 is to push up the fermentation broth in the lower portion of the main body 100 to be transported upwards, is provided to generate convection of the fermentation broth.

In addition, the agitator 910 is provided with a drive motor (not shown) on one side of the main body 100, a shaft (not shown) connected to the drive motor (not shown) is installed inside the main body, the shaft ( A stirring blade (not shown) is disposed in the (not shown), the stirring blade (not shown) is rotated in accordance with the operation of the drive motor (not shown) may be provided to mix the raw materials therein, the present invention is limited thereto. It does not preclude the use of other agitators that produce the same effect.

In addition, the stirrer 910 is more preferably installed such that a timer (not shown), such that the stirring blades (not shown) to rotate within the body portion 100 every predetermined time, it may be configured to be operated manually. have.

In addition, the agitator 910 may be configured to be connected to an external power source to be operated by the power source.

Although not shown, the wine fermentation apparatus according to the present invention may further include a gas discharge device and a temperature sensor.

The gas discharge device (not shown) may be installed on the main body portion to discharge the gas generated while the raw material is fermented in the main body portion 100.

In addition, although not shown, the gas discharge device (not shown) may form a gas discharge port on the upper portion of the main body, and connect the discharge pipe to the gas discharge port, so that a valve may be installed on the discharge pipe.

At this time, the valve can be opened and closed automatically by the internal pressure by installing a hydraulic valve, it may be to open and close manually.

It is also possible to install a motor on one side of the valve to force the pump to discharge the internal gas by the operation of the motor.

The temperature sensor (not shown) is installed on one side inside the main body 100 and provided to interlock with the temperature control unit 500 may operate the temperature control unit 500 according to the detected temperature of the fermentation broth. .

According to the wine fermentation apparatus according to the present invention as described above, it is provided with a pressing plate portion to prevent the grape skin floating on the fermentation liquid to prevent contact with air to prevent mold and acetic acid fermentation, and the pressing plate portion hydraulically It is equipped to operate to prevent the damage of yeast when removing the suspended matter using the existing impeller, and equipped with an oxygen injection unit and carbon dioxide injection unit for the gas required for primary fermentation and the gas required for secondary fermentation, respectively Providing the right time to produce good quality wine.

In addition, the temperature control unit is provided on the outer circumferential surface of the main body to adjust the temperature inside the main body so that the wine fermentation period is closely related to the internal temperature.

The terms and words used in the specification and claims described above should not be construed as being limited to the ordinary or dictionary meanings, and the inventors should properly introduce the concept of terms to explain their own invention in the best way. It should be interpreted as meanings and concepts in accordance with the technical spirit of the present invention based on the principle that it can be defined.

Therefore, the configuration shown in the drawings and embodiments described herein are only one of the most preferred embodiments of the present invention, and do not represent all of the technical idea of the present invention, it is possible to replace them at the time of the present application It should be understood that there may be various equivalents and variations.

1: wine fermentation apparatus 100: main body
110: inlet 120: fermented wine outlet
130: protruding member 200: pressing plate
210: through hole 220: fixing groove
230: hydraulic power unit 231: power generating unit
232: hydraulic cylinder 240: sieve
300: oxygen injection unit 400: carbon dioxide injection unit
500: temperature control unit 510: coil
520: insulation member 600: cleaning door
700: level gauge 800: test valve
900 drain tube 910 agitator

Claims (12)

Wine raw material inlet is provided at the top, the fermentation wine outlet for discharging the finished fermentation wine is provided on one side, the cylindrical body portion formed with a grape fermentation space therein;
A pressing plate part disposed in the fermentation space within the main body to enable vertical movement and having a circular plate shape;
An oxygen injection unit provided on one side of the main body to inject oxygen gas into the grape fermentation space therein;
A carbon dioxide injection unit provided at one side of the main body portion spaced apart from the oxygen injection unit to inject carbon dioxide gas into the grape fermentation space therein; And
A temperature control unit provided to surround the outer surface of the main body unit to adjust the inside of the main body unit to a predetermined temperature;
Wine fermentation apparatus comprising a.
The method of claim 1,
The temperature control unit,
A coil winding the outer circumferential surface of the main body; And
An insulation member configured to surround an outer circumferential surface of the main body portion in which the coil is wound;
Wine fermentation apparatus comprising a.
The method of claim 1,
The pressing plate portion,
A plurality of through holes provided on a surface of the pressing plate; And
And at least one fixing groove recessed and recessed in an outer circumferential surface of the pressing plate portion.
Wine fermentation apparatus characterized by consisting of a plate shape having a predetermined thickness.
The method of claim 3, wherein
The main body,
And at least one protruding member protruding in the longitudinal direction on one side of the inner circumferential surface of the main body portion.
The protruding member,
The wine fermentation apparatus is inserted into the fixing groove characterized in that the pressing plate is moved up and down in a state fixed to the main body.
The method of claim 3, wherein
The pressing plate portion,
Wine fermentation apparatus comprising a mesh-type strainer detachably provided on the lower surface of the pressing plate.
The method of claim 1,
A cleaning door provided at one side of the lower part of the main body and capable of opening and closing an opening hole having a predetermined area formed at the lower part of the main body;
A level gauge provided in a longitudinal direction extending up and down on an outer side of the main body to indicate a water level inside the main body;
A test valve provided at an outer lower side of the main body to discharge the fermented wine to the outside in a predetermined amount; And
A drain pipe provided at the lower center of the main body to discharge the waste produced after the fermentation of wine raw materials to the outside;
Wine fermentation apparatus comprising a.
The method of claim 1,
A stirrer provided at a lower end of the main body to receive power supplied from the outside to stir the fermented wine in the main body;
Wine fermentation apparatus comprising a further.
The method of claim 2,
Wine fermentation apparatus characterized in that the fermentation period by adjusting the internal temperature of the fermentation apparatus by circulating cold water or hot water in the coil.
The method of claim 1,
The oxygen injection unit injects oxygen to the body portion during the first fermentation in which the yeast is grown.
The carbon dioxide injection unit is a wine fermentation apparatus, characterized in that for injecting carbon dioxide into the fermentation broth after the first fermentation.
The method of claim 6,
Wine fermentation is complete is discharged through the fermentation wine discharge port, the wine fermentation apparatus, characterized in that the residue containing grape skin and grains produced after the fermentation is discharged through the drain pipe.
The method of claim 1,
The pressing plate portion,
Removably provided at the upper end of the inlet and connected to a hydraulic power device that operates by hydraulic power, the wine fermentation device, characterized in that the movable in the vertical direction inside the main body.
The method of claim 11,
The hydraulic power unit,
A power generator for generating mechanical power; And
A hydraulic cylinder having one end connected to the power generating unit and the other end connected to the pressing plate to transmit hydraulic pressure to the pressing plate;
Wine fermentation apparatus comprising a.

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