SU1010555A1 - Method of determination of wort output and balance by sugar - Google Patents

Abstract

A METHOD FOR DETERMINING THE EXIT OF WASTE AND BALANCE FOR SUGAR, including sampling, measuring its mass, pressing grapes, measuring the temperature of the wort and the amount of dry substances in it, so that, in order to increase the accuracy and shorten the time, measure the squeeze mass, extract the latter with water at a temperature of 58-62 ° C in the ratio of Ii8, measure the temperature of the extraction juice and the amount of solids in it, and determine the wort yield and sugar balance using formulas. (V g -5g% rW4 oS y. &Amp; cor5,4-Hri iiiti where 6 is. The total mass of sugar containing, keeping with it, we will arrive at the plant ay og. Rade per day;.. GL. - General mass cy rta / jnociyl pivosch1 per plant per day mass of sample I and samples in the city / 1 im g ... - masya squeeze in the M-th sample of grapes; -% sahfa content in USR-l / popuchenne and 1st samples of grapes; -% sugar content in the extract obtained from the 1st sample of grapes; -the mass of grapes of the 1st ti ..

Description

The invention relates to the wine industry, more specifically, to the primary winemaking industry, and is intended to determine the yield of the wort and to balance sugar when accepting grapes at reception sites.

There is a method of automatic control of the wort output by measuring the volume of clarified and unclarified wort Cll.

However, this method does not allow to determine the yield of the wort with sufficient accuracy and makes it impossible to determine the sugar balance.

There is also known a method for determining the yield of the wort and the SakhRU balance / involving sampling, measuring eie mass, pressing the grape sample and measuring the temperature of the wort and the amount of dry matter in it

The average sample collected by the sampler is discharged into the hopper of automatic scales. The signal from the sensor of the presence of grapes through the converter unit enters the computing unit. The weighed sample is fed to the press crusher, from which the pressed wort flows down to reach the temperature. After measuring the temperature, the reversing motor of the level gauge is switched on to measure the volume of the wort and the corresponding signal is fed to the computing unit. The wort is fed to the centrifuge. Clarified wort from the centrifuge comes. into a receptacle to measure the volume of the clarified wort. The signal from the sensor through the converter unit also enters the computing unit. In the latter, the quantity of suspensions (by volume) is determined from the difference in the volumes of the unclarified and clarified wort. Since: after centrifuging in suspension x, approximately 30% of the wort remains, the indicated amount in terms of the corresponding wort volume is summed with the measured volume of the clarified wort. According to the obtained results, the wort is about to exit the wort from the selected sample and the entire batch of grapes taken. To supply sugar balance, its content in the marc is determined by the Bertrand method. Preparation of the sample for analysis consists in taking a sample of the marc (5-10 kg). From this total sample, after thorough mixing, an average sample is made using the diagonal pressure method. To do this, the squeeze is spread evenly over a smooth surface and divided into four sectors by two intersecting stripes. The squeeze of the two sectors is discarded, and the remaining mass is again mixed, scattered and divided. The operations are repeated

50-100 g will not remain, then the sample is weighed on a technical scale with an accuracy of 0.01 g and used for analysis. Determination of sugar is carried out in an extract in which tanning and dyes are removed with the addition of lead vinegar, after which the Bertrand method determine sugar 23.

However, the known method

0 does not allow accurate and fast

determine the output of the must ipsans by sugar.

The purpose of the invention is to increase accuracy and reduce time.

5 This goal is achieved in the method of determining the wort yield and sugar balance, which involves taking a sample, measuring its mass, squeezing a grape, measuring the temperature of the wort and the amount of solids in it, measuring the squeeze mass, extracting the latter with water at 58-b2 C in the ratio .1: 8, measure the temperature

5 extraction juice and the amount of dry substances in it, and the determination of the wort yield and sugar balance is carried out according to the formulas

t) n-% blX b,

.

35 .. b,

de g. - the total mass of sugar contained in the grapes received per day to the plant;

Gg, is the total mass of the wort that has arrived at the plant per day / -mass of the i-sample and grape b;

- mass of squeeze in i-sample; be grapes;

(5 -% sugar content -In wort obtained from i-and grape samples;

 -% sugar content in the squeeze obtained from the i-th grape sample;

G.. - the mass of grapes of the i-th paro TII.

The drawing shows a block diagram of an installation for implementing the method.

The installation contains a sampling device 1 of grapes, a node 2 for measuring the mass of a sampled sample, a press 3, the output of which is connected to the input of the meter 4 contents of dry matter in the wort and the meter 5 of the temperature of the wort, the outputs of which are connected via an analog-digital converter ADC b to the mini The computer 7, the node 8 for measuring the squeeze mass, the inlet of which is connected to the press 3, and the output.– to the squeeze washing unit 9 and via the ADC with a mini-computer, the squeeze washing unit, the output of which is connected to the meters 10 and 11 respectively. temperature and dry ve ETS in the extracted juice, the outputs of which are connected through to the input of the ADC 7 minicomputer.

The installation for determining the wort yield and sugar balance works as follows.

| 0,06t - 1,218, if t. 20s to z - 20% r.v. -0.078t + 1.569 if t7 / and z $ 20% d.v. /, 0.06 t - 1.326, if t is 20С and 2 20% r.v.

-O, -0811 n- 1.635 if t and z are 20% r.v. where t is the temperature of the measured wort or extraction juice obtained during processing of the sample taken, Z is the concentration of the wort solids or extraction juice measured by a refractometric sensor without a correction. The calculated values of the corrections are recorded in the mini-computer memory, and then the true value of solids in the wort obtained from the grape sample using the algorithm is automatically determined. The x value is recorded in the mini-computer memory. Then, the sugar content of the wort is calculated by the algorithm (1.094 x = 2.82 if 20% of c. in. (l, 146x-3.725, if 20% of BC The results of the calculation are recorded in the computer memory. After pressing the sample on press 3, the squeeze is weighed by the mass measuring unit 8, the squeeze mass information via ADC-6 is recorded in the appropriate memory cell of the computer 7. Then the squeeze automatically goes to the squeeze washing unit 9, where it is extracted with water at a temperature of 5-8-6 2 s in a 1: 8 ratio and mixed vigorously. Sugar in the squeeze goes into the water. Extraction juice is automatically supplied to sensitive elements meters 10 and 11, respectively, temperature and dry matter.

When the grapes arrive, the sampling device 1 takes a sample of the grapes in the form of clusters, then the mass of the sample is determined by the mass measurement unit 2. From-V-,

The early sample is pressed with a press 3. The pressed coke (MUST) is automatically supplied to the sensitive elements. there are meters 4 and 5, respectively, dry matter and temperature. From

of these blocks is the corresponding information. One day through the ADC 6 enters the computing device of the mini-computer 7 and is written in accordance with the corresponding memory cell.

The calculation of the temperature correction of the dry substances is made according to the algorithm from 25 photons and hours per plots EV 40 (GD. 45 50 in sums g 6C GG of these blocks) the corresponding injection through A1SCH-6 enters the extractable mini-computer 7 memory iks. The true value of the contents of the sugar extract juice is determined by the algorithms (1), (2) n (3). The result is recorded in the corresponding memory mini-computer 7. The output of the grape must is determined by the algorithm r - t g. l5ii3 : e "B Н H G - the total amount of wort per day; G" - the mass of the grapes of the i-th group, tia; g - masé and the i-th sample of grapes; ti g is the mass of the marc obtained by V from the sample of grapes f - ..-- "The total mass of sugar contained in the grape plant is determined. EVY according to the algorithm Vt) 4 VBbl ; t g 4t) 4 GYA p. g; ,, .- I (Vb ".ъ, (L, .- total mass of sugar received by the day cha plant; g /: - mass of the 1st sample of grapes,. G - mass of squeeze in the) -th sample of grapes, -% the sugar content of the wort obtained from the i-sample of the grapes, 1 -% of the sugar content in the hip extract, obtained from the i-th sample of the grapes; G; - grapes moss of the i-th part using the method; implementation simplifies calculations between the receiving point of the grape and production by speeding up the determination of the main quality indicators, such as the yield of the wort and the sugar content of the squeeze, Not 5Faults of the binder correction regress dry: gilts depending on the temperature of the flue and extraction shek, thermostatically reduces the sugar determination time and thereby increases the throughput of the receiving point. The mini-computer can increase the accuracy of the calculation. Visks and its account when drawing up balance and on alcohol (taking into account the conversion factor of sugar into alcohol). The implementation of the proposed method will eliminate subjectivity, will increase the speed of the receiving point almost twice. The economic effect from the application of the invention will be 60 thousand rubles.

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Claims (1)

METHOD FOR DETERMINING WASTE OUTPUT AND BALANCE BY SUGAR, including sampling, measuring its mass, pressing grapes, measuring the temperature of the wort and the amount of • dry matter in it, so that in order to increase accuracy and reduce time, measure the squeeze mass, extract the latter with water with a temperature of 58-62 ° C in a ratio of 1 ι 8, measure the temperature of the extraction juice and the amount of solids in it, and determine the yield of wort and sugar balance by using the formulas where G, ^ is the total mass of sugar ; contained in the grapes received at the factory per day; the total mass of the wort, ‘post-, drank to the factory for. day - mass of the 1st grape sample / 1 - squeeze mass in the 4th grape sample; -% The sugar content in the wort obtained from the 1st grape; - -% sugar in the squeeze obtained from the 1st grape sample; - mass of grapes of the 1st batch. Joint venture joint venture