WO2021042738A1 - 一种智能超声波酒陈化方法 - Google Patents

一种智能超声波酒陈化方法 Download PDF

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Publication number
WO2021042738A1
WO2021042738A1 PCT/CN2020/086283 CN2020086283W WO2021042738A1 WO 2021042738 A1 WO2021042738 A1 WO 2021042738A1 CN 2020086283 W CN2020086283 W CN 2020086283W WO 2021042738 A1 WO2021042738 A1 WO 2021042738A1
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wine
aging
stainless steel
sub
water
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PCT/CN2020/086283
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English (en)
French (fr)
Inventor
姚星原
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深圳市康得森电器有限公司
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Application filed by 深圳市康得森电器有限公司 filed Critical 深圳市康得森电器有限公司
Priority to EP20861939.5A priority Critical patent/EP4023740A4/en
Publication of WO2021042738A1 publication Critical patent/WO2021042738A1/zh
Priority to US17/588,294 priority patent/US20220154116A1/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
    • C12H1/165—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by irradiation

Definitions

  • the invention relates to a wine aging device, in particular to an intelligent ultrasonic wine aging method.
  • the existing ultrasonic wine aging equipment has a small amount of aging application suitable for small bottles of bottled wine; there are also some devices suitable for a larger amount of aging application.
  • the amount of wine that needs to be aged is extremely large, so the aging equipment in ordinary small bottles is obviously not suitable for large-scale industrial production applications.
  • Existing applications and industrial large-scale aging methods generally use ultrasonic direct contact aging, that is, the generator is directly extended into a large wine container to ultrasonically age the wine in the wine container. Therefore, it is necessary to use a high-power generator or connect multiple generators in series.
  • the purpose of the present invention is how to automate the mass aging of new wine through ultrasonic waves.
  • the present invention provides an intelligent ultrasonic wine aging method, which is characterized in that a sealed stainless steel aging cylinder is set on a bracket in advance, and the bracket is provided at the bottom of a stainless steel tank with an ultrasonic generator.
  • the indirect ultrasonic aging of the new wine in the stainless steel aging cylinder is realized.
  • the specific aging process includes:
  • Water injection sub-process control the injection of water with a preset liquid level into the stainless steel tank by controlling the electronic control valve;
  • Wine entering sub-process by controlling the electronic control valve of entering wine, it is controlled to inject the pre-set height of new wine to be aged from the new wine tank into the stainless steel aging cylinder;
  • Temperature control sub-process continuously monitor the temperature of the water in the stainless steel tank during the aging of the new wine, and control the water in the stainless steel tank to maintain a preset temperature range through the cooling device;
  • the intelligent ultrasonic wine aging method is characterized in that it also includes a gas washing sub-process, by injecting a high-pressure gas that meets the set pressure into the wine line pipeline, and instantaneously releases it to mist the remaining wine in the wine line pipeline instantaneously. It will be discharged from the wine pipeline along with the high-pressure gas.
  • Step 3.1 Close the exhaust valve, close the main wine inlet valve, close the wine drain valve and close the electronic control valve of the sub-inlet;
  • Step 3.2 Open the waste wine drain valve between the wine drain pipe and the drain pipe;
  • Step 3.3 Connect the high-pressure gas pump to the high-pressure gas input port that needs to be cleaned, and inject high-pressure gas into the stainless steel aging cylinder set on the same layer through the high-pressure gas pump, and when it is detected that the high-pressure gas pressure in the stainless steel aging cylinder reaches the preset range , Stop high-pressure gas injection, and close the intake valve;
  • Step 3.4 open the electronic control valve of the sub-inlet on the same layer.
  • the remaining wine on the stainless steel aging cylinder and the wine pipeline expands and gasifies.
  • the high-pressure gas is sprayed through the wine channel, and the pressure at the outlet drops sharply, part of the wine is re-liquefied , It is discharged through the drain pipe to complete the air washing of a layer of stainless steel aging cylinder;
  • Step 3.5 Close all the sub-inlet electronic control valves that have completed the gas washing, and continue to perform step 3.3 until the stainless steel aging cylinders of all layers are cleaned.
  • the intelligent ultrasonic wine aging method is characterized in that only one wine inlet and outlet pipe is arranged on each stainless steel aging barrel, and the wine inlet and outlet pipe extends into the bottom of the stainless steel aging barrel, which is slightly higher than the bottom of the stainless steel aging barrel.
  • Wine entering and draining are carried out through the same wine entry and exit pipe; the wine entry sub-process is specifically: first close the wine drain electronic control valve on the wine drain channel, open the wine inlet valve, and control to open the corresponding stainless steel aging cylinder that needs to be injected
  • the electronic control valve of the sub-inlet starts and controls the wine pump to start to inject new wine to be aged into the stainless steel aging barrel.
  • the liquid level of the wine in the stainless steel aging barrel is monitored. When the liquid level reaches or exceeds the preset range, Then immediately close the sub-inlet electronic control valve corresponding to the stainless steel aging cylinder.
  • the intelligent ultrasonic wine aging method is characterized in that the wine draining sub-process specifically includes closing the main wine inlet valve, keeping the wine draining valve closed, and opening the sub-inlet electronic control valve corresponding to each stainless steel aging cylinder, and at the same time Open the bypass valve on the bypass pipe between the wine discharging pipeline and the wine inlet pipeline, start the wine discharging pump, and the control will start to re-inject the wine in a preset time period into the new wine tank; when the predetermined time is up, control Open the wine drain valve and close the bypass valve at the same time to control the aging of the wine into the aging wine tank until all the wine is drained, then close the wine drain pump and close the wine drain valve.
  • the intelligent ultrasonic wine aging method is characterized in that an vent hole is also provided on the upper cover of each stainless steel aging cylinder, and the vent hole is connected with the exhaust pipe, and the outlet of the exhaust pipe is provided There is an exhaust valve and filter.
  • the exhaust valve is controlled to open.
  • the exhaust valve is controlled to close immediately to realize the wine aging.
  • the stainless steel aging cylinder is airtight during the chemical process.
  • the described intelligent ultrasonic wine aging method is characterized in that it also includes a new wine washing sub-process, specifically the wine-in sub-process is started first, and after the wine-in sub-process is executed, the exhaust valve is opened, the wine main valve is closed, and the drain is closed.
  • Wine valve at the same time, open the bypass valve on the bypass pipe between the wine discharge pipeline and the wine inlet pipeline, start the wine discharge pump, and drain all the wine in the stainless steel aging cylinder back to the new wine tank through the bypass pipeline.
  • the intelligent ultrasonic wine aging method is characterized in that it also includes a temperature control sub-process, specifically including adding a water cooler, the water outlet of the water cooler is connected with the water inlet of the stainless steel tank, and the water inlet of the water cooler is connected to the stainless steel. There is also a circulating water pump on the connecting path of the water outlet of the tank.
  • a temperature control sub-process specifically including adding a water cooler, the water outlet of the water cooler is connected with the water inlet of the stainless steel tank, and the water inlet of the water cooler is connected to the stainless steel.
  • the temperature of the water in the stainless steel tank is monitored by a temperature sensor. When the temperature exceeds the preset threshold, the circulating water pump and the water cooler start to work.
  • the water in the stainless steel tank is cooled by a water cooler, and the temperature is controlled within a preset range.
  • the described intelligent ultrasonic wine aging method is characterized in that more than two stainless steel aging cylinders are arranged at the same height, and each stainless steel aging cylinder is correspondingly provided with a separately driven ultrasonic drive unit and a stainless steel tank, and the same level of stainless steel tanks After the water inlets are connected together, they are connected to the water inlet pipe. The water outlets of the stainless steel tanks of the same level are connected together and then connected to the drain pipe. The stainless steel tanks of the same level are only equipped with a liquid level sensor. When the water injection operation is started, close the drain valve, control the opening of the water inlet switch, and start to inject water into the stainless steel tank. After a period of time, close the water inlet switch.
  • the intelligent ultrasonic wine aging method is characterized in that it also includes a sub-process of water replenishment and a sub-process of water exchange, which regularly monitors the liquid level of the stainless steel tank, and when it is detected that the liquid level of the stainless steel tank is lower than the preset threshold, then By controlling the water inlet, water is injected into the stainless steel tank to reach a preset height; the water change sub-process is specifically by setting a timer or counter to record the current use time of the water in the stainless steel tank, when the preset time is reached When setting the threshold, insert the water-changing sub-process after the most recent wine drain subroutine is completed, close the water inlet valve, open the drain valve, and drain the water in the stainless steel tank and water pipe; perform another water injection sub-process.
  • the present invention proposes a method that can be applied to indirect batch aging of new wine through ultrasonic waves.
  • the entire aging process strictly controls the temperature and airtightness, which effectively ensures the consistency of the wine aging effect and quality.
  • the process of wine discharging, temperature control, and wine exchange is automatically realized through sensor coordination status check and control of corresponding valves, which can realize automatic mass production, and can be widely used in wineries and wine packaging manufacturers to shorten the time for new wines to market. , At the same time greatly improve the quality of new wine, with a wide range of application scenarios.
  • Figure 1 is the general flow chart of the intelligent ultrasonic wine aging method
  • Figure 2 is a sub-flow diagram of air washing
  • Figure 3 is a schematic diagram of control with waterway
  • Figure 4 is a schematic diagram of the control of the wine road.
  • the indirect method adopted as a whole realizes the aging of the wine in the stainless steel cylinder.
  • the new wine to be aged is put into the stainless steel aging cylinder, the cylinder is set on the bracket, and the bracket is suspended on the stainless steel tank.
  • Add a certain level of water in the stainless steel tank, the bottom of the stainless steel tank is equipped with a generator, the generator is driven by a drive circuit to generate ultrasonic waves, and the ultrasonic waves are transmitted to the water in the stainless steel tank through the water body.
  • the barrel is used for ultrasonic aging of the wine in the stainless steel aging barrel. Instead of directly ultrasonically aging the generator into the wine body, it ages indirectly through the water body. In order to make the overall ultrasonic uniformity, each stainless steel tank Three individually driven generators are set at the bottom to make the ultrasonic intensity more uniform. Heat will be generated during the aging process of wine, which may cause the problem of temperature rise of the wine body. Different wines can withstand temperature rise in different degrees. The rise of wine temperature will easily volatilize the alcohol or other beneficial ingredients in it, which will affect the quality of the final wine aging. Therefore, it is necessary to strictly control the temperature during the aging process. Therefore, a cooling water heat exchanger is added to the water circuit.
  • the temperature can be controlled within a preset range to achieve wine aging. Therefore, the system can realize the control of the waterway and realize the temperature control, which is very critical to the overall function of the system. Since wine is a food product for direct consumption, all the materials through which wine passes are made of food-grade stainless steel materials that comply with food safety regulations; and the selection of materials on the waterway can meet the performance requirements and life requirements The parts or materials can be used. Due to the large amount of data involved in sensors and control valves, PLC is introduced to achieve control.
  • An intelligent ultrasonic wine aging method the specific aging process mainly includes:
  • Water injection sub-process control the injection of water with a preset liquid level into the stainless steel tank by controlling the electronic control valve;
  • Wine entering sub-process by controlling the electronic control valve of entering wine, it is controlled to inject the pre-set height of new wine to be aged from the new wine tank into the stainless steel aging cylinder;
  • Aging wine sub-process controlling the ultrasonic drive circuit to age the new wine in the stainless steel aging barrel according to the preset aging process;
  • Temperature control sub-process continuously monitor the temperature of the water in the stainless steel tank during the aging of the new wine, and control the water in the stainless steel tank to maintain a preset temperature range through the cooling device;
  • Gas washing sub-process by injecting high-pressure gas that meets the set pressure into the wine line pipeline, and instantaneous release, the residual wine in the wine line pipeline is instantaneously atomized, and the high-pressure gas is discharged out of the wine line pipeline.
  • Figure 1 is the general flow chart of the intelligent ultrasonic wine aging method. After confirming that the various system lines are connected, the system starts to work and first starts the water injection sub-process; after completing the water injection, starts the wine sub-process; after the completion, starts the specific aging sub-process , During the aging process, the temperature control sub-process is always executed synchronously; after the aging is completed, the wine row sub-process is started; after the completion, it can be added to determine whether there is a requirement for wine exchange. If it is, the gas washing sub-process is started. If necessary, determine whether the water needs to be changed. If so, start the drainage sub-process to drain, and then re-execute the water-injection sub-process after the drain is completed. Otherwise, directly execute the wine-in sub-process to continue aging; the cycle repeats and the aging is performed automatically Wine flow. Realize automated production. The following will further combine specific equipment to refine its specific individual processes.
  • Figure 2 is a sub-flow chart of air washing.
  • the specific execution steps include the following:
  • Step 3.1 Close the exhaust valve, close the main wine inlet valve, close the wine drain valve and close the electronic control valve of the sub-inlet;
  • Step 3.2 Open the waste wine drain valve between the wine drain pipe and the drain pipe;
  • Step 3.3 Connect the high-pressure gas pump to the high-pressure gas input port that needs to be cleaned, and inject high-pressure gas into the stainless steel aging cylinder set on the same layer through the high-pressure gas pump, and when it is detected that the high-pressure gas pressure in the stainless steel aging cylinder reaches the preset range , Stop high-pressure gas injection, and close the intake valve;
  • Step 3.4 open the electronic control valve of the sub-inlet on the same layer.
  • the remaining wine on the stainless steel aging cylinder and the wine pipeline expands and gasifies.
  • the high-pressure gas is sprayed through the wine channel, and the pressure at the outlet drops sharply, part of the wine is re-liquefied , It is discharged through the drain pipe to complete the air washing of a layer of stainless steel aging cylinder;
  • Step 3.5 close all the sub-inlet electronic control valves that have completed the gas washing, and continue to perform step 3.3 until the stainless steel aging cylinders of all layers are cleaned.
  • the equipment can be configured with one or more sub-aging tables according to actual needs.
  • Each layer includes 2 or more sub-aging tables, and the sub-aging tables of the same layer are adjacent and set at the same height.
  • Various configurations can be used with the present invention.
  • the following specific embodiments illustrate the method with specific equipment divided into three layers and three sub-aging stations on each layer.
  • An intelligent ultrasonic wine aging method which realizes indirect ultrasonic aging of new wine in the stainless steel aging barrel.
  • the specific aging process includes the following sub-processes:
  • Figure 3 is a schematic diagram of the control with water circuit; the water injection sub-process, temperature control sub-process and drainage sub-process are all realized by controlling the water circuit; the three-layer sub-aging table is respectively set on the three layers of the rack, and the three-layer cooling water is exchanged.
  • the heat exchangers J206 are installed on the top floor, and the top floor has an air outlet; the sub-aging stations of the same layer are adjacent to each other and set at the same height, and each layer of sub-aging stations shares a layer of cooling water heat exchanger J206.
  • the public drainage pipes and public water inlet pipes are respectively equipped with manual drainage main valve J205 and manual water inlet valve J204, public drainage pipes and public water inlet pipes and the water supply system outside the equipment. Drainage system connection.
  • Each sub-aging table is equipped with a common sub-control water inlet valve J203 and sub-control drain valve J202 that control the layer.
  • the water inlets and outlets of the three stainless steel tanks on the same layer sub-aging table are respectively the same as those of one or more levels.
  • the horizontal equalization water pipes are connected to each other, and the middle of the lower equalization water horizontal pipes are respectively connected to the public drainage pipe and the public water inlet pipe.
  • the sub-aging table of the same layer can only choose one stainless steel tank to add a liquid level sensor.
  • the liquid level of other stainless steel tanks on the layer can be obtained.
  • control to close all the drain valves and open the sub-controlled water inlet valve J203 of each layer Since the connected tap water has water pressure, after opening the sub-controlled water inlet valve J203, the water injection pressure Water can be injected into the stainless steel tank. Due to the different pipeline lengths and paths of the sub-aging stations on the same floor, the water injection speeds of different sub-aging stations on the same floor may be different. In order to solve this problem, control the sub-control water inlet After the valve J203 is opened for a period of time, it is closed for a certain period of time.
  • the sub-control water inlet valve J203 is reopened for water injection. After a period of time, stop for a period of time, and repeat the control until it reaches the preset water level to complete the water addition operation.
  • the drainage is simpler.
  • the public drain is set at the lowest point of the entire equipment. When a drain operation is required, the drain valve is controlled to open, and the water in the internal water pipe and the stainless steel tank is drained from the lowest public drain due to gravity.
  • multiple layers can be flexibly set up to operate in parallel or each layer can be operated one by one.
  • each sub-aging table is equipped with a cooling water heat exchanger J206.
  • Each cooling water heat exchanger J206 has an inlet and an outlet; on the bottom of the stainless steel tank There are also circulating water inlets.
  • the circulating water outlets of the sub-ageing platform in the same layer are connected to the same horizontal circulating water horizontal pipe; the balanced water horizontal pipe is connected to the water inlet through the water pipe, and the circulating water horizontal pipe is connected to the water inlet through the water pipe.
  • the circulating water pump J201 corresponding to the sub-aging table of the layer is started, and the corresponding cooling fan is started, and the stainless steel is heated through the cooling water heat exchanger J206.
  • the water in the tank is cooled down.
  • the circulating water pump J201 and the cooling fan corresponding to the sub-aging table of the layer are turned off.
  • Figure 4 is a schematic diagram of the control of the wine route; the wine entering sub-process and the wine draining sub-process are realized based on the wine route control.
  • the design of this system breaks the conventional design ideas. Generally, the easiest design to think of is each stainless steel aging A wine inlet pipe and a wine outlet pipe are respectively arranged on the barrel J111. The new wine that needs to be aged is input through the wine inlet pipe, and the aged wine after the aging is completed is discharged through the wine outlet pipe. Due to one more pipeline, the overall complexity is increased, the internal pipelines are also more, and more control valves are needed to control. Since the wine is directly drunk transmitted on this channel, it is necessary for all the pipelines.
  • the device of the present invention proposes that the main wine inlet and outlet pipelines in the device are shared, and the outlet ends are respectively connected with the wine inlet pipeline and the wine discharge pipeline. Specifically:
  • the inlet and outlet wine pipes of the stainless steel aging cylinder J111 on the same floor are respectively connected to a sub-liquor control valve J113 and then connected to the horizontally-arranged sub-liquor pipe; all sub-liquor pipes are connected together and then divided into two channels, all of which are connected to the wine valve.
  • J104 is connected to the wine pump J109, it is connected to the wine inlet pipe, and the other is connected to the wine drain pump J103 and then connected to the wine drain valve J106 and then connected to the wine drain pipe. Since the wine road system is kept airtight as a whole, vent holes must be provided when wine is entered and exited, otherwise the wine entry and exit operations cannot be performed normally.
  • an exhaust pipe on the top cover of the stainless steel aging cylinder J111 there is also an exhaust pipe on the top cover of the stainless steel aging cylinder J111; the exhaust pipe of the stainless steel aging cylinder J111 on the same layer is connected to the corresponding sub-common exhaust pipe of the layer, and one end of the sub-common exhaust pipe is sealed , The other end is equipped with an exhaust valve J102 and filter J112.
  • the purpose of the filter J112 is to prevent the presence of toxic and harmful ingredients in the equipment operation. If it is not protected, it may enter through the exhaust pipe to affect or contaminate the wine.
  • the exhaust valve J102 is opened only when wine is entering and draining, and remains closed for other periods of time.
  • each valve needs to be controlled layer by layer. Since the wine road is generally externally connected with the wine tank, it has no water pressure, so it needs external force to cooperate.
  • the wine entering is generally controlled layer by layer, and the wine row is also controlled layer by layer, and it can also be set to multi-layer parallel operation.
  • the ultrasonic wine aging process can be started after the wine is finished.
  • the new wine that has been aged needs to be discharged into the aging tank. Since most of the wine entering and draining pipelines are shared, new wine actually remains on the wine road pipeline after the wine entry is completed. If the wine is drained into the aging tank directly, a large amount of unaged wine in the pipeline will inevitably be removed. It is also discharged into the aging tank, which will inevitably affect the quality of the final wine. Therefore, it is necessary to remove the remaining new wine. In order not to cause waste, a bypass pipeline is added between the wine drain pump J103 and the wine drain valve J106 and between the wine inlet valve J104 and the wine inlet pump J109.
  • a bypass valve 108 When starting the wine drain operation, first control to close the wine drain valve J106, open the bypass valve 108, and start the wine drain pump J103. The wine in the wine circuit system flows back to the wine tank of the new wine through the bypass pipeline. All the reflowed wine is new wine. When the new wine remaining in the original pipeline is drained, then it is the aged wine that has been aged. At this time, close the wine drain valve, open the wine drain valve J106, and drain the aged wine into the aging tank until All the wines are lined up. After that, the system can be automatically controlled to execute the entire system of re-entering, aging, and discharging.
  • a waste wine discharge pipe is also provided on the wine discharge pipe, and the waste wine discharge pipe is provided with a waste wine discharge valve J105, and the waste wine discharge pipe is connected with the drain pipe.
  • each sub-public exhaust pipe has a high-pressure gas input port J101, and the high-pressure gas input port J101 is equipped with an electric or manual valve; the high-pressure gas pump is detachably connected to the high-pressure gas input port J101 through a pipeline .
  • the external high-pressure gas pump can be used to input high-pressure gas through the high-pressure gas input port J101 to clean the inside of the pipeline.
  • the gas of the selected high-pressure gas pump is gas that meets the food hygiene requirements, and generally a medical gas pump is used.

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Abstract

一种智能超声波酒陈化方法，预先将密闭的不锈钢陈化筒设置在托架上，所述托架设置在底部设有超声波发生器的不锈钢槽上方，实现对不锈钢陈化筒内的新酒进行间接超声波陈化。先启动注水子流程；接着启动进酒子流程；接着启动具体的陈化子流程，在陈化过程中还同步执行温控子流程；再启动排酒子流程；完成后，可以增加判定是否存在换酒要求，如果是，则启动气洗子流程，如果不需要直接执行进酒子流程继续陈化；如此循环反复，自动的执行陈化酒流程。整个陈化过程严格控制温度和密闭，有效的保证了酒陈化的效果和品质的一致性，整个进酒、排酒、温控、换酒等过程通过传感器配合状态检查和通过控制相应的阀门来自动实现，可实现自动批量生产，可广泛应用于酒厂和酒类分装厂家应用，缩短新酒上市的周期，同时改善新酒的品质，具有广泛的应用场景。

Description

一种智能超声波酒陈化方法 技术领域
本发明涉及酒陈化装置，尤其涉及一种智能超声波酒陈化方法。
背景技术
随着超声波在酒类产品陈化具有重要帮助的发现，因此在酒类陈化的应用领域也在逐步扩大。由于酒本身存在受热易挥发和受热后品质容易发生变化的问题，因此需要将陈化过程的温度控制在一定温度范围内。
已有的超声波酒陈化设备中有适合小瓶装的瓶装酒的少量陈化应用；也有部分适合较大量陈化应用的装置。对于酒类生产企业其所需要陈化的酒的数量极大，因此对于普通小瓶装的陈化设备明显不适合与大规模工业生产应用。现有的应用与工业大规模陈化的方式，一般都采用超声波直接接触式陈化方式，也就是将发生器直接伸入大的酒容器中对酒容器内的酒进行超声波陈化，由于酒量大，因此需要采用大功率的发生器或串联多个发生器，这样可能带来如下问题：1)在非密封状态下陈化，在陈化过程酒精和其它成分发生挥发，对酒的品质影响较大；2)陈化程度不均匀，特别是距离超声波发生器近的位置陈化程度远高于距离远的位置的酒，且可能造成部分过分陈化，部分陈化达不到要求等问题。基于以上的原因，超声波酒陈化在酒类生产企业中并没有能够得到大规模的应用。且整个操作过程都需要大量的人工参与，效率低下，品质没办法统一。因此产业上欠缺一款适合于大规模量产的自动化酒陈化生产工艺和支持该工艺的自动化陈化设备。
发明内容
针对以上缺陷，本发明目的在于如何实现自动化通过超声波对新酒进行大批量陈化。
为了解决以上问题，本发明提供了一种智能超声波酒陈化方法，其特征在于预先将密闭的不锈钢陈化筒设置在托架上，所述托架设置在底部设有超声波发生器的不锈钢槽上方，实现对不锈钢陈化筒内的新酒进行间接超声波陈化， 具体陈化流程包括：
注水子流程：通过控制电控阀门，控制向不锈钢槽内注入预先设置液面高度的水；
进酒子流程：通过控制进酒电控阀门，控制从新酒酒缸中向不锈钢陈化筒注入预先设置高度的待陈化的新酒；
陈酒子流程：控制超声波驱动电路按预先设定的陈化流程对不锈钢陈化筒内的新酒进行陈化；
温控子流程：在对新酒进行陈化的过程持续监控不锈钢槽中水的温度，通过冷却装置控制不锈钢槽中水体维持在预先设定的温度范围；
排酒子流程：当该新酒陈化完成后，通过出酒电控阀门将陈化过的酒排出到陈酒酒缸，再重新执行进酒子流程从新酒酒缸抽入新酒，进行新一轮的新酒陈化。
所述的智能超声波酒陈化方法，其特征在于还包括气洗子流程，通过向酒路管线中注入符合设定压强的高压气体，通过瞬间释放，将酒路管线中的残留的酒瞬间雾化，并随着高压气体排出酒路管线。
所述的智能超声波酒陈化方法，其特征在于所述气洗子流程具体执行步骤包括如下：
步骤3.1关闭排气阀门、关闭进酒总阀门、关闭排酒阀和关闭子入口电控阀门；
步骤3.2打开排酒管道与排水管道之间的排废酒阀门；
步骤3.3将高压气泵接入需要清洗的高压气输入端口，通过高压气泵向设置在同一层的不锈钢陈化筒注入高压气体，并当检测到不锈钢陈化筒内的高压气体气压达到预先设置的范围，停止高压气体注入，并关闭进气阀门；
步骤3.4同时打开同一层的子入口电控阀门，不锈钢陈化筒和酒路管道上残留的酒膨胀气化随着高压气体通过酒路喷出，并在出口处压强急剧下降，部分酒重新液化，通过排水管排出，完成一层不锈钢陈化筒的气洗；
步骤3.5关闭已经完成气洗的所有子入口电控阀门，继续执行步骤3.3直 到所有层的不锈钢陈化筒都清洗完毕。
所述的智能超声波酒陈化方法，其特征在于每个不锈钢陈化筒上只设置一个出入酒管，所述出入酒管伸入不锈钢陈化筒的底部，略高于不锈钢陈化筒底部，进酒和排酒通过同一出入酒管进行；进酒子流程具体为：先关闭排酒通路上的排酒电控阀门，打开进酒总阀门，并控制打开需要注入的不锈钢陈化筒对应的子入口电控阀门，启动控制进酒泵开始向该不锈钢陈化筒注入待陈化新酒，过程中监控不锈钢陈化筒内的酒的液位，当液位达到或超过预先设定的范围，则立即关闭该不锈钢陈化筒对应的子入口电控阀门。
所述的智能超声波酒陈化方法，其特征在于所述的排酒子流程具体为，关闭进酒总阀门，保持排酒阀门关闭，打开各个不锈钢陈化筒对应的子入口电控阀门，同时打开排酒管道与进酒管道之间的旁路管道上的旁路阀门，启动排酒泵，控制将开始一个预设时间段内的酒重新注回新酒酒缸；当预定的时间到则控制打开排酒阀门，同时关闭旁路阀门，控制将陈化后的酒排入陈化酒缸，直到所有酒排放完毕，再关闭排酒泵和关闭排酒阀门。
所述的智能超声波酒陈化方法，其特征在于在每个不锈钢陈化筒的上盖上还设有一个排气孔，所述排气孔与排气管道连接，排气管道的出口处设有一个排气阀门和过滤器，启动排酒子流程时和启动进酒子流程时控制打开排气阀门，执行完排酒子流程和进酒子流程后立即控制关闭排气阀门，实现酒陈化过程不锈钢陈化筒密闭。
所述的智能超声波酒陈化方法，其特征在于还包括新酒冲洗子流程，具体为先启动进酒子流程，进酒子流程执行完后，打开排气阀门、关闭进酒总阀门和关闭排酒阀门，同时打开排酒管道与进酒管道之间的旁路管道上的旁路阀门，启动排酒泵，将所有不锈钢陈化筒内的酒通过旁路管道排回新酒酒缸。
所述的智能超声波酒陈化方法，其特征在于还包括温控子流程，具体包括增加设置水冷器，所述水冷器的出水口与不锈钢槽的入水口相连接，水冷器的入水口与不锈钢槽的出水口相连接通路上还设有循环水泵，在陈化子流程时，通过温度传感器监控不锈钢槽内水的温度，当监控到温度超过预先设置的阀值 时，循环水泵和水冷器开始工作，通过水冷器对不锈钢槽内的水进行降温，控制温度在预先的设定的范围内。
所述的智能超声波酒陈化方法，其特征在于同一个高度设置2个以上的不锈钢陈化筒，各个不锈钢陈化筒对应设置有单独驱动的超声波驱动单元和不锈钢槽，同一个层级的不锈钢槽的入水口连接在一起后在与入水管相连接，同一个层级的不锈钢槽的出水口连接在一起后再与排水管相连接，同一层的不锈钢槽，只择其一设置有液位传感器，当启动注水操作时，关闭排水阀门，控制打开入水口开关，开始向不锈钢槽注入水，注入一段时间后，关闭入水开关，经过一段时间延时等待后，检查当前的液位高度，是否达到预先设置的高度，如果没重新打开入水开关，继续向不锈钢槽注入水，注入一段时间后再关闭入水开关，经过一段时间延时等待后，再检查当前的液位高度，检查是否达到预设的液位高度范围，反复操作直到达到预先设置的液位高度。
所述的智能超声波酒陈化方法，其特征在于还包括补水子流程和换水子流程，定期的监控不锈钢槽的液位，当检测到不锈钢槽的液位低于预先设置的阀值，则通过控制入水口，向不锈钢槽内注入水，达到符合预先设置的高度；所述换水子流程具体为通过设置定时器或计数器，记录当前不锈钢槽内水使用的时间，当达到预先设置的时间阀值时，在最近一个排酒子程序完成后插入执行换水子流程，关闭进水阀门，打开排水阀门，将不锈钢槽和水管内的水排出；再执行一个注水子流程。
本发明提出了一种可应用于通过超声波对新酒进行间接批量陈化的方法，整个陈化过程严格控制温度和密闭，有效的保证了酒陈化的效果和品质的一致性，整个进酒、排酒、温控、换酒等过程通过传感器配合状态检查和通过控制相应的阀门来自动实现，可实现自动批量生产，可广泛应用于酒厂和酒类分装厂家应用，缩短新酒上市的周期，同时大大改善新酒的品质，具有广泛的应用场景。
附图说明
图1是智能超声波酒陈化方法的总流程图；
图2是气洗子流程图；
图3是带水路的控制示意图；
图4是带酒路的控制示意图。
具体实施方式
下面将结合本发明实施例中的附图，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
提供一种适合大批量实现超声波新酒陈化的方法，需要实现整个过程控制实现自动化，可自动实现持续的酒陈化生产。整体采用的间接方式实现对不锈缸筒体内的酒进行陈化，具体为将待陈化的新酒装入不锈钢陈化筒，将筒体设置在托架上，托架又悬挂在不锈钢槽上，不锈钢槽内加一定液位的水，不锈钢槽的底部设有发生器，通过驱动电路驱动发生器产生超声波，通过不锈钢槽传递到不锈钢槽中的水体中，通过水体再将超声波传入不锈钢陈化筒，对不锈钢陈化筒内的酒进行超声波陈化，不是直接将发生器至于酒体内直接进行超声陈化，而是通过水体间接的陈化，为了使得超声波整体均匀，因此每个不锈钢槽底部设置了3个单独驱动的发生器，使得超声波强度更为均匀。酒陈化过程中会产生热量，可能带来酒体温度上升的问题，不同的酒品其可承受温度上升的程度不同。酒温度上升很容易将其内的酒精或其它有利的成分发生挥发，而影响最后酒陈化的品质，因此需要严格控制陈化过程中的温度，因此在水路中增加了冷却水换热器，通过其来实现控制温度在预先设置的范围内实现酒陈化。因此系统能够实现对水路的控制，实现温控，对于系统整体的功能非常关键。由于酒是直接食用的食品类产品，因此其所有有酒通过的通路的材料都采用符合食品安全规定的食品级不锈钢材料制成；而对与水路通路上的材料选用能满足性能要求和寿命要求的零件或材料即可。由于涉及到的传感器、控制阀数据量较大，因此引入了PLC来实现控制。
一种智能超声波酒陈化方法，具体陈化流程主要包括：
注水子流程：通过控制电控阀门，控制向不锈钢槽内注入预先设置液面高度的水；
进酒子流程：通过控制进酒电控阀门，控制从新酒酒缸中向不锈钢陈化筒注入预先设置高度的待陈化的新酒；
陈化酒子流程：控制超声波驱动电路按预先设定的陈化流程对不锈钢陈化筒内的新酒进行陈化；
温控子流程：在对新酒进行陈化的过程持续监控不锈钢槽中水的温度，通过冷却装置控制不锈钢槽中水体维持在预先设定的温度范围；
排酒子流程：当新酒陈化完成后，通过出酒电控阀门将陈化过的酒排出到陈酒酒缸，再重新执行进酒子流程从新酒酒缸抽入新酒，进行新一轮的新酒陈化。
气洗子流程：通过向酒路管线中注入符合设定压强的高压气体，通过瞬间释放，将酒路管线中的残留的酒瞬间雾化，并随着高压气体排出酒路管线。
图1是智能超声波酒陈化方法的总流程图，确认各个系统线路都连接好后，系统开始工作，先启动注水子流程；完成注水后，启动进酒子流程；完成后启动具体的陈化子流程，在陈化过程总还同步执行温控子流程；陈化完成后，启动排酒子流程；完成后，可以增加判定是否要存在换酒要求，如果是，则启动气洗子流程，如果不需要，则判定是否需要换水，如果是，则启动排水子流程进行排水，排水完成后再重新执行注水子流程，否则直接执行进酒子流程继续陈化；如此循环反复，自动的执行陈化酒流程。实现自动化生产。以下再进一步的结合具体设备细化其具体个各个流程。
图2是气洗子流程图，具体执行步骤包括如下：
步骤3.1关闭排气阀门、关闭进酒总阀门、关闭排酒阀和关闭子入口电控阀门；
步骤3.2打开排酒管道与排水管道之间的排废酒阀门；
步骤3.3将高压气泵接入需要清洗的高压气输入端口，通过高压气泵向设 置在同一层的不锈钢陈化筒注入高压气体，并当检测到不锈钢陈化筒内的高压气体气压达到预先设置的范围，停止高压气体注入，并关闭进气阀门；
步骤3.4同时打开同一层的子入口电控阀门，不锈钢陈化筒和酒路管道上残留的酒膨胀气化随着高压气体通过酒路喷出，并在出口处压强急剧下降，部分酒重新液化，通过排水管排出，完成一层不锈钢陈化筒的气洗；
步骤3.5关闭已经完成气洗的所有子入口电控阀门，继续执行步骤3.3直到所有层的不锈钢陈化筒都清洗完毕。
设备可根据实际需要选择配置1层或以上子陈化台，每层包括2个或以上的子陈化台，同一层子陈化台相邻且同一高度设置。本发明可使用各种配置。以下具体实施例以分为3层、每层3个子陈化台的具体设备来说明该方法。
一种智能超声波酒陈化方法，实现对不锈钢陈化筒内的新酒进行间接超声波陈化，具体陈化流程包括如下子流程：
图3是带水路的控制示意图；注水子流程、温控子流程和排水子流程都是通过控制水路实现的；三层子陈化台分别设置在机架的三层上，三层冷却水换热器J206都设置在顶层，顶层向上开有排风口；同一层子陈化台相邻且同一高度设置，每一层子陈化台共用一层冷却水换热器J206。在系统中设有公共排水管和公共进水管，公共排水管和公共进水管分别设有手动排水总阀门J205和手动进水总阀门J204，公共排水管和公共进水管与设备外的供水系统和排水系统连接。每层子陈化台设置一个控制该层的公共的子控进水阀J203和子控排水阀J202，同一层子陈化台上的三个不锈钢槽的进出水口分别与水平设置的一层或多层均衡水横管相连接，最下层的均衡水横管的中部再分别与公共排水管和公共进水管相连接。同一层子陈化台可以只择一只不锈钢槽中增加液位传感器，通过监控其中一个不锈钢槽的水位即可获知该层其它不锈钢槽的液位。当需要控制向不锈钢槽中注水时，则控制关闭所有的排水阀，打开各层子控进水阀J203，由于连接的自来水本身有水压，打开子控进水阀J203后，进注水压可实现向不锈钢槽内注水，由于同一层的各个子陈化台的管线长度和路径不同，因此同层的不同子陈化台的注水速度可能存在不同，为了解决该问题，控制子控进水阀J203打开一段时间后，再关闭一端时间，由于同层的不锈钢槽是相互连通，由于连通原理，一段时间后同层的不锈钢槽水位保持一致；再重新开启子 控进水阀J203进行注水，一段时间后再停一段时间，如此反复控制直到加到预先设置的水位，完成加水操作。而对于排水更为简单，公共排水口设置在整个设备的最低处，当需要执行排水操作时，控制打开排水阀，内部水管和不锈钢槽体内的水由于重力作用东最低处的公共排水口排出。对于加水和排水可以灵活设置多层一起并行操作或各层逐个操作。
为了实现单独控制陈化过程的温度，每层子陈化台单独设置了一路冷却水换热器J206，每路冷却水换热器J206都有一个入水口和一个出水口；不锈钢槽的底部上都还设有循环水口，同一层子陈化台的循环水口分别与同一个水平设置的循环水横管相连接；均衡水横管通过水管与入水口相连，循环水横管通过水管与入水口相连，之间设有一个循环水泵J201；冷却水换热器J206上设有散热风扇。当监控到不锈钢陈化筒J111内酒体温度超过预先设置的上限阀值时，启动该层子陈化台对应的循环水泵J201，并启动对应的散热风扇，通过冷却水换热器J206对不锈钢槽内的水进行降温处理。当监控到不锈钢槽内水降低到预先设置的下限阀值时，关闭该层子陈化台对应的循环水泵J201和散热风扇。
图4是带酒路的控制示意图；进酒子流程和排酒子流程都是基于酒路控制实现的，本系统设计与打破了常规的设计思路，一般最容易想到的设计是每个不锈钢陈化筒J111上分别设置一个进酒管和一个出酒管，新需要陈化的新酒通过进酒管输入，陈化完成后的陈酒通过出酒管排出。由于多一个管路，其整体的复杂性就增大，内部管线也更多，也需要更多的控制阀门来控制，由于该通路上传输的是直接饮用的酒，因此对于该管路上的所有线路都需要采用满足食品卫生要求的食品级不锈钢材料制成。且这个陈化过程需要保证密闭，保证整个陈化过程在密闭的环境下实现，因此需要尽可能减少连接点。因此本发明的设备提出了在设备内主要的进酒和出酒管线共用，在出口端分别与进酒管线和排酒管线相连。具体为：
同一层的不锈钢陈化筒J111的出入酒管分别先接一个子控酒阀门J113后与水平设置的子酒管相连接；所有的子酒管汇总连接后再分两路，一路接进酒阀门J104接进酒泵J109后在与进酒管道相连，另一路接排酒泵J103后接排酒阀门J106后与排酒管道相连接。由于酒路系统整体保持密闭，在进酒和出酒时必须提供通气孔，否则无法正常执行进酒和出酒操作。不锈钢陈化筒J111的顶盖上还设有一个排气管；同一层的不锈钢陈化筒J111的排气管与该层对应的子 公共排气管相连接，子公共排气管的一端密闭，另一端设有一个排气阀门J102和过滤器J112。设有过滤器J112的目的是防止在设备运行场合可能存在有毒有害的成分，如果不加保护，可能通过该排气管进入影响或污染酒。该排气阀门J102只有在进酒和排酒的时候打开，其它时间段都保持关闭状态。排酒管道的入口处还设有手动排酒阀J107,在进酒管道的入口处还设有手动进酒阀J110.
由于进酒管道和排酒管道部分是共用的因此进酒和排酒是需逐层控制各个阀门。由于酒路一般外部是和酒缸相连接，因此其本身没有水压，因此需要外力配合。在进酒一般逐层进行控制，排酒时也是逐层进行控制，也可以设置为多层并行操作。
当需要注入新酒时，控制打开需要注入的子陈化台的排气阀门J102，控制打开该层的所有子控酒阀门J113，关闭排酒阀门J106，打开进酒阀门J104，同时启动进酒泵J109，启动向不锈钢陈化筒J111内进酒，在加注的过程中监控各个不锈钢陈化筒J111内酒的液位，当液位达到预设的阀值时，立即控制关闭对应的子控酒阀门J113，当该层的所有不锈钢陈化筒J111都按要求实现注入新酒后；同时关闭该层的排气阀门J102。启动其它层的进酒操作，直到所有不锈钢陈化筒J111都完成进酒操作，则控制关闭进酒泵J109和进酒阀门J104。
进酒完成后即可启动超声波酒陈化工艺，当酒陈化完成后需将陈化完成的新酒排到陈酒缸中。由于进酒和排酒大部分管道共用，在完成进酒后，酒路管线上实际上实际残留了新酒，如果直接启动向陈酒缸中排酒，则必然将管线内大量的未陈化的酒也排放到陈酒缸中，必然影响最后酒的质量。因此需要将残留的新酒排除，为了不造成浪费，在排酒泵J103与排酒阀门J106之间与在进酒阀门J104与进酒泵J109之间增加设置一个旁路管线，旁路管线上设有旁路阀门108。当启动排酒操作时，先控制关闭排酒阀门J106，打开旁路阀门108，启动排酒泵J103，酒路系统内的酒通过旁路管线回流到新酒的酒缸，最开始一段时间的主要回流的都是新酒，当原来管线内残留的新酒排完后，其后都是已经陈化后的陈酒了，这时候关闭排酒阀门，打开排酒阀门J106，将陈酒排入陈酒罐，直到所有的酒都排完。之后可以自动控制系统执行重新进酒、陈酒、排出的整个系统自动执行。在排酒管道上还设有排废酒管道，所述排废酒管道上设有排废酒阀门J105,排废酒管道与排水管相连接。
实际生产中可能还存在如下需求：长时间工作后，需要对内部管线及不锈 钢陈化筒进行清洗，由于整个系统密闭的，各个部件拆卸下来清洗，明显不现实，本系统还提供了高压气体清洗的端口，每个子公共排气管上都设有一个高压气输入口J101，高压气输入口J101上分别设有电控或手动气阀；高压气泵通过管线可拆卸连接于高压气输入口J101上。可通过外接高压气泵通过高压气输入口J101输入高压气体，对管线内部进行清洗，选用的高压气泵的气体选用满足食品卫生要求的气体，一般选用医用气泵。
以上所揭露的仅为本发明一种实施例而已，当然不能以此来限定本权利范围，本领域普通技术人员可以理解实现上述实施例的全部或部分流程，并依本发明权利要求所作的等同变化，仍属于本发明所涵盖的范围。

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  1. 一种智能超声波酒陈化方法，其特征在于预先将密闭的不锈钢陈化筒设置在托架上，所述托架设置在底部设有超声波发生器的不锈钢槽上方，实现对不锈钢陈化筒内的新酒进行间接超声波陈化，具体陈化流程包括：
    注水子流程：通过控制电控阀门，控制向不锈钢槽内注入预先设置液面高度的水；
    进酒子流程：通过控制进酒电控阀门，控制从新酒酒缸中向不锈钢陈化筒注入预先设置高度的待陈化的新酒；
    陈化酒子流程：控制超声波驱动电路按预先设定的陈化流程对不锈钢陈化筒内的新酒进行陈化；
    温控子流程：在对新酒进行陈化的过程持续监控不锈钢槽中水的温度，通过冷却装置控制不锈钢槽中水体维持在预先设定的温度范围；
    排酒子流程：当该新酒陈化完成后，通过出酒电控阀门将陈化过的酒排出到陈酒酒缸，再重新执行进酒子流程从新酒酒缸抽入新酒，进行新一轮的新酒陈化。
  2. 根据权利要求1所述的智能超声波酒陈化方法，其特征在于还包括气洗子流程，通过向酒路管线中注入符合设定压强的高压气体，通过瞬间释放，将酒路管线中的残留的酒瞬间雾化，并随着高压气体排出酒路管线。
  3. 根据权利要求2所述的智能超声波酒陈化方法，其特征在于所述气洗子流程具体执行步骤包括如下：
    步骤3.1关闭排气阀门、关闭进酒总阀门、关闭排酒阀和关闭子入口电控阀门；
    步骤3.2打开排酒管道与排水管道之间的排废酒阀门；
    步骤3.3将高压气泵接入需要清洗的高压气输入端口，通过高压气泵向设置在同一层的不锈钢陈化筒注入高压气体，并当检测到不锈钢陈化筒内的高压气体气压达到预先设置的范围，停止高压气体注入，并关闭进气阀门；
    步骤3.4同时打开同一层的子入口电控阀门，不锈钢陈化筒和酒路管道上残留的酒膨胀气化随着高压气体通过酒路喷出，并在出口处压强急剧下降，部分酒重新液化，通过排水管排出，完成一层不锈钢陈化筒的气洗；
    步骤3.5关闭已经完成气洗的所有子入口电控阀门，继续执行步骤3.3直到所有层的不锈钢陈化筒都清洗完毕。
  4. 根据权利要求2所述的智能超声波酒陈化方法，其特征在于每个不锈钢陈化筒上只设置一个出入酒管，所述出入酒管伸入不锈钢陈化筒的底部，略高于不锈钢陈化筒底部，进酒和排酒通过同一出入酒管进行；进酒子流程具体为：先关闭排酒通路上的排酒电控阀门，打开进酒总阀门，并控制打开需要注入的不锈钢陈化筒对应的子入口电控阀门，启动控制进酒泵开始向该不锈钢陈化筒注入待陈化新酒，过程中监控不锈钢陈化筒内的酒的液位，当液位达到或超过预先设定的范围，则立即关闭该不锈钢陈化筒对应的子入口电控阀门。
  5. 根据权利要求4所述的智能超声波酒陈化方法，其特征在于所述的排酒子流程具体为，关闭进酒总阀门，保持排酒阀门关闭，打开各个不锈钢陈化筒对应的子入口电控阀门，同时打开排酒管道与进酒管道之间的旁路管道上的旁路阀门，启动排酒泵，控制将开始一个预设时间段内的酒重新注回新酒酒缸；当预定的时间到则控制打开排酒阀门，同时关闭旁路阀门，控制将陈化后的酒排入陈化酒缸，直到所有酒排放完毕，再关闭排酒泵和关闭排酒阀门。
  6. 根据权利要求5所述的智能超声波酒陈化方法，其特征在于在每个不锈钢陈化筒的上盖上还设有一个排气孔，所述排气孔与排气管道连接，排气管道的出口处设有一个排气阀门和过滤器，启动排酒子流程时和启动进酒子流程时控制打开排气阀门，执行完排酒子流程和进酒子流程后立即控制关闭排气阀门，实现酒陈化过程不锈钢陈化筒密闭。
  7. 根据权利要求6所述的智能超声波酒陈化方法，其特征在于还包括新酒冲洗子流程，具体为先启动进酒子流程，进酒子流程执行完后，打开排气阀门、关闭进酒总阀门和关闭排酒阀门，同时打开排酒管道与进酒管道之间的旁路管道上的旁路阀门，启动排酒泵，将所有不锈钢陈化筒内的酒通过旁路管道排回 新酒酒缸。
  8. 根据权利要求1所述的智能超声波酒陈化方法，其特征在于还包括温控子流程，具体包括增加设置水冷器，所述水冷器的出水口与不锈钢槽的入水口相连接，水冷器的入水口与不锈钢槽的出水口相连接通路上还设有循环水泵，在陈化子流程时，通过温度传感器监控不锈钢槽内水的温度，当监控到温度超过预先设置的阀值时，循环水泵和水冷器开始工作，通过水冷器对不锈钢槽内的水进行降温，控制温度在预先的设定的范围内。
  9. 根据权利要求1所述的智能超声波酒陈化方法，其特征在于同一个高度设置2个以上的不锈钢陈化筒，各个不锈钢陈化筒对应设置有单独驱动的超声波驱动单元和不锈钢槽，同一个层级的不锈钢槽的入水口连接在一起后在与入水管相连接，同一个层级的不锈钢槽的出水口连接在一起后再与排水管相连接，同一层的不锈钢槽，只择其一设置有液位传感器，当启动注水操作时，关闭排水阀门，控制打开入水口开关，开始向不锈钢槽注入水，注入一段时间后，关闭入水开关，经过一段时间延时等待后，检查当前的液位高度，是否达到预先设置的高度，如果没重新打开入水开关，继续向不锈钢槽注入水，注入一段时间后再关闭入水开关，经过一段时间延时等待后，再检查当前的液位高度，检查是否达到预设的液位高度范围，反复操作直到达到预先设置的液位高度。
  10. 根据权利要求1所述的智能超声波酒陈化方法，其特征在于还包括补水子流程和换水子流程，定期的监控不锈钢槽的液位，当检测到不锈钢槽的液位低于预先设置的阀值，则通过控制入水口，向不锈钢槽内注入水，达到符合预先设置的高度；所述换水子流程具体为通过设置定时器或计数器，记录当前不锈钢槽内水使用的时间，当达到预先设置的时间阀值时，在最近一个排酒子程序完成后插入执行换水子流程，关闭进水阀门，打开排水阀门，将不锈钢槽和水管内的水排出；再执行一个注水子流程。
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