CN116694420A - Automatic brewing process of fruit wine - Google Patents
Automatic brewing process of fruit wine Download PDFInfo
- Publication number
- CN116694420A CN116694420A CN202310766567.9A CN202310766567A CN116694420A CN 116694420 A CN116694420 A CN 116694420A CN 202310766567 A CN202310766567 A CN 202310766567A CN 116694420 A CN116694420 A CN 116694420A
- Authority
- CN
- China
- Prior art keywords
- wine
- fruit
- tank
- starting
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000013124 brewing process Methods 0.000 title claims abstract description 44
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 44
- 235000014101 wine Nutrition 0.000 claims abstract description 100
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 97
- 239000000463 material Substances 0.000 claims abstract description 89
- 238000005303 weighing Methods 0.000 claims abstract description 60
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 55
- 238000002156 mixing Methods 0.000 claims abstract description 53
- 238000004140 cleaning Methods 0.000 claims abstract description 51
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 42
- 238000007605 air drying Methods 0.000 claims abstract description 24
- 238000012216 screening Methods 0.000 claims abstract description 23
- 238000011049 filling Methods 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims description 89
- 230000004151 fermentation Effects 0.000 claims description 89
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 87
- 239000007788 liquid Substances 0.000 claims description 75
- 238000004821 distillation Methods 0.000 claims description 57
- 238000003860 storage Methods 0.000 claims description 28
- 230000007246 mechanism Effects 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000004945 emulsification Methods 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- 239000000839 emulsion Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical group O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 239000002893 slag Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000000498 cooling water Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000007781 pre-processing Methods 0.000 claims description 4
- 230000000007 visual effect Effects 0.000 claims description 4
- 235000011869 dried fruits Nutrition 0.000 claims description 3
- 238000012544 monitoring process Methods 0.000 abstract description 12
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 238000012545 processing Methods 0.000 abstract description 10
- 230000006870 function Effects 0.000 abstract description 5
- 238000004364 calculation method Methods 0.000 abstract description 3
- 238000007726 management method Methods 0.000 abstract description 2
- 238000005457 optimization Methods 0.000 abstract description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 24
- 240000005809 Prunus persica Species 0.000 description 16
- 235000013944 peach juice Nutrition 0.000 description 11
- 244000144730 Amygdalus persica Species 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 238000007599 discharging Methods 0.000 description 5
- 239000012535 impurity Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 230000002354 daily effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 238000004891 communication Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241001025261 Neoraja caerulea Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000010252 digital analysis Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Devices For Dispensing Beverages (AREA)
Abstract
The application discloses an automatic brewing process of fruit wine, which comprises the following steps: weighing fruit materials, cleaning the fruit materials, air-drying the fruit materials, screening bad fruits, removing pits from the fruit materials, squeezing green juice, emulsifying and fermenting, distilling raw wine, blending raw wine, filling and collecting, processing the fruit materials through an automatic device, and matching with a server and an operation terminal to automatically complete brewing steps, so that the workload of production personnel is greatly reduced, the labor cost is saved, and the production efficiency is improved; the sensors with different functions are installed in the automation device to acquire corresponding index values and upload the index values to the server in real time, so that real-time monitoring of data in the brewing process is realized, digital management of fruit wine brewing is facilitated, optimization of the fruit wine brewing process is facilitated by calculation and statistics based on monitoring data, and tracing of the brewing data and improvement of quality of fruit wine are facilitated.
Description
Technical Field
The application relates to the technical field of fruit wine brewing, in particular to an automatic fruit wine brewing process.
Background
With the change of people's life style and the development of the wine product market, fruit wine is favored by vast young consumer groups and female consumer groups, so the market demand of various fruit wine is gradually increased, and users have higher demands on the types and quality of fruit wine. The brewing process of the fruit wine is complicated, a large number of whole fruits are pretreated firstly, including steps of cleaning, air drying, screening, stoning, squeezing and the like, emulsification and fermentation are carried out after pretreatment, distillation, wine storage and blending are carried out after fermentation is completed, and finally the fruit wine is filled in a specified wine tank for sealing, so that the production of the fruit wine is completed. The existing fruit wine production and brewing process needs a great deal of manpower support and a longer period of time, and along with the development of industrial automation, even if equipment for processing different functions of fruit materials is adopted for processing, manual supervision and manual auxiliary transportation of raw materials or juice are also needed; on the one hand, the work efficiency of brewing is difficult to guarantee, the quality and flavor of the finished wine are likely to be affected by improper manual operation, faults are likely to occur in cooperation among all the equipment, on the other hand, the data in all the steps of manufacturing the finished wine from the whole fruit are difficult to monitor and record, such as raw material proportion in the emulsification process, loss during pretreatment of the fruit materials, monitoring of fermentation temperature, statistics of juice yield and brewing rate of different batches of fruit materials, and the like, and the accuracy of the mode of manually recording and calculating the data is low and data loss or data confusion is likely to occur; if monitored by different devices, the integration of data also risks certain errors and data confusion. Therefore, there is a need for a brewing process that is more automated, monitors the brewing process data in real time, and ensures the quality of the wine.
Disclosure of Invention
Aiming at the problems in the prior art, the application provides an automatic fruit wine brewing process, the brewing of fruit wine is automatically finished based on instructions through the cooperation of devices, the quality and the efficiency of fruit wine brewing are obviously improved, and the real-time monitoring and recording of the values of various indexes in the brewing process are realized through the sensor.
The specific technical scheme is as follows:
an automatic brewing process of fruit wine, comprising the following steps:
step A, weighing the fruit materials: putting the fruit materials into a collecting device, weighing, and uploading the weighing values to a server;
step B, cleaning the fruit materials: the fruit materials are respectively transported to a plurality of cleaning devices through a conveyor belt and the cleaning operation is completed;
step C, air-drying the fruit materials: the cleaned fruit materials are conveyed to an air drying device and air drying operation is completed;
step D, screening bad fruits: the dried fruits are conveyed to a screening device and bad fruits are removed;
step E, stoning the fruit materials: the screened fruit materials are conveyed to a stoning device and the stoning operation is completed, and the fruit core residues are conveyed to a residue core collecting box;
step F, squeezing green juice: conveying the stoned fruit materials to a squeezing device and finishing the squeezing operation, enabling green juice generated by squeezing to flow into a green juice collecting tank, and conveying squeezed residues to a residue core collecting box through a conveying belt;
step G, emulsification and fermentation: injecting the squeezed green juice into an emulsifying tank to generate emulsion, and injecting the emulsion and the green juice into a fermentation tank to complete fermentation operation;
step H, distilling the fermentation liquor: pouring the fermentation liquor into a distillation device to finish distillation operation, and pouring distilled raw wine into a wine storage tank;
blending raw wine: injecting raw wine and pure water into the blending device according to the blending parameters;
and step J, filling and collecting: and injecting the finished wine in the blending device into a filling device.
In one embodiment of the disclosure, the step a includes: a weighing sensor is arranged in the aggregate device to finish weighing operation; the server receives the weighing signal and then sends a preprocessing starting instruction; and the material collecting device opens a discharge valve to discharge the fruit materials on the conveyor belt.
In one embodiment of the disclosure, the step a further includes: starting the working modes of the cleaning devices, starting the working modes of the air drying device, starting the working modes of the screening device, starting the working modes of the stoning device and starting the working modes of the squeezing device based on the starting pretreatment instruction;
wherein, the starting the working modes of the plurality of cleaning devices comprises: starting a conveyor belt, starting a cleaning nozzle of the coarse cleaning device, starting a brush roller of the brush cleaning device, and starting a cleaning nozzle of the fine cleaning device;
opening the working mode of the air drying device comprises the following steps: starting a conveyor belt and starting an air dryer;
opening the working mode of the screening device comprises the following steps: and starting the conveyor belt and starting the bad fruit identification system.
In one embodiment of the disclosure, the step D includes: screening the fruits one by one according to an AI visual algorithm, and transferring the bad fruits into a bad fruit collecting box; and a weighing sensor is arranged in the bad fruit collecting box, and the weighing value of the bad fruit is monitored in real time and uploaded to a server.
In one embodiment of the disclosure, the step F includes: the slag core collecting box is provided with a weighing sensor, and the weighing value of the slag core is monitored in real time and uploaded to a server; and a liquid level sensor is arranged in the green juice collecting tank, and the liquid level value in the tank is monitored in real time and uploaded to a server.
In one embodiment of the disclosure, the step G includes:
step G1, grouping the emulsifying tank and the fermentation tank, wherein the grouping proportion of the emulsifying tank and the fermentation tank is 2:1, a step of;
step G2, injecting auxiliary materials and green juice into the corresponding emulsifying tanks according to the emulsifying types and starting a stirring mechanism of the emulsifying tanks;
g3, injecting green juice into the fermentation tank to a designated liquid level;
and G4, after emulsification is completed, starting a stirring mechanism and a constant temperature system of the fermentation tanks, injecting the emulsion into the fermentation tanks in the same group, presetting fermentation time length, and entering a fermentation state.
In one embodiment of the disclosure, an auxiliary material box for installing a weighing sensor is provided in the step G, and the auxiliary material box is used for loading auxiliary materials; opening a valve when the auxiliary materials reach the required dosage, and introducing the auxiliary materials into the emulsifying tank through a vacuum conveying device;
wherein, before the auxiliary material is introduced into the emulsifying tank, the method comprises the following steps: starting a stirring mechanism of the emulsifying tank; if the emulsifying type is white sugar emulsifying, starting a heating device and adjusting to a preset emulsifying temperature;
liquid level sensors are arranged in the fermentation tank and the emulsifying tank, and the liquid level sensors monitor liquid level values in corresponding tanks in real time and upload the liquid level values to a server;
an ethanol concentration sensor, a sugar degree sensor and a PH value sensor are arranged in the fermentation tank, and the ethanol concentration, the sugar degree and the PH value of fermentation liquid in the fermentation process are respectively monitored in real time and uploaded to a server.
In one embodiment of the disclosure, the step H includes:
step H1, selecting an idle distillation device and a fermentation tank allowing distillation;
step H2, setting distillation parameters to operate the distillation device, starting a steam mechanism and a cooling water circulation mechanism, obtaining distillate and collecting the distillate in a wine collecting tank;
and H3, injecting the raw wine into a wine storage tank.
In one embodiment of the disclosure, a liquid level sensor, a temperature sensor and an ethanol concentration sensor are installed in the wine collection tank, and the liquid level, the temperature and the ethanol concentration values in the tank are respectively monitored in real time and uploaded to a server;
a temperature sensor and an ethanol concentration sensor are arranged at the liquid outlet of the distillation device, and based on the temperature and the ethanol concentration value of the liquid outlet of the distillation device, distilled liquid is divided into head wine, middle wine and tail wine and flows into a head wine collecting tank, a middle wine collecting tank and a tail wine collecting tank respectively;
and a temperature sensor and an ethanol concentration sensor are arranged in the wine storage tank, and the temperature and the ethanol concentration value in the tank are respectively monitored in real time and uploaded to a server.
In one embodiment of the disclosure, after the blending device injects the raw wine and the pure water, a stirring mechanism of the blending device is started to uniformly mix the raw wine and the pure water; and a liquid level sensor, a temperature sensor and an ethanol concentration sensor are arranged in the blending device, and the liquid level, the temperature and the ethanol concentration value are respectively monitored in real time and uploaded to a server.
The technical scheme has the following advantages or beneficial effects:
the automatic brewing process of the fruit wine is finished through an automatic device from weighing and cleaning the fruit materials to finishing the fermentation, blending and filling of the fruit wine, and the fruit materials are transported between the devices by using the conveyor belt to finish the corresponding steps, so that the labor intensity is greatly reduced, the labor cost is reduced, the working efficiency and the working quality of the fruit wine brewing are effectively improved, wherein the device for processing the fruit materials is respectively provided with a weighing sensor, a liquid level sensor, a temperature sensor, an ethanol concentration sensor, a sugar degree sensor or a PH value sensor according to the functional requirements, and the sensors upload measured values to a server in real time, so that the monitoring of index values of all steps in the brewing process is realized, the calculation and statistics of the brewing process are conveniently optimized, the digitizing level of the brewing process is improved, and the quality of the fruit wine and the source of data in the brewing process are favorably improved.
Drawings
FIG. 1 is a schematic flow chart of an automatic brewing process of fruit wine according to the present application;
FIG. 2 is a schematic flow chart of steps G1 to G4 in the present application;
FIG. 3 is a schematic flow chart of steps H1 to H3 in the present application;
fig. 4 is a schematic flow chart of a brewing process of peach wine in the application.
Detailed Description
In order that the above objects, features and advantages of the application will be readily understood, a more particular description of the application will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings.
Referring to fig. 1-4, in an embodiment of the present application, an automatic brewing process of fruit wine includes the following steps:
step A, weighing the fruit materials: putting the fruit materials into a collecting device, weighing, and uploading the weighing values to a server;
step B, cleaning the fruit materials: the fruit materials are respectively transported to a plurality of cleaning devices through a conveyor belt and the cleaning operation is completed;
step C, air-drying the fruit materials: the cleaned fruit materials are conveyed to an air drying device and air drying operation is completed;
step D, screening bad fruits: the dried fruits are conveyed to a screening device and bad fruits are removed;
step E, stoning the fruit materials: the screened fruit materials are conveyed to a stoning device and the stoning operation is completed, and the fruit core residues are conveyed to a residue core collecting box;
step F, squeezing green juice: conveying the stoned fruit materials to a squeezing device and finishing the squeezing operation, enabling green juice generated by squeezing to flow into a green juice collecting tank, and conveying squeezed residues to a residue core collecting box through a conveying belt;
step G, emulsification and fermentation: injecting the squeezed green juice into an emulsifying tank to generate emulsion, and injecting the emulsion and the green juice into a fermentation tank to complete fermentation operation;
step H, distilling the fermentation liquor: pouring the fermentation liquor into a distillation device to finish distillation operation, and pouring distilled raw wine into a wine storage tank;
blending raw wine: distributing an idle blending device, selecting a plurality of wine storage tanks, and injecting raw wine and pure water into the blending device according to blending parameters;
and step J, filling and collecting: and (3) distributing available filling devices, and injecting finished wine in the blending device into the filling devices.
In a specific embodiment of the disclosure, the step a includes: a weighing sensor is arranged in the aggregate device to finish weighing operation; the server receives the weighing signal and then sends a preprocessing starting instruction; and the material collecting device opens a discharge valve to discharge the fruit materials on the conveyor belt.
The collecting device can be in a bowl shape, a weighing sensor is arranged at the bottom of the collecting device, the weighing sensor is activated to automatically weigh after fruit materials are placed in the bowl, and the collecting device uploads a weighing signal and a weighing value of the fruit materials to a server; the aggregate device is provided with an operation terminal for a worker to control the operation of the aggregate device, for example, after the fruit materials are weighed, the worker can press a button on the operation terminal for weighing, and the aggregate device is triggered to send related information to the server; optionally, a fixed terminal of the user is arranged at the server and used for displaying data information and sending operation instructions, and a mobile terminal can also be arranged for receiving and displaying real-time data in the brewing process, so that the digitizing and automation level of brewing is improved.
In a specific embodiment of the disclosure, the step a further includes: starting the working modes of the cleaning devices, starting the working modes of the air drying device, starting the working modes of the screening device, starting the working modes of the stoning device and starting the working modes of the squeezing device based on the starting pretreatment instruction;
wherein, the starting the working modes of the plurality of cleaning devices comprises: starting a conveyor belt, starting a cleaning nozzle of the coarse cleaning device, starting a brush roller of the brush cleaning device, and starting a cleaning nozzle of the fine cleaning device;
opening the working mode of the air drying device comprises the following steps: starting a conveyor belt and starting an air dryer;
opening the working mode of the screening device comprises the following steps: and starting the conveyor belt and starting the bad fruit identification system.
Further, the material collecting device can open a discharging valve to place fruit materials on the conveyor belt after weighing is completed, wherein the discharging valve can be set to be an independent control button or can be set to be in a mode of being automatically opened after weighing is completed; the cleaning devices, the air drying devices and the screening devices can be set to be opened simultaneously, so that the fruit materials are sequentially cleaned and air-dried on the conveyor belt; the image sensor can be installed at the positions of the cleaning device, the air drying device and the screening device, the operation is started when the fruit materials are detected to be conveyed to the action area of the current device, and the operation is automatically stopped when the fruit materials leave the action range of the current device, so that the energy sources can be saved, and the cost can be reduced.
In a specific embodiment of the disclosure, the step D includes: screening the fruits one by one according to an AI visual algorithm, and transferring the bad fruits into a bad fruit collecting box; and a weighing sensor is arranged in the bad fruit collecting box, and the weighing value of the bad fruit is monitored in real time and uploaded to a server.
Preferably, the screening device judges whether the fruit materials are good or bad and dials the bad fruits into the bad fruit collecting box, the server receives weighing data of the bad fruits, so that weighing data of all the bad fruits every day can be calculated and counted conveniently, and then analysis of different fruit material quality can be carried out according to the counting data, so that the bad fruit rate is reduced.
In a specific embodiment of the disclosure, the step F includes: the slag core collecting box is provided with a weighing sensor, and the weighing value of the slag core is monitored in real time and uploaded to a server; and a liquid level sensor is arranged in the green juice collecting tank, and the liquid level value in the tank is monitored in real time and uploaded to a server.
The residue core collecting box is used for collecting fruit core residues and squeezed residues, the weight of the fruit core residues and the weight of the squeezed residues are weighed through the weighing sensors, the server calculates and counts daily final residue core weighing data based on the received residue core weighing values, and therefore monitoring and counting of brewing data by workers are facilitated; the maximum capacity parameter of the green juice collecting tank is preset on the server, the numerical value of the liquid level in the green juice collecting tank is monitored in real time, when the liquid in the green juice collecting tank reaches the maximum capacity parameter, the server sends a control instruction for stopping the operation of the current device, the green juice is effectively prevented from overflowing, the raw material waste in the brewing process is avoided, and the server can also send prompt information to staff to remind the staff of checking whether the green juice collecting tank needs to be replaced or not and restarting the equipment.
In a specific embodiment of the disclosure, the step G includes:
step G1, grouping the emulsifying tank and the fermentation tank, wherein the grouping proportion of the emulsifying tank and the fermentation tank is 2:1, a step of;
step G2, injecting auxiliary materials and green juice into the corresponding emulsifying tanks according to the emulsifying types and starting a stirring mechanism of the emulsifying tanks;
g3, injecting green juice into the fermentation tank to a designated liquid level;
and G4, after emulsification is completed, starting a stirring mechanism and a constant temperature system of the fermentation tanks, injecting the emulsion into the fermentation tanks in the same group, presetting fermentation time length, and entering a fermentation state.
In a specific embodiment of the disclosure, an auxiliary material box for installing a weighing sensor is provided in the step G, and the auxiliary material box is used for loading auxiliary materials; opening a valve when the auxiliary materials reach the required dosage, and introducing the auxiliary materials into the emulsifying tank through a vacuum conveying device;
wherein, before the auxiliary material is introduced into the emulsifying tank, the method comprises the following steps: starting a stirring mechanism of the emulsifying tank; if the emulsifying type is white sugar emulsifying, starting a heating device and adjusting to a preset emulsifying temperature;
liquid level sensors are arranged in the fermentation tank and the emulsifying tank, and the liquid level sensors monitor liquid level values in corresponding tanks in real time and upload the liquid level values to a server;
an ethanol concentration sensor, a sugar degree sensor and a PH value sensor are arranged in the fermentation tank, and the ethanol concentration, the sugar degree and the PH value of fermentation liquid in the fermentation process are respectively monitored in real time and uploaded to a server.
For example, in the brewing process of the fruit wine, the green juice is required to be mixed with auxiliary materials and then fermented, the auxiliary materials are divided into distiller's yeast and white sugar, wherein the white sugar is melted under a certain temperature condition to prevent sediment generated by uneven mixing, but microorganisms in the distiller's yeast are easy to deactivate at high temperature, so that the two auxiliary materials are required to be respectively treated and then mixed; the emulsifying step is to treat auxiliary materials, wherein the emulsifying tank is used for independently treating distiller's yeast and white sugar auxiliary materials, the auxiliary materials with required dosage and green juice are fully mixed in the emulsifying tank, and the emulsified emulsion and the green juice are injected into the fermentation tank for fermentation.
Preferably, the server stores information of all fermentation tanks and emulsification tanks, including number information, idle state or use state, liquid information in the tanks and the like; based on the maximum capacity parameters of the fermentation tank and the emulsifying tank preset in the server, the liquid level sensor installed inside the fermentation tank and the emulsifying tank uploads the liquid level in the tank to the server in real time, when the server judges that the liquid level in the tank reaches the upper limit of capacity, a control instruction for stopping working is sent to a corresponding device, a related valve and a pump are closed, green juice is stopped being injected into the fermentation tank or the emulsifying tank, and a producer judges whether to replace other fermentation tanks and emulsifying tanks to complete the brewing process.
In a specific embodiment of the disclosure, the step H includes:
step H1, selecting an idle distillation device and a fermentation tank allowing distillation;
step H2, setting distillation parameters to operate the distillation device, starting a steam mechanism and a cooling water circulation mechanism, obtaining distillate and collecting the distillate in a wine collecting tank;
and H3, injecting the raw wine into a wine storage tank.
In a specific embodiment of the disclosure, a liquid level sensor, a temperature sensor and an ethanol concentration sensor are installed in the wine collection tank, and the liquid level, the temperature and the ethanol concentration values in the tank are respectively monitored in real time and uploaded to a server;
a temperature sensor and an ethanol concentration sensor are arranged at the liquid outlet of the distillation device, and based on the temperature and the ethanol concentration value of the liquid outlet of the distillation device, distilled liquid is divided into head wine, middle wine and tail wine and flows into a head wine collecting tank, a middle wine collecting tank and a tail wine collecting tank respectively;
and a temperature sensor and an ethanol concentration sensor are arranged in the wine storage tank, and the temperature and the ethanol concentration value in the tank are respectively monitored in real time and uploaded to a server.
The server automatically marks the fermentation tank to be in a distillation-allowed state after the fermentation tank ferments to a set time under a preset parameter condition; the server stores information of distillation devices, a worker can select an idle distillation device and a fermentation tank to be distilled through an operation terminal, if a plurality of fermentation tanks are selected, the worker needs to specify relevant distillation process parameters such as fermentation liquor to be extracted from each fermentation tank, liquor head reject amount, medium liquor collection degree lower limit and the like, and then presses a 'start distillation' button to enter a distillation step; the same is true, the distillation device is also internally provided with a liquid level sensor, the maximum capacity parameter of the distillation device is preset in the server, and whether the liquid level in the distillation device reaches the input quantity or exceeds the maximum capacity upper limit is monitored in real time; further, the server calculates the head wine discarding time according to the head wine discarding amount and the liquid outlet pipeline flow rate which are recorded in advance, and automatically controls to open the relevant valve in the period from the beginning of distillation to the discarding time, so that distilled liquid flows into the head wine collecting tank, and after the head wine discarding is completed, the server sends a control command to close the relevant valve. The server can convert and calculate the standard ethanol concentration of the current distillate at normal temperature in real time according to the temperature of the liquid outlet of the distillation device and the ethanol concentration value; if the standard ethanol concentration is greater than the lower limit of the collection degree of the middle wine recorded in advance, automatically controlling to open a related valve to enable distilled liquid to flow into the middle wine collection tank, otherwise automatically controlling to open the related valve to enable distilled liquid to flow into the tail wine collection tank; the above steps complete the distillation step of the fruit wine, and the raw wine is collected and stored in the medium wine collection tank.
In a specific embodiment of the disclosure, after the blending device injects the raw wine and the pure water, a stirring mechanism of the blending device is started to uniformly mix the raw wine and the pure water; and a liquid level sensor, a temperature sensor and an ethanol concentration sensor are arranged in the blending device, and the liquid level, the temperature and the ethanol concentration value are respectively monitored in real time and uploaded to a server.
The server automatically generates a blending scheme according to the blending parameters, selects one or more wine storage tanks to extract raw wine for blending, calculates the raw wine amount and the required pure water amount required to be extracted in each wine storage tank, displays the calculation scheme result on the operation terminal, and can be changed by staff on the automatically generated scheme, and the server adjusts the scheme in real time according to the modified parameters; after the blending scheme is determined, a button for starting blending is pressed, a server automatically controls and starts related valves and pumps, raw wine and pure water which are required by the blending scheme are sequentially injected into the blending device from a wine storage tank and a pure water device, and a liquid level sensor in the blending device is used for monitoring whether the injected raw wine and pure water reach the required amount; if the water reaches the preset value, the server automatically controls to close the related valve and the pump, and stops the injection of the raw wine and the pure water; after the raw wine and the pure water are injected, the server automatically controls and starts a stirring mechanism of the blending device, the raw wine and the pure water are uniformly mixed within preset stirring time, the server automatically controls and closes the blending mechanism after the stirring is finished, and meanwhile, the current blending device is marked to be in a state of allowing filling, and the blending is finished; further, a worker presses down the 'start filling' at an operation terminal of the filling device, the operation of starting the filling device is automatically controlled by a server, a relevant valve and a pump are started, and blending liquid in the blending device is pumped into the filling device to finish the filling operation; the front end and the rear end of the filling device are respectively provided with a counting sensor, the counting sensors at the front end are used for monitoring the consumption amount of empty bottles in real time and uploading the consumption amount to the server, and the counting sensors at the rear end are used for monitoring the filling amount of finished bottles in real time and uploading the filling amount to the server, so that the server can calculate and count the output of fruit wine, the consumption amount of the filling device and other data daily.
In a preferred embodiment, the brewing process of the fruit wine can be completed by matching with automatic processing equipment with different functions and a server, preferably, an MES system is used on the server to control the cooperative work of all the equipment, meanwhile, each automatic processing equipment is provided with a communication module, the automatic processing equipment exchanges instructions with the server through the communication module, and the automatic processing equipment is further provided with an operation terminal comprising a display screen and an interaction module, so that a worker can conveniently issue instructions and acquire data parameters and brewing progress in the process; exemplary, based on the above equipment, a brewing process of peach wine comprises the following steps: preprocessing peaches, namely, putting the peaches into an aggregate device, weighing the peaches by a weighing sensor at the bottom of the aggregate device, and uploading weight values to a server; the production personnel can check the weight value at the operation terminal and the server end of the collecting device, click the 'weighing completion' after confirming, the server automatically opens the conveyor belt and a plurality of cleaning devices after receiving the signals, automatically controls to open the discharging valve of the collecting device to pour the peaches on the conveyor belt, and when the value monitored by the weighing sensor in the collecting device is zero, the completion of discharging the peaches is indicated, and the server controls to close the discharging valve of the collecting device; step 2, conveying the peaches to a rough cleaning device area by a conveyor belt for rough cleaning, wherein the rough cleaning device comprises a cleaning nozzle, and starting the cleaning nozzle to remove larger sludge and impurities on the surface of the peaches; step 3, conveying the peaches to a brush cleaning device area by a conveyor belt for brush cleaning, wherein the brush cleaning device comprises a brush roller for further cleaning impurities on the surfaces of the peaches; step 4, conveying the peaches to a fine cleaning device area by a conveyor belt for fine cleaning, wherein the fine cleaning device comprises a cleaning spray head, and removing impurities of the peaches in the last step; step 5, conveying the peaches to an air-drying device area by a driving belt for air-drying operation, wherein when a producer clicks a weighing button, the server automatically controls to start the air-drying device, and fully air-drying the peaches to remove residual moisture during cleaning, so that the quality of brewed fruit wine is ensured; step 6, conveying the peaches to a screening device area by using a conveyor belt to remove bad fruits, identifying by using an AI visual algorithm, acquiring image information of each peach and judging whether the peach is a bad fruit, if the peach is judged to be a bad fruit, dialing the peach into a bad fruit collecting box, and weighing the bad fruit by using a weighing sensor at the bottom of the bad fruit collecting box in real time and uploading the bad fruit to a server; step 7, conveying the peaches to a stoning device area by a conveyor belt for stoning, wherein the fruit pit residues can be conveyed to a pit collecting box by the conveyor belt; step 8, conveying the peaches subjected to kernel removal to a squeezing device area by a conveyor belt for squeezing operation, additionally arranging a green juice collecting tank, conveying squeezed residues to a residue kernel collecting tank by the conveyor belt, and flowing the peach juice generated by squeezing into the green juice collecting tank; the screening device, the pit removing device and the squeezing device are started to operate when a producer clicks a weighing completion button, a weighing sensor is arranged in the pit collecting box to monitor weighing data of pit in real time and upload the weighing data to the server, and a liquid level sensor arranged in the green juice collecting tank monitors liquid level values in the tank and uploads the liquid level values to the server, so that the producer can monitor and check index parameters of each step in pretreatment conveniently; the maximum capacity parameter of the green juice collecting tank is preset in the server, and when the liquid level in the green juice collecting tank reaches the upper limit of capacity, the server automatically controls to stop the work of the current device, so that the waste caused by the overflow of peach juice is prevented; step 9, injecting peach juice and auxiliary materials into an emulsifying tank for peach juice emulsification, wherein a daily production plan is set on a server, the server can automatically allocate an idle emulsifying tank and an idle fermentation tank, and the grouping ratio of the emulsifying tank to the fermentation tank is 2:1; the emulsification types are divided into distiller's yeast emulsification and white sugar emulsification, the emulsification tank is marked according to the emulsification types, and auxiliary materials with corresponding amounts, namely distiller's yeast and white sugar, are added, and peach juice is injected into the emulsification tank for emulsification; the auxiliary materials are weighed and loaded by the auxiliary material box and are guided into the emulsifying tank by the vacuum conveying device, the auxiliary materials are prevented from being polluted by other impurities by the vacuum conveying device, and the numerical value weighed by the auxiliary material box is uploaded to the server for recording and displaying at the operation terminal; step 10, injecting the emulsion and peach juice into a fermentation tank for peach juice fermentation, injecting the peach juice into the fermentation tank to a designated liquid level, injecting the emulsified emulsion into fermentation tanks in the same group, wherein a temperature sensor and a temperature regulator are arranged in the fermentation tank, a server receives a temperature value in the fermentation tank to perform constant temperature control on the fermentation tank, so as to ensure the environmental condition of peach juice fermentation, and an ethanol concentration sensor, a sugar degree sensor and a PH value sensor are also arranged in the fermentation tank; further, in the step 9, the emulsifying tank is provided with a stirring mechanism and a heating device, the stirring mechanism assists in mixing of auxiliary materials and peach juice in the emulsification process, and the auxiliary materials and peach juice are added into the emulsifying tank for emulsifying white sugar, so that the heating device is started to prevent sediment from being generated, and the dissolution of the white sugar is accelerated; step 11 after fermentation reaches the duration required by the technological parameters, distillation of the fermentation liquor through a distillation device to obtain raw liquor, a producer selects an idle distillation device through an operation terminal, a fermentation tank to be distilled is selected, fermentation liquor in the tank is pumped into the distillation device, specifically, related distillation technological parameters such as fermentation liquor amount, liquor rejection amount, liquor collection degree lower limit and the like are required to be manually input before distillation, a distillation start button is clicked to enter a distillation step, a server automatically controls and starts a related valve and a pump to pump the fermentation liquor into the distillation device, a liquid level sensor arranged in the distillation device controls the amount of pumped fermentation liquor through monitoring liquid level values in real time, a steam and cooling water circulation is started after the distillation device finishes pumping of the fermentation liquor, the fermentation liquor is gasified at high temperature and then is cooled and liquefied to form the distillation liquor, and particularly, a temperature sensor and an ethanol concentration sensor are arranged at a distillation liquor outlet of the distillation device, the temperature and the ethanol concentration value of the liquor outlet of the distillation device are monitored in real time and are uploaded to the server, and the liquor rejection time is calculated according to the pre-input liquor rejection amount and the liquor pipe flow, the temperature and the ethanol concentration value are respectively stored in the distillation device, the temperature sensor, the liquor concentration sensor and the distillation liquid concentration sensor and the distillation tank are arranged in the distillation tank, and the temperature sensor are stored in the distillation tank; step 12, introducing the raw wine into a wine storage tank; the method comprises the steps of leading medium wine in a medium wine collecting tank into an idle wine storage tank, arranging a temperature sensor and an ethanol concentration sensor in the wine storage tank, monitoring the temperature and the ethanol concentration value in the tank in real time, and uploading the values to a server, wherein the server automatically controls the starting and stopping of raw wine extraction according to the liquid level sensors of the medium wine collecting tank and the wine storage tank; step 13, blending raw wine and pure water, presetting the maximum capacity parameter of a blending device by a server, internally arranging a liquid level sensor, a temperature sensor and an ethanol concentration sensor in the blending device, monitoring liquid level, temperature and ethanol concentration values in real time, uploading the liquid level, temperature and ethanol concentration values to the server, selecting an idle blending device by a production personnel through an operation terminal, inputting target blending concentration and blending quantity, selecting a wine storage tank for blending, clicking a 'start blending' button, controlling and starting a related valve by the server to pump the raw wine and the pure water into the blending device, stopping pumping the raw wine and the pure water after the real-time liquid level information in the blending device is controlled to reach the preset quantity, and further starting a stirring mechanism of the blending device to fully mix the solution; and 14, selecting an available filling device, and injecting the blended peach wine into the filling device to complete brewing of the peach wine.
In summary, the automatic brewing process of the fruit wine comprises the steps of fruit weighing, cleaning, air drying, screening, stoning, squeezing, emulsifying fermentation, distillation, wine storage, blending and filling, wherein the steps use corresponding automatic processing devices, and the automatic brewing process is matched with a server and an operation terminal to cooperatively operate, so that the fruit wine brewing efficiency is remarkably improved, and the dependence of the brewing process on production personnel is reduced; the processing device and the container in the brewing process are provided with a plurality of sensors according to different functions, parameters acquired by the sensors are uploaded to the server in real time, so that information such as fruit weight, kernel weight, green juice content, alcohol concentration of fruit wine, temperature of liquid and the like in the brewing process are monitored, the digital analysis, management and optimization in the process are conveniently carried out on the brewing process through the data, the quality of fruit wine brewing and the tracing of brewing data are improved, the automation level of the brewing process is improved, and convenience is brought to factories and production staff.
The foregoing computer-readable storage media includes both physical volatile and nonvolatile, removable and non-removable media implemented in any method or technology for storage of information such as computer-readable instructions, data structures, program modules or other data. Computer-readable storage media includes, but is not limited to, U disk, removable hard disk, read-only memory (ROM), random access memory (RAM, randomAccessMemory), erasable programmable Read-only memory (EPROM), electrically erasable programmable Read-only memory (EEPROM), flash memory or other solid state memory technology, CD-ROM, digital Versatile Disk (DVD), HD-DVD, blu-Ray (Blue-Ray) or other optical storage, magnetic tape, magnetic disk storage or other magnetic storage devices, or any other medium from which desired information can be stored and which can be accessed by a computer.
Those of ordinary skill in the art will appreciate that the elements and method steps of the examples described in connection with the embodiments of the application herein may be implemented as electronic hardware, or as a combination of computer software and electronic hardware. Whether such functionality is implemented as hardware or software depends upon the particular application and design constraints imposed on the solution. Skilled artisans may implement the described functionality in varying ways for each particular application, but such implementation decisions should not be interpreted as causing a departure from the scope of the present application.
The functions, if implemented in the form of software functional units and sold or used as a stand-alone product, may be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present application may be embodied in essence or a part contributing to the prior art or a part of the technical solution, or in the form of a software product stored in a storage medium, comprising several instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to perform all or part of the steps of the method according to the embodiments of the present application.
Claims (10)
1. An automatic brewing process of fruit wine is characterized by comprising the following steps:
step A, weighing the fruit materials: putting the fruit materials into a collecting device, weighing, and uploading the weighing values to a server;
step B, cleaning the fruit materials: the fruit materials are respectively transported to a plurality of cleaning devices through a conveyor belt and the cleaning operation is completed;
step C, air-drying the fruit materials: the cleaned fruit materials are conveyed to an air drying device and air drying operation is completed;
step D, screening bad fruits: the dried fruits are conveyed to a screening device and bad fruits are removed;
step E, stoning the fruit materials: the screened fruit materials are conveyed to a stoning device and the stoning operation is completed, and the fruit core residues are conveyed to a residue core collecting box;
step F, squeezing green juice: conveying the stoned fruit materials to a squeezing device and finishing the squeezing operation, enabling green juice generated by squeezing to flow into a green juice collecting tank, and conveying squeezed residues to a residue core collecting box through a conveying belt;
step G, emulsification and fermentation: injecting the squeezed green juice into an emulsifying tank to generate emulsion, and injecting the emulsion and the green juice into a fermentation tank to complete fermentation operation;
step H, distilling the fermentation liquor: pouring the fermentation liquor into a distillation device to finish distillation operation, and pouring distilled raw wine into a wine storage tank;
blending raw wine: injecting raw wine and pure water into the blending device according to the blending parameters;
and step J, filling and collecting: and injecting the finished wine in the blending device into a filling device.
2. An automatic brewing process for fruit wine according to claim 1, wherein said step a comprises: a weighing sensor is arranged in the aggregate device to finish weighing operation; the server receives the weighing signal and then sends a preprocessing starting instruction; and the material collecting device opens a discharge valve to discharge the fruit materials on the conveyor belt.
3. An automatic fruit wine brewing process according to claim 2, wherein said step a further comprises: starting the working modes of the cleaning devices, starting the working modes of the air drying device, starting the working modes of the screening device, starting the working modes of the stoning device and starting the working modes of the squeezing device based on the starting pretreatment instruction;
wherein, the starting the working modes of the plurality of cleaning devices comprises: starting a conveyor belt, starting a cleaning nozzle of the coarse cleaning device, starting a brush roller of the brush cleaning device, and starting a cleaning nozzle of the fine cleaning device;
opening the working mode of the air drying device comprises the following steps: starting a conveyor belt and starting an air dryer;
opening the working mode of the screening device comprises the following steps: and starting the conveyor belt and starting the bad fruit identification system.
4. An automatic brewing process for fruit wine according to claim 1, wherein said step D comprises: screening the fruits one by one according to an AI visual algorithm, and transferring the bad fruits into a bad fruit collecting box; and a weighing sensor is arranged in the bad fruit collecting box, and the weighing value of the bad fruit is monitored in real time and uploaded to a server.
5. An automatic brewing process for fruit wine according to claim 1, wherein said step F comprises: the slag core collecting box is provided with a weighing sensor, and the weighing value of the slag core is monitored in real time and uploaded to a server; and a liquid level sensor is arranged in the green juice collecting tank, and the liquid level value in the tank is monitored in real time and uploaded to a server.
6. An automatic brewing process for fruit wine according to claim 1, wherein said step G comprises:
step G1, grouping the emulsifying tank and the fermentation tank, wherein the grouping proportion of the emulsifying tank and the fermentation tank is 2:1, a step of;
step G2, injecting auxiliary materials and green juice into the corresponding emulsifying tanks according to the emulsifying types and starting a stirring mechanism of the emulsifying tanks;
g3, injecting green juice into the fermentation tank to a designated liquid level;
and G4, after emulsification is completed, starting a stirring mechanism and a constant temperature system of the fermentation tanks, injecting the emulsion into the fermentation tanks in the same group, presetting fermentation time length, and entering a fermentation state.
7. The automatic brewing process of fruit wine according to claim 6, wherein an auxiliary material box provided with a weighing sensor is arranged in the step G, and auxiliary materials are loaded by using the auxiliary material box; opening a valve when the auxiliary materials reach the required dosage, and introducing the auxiliary materials into the emulsifying tank through a vacuum conveying device;
wherein, before the auxiliary material is introduced into the emulsifying tank, the method comprises the following steps: starting a stirring mechanism of the emulsifying tank; if the emulsifying type is white sugar emulsifying, starting a heating device and adjusting to a preset emulsifying temperature;
liquid level sensors are arranged in the fermentation tank and the emulsifying tank, and the liquid level sensors monitor liquid level values in corresponding tanks in real time and upload the liquid level values to a server;
an ethanol concentration sensor, a sugar degree sensor and a PH value sensor are arranged in the fermentation tank, and the ethanol concentration, the sugar degree and the PH value of fermentation liquid in the fermentation process are respectively monitored in real time and uploaded to a server.
8. An automatic brewing process for fruit wine according to claim 1, wherein said step H comprises:
step H1, selecting an idle distillation device and a fermentation tank allowing distillation;
step H2, setting distillation parameters to operate the distillation device, starting a steam mechanism and a cooling water circulation mechanism, obtaining distillate and collecting the distillate in a wine collecting tank;
and H3, injecting the raw wine into a wine storage tank.
9. The automatic brewing process of fruit wine according to claim 8, wherein a liquid level sensor, a temperature sensor and an ethanol concentration sensor are installed in the wine collection tank, and the liquid level, the temperature and the ethanol concentration values in the tank are respectively monitored in real time and uploaded to a server;
a temperature sensor and an ethanol concentration sensor are arranged at the liquid outlet of the distillation device, and based on the temperature and the ethanol concentration value of the liquid outlet of the distillation device, distilled liquid is divided into head wine, middle wine and tail wine and flows into a head wine collecting tank, a middle wine collecting tank and a tail wine collecting tank respectively;
and a temperature sensor and an ethanol concentration sensor are arranged in the wine storage tank, and the temperature and the ethanol concentration value in the tank are respectively monitored in real time and uploaded to a server.
10. The automatic brewing process of fruit wine according to claim 1, wherein after the raw wine and the pure water are injected into the blending device, a stirring mechanism of the blending device is started to uniformly mix the raw wine and the pure water; and a liquid level sensor, a temperature sensor and an ethanol concentration sensor are arranged in the blending device, and the liquid level, the temperature and the ethanol concentration value are respectively monitored in real time and uploaded to a server.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310766567.9A CN116694420A (en) | 2023-06-27 | 2023-06-27 | Automatic brewing process of fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310766567.9A CN116694420A (en) | 2023-06-27 | 2023-06-27 | Automatic brewing process of fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116694420A true CN116694420A (en) | 2023-09-05 |
Family
ID=87833842
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310766567.9A Withdrawn CN116694420A (en) | 2023-06-27 | 2023-06-27 | Automatic brewing process of fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116694420A (en) |
-
2023
- 2023-06-27 CN CN202310766567.9A patent/CN116694420A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US8080406B2 (en) | Ethanol production system | |
| WO2016090855A1 (en) | Automatic white wine blending system based on odor control | |
| CN111454800B (en) | Integrated intelligent wine fermenting equipment | |
| EP2957627B1 (en) | Multi-functional oenological machine and use in the oenological production chain | |
| CN101780380A (en) | Automatic weighing device for hair dye colorants and related system | |
| WO2016090996A1 (en) | Method for controlling automatic liquor blending by means of real-time smell detection | |
| US10221386B2 (en) | System and method for controlling a fermentation process | |
| CN105319175B (en) | The ONLINE RECOGNITION of extraction of traditional Chinese medicine dynamic response model and terminal point determining method | |
| CN111257061A (en) | AB bucket type water quality automatic sampler | |
| CN112608804A (en) | White spirit fermentation process monitoring system and monitoring method thereof | |
| CN116694420A (en) | Automatic brewing process of fruit wine | |
| US4343231A (en) | Brewing apparatus having sampling means delivering suspension to fermenting vessel | |
| CN205473661U (en) | Novel alcoholic fermentation system | |
| CN111500438A (en) | Vinasse polypeptide extraction equipment and extraction method | |
| CN212290691U (en) | Be used for titanium sponge product packaging apparatus for producing | |
| CN218465778U (en) | Solid-liquid mixture conveying system for yeast materials | |
| DE4440600C1 (en) | Home brewing unit, dispensing with multiple vessels and complex manual operations | |
| CN113655022B (en) | White spirit blending method and segmented storage and blending system based on near infrared spectrum | |
| DE4137537C2 (en) | Method and device for propagating brewer's yeast | |
| CN213416799U (en) | Device for soaking tea seed powder | |
| DE102021118440B4 (en) | Process and system for quality monitoring of the fermentation process in beer | |
| DE102011114580A1 (en) | Monitoring fermentation process of fermentation product in fermentation container, comprises measuring refractive index, determining sugar and alcohol concentration of fermentation product, and fermenting by changing refractive index | |
| CN107828576A (en) | A kind of Spirit manufacture craft of grape fermentation | |
| CN215103157U (en) | Ester substance enrichment facility in white spirit | |
| CN221465190U (en) | High polymer insoluble content test evaluation device |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20230905 |
|
| WW01 | Invention patent application withdrawn after publication |