CN117143684A

CN117143684A - Brewing process of brewing equipment

Info

Publication number: CN117143684A
Application number: CN202311170766.XA
Authority: CN
Inventors: 李芒
Original assignee: Shanghai Jiufan Technology Development Co ltd
Current assignee: Shanghai Jiufan Technology Development Co ltd
Priority date: 2023-09-12
Filing date: 2023-09-12
Publication date: 2023-12-01

Abstract

The invention provides a brewing process of brewing equipment, which relates to the technical field of brewing, wherein the brewing equipment comprises a primary distillation device, a secondary distillation device, a liquor temporary storage device, a filtering device, a wine aging device, a suction pipeline system and a filling pipeline system.

Description

Brewing process of brewing equipment

Technical Field

The invention relates to the technical field of brewing, in particular to a brewing process of brewing equipment.

Background

In the prior art, the fermentation brewing principle of grains such as rice, wheat and the like is based on the process of converting starch into sugar and then converting the sugar into alcohol and carbon dioxide by saccharomycetes.

Starch is converted to sugars: starch in grains is a polysaccharide composed of a plurality of glucose molecules, and cannot be directly utilized by saccharomycetes. In the fermentation brewing process, starch first needs to be decomposed into sugars that can be utilized by yeasts. This step is typically accomplished by a saccharification process, including saccharification and saccharification enzyme action. Saccharification is the process of decomposing starch into sugars, while saccharification enzymes are an enzyme substance capable of catalyzing the decomposition of starch, converting it into fermentable sugars.

The sugars are converted into alcohol and carbon dioxide: once the starch is converted to sugars, the yeast then begins the fermentation. Yeasts break down sugars into alcohol and carbon dioxide by the action of a series of enzymes. This process is known as fermentation. Yeasts metabolize sugars into alcohol and carbon dioxide under anaerobic conditions by absorbing their energy. Alcohol is one of the main components of wine, while carbon dioxide is produced as a gas, which can be expelled or retained in the wine, typically by appropriate control and treatment.

In addition to alcohol and carbon dioxide, a range of other compounds, such as aroma, esters, acids, etc., are also produced during fermentation. These compounds play an important role in the flavor and aroma of the wine, and make the wine have unique characteristics.

In general, the principle of grain fermentation brewing is to convert grains into alcohol and carbon dioxide through saccharification of starch and fermentation of yeast, and simultaneously generate various flavors and aroma substances, thereby forming wine with specific flavor and taste.

The grain fermentation into wine mainly comprises two processes of solid fermentation and liquid fermentation, wherein in the existing market, such as whiskey, agave and the like, the fermentation is one of the crucial steps when brewing wine, and liquid fermentation is generally adopted, wherein the liquid fermentation refers to grinding grain into powder, adding water and mixing to prepare pasty materials, and fermenting in a fermentation container; the process flow of fermentation is generally to select raw materials, crush and process, mix and adjust parameters, add yeast, ferment, monitor and control parameters, end the fermentation, so far when the fermentation broth reaches the desired sugar conversion, alcoholicity or other objective, the fermentation is considered to be completed. At this point, the fermentation broth has been the raw beer and is available for subsequent distillation, aging, or other processing.

Secondly, distillation is also one of the crucial steps in brewing, primary distillation and secondary distillation are common distillation steps in the brewing process of brewing spirits such as whiskey and the like. Their purpose is to extract and rectify the required ingredients, adjust the quality and flavor of the wine. The following is a detailed description of the primary distillation and the secondary distillation:

primary distillation:

raw material preparation: the brewer loads the fermented beer into a still.

Heating the distillation pot: the beer in the still pot is heated, typically using steam or flame.

Evaporation and condensation: after heating, the alcohol and volatile compounds in the beer begin to evaporate and the vapor enters the distillation head.

Condensing: the vapor is cooled at the distillation head and converted to a liquid which flows into a collection vessel.

And (3) collecting: the liquid in the collection vessel is called "fresh wine" and the liquid produced by the primary distillation generally contains a relatively high level of alcohol and a variety of volatile materials.

And (3) distilling again:

raw material preparation: the "new wine" is transferred to the re-distiller.

Heating distiller: the "new wine" is heated to evaporate the alcohol and volatile compounds.

Evaporation and condensation: the steam enters the distillation head and is condensed into liquid after being cooled.

And (3) fractionation: fractionation is performed again in the distiller, and the boiling points of different volatile substances are different, so that different components can be separated and collected as required.

And (3) collecting: the liquid in the collector is subjected to a re-distillation, and the resulting liquid, known as "fine brew", is more finely tuned and processed, typically with the desired alcoholic strength and flavor.

Finally, the resulting "vintage" is aged according to different wines, a special process in the making of wines or spirits, by placing the mash in a suitable container and allowing it to stand under specific conditions for a period of time to promote the interaction of the mash with the material in the container (e.g. oak barrel), thereby changing the flavor, texture and complexity of the mash.

The fermentation, distillation and ageing processes are integrated into a conventional brewing process, but the wine brewed by the brewing process still has partial impurities and precipitates in the subsequent filling and packaging processes, so that the texture of the finished product is affected.

Secondly, for the above-mentioned fermentation, distillation and ageing processes, there are mature technologies in the market at present, but for small-scale brewing equipment such as manual type and household type, there is a certain defect in distillation process, ageing process and corresponding devices, for example, the distiller used in the distillation process has a simple structure, generally adopts an intermittent distillation mode, after adding a certain amount of fermented beer, the beer is not continuously fed in the distillation process, but new fermented beer is reassembled between each distillation batch, however, the maximum loading capacity of the distiller is generally 70-80% of the capacity of the distiller, after the beer is added at one time, the beer at the bottom may be heated excessively to generate burnt paste or burnt bottom, and the beer at the top may be heated unevenly to generate uneven distillation products. For example, oak barrels used in the aging process are single in structure and need to be manually carried one by one in use, so that the oak barrels are easily affected by storage environment in the carrying process, and the flavor and the texture of the final beer are affected.

Accordingly, there is a need for improvement in the present invention to provide a brewing process for a brewing apparatus.

Disclosure of Invention

Aiming at the defects existing in the prior art, the invention aims to provide a brewing process of brewing equipment, which comprises the following specific scheme:

the brewing process of the brewing equipment comprises a primary distillation device, a secondary distillation device, a wine temporary storage device, a filtering device, a ageing device, a suction pipeline system and a filling pipeline system, wherein the primary distillation device stores wine mash A and wine mash B which are arranged in an up-down separation way, the wine mash A can be quantitatively injected into the wine mash B for mixing, and a heating part I is arranged at the bottom of the brewing equipment and used for providing heat of 70-80 ℃ for the interior of the primary distillation device;

the secondary distillation device receives the crude wine which is heated, distilled and condensed by the wine mash B and comes from the primary distillation device, and the bottom of the secondary distillation device is provided with a second heating component for providing heat of 80-90 ℃ for the interior of the secondary distillation device;

a wine temporary storage device for receiving the refined wine from the secondary distillation device after the crude wine is heated and distilled and condensed;

the suction pipeline system is provided with a suction inlet and a suction outlet, the suction inlet is communicated with the wine temporary storage device, and the suction outlet is arranged adjacent to the filtering device;

The filter device is provided with a filter inlet and a filter outlet, a replaceable microporous filter membrane is arranged in the filter device, the filter inlet is communicated with the suction outlet, and the filter outlet is arranged adjacent to the filling pipe system;

the filling pipe system is provided with a plurality of filling ports capable of controlling flow, and the filling ports are arranged adjacent to the ageing device;

the ageing device is provided with a light-proof space, a plurality of oak barrel circulating groups are arranged in the light-proof space, each oak barrel circulating group consists of a new oak barrel and an old oak barrel, each new oak barrel is correspondingly connected with a filling port, and the new oak barrels and the old oak barrels are communicated;

the brewing process comprises the following steps:

under the condition that beer A is regularly supplemented with beer B, the primary distillation device carries out primary heating distillation on the mixed liquor of the beer A and the beer B to obtain crude wine, the crude wine is transferred into the secondary distillation device through condensation, the secondary distillation device carries out secondary heating distillation on the crude wine to obtain refined wine, the refined wine is transferred into the wine temporary storage device through condensation, the refined wine in the wine temporary storage device is sealed and deposited under the condition that the temperature is lower than 10 ℃ and the humidity is 50-70%, after 5-10 days of storage, the refined wine flows through the filtering device through the suction pipeline system, impurities carried in the refined wine are filtered out by the filtering device to obtain clear wine, the clear wine is transferred into the oak barrel circulation group in the aging device through the filling pipeline system from each filling port, the clear wine is firstly stored in a new oak barrel for 6-12 months, and then is correspondingly transferred into an old oak barrel for 3-4 years.

Further, the primary distillation device comprises a distillation pot, a conduit and a condenser, wherein two ends of the conduit are respectively communicated with the distillation pot and the condenser;

a fermentation cylinder for storing the beer A is arranged in the distillation pot, a beer filling hole is formed at the top of the distillation pot, the fermentation cylinder is arranged close to the top of the distillation pot, and a space is reserved between the bottom of the fermentation cylinder and the beer B in the distillation pot;

a pushing plate is slidably arranged in the fermentation cylinder, and a wine mash overflow hole is formed in the outer wall of the fermentation cylinder close to the top;

a reciprocating lifting mechanism for driving the pushing plate to slide up and down relative to the fermentation cylinder is arranged between the distillation pot and the fermentation cylinder.

Further, when the distiller is initially loaded with beer B, the maximum loading capacity of the beer B is set to be 60-65% of the distiller capacity;

the capacity of the fermentation cylinder is 20-30% of the capacity of the distillation pot, and when the fermentation cylinder is initially loaded with the beer A, the maximum loading capacity of the beer A is set to be 80-90% of the capacity of the fermentation cylinder;

when the primary distillation device works, the corresponding beer B and the corresponding beer A are respectively added into the distillation pot and the fermentation cylinder, the first heating part is started, the reciprocating lifting mechanism is started again after heating for 0.5-1 hour, when the beer B is consumed in the consumption amount of 0.2-0.3% per minute, the beer A is fed into the beer B from the beer overflow hole on the fermentation cylinder in the overflow amount of 0.5-1% per minute, the corresponding beer A is added into the fermentation cylinder at the same time in a gap mode to the beer feeding hole, when the loading amount of the beer B in the distillation pot reaches 70-75%, the reciprocating lifting mechanism is closed again, the corresponding beer A is stopped to the beer feeding hole at the same time, after heating for 1-2 hours, the reciprocating lifting mechanism is started again, and then circulation is performed until the first heating part is stopped.

Further, the reciprocating lifting mechanism comprises a power motor, a rotating shaft, a rotating body, a driving roller and a lifting ejector rod;

the power motor is fixedly arranged on the outer wall of the distillation pot and used for providing rotary power;

the rotary shaft is positioned in the distillation pot, one end of the rotary shaft is in transmission connection with the output shaft of the power motor, and the other end of the rotary shaft penetrates through the rotary body and is fixedly connected with the rotary body;

the rotary body is provided with a driving cam part at two opposite sides respectively, and a limit cam groove which is increased in proportion to the driving cam part is formed between the driving cam part and the outer edge of the rotary body;

the lifting ejector rod is provided with two lifting ejector rods, one end of the lifting ejector rod is fixedly connected with the bottom surface of the pushing plate, the other end of the lifting ejector rod is rotatably provided with a driving roller, and the two driving rollers are respectively positioned in different limiting cam grooves.

Further, the outer wall of the rotating shaft is provided with spiral stirring blades which are distributed on two sides of the rotating body.

Further, an upper diversion coaming is hinged on the outer wall of the fermentation cylinder close to the top, and a lower supporting coaming is hinged on the outer wall close to the bottom;

the upper surface of the upper diversion coaming is divided into a diversion inclined plane and a diversion cambered surface which are arranged up and down, and a wine mash passing gap is formed between the upper diversion coaming and the inner wall of the distillation pot;

The end part of the lower supporting coaming, which is far away from the fermentation cylinder, is abutted with the end part of the upper diversion coaming, which is far away from the fermentation cylinder.

Further, each oak barrel circulating component is fixed on one mounting plate respectively, and a gravity self-adaptive swinging mechanism is arranged between the bottom of the aging device and all the mounting plates so that the height difference exists between the new oak barrel and the old oak barrel all the time.

Further, the outer walls of the new oak barrel and the old oak barrel are wound with spiral sedimentation pipes, and the height of the inlet of each spiral sedimentation pipe is lower than that of the outlet of each spiral sedimentation pipe.

Further, two ends of the aging device are respectively provided with a detachable ventilating plate, and a space exists between the ventilating plate and the mounting plate;

the gravity self-adaptive swinging mechanism comprises a movable roller with a gear groove formed on the surface and a plurality of swinging blocks meshed with the gear groove, wherein two ends of the movable roller are rotatably connected with the aging device relatively through bearings, and the swinging blocks are fixedly connected with the bottom of a mounting plate respectively.

Further, the mounting plates are arranged to be iron plates, a plurality of magnet blocks are mounted at the bottom of the ageing device, and one magnet block is correspondingly arranged under each mounting plate.

Compared with the prior art, the invention has the following beneficial effects:

(1) By arranging the wine temporary storage device, insoluble components and dissolved matters in the refined wine can be precipitated at the bottom in the wine temporary storage device, and under the low-temperature condition, the chemical stability in the refined wine can be kept, and the oxidation and degradation processes are slowed down, so that the quality and the taste are kept, and more volatile matters can be reserved.

(2) The primary distillation device of the invention is characterized in that on the premise of reducing the initial loading capacity of fermented beer B in a distillation pot, a fermentation cylinder, a reciprocating lifting mechanism and the like with pure mechanical structures are only required to be added on the distillation pot, and along with the heating distillation, heat preservation fermentation can be carried out on the beer A at the same time, the beer A is quantitatively fed into the beer B, the rotating speed of a power motor in the reciprocating lifting mechanism is only required to be simply set, the starting and closing states of the reciprocating lifting mechanism and a heating part I are controlled, and the quantitative new beer A is fed into the fermentation cylinder, so that continuous type wine feeding can be realized, and the two kinds of beer A can be rapidly and uniformly mixed while the beer A is fed into the distillation device, and continuous type distillation can be realized.

(3) By arranging the ageing device and the gravity self-adaptive mechanism, the refined wine can be subjected to the double ageing action of the oak barrel circulation group, and the refined wine is endowed with the characteristics of unique flavor, taste and the like.

Drawings

FIG. 1 is a schematic flow diagram of the brewing process of the present invention;

FIG. 2 is an overall schematic diagram of a primary distillation apparatus;

FIG. 3 is a schematic view of a structure of a distillation pot showing a reciprocating lifting mechanism in a primary distillation apparatus;

FIG. 4 is a schematic structural view of a still pot display fermenter in a primary distillation apparatus;

FIG. 5 is a schematic structural view of the mating relationship between the reciprocating lift mechanism and the pusher plate;

FIG. 6 is a schematic diagram showing a state in which a new oak barrel is filled with refined wine in the aging device;

fig. 7 is a schematic diagram showing a state in which refined wine is gradually injected from a new oak barrel into an old oak barrel in the aging device.

Reference numerals: 1. a primary distillation device; 2. a secondary distillation device; 3. a wine temporary storage device; 4. a filtering device; 5. a ageing device; 6. a suction line system; 7. a filling pipe system; 8. a distillation pot; 81. a beer filling hole; 9. a pushing plate; 10. a reciprocating lifting mechanism; 11. a power motor; 12. a rotation shaft; 13. rotating the body; 14. a driving roller; 15. lifting the ejector rod; 16. a driving cam portion; 17. limiting cam groove; 18. a fermentation cylinder; 19. a beer overflow aperture; 20. an upper diversion coaming; 21. a diversion inclined plane; 22. a diversion cambered surface; 23. allowing the beer to pass through the gap; 24. a lower support coaming; 25. a new oak barrel; 26. old oak barrels; 27. a mounting plate; 28. a spiral sedimentation tube; 29. an agitating blade; 30. micropores; 31. a ventilation board; 32. a gravity self-adaptive swinging mechanism; 33. a movable roller; 34. a swinging block; 35. a magnet block.

Detailed Description

The present invention will be described in further detail with reference to examples and drawings, but embodiments of the present invention are not limited thereto.

The brewing equipment comprises a primary distillation device 1, a secondary distillation device 2, a wine temporary storage device 3, a filtering device 4, a ageing device 5, a suction pipeline system 6 and a filling pipeline system 7, wherein the primary distillation device 1, the secondary distillation device 2, the wine temporary storage device 3, the filtering device 4, the ageing device 5, the suction pipeline system 6 and the filling pipeline system 7 are all commercially available products, and the structure and the function of the primary distillation device 1, the filtering device 4 and the ageing device 5 are improved on the premise that the total capacity of the ageing device 5 is large, the wine is supplemented with the process of continuous distillation on the primary distillation device 1, and the wine obtained by heating is finally stored in the ageing device 5 after passing through the secondary distillation device 2, the wine temporary storage device 3 and the filtering device 4, so that the high-efficiency brewing is completed.

The brewing process corresponding to the invention comprises the following steps: under the condition that beer A is regularly supplemented with beer B, the primary distillation device 1 carries out primary heating distillation on the mixed liquor of the beer A and the beer B to obtain crude wine, the crude wine is transferred into the secondary distillation device 2 through condensation, the secondary distillation device 2 carries out secondary heating distillation on the crude wine to obtain refined wine, the refined wine is transferred into the wine temporary storage device 3 through condensation, the refined wine in the wine temporary storage device 3 is sealed and deposited under the condition that the temperature is lower than 10 ℃ and the humidity is 50-70%, after the refined wine is stored for 5-10 days, the refined wine flows through the filtering device 4 through the suction pipeline system 6, impurities carried in the refined wine are filtered out by the filtering device 4 to obtain clear wine, the clear wine is transferred into the oak barrel circulation group in the old oak barrel 26 through the filling pipeline system 7, the clear wine is firstly stored in the new oak barrel 25 for 6-12 months, and then is correspondingly transferred into the old oak barrel 26 for 3-4 years.

The specific temperature parameters, time parameters, humidity parameters and the like in the brewing process can be flexibly adjusted according to the wines of different wines.

In order to realize evaporation, condensation, collection or fractionation in the distillation process, the primary distillation device 1 and the secondary distillation device 2 in the brewing equipment are not separate components, but are formed by a plurality of components, as shown in fig. 2, each of which comprises a distillation pot 8, a conduit and a condenser, wherein two ends of the conduit are respectively communicated with the distillation pot 8 and the condenser, the distillation pot 8 is used for storing wine mash and heating the wine mash, the conduit is used for introducing the evaporated substances in the distillation pot 8 into the condenser, and the condenser is used for cooling the evaporated substances to be converted into liquid and collecting the liquid. The liquid in the condenser of the primary distillation apparatus 1 is subjected to secondary distillation by the secondary distillation apparatus 2 in sequence, and unlike the primary distillation apparatus 1, the secondary distillation apparatus 2 further includes a fractionator for separating and collecting different components according to the boiling points of different volatile substances.

The distillation pot 8, the conduit, the condenser and the fractionator are all common products in the market, and the specific structure and functions thereof are not described herein in detail. In the primary distillation device 1, the bottom of the distillation pot 8 is provided with a first heating component with a temperature control system, a steam heater, a flame burner or an electric heating rod and other structures can be adopted, the temperature control system can adjust the power of the first heating component according to the needs so as to keep the temperature in the distillation pot 8 within a required range, and the second heating component is identical with the heating component in the working mode, therefore, the invention is different in that the first heating component provides heat of 70-80 ℃ for the distillation pot 8 according to different temperatures required by primary distillation and secondary distillation, the second heating component provides heat of 80-90 ℃ for the distillation pot 8, and the specific temperature is set according to the type of wine to be brewed without specific limitation.

During certain distillation processes, still 8 may be subjected to a continuous beer-feeding operation, which is commonly referred to as "continuous distillation" or "continuous beer-feeding distillation". Continuous distillation can have different variants and methods, but the basic principle is to continue adding new beer during the distillation process to maintain the continuity and stability of the distillation process. In continuous distillation, there is usually a means of feeding in fresh beer and a corresponding control system for controlling the feeding rate and the addition of fresh beer, which can be achieved by automatic control or by intervention of staff, the fed fresh beer will be mixed with the liquid already in the distillation process and gradually evaporate and separate as the distillation proceeds.

However, the corresponding wine supplementing device and control system in the continuous distillation are generally suitable for the conditions of high yield and continuous production in industrial-scale wine brewing production, and for small-scale wine brewing equipment such as manual type wine brewing equipment and household type wine brewing equipment, the wine supplementing device and control system are arranged, and one of the wine supplementing devices and control system increases the production cost and is large in material and small in material; secondly, the automatic control setting has higher requirements on the capability of staff, and the taste, flavor and the like of the wine are easily damaged due to improper operation; thirdly, the wine supplementing device has single function, can only realize the addition of new wine mash, and has certain defects for the subsequent mixing and heating between the new wine mash and the old wine mash.

In the conventional small-scale brewing equipment such as manual type and household type, intermittent distillation is generally adopted when the brewing equipment works, and after quantitative fermented beer is put into a distiller, the fermented beer is not continuously fed in the distillation process, but new fermented beer is reassembled between each distillation batch. Different from the existing distiller, combining 3 and 4, the distiller 8 in the primary distillation device 1 stores two kinds of beer, one is beer A and the other is beer B, it is noted that the beer A and the beer B can be the same type of beer, the beer B is fermented beer, the difference of the beer A is represented by different fermentation preservation time, the beer A and the beer B can also be different types of beer, the difference is represented by different raw material varieties, yeast varieties and the like. The beer A is independently stored above the distillation pot 8 by arranging a matched structure, the beer B is directly stored in the distillation pot 8, and the two kinds of beer are arranged in an up-down separation way. Along with the continuous distillation, the amount of the beer B is continuously reduced, but the beer A can be injected into the beer B at regular time, and the two types of the beer A are mixed and finally used as the beer B, so that the beer A is used as a supplementary source of the beer B, and the continuous distillation of the distiller 8, namely, the continuous distillation of small-scale brewing equipment can be realized.

Referring to fig. 4, in order to store the beer a, a fermentation cylinder 18 is mounted in the distiller 8 and is coaxial with the distiller 8, the upper end of the fermentation cylinder 18 is not opened, only a through hole is formed, the interior is used for storing the beer a, and the beer a can be separated from the fermentation cylinder 18 by matching with other structures to supplement the beer B, and in terms of materials, in order not to react with the beer in the distiller 8 to affect the quality of the wine, the fermentation cylinder 18 is made of stainless steel such as model 304, and meets the food mechanical hygienic standard. In order to realize the installation of the fermentation cylinder 18, a plurality of hanging hooks can be arranged on the conical part of the top of the distiller 8, a plurality of hanging buckles are correspondingly arranged on the outer wall of the fermentation cylinder 18 and are matched with the hanging hooks, the hanging hooks and the hanging buckles are also made of 304 stainless steel, so that the fermentation cylinder 18 is conveniently hung on the top of the distiller 8, and when the fermentation cylinder 18 is installed, the fermentation cylinder 18 stretches into the distiller 8, and the fermentation cylinder 18 needs to be taken out conveniently.

Because the fermentation cylinder 18 is always in the interior of the distillation pot 8, when the distillation pot 8 is used for heating and distilling, heat generated in the interior can act on the fermentation cylinder 18 and the wine mash A in the fermentation cylinder 18, but the wine mash A is not directly heated, in the primary distillation device 1, the position of the fermentation cylinder 18 is reasonably arranged, particularly the fermentation cylinder 18 is arranged close to the top of the distillation pot 8 and is relatively far away from the joint of the distillation pot 8 and a conduit, in order to avoid that the fermentation cylinder 18 is directly heated by high-temperature heat from the wine mash B, the distance is reserved between the bottom of the fermentation cylinder 18 and the wine mash B in the distillation pot 8, the heated temperature of the fermentation cylinder 18 can be reduced, and after the heated balance, the wine mash A is controlled to be lower than the temperature at which the wine mash can be distilled. In this regard, the beer A in the fermentation cylinder 18 may be a beer at normal temperature, and the heat generated by heating the distillation pot 8 is used to achieve complete preheating, thereby improving the heat utilization rate.

After the beer A is injected into the beer B in a timing manner, the total amount of the beer A in the fermentation cylinder 18 is gradually reduced, and in order to realize the supplementation of the beer A, a beer supplementing hole 81 is formed in a conical part at the top of the distillation pot 8, and the beer A which is in a fermentation state in the outside can be injected into the fermentation cylinder 18 at any time through extending pipelines into the beer supplementing hole 81 and the through holes in the fermentation cylinder 18. The beer A in the external fermentation state refers to a beer which has been fermented for a certain period of time under the conditions of a set temperature, pH value, acidity, sugar content and oxygen supply value. Even the beer A can be the same liquid material as the beer B, or can be different liquid material, thereby brewing various flavors of wine.

When the beer A is stored in the fermentation cylinder 18, the beer A in a static state cannot be poured into the beer B by itself, and even if an external worker can operate the beer A by using an auxiliary tool, the whole process is complicated, therefore, a pushing plate 9 matched with the inner diameter of the fermentation cylinder 18 is slidably mounted in the fermentation cylinder 18, a beer overflow hole 19 is formed in the outer wall of the fermentation cylinder 18, which is close to the top, the beer overflow hole 19 can be formed as a whole circular hole, a plurality of small holes which are uniformly arranged at intervals can also be formed, and a reciprocating lifting mechanism 10 matched with the pushing plate 9 is mounted between the distillation pot 8 and the fermentation cylinder 18. In the initial state, under the action of gravity of the beer A, the pushing plate 9 is positioned at the bottom of the fermentation cylinder 18, and the liquid level of the beer A is lower than the height of the beer overflow hole 19. When the reciprocating lifting mechanism 10 works, lifting movement is realized by utilizing the rotation moment, so that the pushing plate 9 is driven to slide up and down relative to the fermentation cylinder 18, and the beer A is injected into the beer B. Specifically, when the pushing plate 9 slides upwards, the circumferential outer edge of the pushing plate 9 is attached to the inner wall of the fermentation cylinder 18, and the pushing plate 9 supports the weight of all the beer A while moving upwards, so that the height of the liquid level of the beer A gradually rises until the liquid level is flush with the beer overflow hole 19, and then the beer A overflowed out of the fermentation cylinder 18 can fall into the beer B at the bottom of the fermentation cylinder 18 under the self gravity to be mixed with the beer B.

Referring to fig. 4 and 5, specifically, the reciprocating lift mechanism 10 includes a power motor 11, a rotation shaft 12, a rotation body 13, a driving roller 14, and a lift pin 15, and except for the power motor 11 being disposed outside the distillation pot 8, the power motor is disposed inside the distillation pot 8, and is also made of 304 stainless steel. Only the lifting ejector rod 15 is directly matched with the pushing plate 9, and the work of the lifting ejector rod 15 is realized through the matching of other structures, so that the pushing plate 9 is driven to move.

The power motor 11 is fixedly installed on the outer wall of the distillation pot 8 as a means for providing a rotation moment, and provides a rotation power when it rotates. The rotary shaft 12 is positioned in the distillation pot 8, the whole length is slightly shorter than the inner diameter of the distillation pot 8, one end of the rotary shaft is fixedly connected with the output shaft of the power motor 11 in a coaxial way, synchronous rotation with the output shaft of the power motor 11 is realized, the other end of the rotary shaft penetrates through the rotary body 13 which is integrally cam-shaped and is fixedly connected with the rotary body 13, and the rotary shaft 12 and the rotary body 13 are eccentrically arranged, so that the rotary body 13 and the rotary shaft 12 synchronously rotate.

The opposite sides of the rotary body 13 are respectively formed with a driving cam part 16 which is reduced in proportion to the rotary body 13, and since the driving cam part 16 is convexly arranged, a limiting cam groove 17 concavely arranged is formed between the driving cam part 16 and the outer edge of the rotary body 13, and the size of the limiting cam groove 17 is increased in proportion to the driving cam part 16. Each limit cam groove 17 is internally provided with a driving roller 14, each driving roller 14 is correspondingly provided with a lifting ejector rod 15, the rotating roller is rotationally connected with one end of the lifting ejector rod 15 through a rotating shaft, and the other end of the lifting ejector rod 15 is fixedly connected with the bottom surface of the pushing plate 9.

Therefore, when the power motor 11 is started, the rotating shaft 12 drives the rotating body 13 to rotate, and the pushing plate 9 is limited in the fermentation cylinder 18, the driving roller 14 moves along the path of the limiting cam groove 17, and when the driving cam part 16 is in the state as shown in fig. 4 in the rotating process of the rotating body 13, the driving cam part 16 jacks up the driving roller 14 to drive the lifting ejector rod 15 to move upwards, so that the pushing plate 9 is driven to move upwards to the highest relative to the fermentation cylinder 18. After the driving cam part 16 continues to rotate downwards by 180 degrees, the driving roller 14 naturally descends to drive the lifting ejector rod 15 to move downwards, so that the pushing plate 9 is driven to move downwards to the lowest relative to the fermentation cylinder 18. The height difference generated by the twice displacement of the pushing plate 9 can meet the condition that the liquid level of the beer A is level with the beer overflow hole 19, so that overflow is carried out.

It should be noted that, since the height difference generated by each lifting movement of the pushing plate 9 is kept unchanged, the overflow amount of the beer a from the beer overflow hole 19 is kept unchanged, and the overflow amount can be calculated by a volume formula. The maximum overflow amount of the beer A is in direct proportion to the height difference of the push plate 9 lifted once, the height difference of the push plate 9 is increased along with the increase of the size of the rotary body 13, and when the beer A is actually manufactured, the overflow amount of the beer A can be controlled to be equal to or slightly larger than the consumption amount of the beer B in the same time by calculating the consumption amount of the beer B according to the brewing experience, so that the total amount of the beer B at the bottom of the distillation pot 8 is increased by a small change amount, and the overlarge heating pressure of the first heating part is avoided.

In addition, when the rotation shaft 12 and the rotation body 13 rotate, the wine mash B is stirred, in order to further stir the wine mash B, stirring blades 29 which are spiral are installed on the outer wall of the rotation shaft 12, that is, stirring blades 29 are installed on two sides of the rotation body 13, and as the extension lengths of the rotation shaft 12 on two sides of the rotation body 13 are different, the total lengths of the stirring blades 29 on two sides are different, micropores 30 can be formed on the stirring blades 29, so that resistance between the stirring blades and the wine mash B is reduced, and when the rotation shaft 12 rotates, the stirring blades 29 can stir the wine mash with a larger contact area, so that the following effects are achieved: firstly, even heating can help to transfer heat to the whole beer mash evenly, prevent local overheating or overcooling, help to ensure that the beer mash is heated evenly in the distillation process, and avoid excessive burning or uneven distillation products; secondly, the bottom pasting can be prevented, in the distillation process, the beer bottom of the distillation pot 8 is easy to be excessively heated to generate burnt paste or bottom pasting, and the beer bottom can be prevented from being overheated by stirring the beer bottom, so that uniform temperature distribution is maintained, and the risk of bottom pasting is reduced; thirdly, the release of volatile substances can be improved, the contact area of the surface of the beer can be increased by stirring the beer, and the release of the volatile substances is promoted, so that the separation efficiency and the yield of the volatile substances in the distillation process are improved; fourth, promoting mixing, stirring the beer can help to mix the beer B with the beer A supplemented into the beer B, ensure that the whole beer has a consistent chemical composition, and help to improve efficiency and consistency in the distillation process.

Because there is a difference in precision, when the small-scale brewing equipment is initially loaded with the beer, the loading capacity of the small-scale brewing equipment is smaller than that of the large-scale industrial distillation device, under the loading capacity, if a conventional heating distillation and automatic control wine supplementing mode is adopted, the problems of uneven mixing of the beer, uneven heating of the beer, bottom pasting and the like are easy to occur, aiming at the problems, the conventional means are generally manual stirring or mechanical stirring, the operation is complicated, and even after stirring, continuous stirring operation is required along with continuous feeding of the beer, so that if the distillation pot 8 is opened for multiple times to finish the stirring operation, the distillation effect is affected.

In contrast, the capacity of the distiller 8 in the primary distiller 1 of the present invention is set to 60-65% of the capacity of the distiller 8, that is, the maximum capacity of the beer B is 60-65% when the beer B is initially loaded, and the capacity of the fermenter 18 is 20-30% of the capacity of the distiller 8 and the maximum capacity of the beer A is set to 80-90% of the capacity of the fermenter 18 when the beer A is initially loaded by the fermenter 18 due to the provision of the fermenter 18 in the distiller 8.

And the primary distillation device 1 has the following working modes: the corresponding beer B and beer A are added to the distiller 8 and the fermenter 18, respectively, and the heating element I is started to distill the beer B and preheat the beer A, so that the beer B is reduced and the beer A is unchanged. After heating for 0.5-1 hour, the reciprocating lift mechanism 10 is restarted, when the beer B is consumed in an amount of 0.2-0.3% per minute, the beer A is fed into the beer B from the beer overflow hole 19 on the fermentation cylinder 18 in an overflow amount of 0.5-1% per minute, the corresponding beer A is added to the beer feeding hole 81 in a gap manner into the fermentation cylinder 18, when the loading amount of the beer B in the distillation pot 8 reaches 70-75%, the reciprocating lift mechanism 10 is closed again, the feeding of the corresponding beer A to the beer feeding hole 81 is stopped, after heating for 1-2 hours, the reciprocating lift mechanism 10 is restarted, and then the circulation is continued until the heating part I is stopped.

Illustrating: the capacity of the fermenter 18 was 30% of the capacity of the still pot 8 when the one-time distillation apparatus 1 was loaded, and the beer A loading in the fermenter 18 was 85% of the capacity of the fermenter 18 when the beer B loading in the still pot 8 was 60% of the capacity of the still pot 8. In this case the total amount of beer in still 8 is in fact 85.5% higher than the maximum load of the existing small-scale brewing apparatus, but the actual directly heated evaporated beer B load of still 8 is smaller than the maximum load of the existing small-scale brewing apparatus. When beer B was consumed at about 0.2% per minute after the start of the heating distillation for 0.5 hours, the capacity of beer B was about 54% and beer A was preheated and the capacity was unchanged. And then the reciprocating lifting mechanism 10 is started, the reciprocating lifting mechanism 10 circularly works for 4 times every minute, the overflow amount of the beer A is about 0.2% during each lifting movement, the beer A is fed in at the overflow amount of about 0.8% every minute, and the difference between the overflow amount per minute and the consumption amount per minute is about 0.6%, so that the loading amount of the beer B gradually increases from 54% at the speed of 0.6% per minute.

When the loading amount of the beer B in the still 8 increases to a certain amount, for example, about 75%, the measurement of the loading amount may be visually checked by a worker opening the cover 81, or the whole still 8 may be put on an electronic scale, and the cover 81 of the still 8 may be supported by an external hanger to judge the loading amount of the beer B by a change in the front-rear weight. When the beer B loading in still 8 increases to 75%, the worker may turn off power motor 11. During the circulation of the supplemented wine, the capacity of the beer A in the fermentation cylinder 18 is reduced, and the beer A can be intermittently added into the fermentation cylinder 18 through the beer supplementing holes 81, and when the circulation of the supplemented wine is stopped, the addition of the corresponding beer A to the beer supplementing holes 81 is stopped.

Thereafter, still 8 is heated and distilled for a period of time, such as 1.5 hours, at which time beer A in fermenter 18 has been preheated by the hot gas, and power motor 11 is turned on again to continue continuous distillation, and so on, until heating of part one is stopped.

Unlike the existing brewing equipment which needs to set a control program to adjust the adding rate and adding amount of the added wine mash, the primary distillation device 1 of the invention only needs to add a fermentation cylinder 18, a reciprocating lifting mechanism 10 and the like with pure mechanical structures on the distillation pot 8 on the premise of reducing the initial loading amount of the fermented wine mash B in the distillation pot 8, and along with the heating distillation, only needs to simply set the rotating speed of a power motor 11 in the reciprocating lifting mechanism 10, control the starting and closing states of the reciprocating lifting mechanism 10 and a heating part I and add a certain amount of new wine mash A into the fermentation cylinder 18, thereby realizing continuous wine supplementing, and also can quickly and uniformly mix two kinds of wine mash while adding the wine mash A and continuous distillation.

The parameters of the operation mode of the primary distillation apparatus 1 can be adjusted as required.

The conventional wine supplementing device generally mixes the wine mash with the prior wine mash under the action of self gravity and fluidity after the wine mash is introduced into the distillation pot 8, for convenience in description, the temperature of the new wine mash is lower than that of the old wine mash, and partial substances are separated by evaporation of the old wine mash after the old wine mash is distilled for a period of time, at this time, the liquid molecules of the new wine mash and the old wine mash are different, the viscosity between the new wine mash and the old wine mash is also different, and after the new wine mash is injected into the old wine mash, the liquid with higher viscosity has larger internal friction force in microscopic angle due to the viscosity difference, so that the molecules of the liquid are difficult to quickly diffuse and exchange in the mixing process, and a stable interface can be formed between the new wine mash and the old wine mash. Near the interface, liquid molecules with higher viscosity of the new beer are difficult to penetrate through the interface layer into the old beer, so that the phenomenon of uneven mixing occurs.

The invention is different in that, besides the arrangement of the wine mash overflow hole 19, the outer wall of the fermentation cylinder 18 close to the top is provided with an annular upper flow guide coaming 20, the upper surface of the upper flow guide coaming 20 is divided into a flow guide inclined surface 21 and a flow guide cambered surface 22 from inside to outside by taking the fermentation cylinder 18 as the center, the total area of the flow guide inclined surface 21 is larger than that of the flow guide cambered surface 22, as can be seen in the figure, the flow guide inclined surface 21 and the flow guide cambered surface 22 are arranged up and down, the flow guide inclined surface 21 and the inner wall of the distillation pot 8 are arranged in parallel, the flow guide cambered surface 22 is used as a transition surface and gradually approaches the inner wall of the distillation pot 8, a circle of annular wine mash passing gap 23 is formed between the flow guide cambered surface 22 and the inner wall of the distillation pot 8, the size of the wine mash passing gap 23 is small, on the premise that distilled substances do not influence the wine mash passing through the gap 23 to enter a conduit and a condenser from inside, after the wine mash overflows from the wine mash overflow hole 19, the wine mash A firstly flows downwards at a gentle speed, then flows into the wine mash passing through the gap 23 under the gathering action of the flow guide cambered surface 22, and then flows into the inner wall of the wine mash A along the inner wall of the distillation pot 8 and slides down along the inner wall of the gap 8, and is more evenly along the interface layer B and is in contact with the lower boundary layer, and can be more slowly and slowly contact with the lower boundary layer B.

Meanwhile, during the process of flowing down the beer A, the beer B is influenced by the stirring effect due to the action of the stirring blade 29, and the beer B fluctuates and becomes poor in stability with the inner wall of the distillation pot 8, so that the beer A can more easily pass through the edge of the interface layer, and the beer A is also influenced by the stirring effect, thereby further promoting the mixing of the beer B and the beer A.

Therefore, when the rotation shaft 12 rotates, not only the beer a is injected into the beer B quantitatively and regularly by the lifting operation of the pushing plate 9, but also the original beer B is stirred regularly by the rotation operation of the rotating blade, thereby realizing the functions of uniformly heating, reducing the paste bottom, promoting the release of volatile substances, and the like, and the functions of mixing the beer a and the beer B with different liquid molecules can be realized by stirring the beer a and the beer B which are not uniformly mixed regularly.

In order to facilitate the installation and positioning of the upper baffle 20, as shown in fig. 3 and 4, the upper baffle 20 may be hinged to the fermenter 18 by a hinge, so that the upper baffle 20 may rotate relative to the fermenter 18 at the hinge, and a lower support baffle 24 having a ring shape may be hinged to the outer wall of the retort 8 near the bottom in the same manner. When the fermentation cylinder 18 is arranged in the distillation pot 8, the upper diversion coaming 20 and the lower support coaming 24 are rotated to retract on the inner wall of the fermentation cylinder 18, the lower support coaming 24 is positioned in, the upper diversion coaming 20 is positioned outside, after the fermentation cylinder 18 completely stretches into the distillation pot 8, the lower support coaming 24 is unfolded under the action of gravity of the lower support coaming 24 and gradually away from the fermentation cylinder 18, and because the end part of the lower support coaming 24 away from the fermentation cylinder 18 is abutted with the end part of the upper diversion coaming 20 away from the fermentation cylinder 18, the upper diversion coaming 20 is simultaneously unfolded while the lower support coaming 24 is unfolded, and finally, the final states of the upper diversion coaming 20 and the lower support coaming 24 are as shown in the figure, so that a wine mash passing gap 23 is formed.

The upper baffle plate 20 and the lower support baffle plate 24 are also made of stainless steel, such as 18/8 stainless steel and SUS304 stainless steel, after the upper baffle plate 20 and the lower support baffle plate 24 are unfolded, a larger heat insulation space is formed between the upper baffle plate 20 and the lower support baffle plate 24 and the outer wall of the fermentation cylinder 18, three heat insulation barriers are formed by the lower support baffle plate 24, the heat insulation space and the fermentation cylinder 18, the upper baffle plate 20, the heat insulation space and the fermentation cylinder 18 are also three heat insulation barriers, most of heat in the fermentation cylinder 18 can be isolated, and meanwhile, the bottom wall of the fermentation cylinder 18 and the pushing plate 9 form two heat insulation barriers, and part of heat in the fermentation cylinder 18 can be isolated, even after the pushing plate 9 moves upwards gradually, the heat insulation space is also formed between the pushing plate 9 and the bottom wall of the fermentation cylinder 18. Therefore, the temperature control of the beer A can be realized within a reasonable range to realize preheating, and the distillation in advance is avoided.

In summary, by setting the position of the fermenter 18, and by adding the upper deflector plate 20 and the lower support plate 24, the temperature of the beer A in the fermenter 18 can be brought to a suitable preheating temperature, which can be measured by a worker from the beer filling hole 81 by a thermometer. At this time, the fermenting cylinder 18 is used as an independent bearing structure, and the heat from the distilling pot 8 can be used as a heat source to meet the preheating temperature of the beer A, thereby realizing the utilization of the heat generated during heating and distilling and reducing the consumption of external heat energy.

The crude wine obtained by distillation in the primary distillation device 1 is processed by the secondary distillation device 2, the secondary distillation device 2 receives the crude wine obtained by heating, distilling and condensing the wine mash B from the primary distillation device 1, after the heating component II is started, the continuously produced refined wine is processed by the wine temporary storage device 3, the wine temporary storage device 3 is actually an intermediate tank body, and the refined wine obtained by heating, distilling and condensing the crude wine from the secondary distillation device 2 is received, wherein the wine temporary storage device 3 can adopt a simple glass tank or a stainless steel tank.

The purpose of the liquor temporary storage device 3 is to help to improve the clarity degree of the liquor, the refined liquor in the liquor temporary storage device 3 is sealed and deposited under the condition that the temperature is lower than 10 ℃ and the humidity is 50-70%, and the liquor temporary storage device is stored for 5-10 days, in the process of storing, on the basis of guaranteeing the humidity, the low temperature can inhibit the growth of microorganisms such as bacteria and yeast, the possibility of the quality change and degradation of the refined liquor is reduced, the low temperature can also help to maintain the chemical stability of the refined liquor, and slow down the oxidation and degradation process, so that the quality and the taste are maintained, in addition, more volatile substances exist in the refined liquor at the moment, certain volatile substances are easy to volatilize at higher temperature, and the low temperature condition can reduce the loss of the volatile substances, so that the flavor and aroma of the liquor are helped to be preserved. Most importantly, the low temperature may cause crystallization or precipitation of some of the substances in the wine, especially if there are some insoluble components or high concentrations of dissolved substances in the wine, which may precipitate at the bottom of the wine bulk temporary storage 3.

The refined wine in the wine temporary storage device 3 is transferred to the filtering device 4 by the suction pipeline system 6 after 5-10 days of storage, and the suction pipeline system 6 is provided with a suction inlet and a suction outlet, and the transfer is realized by utilizing a siphon effect or a pumping method. The filter device 4 is provided with a filter inlet and a filter outlet, the filter device 4 can also adopt a tank body, and a replaceable microporous 30 filter membrane is arranged in the filter device. The suction inlet is communicated with the outer wall of the wine temporary storage device 3, the suction outlet is communicated with the filtering inlet of the filtering device 4, after the refined wine enters the filtering device 4 from the suction inlet and flows through the microporous 30 filter membrane, impurities are further filtered, the filtering outlet is arranged adjacent to the filling pipe system 7, the refined wine enters the filling pipe system 7 through the filtering outlet, the filling pipe system 7 is provided with a plurality of filling ports with controllable flow, the control flow can be realized through a valve, and therefore the refined wine enters the ageing device 5 through the filling ports.

In combination with fig. 6 and 7, the ageing device 5 is one of the important processes of guaranteeing the quality and flavor of the finished wine, and is integrally a closed chamber, two ends of the ageing device are respectively provided with a detachable ventilating plate 31, a light-proof space is formed inside the ageing device, a plurality of oak barrel circulation groups are arranged in the light-proof space, the number of the oak barrel circulation groups is controlled manually, and the ageing device can be used for guaranteeing that all refined wine can be received. When the oak barrel stores wine, specific environmental conditions are needed to ensure the quality of the wine and the ageing process, and for this purpose, the temperature in the ageing device 5 is set to be about 15-20 ℃, so that the too high temperature can be prevented from causing the interaction of the refined wine with the wood too fast, and the wine body is too thick. The humidity is set to be about 70-75%, so that the tightness of the oak barrel can be maintained, the evaporation of the refined wine and the entry of oxygen are prevented, and the aging of the refined wine and the maintenance of stable taste are facilitated. The ventilation board 31 is arranged to help the wine body to perform oxidation and reduction reaction, promote the aging process and avoid the existence of peculiar smell in the aging device 5.

Each oak barrel circulation group is fixed on a mounting plate 27, each oak barrel circulation group consists of a new oak barrel 25 and an old oak barrel 26, the size of the new oak barrel 25 is slightly larger than that of the old oak barrel 26, the side wall of the upper end of each new oak barrel 25 is correspondingly connected with a filling opening, and in an initial state, the new oak barrel 25 and the old oak barrel 26 are in a hollow state. In order to reduce the entry of impurities possibly present in the refined wine into the oak barrels, the outer walls of the new oak barrel 25 and the old oak barrel 26 are wound with spiral sedimentation pipes 28, and the inlet of the spiral sedimentation pipes 28 is made of 304 stainless steel, and the height of the inlet of the spiral sedimentation pipes 28 is lower than that of the outlet of the spiral sedimentation pipes 28. It can be seen that, as shown in fig. 6, on the new oak barrel 25, the inlet of the spiral sedimentation tube 28 is located at the lower part and is used for being matched with the filling pipe system 7, the outlet of the spiral sedimentation tube 28 is located at the upper part and is detachably communicated with the filling port of the new oak barrel 25, after the filling port is opened, the refined wine flows through the spiral sedimentation tube 28 through the filling port to gradually fill the new oak barrel 25, and due to the self characteristics of the spiral structure of the spiral sedimentation tube 28, impurities in the refined wine need to overcome the self gravity and the inclination of the spiral sedimentation tube 28 to move in the pipeline, so that the impurities can be settled at the bottom of the spiral sedimentation tube 28, and the possibility that the impurities enter the new oak barrel 25 is reduced.

Similarly, the spiral sedimentation tube 28 wound on the old oak barrel 26, the inlet of the spiral sedimentation tube 28 is detachably communicated with the new oak barrel 25, the outlet of the spiral sedimentation tube 28 is detachably communicated with the filling opening on the old oak barrel 26, and the spiral sedimentation tube 28 also plays a role in sedimentation of impurities in the process of transferring refined wine in the old oak barrel 26 to the old oak barrel 26, so that the possibility that the impurities enter the old oak barrel 26 is reduced.

Optimally, the inner wall of the spiral settling tube 28 can form a spacing type protruding part, and the protruding part can also play a role of blocking impurities in the refined wine, so that the running resistance of the impurities is larger.

In order to ensure that the refined wine meets the requirement of 'new wine containing new barrel', namely, the refined wine is stored in the new oak barrel 25 for 6-12 months, a gravity self-adaptive swinging mechanism 32 is arranged between the bottom of the ageing device 5 and all the mounting plates 27, and the gravity self-adaptive swinging mechanism 32 makes the heights of the new oak barrel 25 and the old oak barrel 26 different according to the different weights of the two oak barrels. Specifically, the gravity self-adaptive swinging mechanism 32 includes a movable roller 33 with a gear groove formed on the surface and a plurality of swinging blocks 34 meshed with the gear groove, two ends of the movable roller 33 are rotatably connected with the aging device 5 relatively by means of bearings, the swinging blocks 34 are fixedly connected with the bottom of a mounting plate 27 respectively, as the new oak barrel 25 is gradually filled with refined wine, under the action of gravity, the height of the new oak barrel 25 is lower than that of the old oak barrel 26, and the height of a hose 28 close to one end of the new oak barrel 25 is lower than that of the other end, so that the refined wine cannot be discharged into the old oak barrel 26.

During 6-12 months, the refined wine in the new oak barrel 25 has the following characteristics:

delivering the aroma and taste of the new oak barrel 25: the new oak barrel 25 generally retains the natural woody aroma and taste that can interact and blend with the wine to impart a unique flavor to the wine.

Providing a strong oak impact: the woody component in the new oak barrel 25 is more active, and can more quickly react with the refined wine to release more substances such as tannins and aroma compounds, thereby affecting the taste and aroma of the refined wine.

Providing a relatively clear beer: the new oak barrel 25 generally has a better seal and internal smoothness and reduces the contact of the beer with the refined wine, thereby reducing suspended matter and turbidity.

The purer environment in the barrel is maintained: since the new oak barrel 25 is not used, no residual microorganisms or other pollutants exist in the oak barrel, which is beneficial to keeping the sanitation and stability of the refined wine.

And during 6-12 months, according to different requirements of different wines, the ventilation plate 31 close to one side of the new oak barrel 25 can be opened, the corresponding mounting plate 27 is lifted until the mounting plate 27 is adsorbed by the magnet block 35 at the bottom of the ageing device 5, and under the action of gravity, the refined wine in the new oak barrel 25 automatically flows into the old oak barrel 26 through the hose 28 and is stored for 3-4 years.

During 3-4 years, the refined wine in the old oak barrel 26 has the following characteristics:

continuing the impact of old oak barrel 26: the woody components remaining in the old oak barrel 26 and the history of previous aging can have an impact on the refined wine, delivering some aroma, taste and complexity.

Equilibration and fusion: the woody taste and tannins in the old oak barrel 26 may be milder and help balance the taste and aroma of the wine by interacting with the wine, making it more consistent and harmonious.

Providing a unique flavor: each old oak barrel 26 will have unique flavor characteristics due to previous usage history, which may have some impact on the wine and impart unique personality and complexity to the wine.

The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above examples, and all technical solutions belonging to the concept of the present invention belong to the protection scope of the present invention. It should be noted that modifications and adaptations to the present invention may occur to one skilled in the art without departing from the principles of the present invention and are intended to be within the scope of the present invention.

Claims

1. The brewing process of the brewing equipment comprises a primary distillation device (1), a secondary distillation device (2), a wine temporary storage device (3), a filtering device (4), a ageing device (5), a suction pipeline system (6) and a filling pipeline system (7), and is characterized in that,

The primary distillation device (1) is provided with a first heating component at the bottom for providing heat at 70-80 ℃ for the interior of the primary distillation device (1), wherein the wine mash A and the wine mash B are stored and are arranged in an up-down separation way, and the wine mash A can be injected into the wine mash B at regular time and quantity for mixing;

the secondary distillation device (2) receives the crude wine which is heated, distilled and condensed by the wine mash B and comes from the primary distillation device (1), and the bottom is provided with a heating component II which is used for providing heat of 80-90 ℃ for the interior of the secondary distillation device (2);

a wine temporary storage device (3) for receiving the refined wine from the secondary distillation device (2) after the crude wine is heated, distilled and condensed;

the suction pipeline system (6) is provided with a suction inlet and a suction outlet, the suction inlet is communicated with the wine temporary storage device (3), and the suction outlet is arranged adjacent to the filtering device (4);

the filter device (4) is provided with a filter inlet and a filter outlet, a replaceable microporous (30) filter membrane is arranged in the filter device, the filter inlet is communicated with the suction outlet, and the filter outlet is arranged adjacent to the filling pipeline system (7);

the filling pipe system (7) is provided with a plurality of filling ports capable of controlling flow, and the filling ports are arranged adjacent to the ageing device (5);

The ageing device (5) is provided with a light-proof space, a plurality of oak barrel circulating groups are arranged in the light-proof space, each oak barrel circulating group consists of a new oak barrel (25) and an old oak barrel (26), each new oak barrel (25) is correspondingly connected with a filling port, and the new oak barrels (25) and the old oak barrels (26) are communicated;

the brewing process comprises the following steps:

under the condition that beer A is regularly supplemented with beer B, the primary distillation device (1) carries out primary heating distillation on the mixed liquor of the beer A and the beer B to obtain crude wine, the crude wine is transferred into the secondary distillation device (2) through condensation, the secondary distillation device (2) carries out secondary heating distillation on the crude wine to obtain refined wine, the refined wine is transferred into the wine temporary storage device (3) through condensation, the refined wine in the wine temporary storage device (3) is sealed and deposited under the condition that the temperature is lower than 10 ℃ and the humidity is 50-70%, after 5-10 days of storage, the refined wine flows through the filtering device (4) through the suction pipeline system (6), impurities carried in the refined wine are filtered out by the filtering device (4) to obtain clear wine, the clear wine is transferred into the oak barrel circulation group in the old oak barrel (26) through the filling pipe system (7), the clear wine is firstly stored in the new oak barrel (25) for 6-12 months, and then the clear wine is correspondingly transferred into the old oak barrel (26) for 3-4 years.

2. Brewing process according to claim 1, characterized in that the primary distillation device (1) comprises a distillation pot (8), a conduit and a condenser, both ends of the conduit being respectively arranged in communication with the distillation pot (8) and the condenser;

a fermentation cylinder (18) for storing the wine mash A is arranged in the distillation pot (8), a wine mash supplementing hole (81) is formed at the top of the distillation pot (8), the fermentation cylinder (18) is arranged close to the top of the distillation pot (8), and a space is reserved between the bottom of the fermentation cylinder (18) and the wine mash B in the distillation pot (8);

a pushing plate (9) is slidably arranged in the fermentation cylinder (18), and a wine mash overflow hole (19) is formed on the outer wall of the fermentation cylinder (18) close to the top;

a reciprocating lifting mechanism (10) for driving the pushing plate (9) to slide up and down relative to the fermentation cylinder (18) is arranged between the distillation pot (8) and the fermentation cylinder (18).

3. Brewing process according to claim 2, characterized in that the maximum loading of beer B when the still (8) is initially loaded with beer B is set to 60-65% of the capacity of the still (8);

the capacity of the fermentation cylinder (18) is 20-30% of the capacity of the distillation pot (8), and when the fermentation cylinder (18) is initially loaded with the beer A, the maximum loading capacity of the beer A is set to be 80-90% of the capacity of the fermentation cylinder (18);

When the primary distillation device (1) works, the corresponding beer B and the corresponding beer A are respectively added into the distillation pot (8) and the fermentation cylinder (18), the heating part I is started, after heating for 0.5-1 hour, the reciprocating lifting mechanism (10) is started again, when the beer B is consumed in the consumption amount of 0.2-0.3% per minute, the beer A is fed into the beer B from the beer overflow hole (19) on the fermentation cylinder (18) in the overflow amount of 0.5-1% per minute, meanwhile, the corresponding beer A is added into the fermentation cylinder (18) to the beer feeding hole (81) in a gap mode, when the beer B loading amount in the distillation pot (8) reaches 70-75%, the reciprocating lifting mechanism (10) is closed again, the corresponding beer A is stopped to the beer feeding hole (81), after heating for 1-2 hours, the reciprocating lifting mechanism (10) is started again, and then the heating part I is circulated until the heating part I is stopped.

4. Brewing process of a brewing apparatus according to claim 2, characterized in that the reciprocating lifting mechanism (10) comprises a power motor (11), a rotation shaft (12), a rotation body (13), a driving roller (14), a lifting jack (15);

a power motor (11) fixedly arranged on the outer wall of the distillation pot (8) and used for providing rotary power;

a rotating shaft (12) which is positioned in the distillation pot (8), one end of the rotating shaft is in transmission connection with the output shaft of the power motor (11), and the other end of the rotating shaft is arranged in the rotating body (13) in a penetrating way and is fixedly connected with the rotating body (13);

The rotary body (13) is provided with a driving cam part (16) at two opposite sides, and a limit cam groove (17) which is increased in the same proportion as the driving cam part (16) is also formed between the driving cam part (16) and the outer edge of the rotary body (13);

lifting ejector rods (15) are arranged, one ends of the lifting ejector rods are fixedly connected with the bottom surface of the pushing plate (9), the other ends of the lifting ejector rods are rotatably provided with a driving roller (14), and the two driving rollers (14) are respectively positioned in different limiting cam grooves (17).

5. Brewing process according to claim 4, characterized in that the outer wall of the rotating shaft (12) is provided with spiral stirring blades (29), the stirring blades (29) being distributed on both sides of the rotating body (13).

6. Brewing process according to claim 2, characterized in that the outer wall of the fermenter (18) close to the top is hinged with an upper deflector (20) and the outer wall close to the bottom is hinged with a lower support deflector (24);

the upper surface of the upper diversion coaming (20) is divided into an upper diversion inclined plane (21) and a lower diversion cambered plane (22), and a wine mash passing gap (23) is formed between the upper diversion coaming and the inner wall of the distillation pot (8);

the end part of the lower supporting coaming (24) far away from the fermentation cylinder (18) is in butt joint with the end part of the upper flow guiding coaming (20) far away from the fermentation cylinder (18).

7. Brewing process according to claim 1, characterized in that each oak barrel cycle group is fixed on one mounting plate (27), a gravity self-adapting swinging mechanism (32) is arranged between the bottom of the ageing device (5) and all mounting plates (27) so that the new oak barrel (25) and the old oak barrel (26) always have height differences.

8. Brewing process according to claim 7, characterized in that the outer walls of the new oak barrel (25) and the old oak barrel (26) are each wound with a spiral sedimentation tube (28), the inlet of the spiral sedimentation tube (28) being at a lower level than the outlet of the spiral sedimentation tube (28).

9. Brewing process according to claim 7, characterized in that the two ends of the ageing device (5) are respectively provided with a detachable ventilation plate (31), and a space exists between the ventilation plate (31) and the mounting plate (27);

the gravity self-adaptive swinging mechanism (32) comprises a movable roller (33) with a gear groove formed on the surface and a plurality of swinging blocks (34) meshed with the gear groove, two ends of the movable roller (33) are rotatably connected with the aging device (5) relatively through bearings, and the swinging blocks (34) are fixedly connected with the bottom of a mounting plate (27) respectively.

10. Brewing process according to claim 9, characterized in that the mounting plates (27) are provided as iron plates, the bottom of the ageing device (5) is provided with a plurality of magnet blocks (35), one magnet block (35) being located under each mounting plate (27).