Mechanized wine production line

Abstract

The invention relates to a mechanized wine production line. The invention provides a mechanized wine production line which is low in labor intensity, high in production efficiency, small in amount of labor, and low in cost. The mechanized wine production line comprises a grain mixer, a grain conveyer I, a grain conditioner, a grain conveyer II, an automatic loading container, an automatic white wine distilling machine, an automatic water metering conditioner and an automatic grain dryer, wherein rotation feeders are respectively arranged above the discharge hole of the grain mixer and the middle and rear part of the automatic grain dryer; an even rice bran feeder is arranged above the discharge hole of the grain conditioner; and a condenser is arranged beside the automatic white wine distilling machine.

Description

technical field [0001] The invention relates to a mechanized brewing production line. Background technique [0002] At present, most of the domestic wineries adopt the traditional winemaking method, that is, the fermentation process of continuous grains. The main steps are as follows: after the fermentation in the cellar is completed, the grains are taken out of the cellar, and then mixed with grain, mixed with bran, packed in a retort, and distilled. After the distillation, Discharging, adding water, drying the grains, mixing in koji medicine, and then entering the cellar for fermentation, repeating the above operations in a cycle. The entire operation process is almost entirely completed manually, and the labor load is large. Based on 2 retorts and 60-80 retorts per cellar, there are 2 shifts, each shift needs 13-14 people, a total of 26-28 people, the working time is 8 hours per day, and only 8-10 retorts can be completed per day , the amount of labor is large, the cost...

AI Technical Summary

Problems solved by technology

The entire operation process is almost entirely done manually, requiring a large amount of labor

Based on 2 retorts and 60-80 retorts per cellar, there are 2 shifts, each shift needs 13-14 people, a total of 26-28 people, the working time is 8 hours per day, and only 8-10 retorts can be completed per day , the amount of labor is large, the cost is high, and with the increase of labor costs, the cost is rising year by year; workers generally have to go to work at three or four o'clock in the morning, the work is hard and labor-intensive; due to the conversion between processes, and the need for manual insertion and removal materials, low production efficiency

Some wineries use equipment to complete single-process production, but so far there is no mechanized production line that can complete most of the above-mentioned processes

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