Three-dimensional fermentation pit sealed fermentation device and pit sealing method

Abstract

The invention discloses a wine making device and particular provides a three-dimensional fermentation pit sealed fermentation device for improving the utilization rate of a white spirit fermentation pit. The three-dimensional fermentation pit sealed fermentation device comprises a fermentation pit cover, wherein the fermentation pit cover comprises a cover top and a lower box body provided with an inner cavity, the cover top is arranged on a top opening of the lower box body. The three-dimensional fermentation pit sealed fermentation device further comprises a fermentation mud plate, wherein the fermentation mud plate is arranged in the lower box body and is hollow, the hollow portion of the fermentation mud plate is a fermentation mud storage space, and through holes communicated with the fermentation mud storage space are formed in the outer wall of the fermentation mud plate. The three-dimensional fermentation pit sealed fermentation device adopts the fermentation mud plate, and the fermentation mud storage space of the fermentation mud plate can be filled with fermentation mud, so that upper-layer fermented grains located in the fermentation pit cover can be in contact with fermentation mud in the fermentation mud plate so as to obtain the fermentation effect the same as the effect of lower-layer fermented grains, the contact area of the upper-layer fermented grains and the fermentation mud and the sealing performance of fermentation are ensured while the height of the fermentation pit cover is increased, and accordingly normal fermentation is ensured.

Description

technical field [0001] The invention relates to a brewing device, in particular to a liquor three-dimensional cellar sealed fermentation device. In addition, the present invention also relates to a cellar sealing method, in particular to a cellar sealing method for a three-dimensional liquor cellar. Background technique [0002] In order to improve the yield and quality of liquor, the winery often increases the height of the cap of the liquor fermentation cellar. This can not only make full use of the fermentation space and the existing high-quality cellar, but also save labor costs. However, after the height of the cellar cap is increased, the fermented grains on the upper layer are separated from the pit mud during the fermentation process, which often leads to insufficient fermentation of the fermented grains on the upper layer, resulting in problems such as miscellaneous flavors and poor wine quality in the original wine. How to ensure the full contact between the grai...

AI Technical Summary

Problems solved by technology

However, when the height of the cellar cap is increased, the fermented grains on the upper layer are separated from the pit mud during the fermentation process, which often results in insufficient fermentation of the fermented grains on the upper layer, resulting in problems such as miscellaneous flavors and poor wine quality in the original wine.

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