Yellow rice wine or Hualushao wine aging control system

Abstract

The invention discloses a yellow rice wine or Hualushao wine aging control system. The system comprises a control unit, a temperature sensing unit connected to the control unit and a heating unit connected to the control unit. The temperature sensing unit is used to acquire the temperature value of the base wine. The control unit is used for comparing the temperature value with a preset first temperature threshold and controlling starting or stopping of the heating unit according to the comparison result. The temperature sensing unit measures a temperature value of the base wine and transmits the temperature value to the control unit, and the control unit compares the received temperature value and the preset first temperature threshold and controls starting or stopping of the heating unit according to the comparison result so that under control of the control unit, the heating unit heats the base wine or stops heating. The yellow rice wine or Hualushao wine aging control system promotes the aging reaction of the base wine, improves the aging efficiency, simplifies the control system of the aging device and reduces the production cost.

Description

technical field [0001] The disclosure of the present invention generally relates to the technical field of brewing wine, specifically relates to the technical field of aging rice wine or flower dew, and especially relates to a control system for aging rice wine or flower dew. Background technique [0002] In the production process of traditional rice wine or flower dew, because the newly distilled new wine contains more volatile sulfides (such as hydrogen sulfide, mercaptan, dimethyl sulfide, etc.), acrolein, crotonaldehyde and free ammonia, etc. Substances, resulting in brewed rice wine or Hua Lu Shao have the disadvantages of dry and hot taste, insufficient mellowness, and heavy pungent smell. After the base wine is stored for a period of time, its dry and spicy feeling will be significantly reduced, and the flavor substances will gradually form, so that the flavor of the produced rice wine or Hualu Shao can be significantly improved, and high-quality rice wine or Hualu Sh...

AI Technical Summary

Problems solved by technology

Among them, the natural aging time can reach several years, which takes too long and takes up storage space. Enterprises need to invest a lot of money, and the capital recovery time is long and the cost is high. Therefore, major rice wine or Hualu Shao production enterprises are actively working hard Research artificial aging technology to promote the aging process of base wine to obtain high-quality rice wine or flower dew, shorten the aging cycle, reduce production costs, and improve corporate benefits

[0003] At present, most famous wineries in China still adopt the natural aging method, which seriously restricts the production scale and output of high-end famous wines

In addition, the researchers conducted experiments on the comprehensive method of aging rice wine or flower dew burning, such as combining ultrasonic waves, additives and adsorption for aging, or combining magnetic fields and additives for aging, or using supergravity Although the above-mentioned methods speed up the aging of rice wine or flower dew to varying degrees, they also complicate the entire aging process, complicate the accelerated aging control system, and increase the cost of aging

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