Wine-making skin-pressing device and method

Abstract

The invention provides a wine-making skin-pressing device and method. The device comprises an umbrella-shaped pressure cap, a lifting cylinder for controlling the position of the umbrella-shaped pressure cap in a fermenting barrel and an umbrella cap cylinder for controlling opening and shrinkage of the umbrella-shaped pressure cap. A lifting cylinder control valve and an umbrella cap cylinder control valve respectively control work states of the two cylinders. At the beginning, the umbrella-shaped pressure cap in a shrinkage state and a telescopic rod of the lifting cylinder extend into the fermenting barrel, the lifting cylinder control valve and the umbrella cap cylinder control valve are adjusted so that the umbrella-shaped pressure cap is repeatedly opened, pressed, shrunk and liftedand thus the grape juice fully contacts with suspending grape peel residues and the grape peel is immersed. The device has a high automation degree and effectively saves a labor cost. The device has low requirements on the opening size of the fermenting barrel and prevents impurities from falling into the fermenting barrel. Compared with the conventional device, the device has light weight and iseasy to carry and maintain.

Description

technical field [0001] The invention belongs to the technical field of wine fermentation devices, and in particular relates to a wine pressing device and a pressing method thereof. Background technique [0002] Maceration is a relatively complicated and critical step in winemaking. In fact, after the skins of the grapes are broken, the pomace and juice are mixed together for a period of time in order to extract the required pigments, tannins and flavors from the grape skins. substance. The tannin content and color of wine after fermentation depend on the length of maceration time. The longer the maceration time, the more phenolic substances and aromas the wine can obtain, and the wine produced will be more mellow. [0003] However, during the fermentation process, the wine tank will produce a certain amount of carbon dioxide, and these gases will push the grape pomace (including grape skins, grape seeds and fruit stems) to slowly float to the upper part of the wine barrel, ...

AI Technical Summary

Problems solved by technology

However, the size of the pressure plate of the wine fermentation and pressing device is relatively large. On the one hand, it is difficult to operate, and the height of the pressure plate is manually adjusted through the thread, which has a low degree of automation and a large workload; on the other hand, in order to put the pressure plate into the fermentation In the barrel, the opening size of the fermenting barrel must be larger than the size of the pressure plate, so impurities can easily fall into the fermenting barrel, affecting the normal fermentation of wine

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