Chuyi measurement and control professional R & D and production of wine fermentation online sugar meter, white wine fermentation online sugar meter, rice wine fermentation online sugar measurement, wine fermentation tank sugar online measurement, alcohol online concentration meter, liquor alcohol concentration online concentration meter, alcohol online sugar, alcohol , concentration online monitor. On-line detection of sugar content, alcohol content and concentration in fermented wine Chuyi measurement and control professional research and development production of wine fermentation online sugar meter, liquor fermentation online sugar meter, rice wine fermentation online sugar measurement, wine fermentation tank sugar online measurement, alcohol online concentration meter, liquor alcohol Online concentration meter, alcohol online sugar, alcohol, concentration online monitor.
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Current requirements for measuring sugar content, alcohol content and concentration in fermented wine:
1. Therefore, it is necessary to test the original wort concentration of each process stage at all times.
2. Two important parameters of fermented wine are alcohol content and sugar content. Most of these parameters are currently measured using traditional manual sampling. The method of converting into sugar content, alcohol content, and concentration is time-consuming and unsatisfactory.
The alcohol online concentration meter based on the refractive principle introduced by Chuyi Measurement and Control can dynamically monitor the alcohol content, sugar content and concentration data in the fermented liquor online. Compared to the density method, the measurement is not affected by liquid bubbles, pressure and impurities.
What is the effect of wine's refractive index control on fermentation?
The refractive index value of the fermented juice is a very important indicator during the fermentation process. [Fermentation] The definition of wine is actually a process in which the sugar in the grape juice is converted into alcohol. Normal fermentation will show a process in which the refractive index value is continuously decreasing. The change in the value of the refractive index:
1. The overall situation of fermentation can be directly judged.
2. You can know if the degree of fermentation is smooth.
3. It can be understood whether the conversion of sugars into alcohol in grape juice is normal.
4, you can understand whether there is an abnormal situation in the fermentation process.
5. It can be judged when it is the end point of fermentation.
According to the regulations of the International Grape and Wine Organization, wine can only be obtained from the broken or unbroken fresh grape fruit or grape juice after full or partial alcoholic fermentation, the wine can not be less than 8.5% (V / V).
Technical theory:
A: The refractive index value of the initial fermentation of the dry red wine fermented juice is maintained at a reasonable level (this is related to the original sugar content of the grape, and the high sugar content, the refractive index value is high), as the fermentation progresses, the sugar The class is constantly converted into alcohol, and the refractive index value is getting smaller and smaller. The secondary fermentation can be carried out when the refractive index value reaches a suitable value. B: The initial refractive index value of the dry white wine fermented juice is also based on the sugar content of the raw material. As the fermentation progresses, the sugar is continuously converted into alcohol, and the refractive index value is getting smaller and smaller, and when the appropriate value is reached, the fermentation can be stopped.
Brewing process:
A: Red wine brewing process:
After the red grape raw material is broken, the skin residue and the grape juice are mixed and fermented. In the fermentation of red wine, the fermentation process of converting glucose into alcohol and the leaching process of solid matter are carried out simultaneously. Through the fermentation process of red wine, the red grape pulp is turned into red wine, and the organic acids, vitamins, trace elements in the grape fruit and polyphenols such as tannins and pigments are transferred to the original grape wine. The red grape wine is a beautiful red wine after storage, clarification and stabilization.
Process: raw material selection → sorting → de-stalking → disinfection → rinsing → crushing → main fermentation → pressing → post-fermentation → storage → clarification filtration → bottling sterilization.
Red wine brewing technology points:
1. Raw material selection: Red wine is a red wine made by mixing and fermenting red grape skin juice. Use grape with color belt to remove disease, insects and green fruit, rinse with potassium permanganate solution and rinse.
2. Crushing: The fruit is broken and the stems are removed by a broken stalking machine. Immediately enter the fermentation tank. Leave a quarter of the space above the fermentation tank and do not fill it up to prevent the skin residue floating on the pool surface from overflowing due to the carbon dioxide produced by the fermentation.
3. Fermentation: The sugar content needs to be adjusted before fermentation. The amount of sugar added is generally based on the average sugar content of the grapes; the sugar should not be too much, so as not to affect the quality of the finished product. After the grape pulp is put into the pool, the yeast liquid is added, and the amount is 5% to 10% of the pulp, and the mixture is stirred thoroughly after the addition to uniformly distribute the yeast. Yeast reproduction and sterility must be checked daily during fermentation. If the yeast grows poorly or too little, the wine master should be replenished. The fermentation temperature must be controlled between 20 and 25 °C. The time of main fermentation varies depending on the sugar content of the grapes, the fermentation temperature and the number of yeast inoculations. At this time, it is necessary to regularly monitor the change of the sugar content. It is recommended that the sugar content be monitored online in real time through the Chuyi measurement and control online sugar meter. When the sugar value reaches a suitable value, the pool can be discharged, and the fermentation is carried out after being transferred.
4. Post-fermentation: 5 to 15 cm of space should be left in the post-fermentation tank or barrel, and foam will be formed after fermentation. During the post-fermentation, the temperature of the product is controlled between 8 and 20 °C, and the maximum temperature cannot exceed 25 °C. When the refractive index of the fermentation broth is at an appropriate value, the fermentation is over.
5, aging: aging requires low temperature, good ventilation. A suitable ageing temperature is 15 to 20 ° C and a relative humidity of 80 to 85%. At the same time, you should also pay attention to changing the barrel and adding the barrel. The first change of the barrel should be carried out 8 to 10 days after the completion of the post-fermentation to remove the dross. The second change of the barrel was carried out 50 to 60 days after the previous change of the barrel. The third change of barrel is carried out about three months after the second change of barrel. After 3 months, the fourth change of barrel is carried out. In order to prevent the invasion and reproduction of harmful bacteria, the space of the wine storage container must be filled at all times to prevent the surface of the wine from coming into contact with the air. In the first month after the new wine is put into the barrel, it should be added once every 3 to 4 days, and the barrel should be added once every 7 to 8 days in the second month. After that, the barrel will be added once a month, and the wine of more than one year can be added once every six months. . The wine used for adding barrels must be cleaned. It is best to use the original wine of the same variety and quality.
6, deployment: after 2 to 3 years of storage of the original wine, mature and aging, with aroma of wine. It can be formulated according to the variety, flavor and ingredients. The alcohol content is measured by an alcohol online concentration meter, and the original grape wine is more than 50%.
7, bottling sterilization: after testing, laboratory inspection, filtration, bottling and sealing. After being sterilized at 75 ° C, it can be labeled and stored.
B: Dry white wine brewing process:
White wine can be brewed from white grapes or red grapes with red and white flesh. After the grapes are harvested, they are crushed and pressed after sorting, and the juice is separated from the grape skin, clarified, and then subjected to low-temperature fermentation, storage, aging and post-processing, and finally into white wine.
Dry white wine is sorted into stalks → pressed → separated and clarified juice and skin → low temperature fermentation, storage aging and post-processing, and finally brewed into dry white wine.
Dry white wine brewing technology points:
1. Brewing white wine does not require grape clothing, so the grapes are first crushed when they are shipped to the winery. Occasionally, in order to improve the taste of the wine, the winemaker will leave the grape coat in the must, but the juice will usually be followed soon.
2, the first batch of grape juice from the juicer, the taste is the most mellow, the most pure aroma. So the finest wines are made from the first batch of grape juice that “naturally flows outâ€. As the press progresses, the bitter taste of the church is released from the grape coat. To ensure that the wine is not harmful to health, it should remove the yellow-green, opaque, sweet liquid like pea soup in the grape juice. Place ** in a large frozen container, statically precipitate; or remove the residue by centrifugation.
3. After the grape juice is clarified, it can be fermented. There are two basic ways in which fermentation can affect the odor of wine: the temperature and the container used.
Low temperatures keep the original flavor of the grapes. The fermentation is exothermic in the natural state, so the large container for fermentation is generally cooled with running water to maintain between 10-17.8 °C. High temperatures accelerate biochemical reactions and shorten the fermentation process, but the aroma in grape juice is lost during evaporation.
Most wines are fermented in an inert container. At wineries around the world, you'll see a variety of large tanks of old wood, stainless steel "target=_blank> stainless steel or lined concrete. If a winemaker wants to borrow oak to make wine more In combination, it is necessary to add oak to the fermented wine. The most widely used is the French "forest from Arie" and American oak.
4. In order to obtain fresh and refreshing products, care should be taken to prevent lactic acid fermentation which will lead to a decrease in acidity.
5, anti-oxidation is also a must pay attention to the production of white wine, because white wine contains a variety of phenolic compounds, they have a strong aerobic, if oxidized, the color will become darker, the wine's fresh fruit flavor reduced Even the smell of oxidation.
in conclusion:
Refractive index is an important indicator that must be tested during winemaking. How to improve the quality of wine and the automatic detection of production is a technical project that the wine industry cannot ignore. Smart wineries will make smart choices after weighing the relationship between cost, interest and worldview.
CY2500 high-precision online sugar sensor for Brix value detection in saccharification and fermentation process Product number CY2500-A CY2500-D Measuring range Brix 0.00 to 25.00% Resolution Brix: Brix: 0.01% Temperature: 0.1°C measurement accuracy Brix ±0.1% temperature ±1.0°C measure temperature 5 to 100 ° C (automatic temperature compensation) Ambient temperature 5 to 40 ° C Input power DC 24V Key material Sensor housing: SUS316L Signal output DC4 to 20mA RS-232 Protection level IP67 dustproof, splashproof Highest pressure Product Size ¢99X175 Option * Cleaning kit CY-CL77
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