How to get Alcohol Fermentation Tanks?

What is a Alcohol Fermentation Tank?

Alcohol fermentation tank, also known as alcohol precipitation tank, consists of a standard oval head, conical bottom and paddle stirrer. The impurities are separated by normal temperature or low temperature freezing sedimentation to increase the purity and clarity of the Chinese herbal extracts. The tank is equipped with an automatic rotating spray head, and the jacket can be used for low-temperature cooling water, mechanical seals are used for transmission parts, and explosion-proof motors ensure production safety.

The purpose of fermentation
After the starchy raw material is cooked, the starch is in a dissolved state, and through the action of Aspergillus glucoamylase, part of the fermentable sugar is produced. This is not the end of alcohol production. The yeast is introduced into the mash; under the action of the yeast, Convert sugar to alcohol and CO2 to obtain alcohol products. This is the purpose of alcoholic fermentation.
From the surface to observe the alcohol fermentation, the process is very simple, it is just after the mash is injected into the fermenter, and the wine mother can be fermented. However, in the process of alcohol fermentation, there is a very complicated process of biochemical changes: here both the starch and dextrin in the mash are continuously hydrolyzed by the saccharification enzyme to produce sugar (ie, post-saccharification), but also The protein is further hydrolyzed by Aspergillus to generate low molecular nitrogenous compounds such as quinones, metaquinones, peptides and amino acids. Some of these substances are produced and absorbed by yeast and they synthesize yeast cells. The other part is fermented to produce alcohol, CO2 and other by-products.
Alcohol production equipment Alcohol production requires the production of as much alcohol product as possible with the minimum amount of raw materials, and should minimize the loss of fermentation, in order to achieve this goal, we must create the following favorable conditions to achieve this purpose:
(1) In the early stage of fermentation, conditions must be created to allow the yeast to continue breeding to a certain number.
(2) The starch and dextrin in the mash are continuously decomposed to produce fermentable sugars.
(3) In the middle and later stages of the fermentation process, anaerobic conditions must be created to allow the yeast to ferment sugars to produce alcohol under anaerobic conditions.
(4) The CO2 produced during the fermentation process should be removed, and attention should be paid to the collection and recovery of alcohol taken away when CO2 escapes.
Classification of alcohol fermenters
Alcohol fermentation process is different, fermentation equipment is also slightly different. Divided from the fermentation form, there are three kinds of open, semi-closed and closed. If divided from the material, it can be divided into two kinds of steel and cement.
Semi-closed fermentation tanks are mostly made of steel plates. The top of the tank is provided with a top cover. The top cover is provided with a manhole that can be opened and closed.
Structure of alcohol fermenter
Steel alcohol fermentation tank made of steel plate, plate thickness varies depending on the fermentation tank volume, generally made of 4 – 8 mm thick steel plate, the tank body is cylindrical, the tank body diameter and height ratio of 1:1.1; cover The bottom is a cone shaped dish; the tank is equipped with cooling coils, and the number of coils is generally taken to be at least 0.25 square meters of cooling area per cubic meter of fermentation tank. Snake tubes can be installed in the upper and lower groups and fixed. There is also the use of a shower pipe or a water-spraying enclosure at the top of the tank to allow the water to flow down the tank wall to achieve cooling of the fermented bowl. For larger fermenters, these two forms of cooling can be used simultaneously. For the alcohol plants located in the south, due to higher temperatures, cooling measures should be strengthened. In some factories, a bubbler is installed at the bottom of the fermenter to stir the mash and make the fermentation uniform. The top of the tank is equipped with a CO2 exhaust pipe, a heating steam pipe, and a helium liquid input pipe. However, the piping setup should be simplified as much as possible, so that it can be used in multiple ways. This has an important role in reducing the dead angle of the pipeline and preventing the contamination of bacteria. Large manholes should also be provided with manholes at the top and sides for easy cleaning.
The cement-made alcoholic fermenter is made of reinforced concrete and can be divided into two types: round or square. Some are made of sealed type, can also be made into open type. Because the cement fermenter has the disadvantages of erodibility, escape and sterilization, etc., it is generally not used in factories.
Alcohol fermenter features
Alcohol fermentation tank is one of the main equipments of food factory and winery. The fermentation temperature control is achieved by adjusting the cooling flow of the cooling system. At home and abroad, the jacket of the outer wall of the tank is used to pass into the fermentation broth of the low-temperature alcohol water cooling tank, and the cooling of the alcohol water is cooled by liquid ammonia evaporation. The disadvantage is that an intermediate heat exchange cycle of alcohol water is needed. Its main features are as follows:
(1) Using the sandwich of the large tank as an evaporator, the liquid ammonia evaporates directly in the jacket and uses its latent heat of vaporization to cool the beer liquid in the tank, thereby eliminating the intermediate heat exchange cycle of the alcohol water and saving energy consumption by more than 12%.
(2) The jacket is regarded as an evaporator. Since the pressure inside the jacket is higher than that of the alcohol water system, a safe, reliable and rational honeycomb structure jacket is provided for this purpose. The jacket and the barrel are formed into a honeycomb. The structure, its strength and stiffness are mutually improved. Jacket welds can be reduced by 30%.
(3) The jacket is used as a component type, and the welding with the cylinder completely avoids the longitudinal and circumferential welds of the cylinder, avoiding the possibility of leakage of ammonia through the weld to the beer liquid in the tank. Overcoming other shortcomings of the jacket.
(4) Carbon steel or stainless steel can be used to facilitate on-site manufacturing, reduce manufacturing costs, and save investment costs.
(5) The floor space is small, and it can avoid the pollution of the atmosphere caused by the volatilization of alcohol from the alcohol water cooling system, and meet the requirements of environmental protection products.
(6) The equipment base can adopt steel frame structure and concrete structure, which can be determined according to the user when ordering.
The history of the development of alcohol fermenters
The first phase: Before 1900, it was the prototype of a modern fermenter with simple temperature and heat exchange equipment.
The second stage: From the period of 1900 to 1940, 200m3 of steel fermentation tanks emerged. Air distributors were used in the baker’s yeast fermentation tanks, and mechanical agitation started in small fermenters.
The third stage: From 1941 to 1960, a series of technologies such as mechanical agitation, ventilation, aseptic operation and purebred cultivation began to be perfected, parameters detection and control of the fermentation process have emerged, and the on-line continuous measurement of the pH of the steam sterilization resistance has occurred. Electrodes and dissolved oxygen electrodes, the computer began to control the fermentation process. The separation and purification equipment for fermentation products has gradually been commercialized.
The fourth stage: From 1960 to 1979, the volume of the mechanically stirred aeration fermenter increased to 80-150 m3. Due to the need for large-scale production of single-cell proteins, pressure cycles and pressure-jet type fermentors have emerged, which can overcome some of the problems of gas exchange and heat exchange. Computers have been widely used in the fermentation industry.
The fifth stage: from 1979 to the present. The rapid development of bioengineering and technology has brought new issues to the fermentation industry. As a result, large-scale cell culture fermentors came into being, and genetic engineering products such as insulin and interferon went commercial.
Fermentation principle
Using a multi-stage continuous fermentation method, 10 tanks are combined into a continuous fermentation tank group. Each tank is continuously fed from the top of the upper tank to the bottom of the next tank. When it is put into production, the first batch of the jellyfish is poured into the first tank, and the mash is added at the same time. Under the condition of maintaining the main fermentation state of the tank, the mash is fed to the full tank and then flows into the second tank automatically. Under the condition that the two tanks are in the main fermentation state, the flow is maintained. Adding into the third fermenter, while maintaining the three tanks in the main fermentation state, the saccharification mash is added to the third tank at the same time. After the third tank is filled up, it naturally flows into the fourth tank until the last tank.
Fermentation process
After the fermenter feeds, the acidity is adjusted to pH 4.2-4.7, and the total fermentation period is: cassava 60h-62h.
Using a multi-stage continuous fermentation method, 10 tanks are combined into a continuous fermentation tank group. Each tank is continuously fed from the top of the upper tank to the bottom of the next tank. When it is put into production, the first batch of the jellyfish is poured into the first tank, and the mash is added at the same time. Under the condition of maintaining the main fermentation state of the tank, the mash is fed to the full tank and then flows into the second tank automatically. Under the condition that the two tanks are in the main fermentation state, the flow is maintained. Adding into the third fermenter, while maintaining the three tanks in the main fermentation state, the saccharification mash is added to the third tank at the same time. After the third tank is filled up, it naturally flows into the fourth tank until the last tank.
Fermentation process
After the fermenter feeds, the acidity is adjusted to pH 4.2-4.7, and the total fermentation period is: cassava 60h-62h.
It is mainly divided into 3 parts:
Pre-growth period: The temperature when entering the tank 28 °C -30 °C, time 9h-11h, mainly bacterial growth. The first two fermenters have been in the pre-growth period.
The main fermentation period: The temperature is kept at 33°C-35°C for 11h-13h, which is the key period for alcohol production and fermentation.
Post-growth period: The temperature is lower than the main leaven, which is 31°C-33°C and the time is 36h-38h.
Alcohol maturation maturity indicators
1. Determination of reducing sugar and total sugar
The determination of reducing sugars uses the DNS (3,5-dinitrosalicylic acid colorimetric method) method. The total amount of residual sugar in fermented mash was determined according to the method used by Saha et al.: 10 mL of fermented mash was added, mixed with 10 mL of 25% HCI and 30 mL of distilled water, and hydrolyzed in a water bath at 100° C. for 3 h. The hydrolyzed solution was adjusted to neutrality, and then the DNS was used. Determination of reducing sugars in hydrolysates. Multistage continuous fermentation method The mature fermentation enthalpy has a reducing sugar concentration of 0.3% or less and a total sugar content of 0.8% or less.
2, alcohol content determination and distillation
Quantitative analysis of ethanol concentration in fermentation broth was determined using alcohol pycnometer. The multi-stage continuous fermentation process matures in fermented beer with alcohol concentrations of 9.0%-9.5%. After the fermentation mash matures, the tank is put into the distillation process, and the distillation process uses the vapor phase distillation method. After the completion of the distillation process, the mature fermented mash is used to purify the alcohol product and separate the distillate.
Control key
1, release speed and the number of fermentation tanks
In the multistage continuous fermentation process, each tank is basically in a substantially stable state. According to the practice of Mengyin Tianjiu wine industry, the input volume is 60m3 per hour, the total volume of fed-batch tank is 500m3, and the dilution concentration is too high. Although the nutrient composition is good and the yeast breeds quickly, the yeast will run away when it is too late to accumulate, and the fermenter cannot be kept. The relative stability of the fermentation, the dilution rate is too low, resulting in low equipment utilization, is not conducive to the production cycle.
In the fermenter group, in addition to the first few tanks of fed-batch fermentation, an appropriate amount of tanks are also provided for post-fermentation, and a certain concentration gradient is maintained between the front and rear fermentors. Tianjiu winery used a total of 10 500m3 fermentors with a flow rate of 60m3/h.
2, fermentation PH and temperature control
Appropriately reducing the reasonable control of PH in fermentation mash is the main measure to prevent the contamination of multi-stage continuous fermentation bacteria. Continuous fermentation requires very strict aseptic conditions, and the pH should be controlled at 4.2-4.7. However, if the PH value is too low, it will not only inhibit the proliferation of bacteria, but also inhibit the reproduction and metabolism of yeast, and it will also passivate saccharification enzymes and affect the fermentation results.
In the multistage continuous fermentation method, the yeast propagation temperature is 27°C to 30°C and the fermentation temperature is 33°C to 35°C. If the temperature is higher than 40°C, alcohol fermentation is difficult to carry out. The optimum temperature for producing acid-producing bacteria is 37°C-50°C, so high-temperature fermentation is easily contaminated by bacteria.
3, on the concentration of fermented germanium
Alcohol fermentation is required to be performed in a certain concentration of mash, and the concentration of sputum directly affects the production performance. Although the concentration of mash is dilute, it is beneficial to the growth and metabolism of yeast, and can increase the rate of wine production. However, thick glutinous rice fermentation can increase equipment utilization, save water and electricity, reduce production costs, and increase production. Therefore, it is recommended to use thick glutinous fermentation as much as possible. Tianjiu Liquor Industry has 8% mash fermentation and mature wolfberry alcohol content 9.3%% Vol.
Effect on the color of red wine
1, the impact of alcohol fermenter on the color of red wine
Wine fermentation vessels include cement pools, carbon steel tanks, oak barrels, vertical fermentation tanks, and rotary tanks. The rotating tank has a heating and cooling system that can control the immersion temperature and has a certain pressure holding capacity. When the pressure in the fermenter reaches a certain level, the exhaust is started. The carbon dioxide generated when the fermentation just starts is covered on the berry of the tank. On the surface, it not only prevents oxidation, but also has carbon dioxide impregnation. The rotating tank can set the tank rotation interval time and the number of positive and negative rotations. The grape berry rotates regularly in the rotating tank, so that the skin slag and the sweat are sufficiently uniform, which is favorable for the pigment leaching.
2, the impact of the number of inverted cans on the color of red wine
The vertical stainless steel tank ferments red wine. During the alcohol fermentation, the method of pouring the cans, the time of pouring the cans, and the number of pouring the cans are of vital importance. It is one of the key process points that reflects the level of the winemaker. Inverted cans are commonly referred to as cycling, which means that the grape juice at the bottom of the fermenter is pumped to the upper part of the fermenter, which is divided into an open-type inverted can and an enclosed inverted can. The open-bottomed cans put the grape juice from the wine outlet at the bottom of the can into the intermediate container and then pump it to the top of the can. The closed can is directly connected to the wine inlet of the can to the bottom of the can. Pump directly into the top of the tank to rinse the skin.
The main functions of pouring cans are:
(1) Fully mix the fermentation base, including the added raw materials;
(2) The pressure cap prevents the dregs from drying and promotes the exchange of substances between the liquid phase and the solid phase;
(3) Ventilate the fermentation substrate, provide oxygen for yeast activity, and avoid the reduction of SO2 to H2S.
Many wineries only perform 3-4 cuppings during the entire alcohol fermentation process, mainly during the addition of sulphuric acid, yeast, and granulated sugar. It is believed that the main function of the pour cans is simply to mix the fermentation matrix. But this is not enough, because with the progress of alcoholic fermentation, due to the lighter proportion of grape dregs, on the other hand, due to rising CO2 gas during fermentation, the pomace rises, forming a thick layer on the upper surface of the grape juice in the tank. The first layer, commonly known as the “cap,” results in the isolation of the above dregs from the juice, and the formation of a saturated layer at the junction with the dregs, which is detrimental to the performance of the leach effect. The surface of the entire skin is washed, and the formed saturated layer is destroyed, which is beneficial to the extraction of anthocyanidins, tannins, and the like.
Under normal circumstances, during the whole alcoholic fermentation process of dry red wine, it is necessary to open the open cans three times. The first time the pectinase and active dry yeast are added, the amount of cans is about 1/20 of the tank volume; When the secondary open fermentation is started, the amount of empty cans is about 1/5 of the volume of the cans; the third time can be performed when sugar is added, and the amount of cans is about 1/10 of the volume of the cans. As for the closed inverted tank, the first closed type pouring can be performed after the grape is filled with the full tank. Its main purpose is to fully mix the SO2 added during the feeding. For the rest of the time, closed cans can be poured once a day, one-fifth of the volume of the empty can body or two closed cans per day. Each time the volume of the can body is inverted, the main purpose is to mix and ferment. The base layer and elution of skin dregs, damage the saturated layer, enhance pigment extraction.
3, the impact of separation time on the color of red wine wine
In the fermentation process of red wine, there is no accurate time and days for the separation of skin dregs. It is closely related to the quality of grape raw materials, the start time of alcohol fermentation, fermentation speed, fermentation temperature and the type of wine required to be produced. Some wineries determine the separation time based on the number of days of dipping fermentation. Some wineries use the proportion of wine to determine whether to separate them. Others directly separate the grape skins at the end of fermentation. At the beginning of the alcoholic fermentation, the anthocyanins, tannins, and aromatic substances in the skin of the grapes are continuously leached, but when the color of the wine reaches a certain degree, the anthocyanin content of the wine no longer rises, and the color of the wine is not Further deepening, if grape hulls are not immersed, grape dregs will absorb some of the pigment in the wine and lighten the color of the wine. The content of tannin in the wine will increase with the immersion time. Therefore, if you want to produce in 2-3 years consumption, wines with deep color, rich fruit, soft wine, and high tannin content should shorten the immersion time, generally 5-6 days after the start of alcohol fermentation. After 10-15 days separation, the best way is to observe and compare with the naked eye, and measure the absorbance at 520mm with a spectrophotometer. When the pigment in the wine reaches the highest value, it is separated and the fermentation temperature is controlled at 25-27°C. . On the contrary, in order to obtain wines that need to be aged for a long time, the immersion time should be prolonged. If the maturity and quality of the raw materials of the grapes are good, the pomace can be directly separated when the alcohol fermentation is stopped, so that the wine is rich in tannins and has a strong sense of structure. The fermentation temperature can be controlled within the range of 27-30°C.

Stainless Steel Wine Fermentation Tank

Wine fermentation tank strictly follow the pressure vessel (GB150-2011) and “steel welding atmospheric vessel” (NB/T 47003.1-2009) requirements for the design, manufacture and acceptance..

Red wine Fermentation Tank use vertical circular tank body,the top is standard conical head,and top of tank body is equipped with dimple jacket ,can pumped in the cooling medium for circulating cooling; The lower of tank set mesh , filtering effect is better; the bottom is 60 ° ~ 90 ° inclination of conical head .It is not only good for wine liquid to bi-directional flow fast fermentation, but also is conducive to discharge yeast and impurity; At the bottom of the tank set mixing slag agitator used in the fermentation process and discharge process.

20171227010249 76072 - How to get Alcohol Fermentation Tanks?

Tank Optional Configuration

Wine Fermentation Tank optional configuration: thermometer (digital display type or dial), sanitary manhole, in-outlet, sterile sampling valve, drain valve, level gauge, and liquid level self-control system (bearing module, non-contact ultrasonic, static pressure transmitting device), etc., or configured according to customers’ requirements.
Application 
• Suitable for wine fermentation .

Feature
• 10m3, 19m3,25m3 variety volume of specifications, it can be designed, customized according to the customers’ requirements.
• Jacket can put into chilled water (or cooling water), jacket is use dimple jacket; Jacketed outside covered with insulation layer, insulation material is PU (keep cold).
• Connector use tri-clamp, inner tank use SS304 or SS316L, the inner surface mirror polishing Ra≤0.28μm~0.6μm, outer surface can be polishing, wiredrawing ,sandblasting according to customer’s requirement.

Design Parameter

Design pressure

ATM (tank body)
0.4MPa(jacket)

Design temperature

Normal temperature (tank body) 
0℃~7℃(jacket)

Material

Inner

304、316L

Jacket

304

Insulation

PU(keep cool)

Feet

304

Connection

In-outlet

Tri-clamp ,Flange

Surface Finish

Finish type

Mechanical polishing, electrolytic polishing,
Sand blasting , pickling

Polishing precision

Inner surface Ra≤0.4μm
Outer surface Ra≤0.6μm

Normal Model And Main Technical Parameters

Parameters

Model

SECRHJ—10

SECRHJ—19

SECRHJ—25

Effective volume:m3

10

19

25

Barrel

Diameter:mm

Φ2100

Φ2400

Φ2500

Height:mm

2438

3657

4876

Bottom cone type

60° cone

Mixing

Motor power:kW

5.5

7.5

7.5

Mixing work RPM:r/min

60(mixing, slagging integrated type)(The design can be adjusted according to customers’ usage)

The above-mentioned data is the standard ,for reference only. it can customize according to customer’s requirements.

Stainless Steel Beer Fermentation Tank

Beer Fermentation Tank be designed, manufactured and inspected in accordance with the pressure vessel standard(GB150-2011) and the steel welded atmospheric pressure vessel standard(NB/T 47003.1-2009) , strictly meet to GMP certificate requirements.

Beer Fermentation Tank use vertical circular tank body, the top is standard ellipsoidal head , the bottom is 60 ° ~ 90 ° inclination of conical head .It is not only good for wine liquid to bi-directional flow fast fermentation, but also is conducive to discharge yeast and impurity; Tank body and the bottom head is equipped with the jacket and insulation layer.

20171227022304 70609 - How to get Alcohol Fermentation Tanks?

Tank Optional Configuration

Beer Fermentation Tank optional configuration : thermometer (digital display type or dial), sanitary manhole, in-outlet, CIP universal rotating cleaning ball, sterile sampling valve, pressure gauge, drain valve, level gauge, and liquid level self-control system (bearing module, non-contact ultrasonic, static pressure transmitting device)etc., or configured according to customers’ requirements.
Application 
• Used to make wine, dairy products, such as fermentation storage devices.
• Applicable to food, dairy, juice beverage pharmaceutical chemical and biological engineering, etc.

Feature
• Volume 200L ~ 5000L, and other specifications, according to the actual needs of customers for the design, manufacture.
• Cone bottom shape,cooling jacket use dimple jacket; Jacketed outside covered with insulation, thermal insulation material for polyurethane (cold).
• Connector use tri-clamp, inner tank use SS304 or SS316L, the inner surface mirror polishing Ra≤0.28μm~0.6μm, outer surface can be polishing, wiredrawing ,sandblasting according to customer’s requirement.

Design Parameter

Design pressure

0.15MPa(tank body)/ 0.09MPa(jacket)

Design temperature

100℃(tank body) / 65℃(jacket)

Material

Inner

304、316L

Jacket

304

Insulation

PU(keep cool)

Feet

304

Connection

In-outlet

Tri-clamp , Flange

Surface Finish

Finish  type

Mechanical polishing, electrolytic polishing,
Sand blasting

Polishing precision

Inner surface Ra≤0.4μm
Outer surface Ra≤0.6μm

Normal Model And Main Technical Parameters

Parameters

Model

SECRPJ—200

SECRPJ—300

SECRPJ—400

SECRPJ—500

SECRPJ—1000

Effective volume :L

200

300

400

500

1000

Barrel

Diameter:mm

Φ600

Φ700

Φ800

Φ900

Φ1000

Height:mm

700

700

700

700

1000

Bottom cone type

60° cone

JTRPJ—2000

SECRPJ—3000

SECRPJ—4000

SECRPJ—5000

2000

3000

4000

5000

Φ1300

Φ1200

Φ1600

Φ1700

1220

1500

1800

2000

60° cone

The above-mentioned data is the standard ,for reference only. it can customize according to customer’s requirements.

Source: China Alcohol Fermentation Tank Manufacturer  www.secmachinery.com

www.secmachinery.com is one of the leading china filtration equipment & sanitary stainless steel pressure vessels manufacturer, with professional factory. We focus on the sanitary pressure vessels, filtration equipment research and development, manufacturing, sales and service since the company been established. Our products is widely used on bio-pharmaceutical, food and beverage, fine chemical industry. 

If you want to have more information about the article or you want to share your opinion with us, contact us at sales@secmachinery.com
Please notice that you might be interested in the other technical articles we’ve published:

Related News

العربيةБългарски简体中文繁體中文DanskNederlandsEnglishFrançaisDeutschBahasa IndonesiaItaliano日本語한국어LatinPortuguêsРусскийEspañolதமிழ்ไทยTürkçe