Solid distillation method for making wine and solid distillation device thereof

Abstract

The invention discloses a solid distillation method for making wine, belongs to the technical field of wine making, also discloses a solid distillation device for the solid distillation method and provides a solid distillation method for making wine. According to the method, the filling speed of fermented grains is high, and the fermented grains do not generate a great amount of heated collapse in the distillation process to cause influence on the yield and the quality of made wine. Meanwhile, the invention also provides the solid distillation device for the solid distillation method. According to the solid distillation method, when the fermented grains are filled from bottom to top in a layer-by-layer manner, all the layers of fermented grains are separated by a supporting structure which is arranged in a retort barrel and is provided with ventilating holes, and are mutually independent by the supporting structure; the solid distillation device comprises the retort barrel with a hole bottom plate at the bottom and also comprises at least one set of supporting structure with the ventilating holes, wherein all the supporting structures are respectively arranged above the hole bottom plate in the retort barrel in sequence.

Description

technical field [0001] The invention relates to a solid-state distillation method, in particular to a solid-state distillation method for brewing wine, which belongs to the technical field of wine making; the invention also relates to a solid-state distillation device used for the solid-state distillation method. Background technique [0002] Liquor brewing mainly adopts the method of fermenting solid grains and distilling wine. During the distillation process, the method of detecting steam on the retort and spreading it evenly is mainly adopted, that is, steam is generated in the bottom pot of the retort, and the steam passes from bottom to top from the bottom of the retort, and at the same time, spread the fermented grains evenly on the bottom of the retort. In the retort, and always spread the fermented grains when the steam is about to pass out of the surface of the fermented grains, so that the fermented grains can just cover the steam, so that the steam will continue t...

AI Technical Summary

Problems solved by technology

This phenomenon shows that during the distillation process, the fermented grains are heated and softened, which leads to changes in the original fluffy structure, resulting in the compression of the fermented grains, which in turn leads to uneven penetration of steam, affects the yield and quality of the wine, and even leads to the phenomenon of flowering and tailing. heavy tailing

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