Triple-effect wine distilling process

Abstract

The invention provides a triple-effect wine distilling process, and belongs to the technical field of brewing. According to the technical scheme, the triple-effect wine distilling process comprises steps as follows: fermented wine is preheated and then enters a single-effect heater, the wine is heated and then enters a single-effect separator, the wine separated by the single-effect separator enters a triple-effect heater and enters a triple-effect separator after heated, the wine separated by the triple-effect separator and next fermented wine are converged and circulated and enter a wine distilling system, and wine steam separated by the triple-effect separator enters a condenser for condensation; and wine steam separated from the single-effect separator serves as a heat source and enters a double-effect heater for pre-condensation, and the heat source and wine steam separated from a triple-effect separator jointly enter a condenser for condensation. According to the triple-effect wind distilling process, a conventional fluid (juice) concentration device is ingeniously used, and the material flow direction is changed, so that the distilling process which is high in automation degree and good in distilling effect is designed, the application range of the conventional fluid concentration device is enlarged, enrichment of product varieties of an enterprise is facilitated, and production equipment is saved.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a distillation process of alcoholic beverages. Background technique [0002] Distilled wine occupies a very important position in the production of brandy, whiskey, rum and Chinese liquor. It is a process of distilling and collecting alcoholic components and aroma substances from fermented products. According to the records of "Compendium of Materia Medica": "Shochu is not an ancient method. It was created in the Yuan Dynasty. The method uses strong wine and grains to put it into a steamer, steam it to make the gas, and use a vessel to drip dew." It can be seen that the ancients invented it a long time ago. Has mastered the more mature distilled wine brewing technology. The ancient wine distiller consists of upper and lower parts, the lower part is a round steam pot, the upper part is a cooler like a wooden barrel with an open mouth, and the bottom is a hemispherical...

AI Technical Summary

Problems solved by technology

[0003] Although the retort distillation process has many advantages and has supported the Chinese liquor industry for hundreds of years, it is undeniable that this process also has many disadvantages: 1) The liquor retort barrel is actually a packed distillation tower, that is, : The solid-state fermented fermented grains are artificially packed into a retort to gradually form a filler layer in the retort. Under the continuous heating of steam, the temperature of the fermented grains in the retort is continuously increased, and the concentration of volatile components in the lower layer of fermented grains is gradually reduced. The concentration of volatile components in the upper layer of fermented grains becomes thicker layer by layer, so that the wine and aroma components are vaporized, condensed, and vaporized to achieve the purpose of multi-component concentration and extraction

This operation is intermittent and affects production efficiency

2) It is only suitable for solid-state fermentation wine making, not for liquid fermented wine with fruit as raw material

[0004] That is to say, for the wine liquid fermented from fruit and fruit juice, there is still a lack of a set of efficient distillation process and equipment.

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