A kind of distillation method for reducing liquor ethyl lactate

Abstract

The invention discloses a distillation method for lowering ethyl lactate of white spirit. White spirit distillation equipment for lowering ethyl lactate and improving quality is used for distillation. According to the distillation method, a first valve and a third valve of the white spirit distillation equipment are firstly closed, a second valve is opened, white spirit steam in a white spirit steamer enters a first gas passing cylinder, then the second valve is closed, the first valve and the third valve are opened, the white spirit steam in the white spirit steamer enters a packed tower, the white spirit steam with high volatility motions upward in the packed tower due to the random packing in the packed tower, water and ethyl lactate with low volatility motions downward in the packed tower, finally, the white spirit steam coming out from the packed tower enters a second gas passing cylinder, the white spirit steam entering the first gas passing cylinder directly enters a condenser to condense the foreshot and the first section of white spirit and remove the foreshot, the white spirit steam entering the second gas passing cylinder enters the condenser from the first gas passing cylinder to condense the second section of white spirit and the distillation tail. The distillation method can lower the ethyl lactate while distilling, improves the quality of the second section of white spirit, and lowers energy consumption.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a method capable of effectively reducing the content of ethyl lactate in second-stage liquor while distilling liquor, thereby improving the quality of the second-stage liquor. Background technique [0002] The main components of liquor are ethanol and water, accounting for about 98% of the total weight, and the remaining 2% are the various chromatographic skeleton components and trace aroma substances that form the unique style of liquor. At present, more than 180 kinds of aroma components have been detected in liquor. It mainly includes organic acids, alcohols, esters, carbonyl compounds and aromatic compounds. Although their contents are very small, they determine the quality and style of wine. The amount of these components and the relationship between them are the key components to form the plump and harmonious wine body of liquor. The arrangement order of various es...

AI Technical Summary

Problems solved by technology

[0006] 1. It needs to be repeatedly distilled through multi-stage towers, and the energy consumption is high;

[0007] 2. Large equipment investment and floor area;

[0008] 3. After rectification, the beneficial components in the original wine are also removed, and specific components cannot be removed

Although this patent document reduces the concentration of lactic acid in the fermented grains by adding Chinese herbal medicines, thereby reducing the substrate concentration of the esterification reaction and achieving the effect of reducing ethyl lactate in liquor, but after the ingredients are loaded into the retort, a distillation is carried out. When the tail of the wine is steamed back, another layered distillation is carried out, and the lees and yellow water are distilled again after leaving the cellar. Repeated distillation consumes a lot of energy. At the same time, due to the addition of Chinese herbal medicines, the beneficial components in the original wine are destroyed, affecting wine quality and taste

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