Tail alcohol processing system

Abstract

The invention provides a tail alcohol processing system. The system comprises a tail alcohol containing device, wherein the tail alcohol containing device is connected with one end of an alcohol pump through a first alcohol pipe, the other end of the alcohol pump is connected with the first end of a tee joint through a second alcohol pipe, the second end of the tee joint is connected with an inlet of a tail alcohol tank, and the third end of the tee joint is connected with an inlet of a tail alcohol large tank through a fourth alcohol pipe. A tail alcohol inlet tank valve is arranged at the joint of the second end of the tee joint and the inlet of the tail alcohol tank, an outlet of the tail alcohol tank is connected with a ground kettle through a third alcohol pipe, a tail alcohol outlet tank valve is arranged at the joint of the outlet of the tail alcohol tank and the third alcohol pipe, and an inlet ground kettle valve is arranged at the joint of the third alcohol pipe and the ground kettle. A tail alcohol inlet large tank valve is arranged at the joint of the third end of the tee joint and the fourth alcohol pipe, and a tail alcohol large tank valve is arranged at the joint of the fourth alcohol pipe and the inlet of the tail alcohol large tank. The system has the beneficial effects that the structure is simple, the operation is convenient, multiple storage channels exist, the functions are complete, the utilization rate of tail alcohol is improved, the application range is wide, and the system is suitable for popularization and application.

Description

technical field [0001] The invention belongs to the technical field of tail wine treatment, and in particular relates to a tail wine treatment system. Background technique [0002] In the process of solid-state distilling of alcohol, the alcohol content of the outflow will decrease with time; according to the alcohol content, it can be divided into head wine, middle wine and tail wine. The wine that comes out at the beginning is called the first wine, and the body of the wine condensed in the early stage of distillation has a degree of 75°-81°. The first wine is thick, spicy, pungent, and slightly poisonous; When the temperature of the wine steam drops and stabilizes, the aroma substances and nutrients of the raw materials begin to evaporate and mix with the wine body in a balanced manner. The degree is generally 75°-20°. Part; what comes out at the end is called the tail wine, the degree of the wine is greatly reduced, and the degree is basically below 20°, the tail wine i...

AI Technical Summary

Problems solved by technology

The above operations have certain requirements on the number and physical strength of the staff, and in the process of handling the tail wine barrel, it is easy to cause deformation in the middle of the tail wine barrel; the tail wine will be volatilized and wasted when heated, and there is a safety hazard for workers to be burned

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