Method for making low-alcohol or alcohol-less raw juice fermented alcohol drink by low-temperature two-tower rectification method

Abstract

This invention relates to a method for producing low mellow or mellowless flumet fermented liquor with the low temperature double tower rectify method, which carries out super-short time contact-low temperature decompression distillation to the raw spirit in a first tower, in which, the bottom gets the de-mellow solution, the top gets the mixture of water, alcohol and perfume contents, the top distilled part enters into the middle of the second tower at low temperature, which applies decompression fractionation, the top distilled part is the perfume contents with the constant pressure boiling point lower than alcohol, which are collected directly in the way of controlling temperature of the segregator and controlling refluence ratio and the methyl alcohol in them is removed, alcohol product is collected from the middle of the tower, perfume contents with the boiliong point higher than the alcohol are collected from the lower part of the tower, the residue liquid at the bottom is the perfume compoment with the highest boiling point, the de-mellow liquid at the bottom of the first, the perfume components at the top of the second tower and the the perfume components at the bottom of the second tower are mixed and added with suitable distilled water to get low-mellow or mellowless raw fermented liquor.

Description

1. Technical field [0001] The invention relates to a method for manufacturing low-alcohol or no-alcohol raw juice fermented alcoholic beverages. 2. Background technology [0002] (1) Origin of alcohol-free and low-alcohol raw juice fermented alcoholic beverages [0003] Original juice fermented alcoholic beverages mainly include beer, fruit wine (wine, cider, hawthorn wine, plum wine, kiwi fruit wine and other fruit juice fermented wine, etc.) and rice wine, which occupy a large share in the entire beverage market. The alcohol content of beer produced by ordinary original wort fermentation is between 3-5% (w / w), and the alcohol content of wine produced by fermentation of original grape juice is 9-10% (w / w) or 11-12% ( v / v), and the alcohol content in the yellow rice wine produced by glutinous rice plus distiller's yeast fermentation is between 15~25% (w / w). In recent years, with the improvement of people's living standards and the enhancement of health awareness, as well a...

AI Technical Summary

Problems solved by technology

Previous literature and patent reports on the preparation of dealcoholized alcoholic products by vacuum distillation simply recovered the main aroma components in the original wine (mainly beer and wine, etc.), and if the aroma in the existing original wine was caused by the fermentation stage The ratio of the components of the aromatics is not ideal, and the composition of the aromatics needs to be adjusted according to changes in market taste requirements. The existing literature and patents do not provide practical and effective solutions.

Images