CN103740570A - Method for removing sulfur dioxide in fruit distilled liquor by activated carbons - Google Patents
Method for removing sulfur dioxide in fruit distilled liquor by activated carbons Download PDFInfo
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- CN103740570A CN103740570A CN201410047338.2A CN201410047338A CN103740570A CN 103740570 A CN103740570 A CN 103740570A CN 201410047338 A CN201410047338 A CN 201410047338A CN 103740570 A CN103740570 A CN 103740570A
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- wine
- distillation
- sulfur dioxide
- fruit
- gac
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 25
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 title abstract description 34
- 235000014101 wine Nutrition 0.000 claims abstract description 76
- 238000004821 distillation Methods 0.000 claims abstract description 38
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 20
- HWJPHQNEWARZLH-UHFFFAOYSA-N 1,1,2,2,3,3,4,4,5,5-decafluoro-6,6-bis(trifluoromethyl)cyclohexane Chemical compound FC(F)(F)C1(C(F)(F)F)C(F)(F)C(F)(F)C(F)(F)C(F)(F)C1(F)F HWJPHQNEWARZLH-UHFFFAOYSA-N 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 238000009833 condensation Methods 0.000 abstract description 3
- 230000005494 condensation Effects 0.000 abstract description 3
- 229910052717 sulfur Inorganic materials 0.000 abstract description 2
- 239000011593 sulfur Substances 0.000 abstract description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 abstract 1
- 229910021653 sulphate ion Inorganic materials 0.000 abstract 1
- 239000007789 gas Substances 0.000 description 35
- 235000010269 sulphur dioxide Nutrition 0.000 description 8
- 235000019990 fruit wine Nutrition 0.000 description 7
- 235000013532 brandy Nutrition 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000020058 fruit brandy Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- GJEAMHAFPYZYDE-UHFFFAOYSA-N [C].[S] Chemical class [C].[S] GJEAMHAFPYZYDE-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000006477 desulfuration reaction Methods 0.000 description 1
- 230000023556 desulfurization Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 235000020061 kirsch Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000011328 necessary treatment Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000004291 sulphur dioxide Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
本发明提供了一种活性炭去除水果蒸馏酒中二氧化硫的方法，本发明结合蒸馏工艺和除硫工艺，以水果发酵酒为原料，通过蒸馏使酒汽通过活性炭填充柱，增加了酒汽与活性炭的接触面积，利用活性炭将蒸馏酒汽（≥80℃）中气态二氧化硫分子吸附反应，提高了反应效率，降低了蒸馏酒汽中二氧化硫的含量，活性炭通过吸附催化氧化可以将二氧化硫或亚硫酸根氧化为硫酸根，而硫酸根很难再次转化为亚硫酸根和二氧化硫，通过冷凝得到二氧化硫含量较低的水果一次蒸馏酒；将一次蒸馏酒通过该方法进行二次蒸馏，除酒头，收集酒体，得到二氧化硫含量较低的二次蒸馏酒，实现了水果蒸馏酒中二氧化硫的有效去除。The invention provides a method for removing sulfur dioxide in fruit distilled wine by activated carbon. The invention combines the distillation process and the sulfur removal process, uses fruit fermented wine as raw material, and makes the wine vapor pass through the column filled with activated carbon through distillation, thereby increasing the concentration of wine vapor and activated carbon. Contact area, using activated carbon to adsorb and react gaseous sulfur dioxide molecules in distilled wine vapor (≥80°C), which improves the reaction efficiency and reduces the content of sulfur dioxide in distilled wine vapor. Activated carbon can oxidize sulfur dioxide or sulfite to Sulphate radicals, and sulfate radicals are difficult to convert into sulfite radicals and sulfur dioxide again, and fruit primary distilled wine with low sulfur dioxide content is obtained by condensation; the primary distilled wine is subjected to secondary distillation by this method, the wine head is removed, and the wine body is collected. The secondary distilled wine with lower sulfur dioxide content is obtained, and the effective removal of sulfur dioxide in the fruit distilled wine is realized.
Description
(1) technical field under
The present invention relates to a kind of gac and remove the method for sulfurous gas in fruit distillate liquor, belong to food processing technology field.
(2) background technology
Fruit distillate liquor claims again Fruit brandy, is to take fruit as raw material the wine forming through fermentation, distillation.Normal said brandy, to take the brandy that grape is raw material, the brandy leading to other fruit, should be titled with the title of raw fruit, as other Fruit brandies such as kirsch, apple brandy, questshc, hawthorn brandy, banana brandy.
Fruit distillate liquor, as the converted products of fruit, has the odour characteristics of typical fruit, fermentation and distillation.Material choice scope is wide, except utilizing the fruit wine of normal fermentation, can also utilize, does the undesirable fruit wine of fermented wine quality, wine pin and fermentation pomace etc., and therefore producing fruit distillate liquor has resourceful advantage.The important additives that sulfurous gas is produced as fruit wine, has sterilization, clarification and the effect such as anti-oxidant, uses extensively and can not replace in fruit wine is produced.In enterprise produces, have much to can be used for doing and in fruit distillate liquor base wine, wine pin or fermentation skin slag, contain too much sulfurous gas or corresponding fruit fermented wine and be not suitable for selling the suitable situation of cooking liquor because of factors such as quality, the quality that as far as possible keeps beneficiating ingredient in wine, maximum raising liquor when how effectively removing sulfurous gas is wherein the difficult problem that enterprise faces.
Liquor production technique mostly is second distillation method at present, first base wine is steamed to 26%～30%(Vol) obtain single flash wine, then to the distillation of single flash wine, except foreshot's wine tail, collect wine body and obtain second distillation wine (68%～72%(Vol)).The base wine that some are contained to sulfurous gas distills, and twice distillation meeting is concentrated by sulfurous gas wherein, the sulfurous gas that the cocktail party of gained second distillation contains high level.The certain methods of removal sulfurous gas is mainly concentrated is at present that distillation base wine or distillation wine liquid afterwards is before processed with sulfur elimination, comprises calcium salt, hydrogen peroxide, gac etc.We studies have shown that, adopt while directly wine liquid being used to activated carbon treatment and wine liquid need be heated to 70 ℃ and insulation 12h, sulfurous gas in wine could be down to below 1mg/L, during wine liquid need heating, special insulating container and the necessary treatment time of needs of needs.
In the process of liquor, the wine vapour mixture steaming is temperature higher than the gas of 80 ℃, and sulfurous gas is wherein also gas, if the sulfur dioxide gas that utilizes gac to remove before the condensation of wine vapour wherein will be a brand-new research topic.
(3) summary of the invention
In order to address the above problem, the invention provides a kind of method that gac is removed sulfurous gas in fruit distillate liquor, the method can effectively be removed the sulfurous gas in liquor, promotes the quality of fruit distillate liquor.The present invention is in conjunction with distil process and desulfurization process, take fruit fermented wine as raw material, by distillation, make wine vapour by gac packed column, increased the contact area of wine vapour and gac, utilize gac by gaseous sulfur dioxide molecular adsorption reaction in liquor vapour (>=80 ℃), improve reaction efficiency, reduced the content of sulfurous gas in liquor vapour, by condensation, obtained the fruit single flash wine that content of sulfur dioxide is lower; Single flash wine is carried out to second distillation by the method, except foreshot, collect wine body, obtain the second distillation wine that content of sulfur dioxide is lower, realized effective removal of sulfurous gas in fruit distillate liquor.Gac is oxidized and sulfurous gas or inferior sulfate radical can be oxidized to sulfate radical by adsorption catalysis, and sulfate radical is difficult to again be converted into inferior sulfate radical and sulfurous gas, and the present invention is a method of effectively removing sulfurous gas in liquor.
A method of removing sulfurous gas in fruit distillate liquor, comprises the following steps:
(1) preparation of gac packed column
Between distiller and condenser, connect a gac packed column, gac packed column internal diameter is 20～30mm, and length is 0.6～0.9m, fills full gac in gac packed column, and activated carbon granule particle diameter is 5～7mm.
(2) distillation for the first time
Fruit is distilled to the distillation of base wine, and the 40%(that steams base capacity for liquor all steams alcohol in base wine), the wine vapour that distillation obtains passes through gac packed column and condenser successively, collects and obtains single flash wine.
3) distillation for the second time
Single flash wine is distilled again, and the wine vapour that distillation obtains passes through gac packed column and condenser more successively, goes 1% foreshot, cuts wine tail, collects wine body and obtains liquor (68%～72%Vol).
Gained liquor is carried out to sulphur dioxide measuring, calculate sulfurous gas clearance rate.
A: sulfurous gas clearance rate, %.
C
1: total sulfur dioxide concentration in liquor, mg/L.
C
2: total sulfur dioxide concentration in liquor base wine, mg/L.
The invention has the beneficial effects as follows:
The present invention is according to a large amount of tests, gac packed column (long 0.6～0.9m is installed between distillation tower and condenser, packed column diameter 20～30mm), find out gac packed column and remove the processing method of sulfurous gas, according to the method, can effectively remove sulfurous gas in liquor, the method combines distil process and activated carbon sulfur removal technique first, in still-process, realized the removal of sulfurous gas, sulfurous gas clearance rate can reach 99.5%, sulfurous gas in fruit distillate liquor be can effectively remove, step and the cost of removing sulfurous gas saved.Compare and utilize gac directly to remove sulfurous gas in liquor (70 ℃ of gacs that directly add 2g in every kg wine liquid are processed 12 hours), reduced the sulphur removal time, reduced energy consumption, saved running cost.The method is safe and reliable, the pure inclusion-free of obtained wine thereby liquid.The present invention utilizes successful Application that gac removes sulfurous gas in fruit distillate liquor also for fruit wine and the further research and development of converted products thereof provide reference in distillation process.
The reagent of gac sulfurous gas in removing liquor is take in the present invention, through distillation, processes, and can effectively reduce content of sulfur dioxide in fruit distillate liquor, retains the aroma component of fruit wine, improves utilization ratio and the quality of fruit wine.
(4) embodiment
The gac packed column using in the present invention can be used high temperature material to make, and as rubber hose, stainless steel tube etc., while installing with distiller and condenser, should guarantee to be tightly connected.
Embodiment 1
Distillation base wine 1, its basic index:
(1) preparation of gac packed column
Selecting activated carbon granule particle diameter is 5～7mm, before using, fully cleans, and washes away impurity; Packed column internal diameter is 30mm, and long is 0.7m; Gac packed column is arranged between distiller and condenser.
(2) distillation for the first time
Get 10L distillation base wine, distillation, makes wine vapour successively by gac packed column and condenser, collects distillate 4L, obtains single flash wine, its basic index:
(3) distillation for the second time
Single flash wine redistillation to step (2) gained, makes wine vapour successively by gac packed column and condenser, removes 1% foreshot, cuts wine tail, collects wine body (68%～72%Vol) and obtains liquor.
Gained liquor is measured,
According to formula
calculate in this example sulfurous gas clearance rate higher than 99.5%.
Embodiment 2
Distillation base wine 2, its basic index:
(1) preparation of gac packed column
Selecting activated carbon granule particle diameter is 5～7mm, before using, fully cleans, and washes away impurity; Packed column internal diameter is 20mm, and long is 0.9m; Gac packed column is arranged between distiller and condenser
(2) distillation for the first time
Get 10L distillation base wine, distillation, makes wine vapour successively by gac packed column and condenser, collects distillate 4L, obtains single flash wine, its basic index:
(3) distillation for the second time
Single flash wine redistillation to step (2) gained, makes wine vapour successively by gac packed column and condenser, removes 1% foreshot, cuts wine tail, collects wine body (68%～72%Vol) and obtains liquor.
Get gained liquor and measure,
According to formula
calculate, in this example, sulfurous gas clearance rate is 99.6%.
Claims (1)
1. remove a method for sulfurous gas in fruit distillate liquor, it is characterized in that comprising the following steps:
(1) preparation of gac packed column
Between distiller and condenser, connect a gac packed column, gac packed column internal diameter is 20～30mm, and length is 0.6～0.9m, fills full gac in gac packed column, and activated carbon granule particle diameter is 5～7mm;
(2) distillation for the first time
Fruit is distilled to base wine distillation, steam 40% of base capacity for liquor and be about to alcohol in base wine and all steam, the wine vapour that distillation obtains passes through gac packed column and condenser successively, collects and obtains single flash wine;
3) distillation for the second time
Single flash wine is distilled again, and the wine vapour that distillation obtains passes through gac packed column and condenser more successively, goes 1% foreshot, cuts wine tail, collects wine body and obtains liquor.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410047338.2A CN103740570B (en) | 2014-02-11 | 2014-02-11 | A kind of gac removes the method for sulfurous gas in fruit distillate liquor |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410047338.2A CN103740570B (en) | 2014-02-11 | 2014-02-11 | A kind of gac removes the method for sulfurous gas in fruit distillate liquor |
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| CN103740570A true CN103740570A (en) | 2014-04-23 |
| CN103740570B CN103740570B (en) | 2016-04-13 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105255688A (en) * | 2015-11-26 | 2016-01-20 | 山东省农业科学院农产品研究所 | Method and device for removing cyanide from drupe fruit distilled spirit |
| CN109182062A (en) * | 2018-11-09 | 2019-01-11 | 湖北工业大学 | It is a kind of for improving the purification medium and its purification method of Maotai-flavor former wine quality |
| ES2883048A1 (en) * | 2020-06-03 | 2021-12-03 | Inbiolev S L | Device and procedure for the treatment of the reduction or elimination of the reductions in the fermentation processes both in preventive and curative mode (Machine-translation by Google Translate, not legally binding) |
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| CN102851191A (en) * | 2012-10-11 | 2013-01-02 | 山东农业大学 | Method for removing sulfur dioxide from fruit distilled wine |
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2014
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Patent Citations (5)
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| US6814948B1 (en) * | 1995-06-28 | 2004-11-09 | Mitsubishi Jukogyo Kabushiki Kaisha | Exhaust gas treating systems |
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| Title |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105255688A (en) * | 2015-11-26 | 2016-01-20 | 山东省农业科学院农产品研究所 | Method and device for removing cyanide from drupe fruit distilled spirit |
| CN109182062A (en) * | 2018-11-09 | 2019-01-11 | 湖北工业大学 | It is a kind of for improving the purification medium and its purification method of Maotai-flavor former wine quality |
| ES2883048A1 (en) * | 2020-06-03 | 2021-12-03 | Inbiolev S L | Device and procedure for the treatment of the reduction or elimination of the reductions in the fermentation processes both in preventive and curative mode (Machine-translation by Google Translate, not legally binding) |
| WO2021245311A1 (en) * | 2020-06-03 | 2021-12-09 | Inbiolev, S.L. | Device and process for the treatment of the decrease or elimination of reductions and other odours in fermentative processes in both a preventive and a curative manner |
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| Publication number | Publication date |
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| CN103740570B (en) | 2016-04-13 |
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