CN113136307A - White spirit distillation equipment and distillation method - Google Patents
White spirit distillation equipment and distillation method Download PDFInfo
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- CN113136307A CN113136307A CN202110533265.8A CN202110533265A CN113136307A CN 113136307 A CN113136307 A CN 113136307A CN 202110533265 A CN202110533265 A CN 202110533265A CN 113136307 A CN113136307 A CN 113136307A
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- 238000004821 distillation Methods 0.000 title claims abstract description 125
- 238000000034 method Methods 0.000 title claims abstract description 22
- 235000014101 wine Nutrition 0.000 claims abstract description 56
- 238000009833 condensation Methods 0.000 claims abstract description 38
- 230000005494 condensation Effects 0.000 claims abstract description 38
- 239000007788 liquid Substances 0.000 claims abstract description 31
- 238000010438 heat treatment Methods 0.000 claims abstract description 30
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 235000019634 flavors Nutrition 0.000 claims abstract description 23
- 239000000126 substance Substances 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims description 22
- 238000010992 reflux Methods 0.000 claims description 14
- 239000010865 sewage Substances 0.000 claims description 10
- 238000005086 pumping Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 8
- 238000009835 boiling Methods 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 239000012535 impurity Substances 0.000 abstract description 4
- 239000012467 final product Substances 0.000 abstract description 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 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
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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- Wood Science & Technology (AREA)
- Zoology (AREA)
- Vaporization, Distillation, Condensation, Sublimation, And Cold Traps (AREA)
Abstract
The invention relates to white spirit distillation equipment and a distillation method implemented by the white spirit distillation equipment, and belongs to the technical field of white spirit body quality post-treatment. The invention aims to utilize the boiling point difference among different flavor substances in the white spirit, reduce the azeotropic point of the new cellar wine by the negative pressure distillation function, preferentially separate light component and foreign flavor substances with low boiling point from an azeotropic solution by moderate heating, close a negative pressure distillation condensation branch after the light component in the azeotropic solution reaches a set removal effect, open a normal pressure distillation condensation branch to distill the residual liquid in a kettle from which the light component is removed again, cool and collect the wine vapor to obtain the final product of the post-treatment of the distilled spirit body, wherein the heavy component impurities are not vaporized due to the high boiling point characteristic of the heavy component impurities, remain in the kettle to form residual liquid, and are separately collected and removed. The invention can achieve the purpose of improving the flavor quality of the new cellar wine by a two-step distillation method, is beneficial to saving energy and reducing the waiting time of secondary heating.
Description
Technical Field
The invention relates to white spirit distillation equipment and a distillation method implemented by the white spirit distillation equipment, and belongs to the technical field of white spirit body quality post-treatment.
Background
The cellar is key equipment for fermenting the strong aromatic white spirit, the old cellar produces good wine, which is a unified recognition in the industry, and is directly related to a rich wine-producing microorganism area system and a reasonable bacterial colony structure in old cellar mud at the cellar wall/cellar bottom, and a new cellar does not form a dominant wine-producing microorganism area system and a stable bacterial colony structure, so long-time vinasse-cultivating production and gradual domestication are needed to produce high-quality raw wine, the wine produced in a transition period has prominent foreign flavor and atypical style, and cannot be used for blending the middle-high-end strong aromatic white spirit.
The wine body post-treatment technical means for improving the flavor quality of the new cellar wine (including other low-grade wines) and improving the flavor defect in the industry at present mainly comprises two modes: 1) the method is characterized in that a traditional wine steamer is adopted for serial steaming, the application principle of the treatment mode is that raw wine with unqualified fragrance components (taking ethyl caproate as a characteristic component) is added into a bottom pot of the traditional wine steamer, high-quality middle-lower layer fermented grains are serially steamed, and the process operation of 'pinching heads and removing tails' has a certain removal effect on the inherent light/heavy component foreign flavor substances, but the main purpose is to improve the content of ethyl caproate in strong aromatic white wine and further achieve the sensory expression effect of masking the foreign flavor substances; 2) physical filtration, namely, the raw wine rich in foreign flavor/impurity substances is subjected to operations such as adsorption, filtration and the like by adopting filter materials such as activated carbon, diatomite and the like, and the removal effect of the foreign flavor substances in the wine body is poor and even the beneficial flavor substances in the wine body are lost because specific selective adsorption and filtration cannot be realized.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the invention provides a white spirit distillation device which is matched with the two-step distillation method to improve the flavor quality of the new cellar wine.
In order to solve the technical problems, the invention adopts the technical scheme that: white spirit distillation equipment, including the stills, the stills has set heating system and raw materials supply system, be provided with the atmospheric distillation condensation branch road on the stills, the atmospheric distillation condensation branch road includes first condenser, the one end of first condenser is connected with the stills through first pipeline, the other end is connected with the second pipeline, the end of second pipeline is provided with first wine liquid and lets out the mouth, the atmospheric distillation condensation branch road sets up the valve that controls its opening and close, still be provided with the negative pressure distillation condensation branch road on the stills, the negative pressure distillation condensation branch road includes the packed column that sets gradually, the second condenser, proportional reflux unit and collection container, the one end of packed column is connected with the stills through the third pipeline, the other end is connected with the second condenser through the fourth pipeline, the first interface of proportional reflux unit is connected with the second condenser through the fifth pipeline, the second interface is connected with collection container through the sixth pipeline, The third interface is connected with the packed tower through a seventh pipeline, the negative pressure distillation condensation branch is provided with a valve for controlling the opening and closing of the negative pressure distillation condensation branch, the distillation kettle or the collection container is provided with a vacuum pumping system, and the distillation kettle or the collection container is provided with a pressure release valve.
Further, the method comprises the following steps: the distillation still and the collection container are respectively provided with a liquid level sensor.
Further, the method comprises the following steps: the distillation still and the collection container are respectively provided with a negative pressure meter.
Further, the method comprises the following steps: the distillation still is equipped with a stirring system.
Further, the method comprises the following steps: the heating system is a constant temperature oil temperature heating system.
Further, the method comprises the following steps: the distillation still is provided with a temperature sensor and a negative pressure safety valve.
Further, the method comprises the following steps: the bottom of the distillation still is provided with a sewage discharge pipeline, and a sewage discharge valve is arranged on the sewage discharge pipeline.
Further, the method comprises the following steps: the collection container is provided with a viewing window.
Further, the method comprises the following steps: the collecting container is provided with a distillate discharge port which is provided with a control valve.
On the basis of the white spirit distillation equipment, the invention also provides a white spirit distillation method, which comprises the following steps:
firstly, adding the new cellar wine to be treated into a distillation kettle through a raw material supply system;
opening a negative pressure distillation condensation branch and closing a normal pressure distillation condensation branch; starting a vacuum pumping system to keep the negative pressure within a set range;
thirdly, opening a heating system to indirectly heat the wine liquid in the distillation kettle; if the stirring system is arranged, the stirring system is turned on;
fourthly, starting a second condenser, setting the condensing temperature and the control parameters of the proportional reflux device, forming wine steam after the wine liquid in the distillation kettle is boiled, penetrating out of the packed tower, condensing in the second condenser, and separating and removing distillate in a set proportion through the proportional reflux device;
fifthly, after the negative pressure distillation operation is finished, pausing or closing the heating system, if a stirring system is arranged, pausing or closing the stirring system; closing the negative pressure distillation condensation branch and the negative pressure control system, and continuously starting the next process after the negative pressure in the distillation kettle is restored to the normal pressure;
sixthly, opening a normal pressure distillation condensation branch; recovering or opening the heating system, and distilling the residual liquid in the distillation kettle from which the light components are removed again; if the stirring system is arranged, the stirring system is turned on;
seventh, starting the first condenser, setting the condensation temperature, forming wine vapor after the wine in the distillation still boils, and condensing in the first condenser;
eighthly, determining a condensate collection cut-off point according to the traditional brewing technology of 'seeing flower and breaking wine', wherein the obtained condensate is the new cellar wine without light components and heavy components in the original wine liquid; the heavy component and foreign flavor substance in the raw liquor are left in the distillation still, and the residual liquid is collected or discharged independently.
The invention has the beneficial effects that: the boiling point difference among different flavor substances (including beneficial or unfavorable) in the white spirit is utilized, the azeotropic point of the new cellar wine is reduced through the negative pressure distillation function, the light component foreign flavor substances with low boiling point can be preferentially separated from the azeotropic solution (wine liquid) through moderate heating, and the negative pressure distillation has the advantages that: 1) removing certain/certain excessive low-boiling-point flavor substances or light-component foreign flavor substances with high efficiency, and fully retaining beneficial or appropriate amount of flavor components in the wine body; 2) the energy consumption of distillation is reduced. The invention closes the negative pressure distillation condensation branch after the light component in the azeotropic solution reaches the set removal effect, opens the normal pressure distillation condensation branch to distill the residual liquid in the kettle from which the light component is removed again, the wine vapor is cooled and collected to obtain the final product of the invention for post-processing the distilled wine body, and the heavy component impurity is not vaporized due to the high boiling point characteristic, remains in the kettle to form residual liquid, and is collected and removed separately. The invention integrates dual-channel distillation (dual-function) into a set of distillation equipment, and adopts a two-step distillation method to respectively carry out the separation operation of removing light components and heavy components, thereby achieving the purpose of improving the flavor and quality of the new cellar wine, being beneficial to saving energy and reducing the waiting time of secondary heating.
Drawings
FIG. 1 is a schematic diagram of the overall structure of a liquor distillation apparatus according to the present invention;
parts in the figures are labeled: the device comprises a distillation still 1, a first condenser 2, a packed tower 3, a second condenser 4, a proportional reflux unit 5, a collecting container 6, a pressure release valve 7, a liquid level sensor 8, a negative pressure meter 9, a constant temperature oil temperature heating system 10, a temperature sensor 11, a negative pressure safety valve 12, a sewage discharge pipeline 13, a visual window 14, a vacuum pump 15, a first collecting barrel 16, a second collecting barrel 17, a pump 18, a water meter 19, a heat exchanger 20 and a supply vehicle 21.
Detailed Description
The invention is further explained below with reference to the drawings and examples.
As shown in figure 1, the white spirit distillation equipment comprises a distillation still 1, the distillation still 1 is provided with a heating system and a raw material supply system, a normal pressure distillation condensation branch is arranged on the distillation still 1 and comprises a first condenser 2, one end of the first condenser 2 is connected with the distillation still 1 through a first pipeline, the other end of the first condenser 2 is connected with a second pipeline, a first wine liquid discharge port is arranged at the tail end of the second pipeline, the normal pressure distillation condensation branch is provided with a valve for controlling the opening and closing of the normal pressure distillation condensation branch, a negative pressure distillation condensation branch is further arranged on the distillation still 1 and comprises a packed tower 3, a second condenser 4, a proportional reflux device 5 and a collecting container 6 which are sequentially arranged, one end of the packed tower 3 is connected with the distillation still 1 through a third pipeline, the other end of the packed tower is connected with the second condenser 4 through a fourth pipeline, and a first interface of the proportional reflux device 5 is connected with the second condenser 4 through a fifth pipeline, The second interface is connected with the collecting container 6 through a sixth pipeline, the third interface is connected with the packed tower 3 through a seventh pipeline, the negative pressure distillation condensation branch is provided with a valve for controlling the opening and closing of the negative pressure distillation condensation branch, the distillation kettle 1 or the collecting container 6 is provided with a vacuum pumping system, and the distillation kettle 1 or the collecting container 6 is provided with a pressure release valve 7. Wherein, the material supply system generally refers to the pump 18 and necessary transmission pipes and valves; the first condenser 2 and the second condenser 4 are existing complete equipment, and usually tap water can be used as a heat exchange working medium; the packed tower 3 is the existing mature technology, and the supporting structure can be made of stainless steel; the proportional reflux unit 5 is a mature technology in the prior art, and can realize the proportional control of the flow rates of the distillate of the two fractionation branches by using a preset control program. The vacuum pumping system generally refers to the vacuum pump 15 and necessary connecting pipes, valves, and a matching electrical control system. It can be understood that when the negative pressure distillation condensation branch is in a working state, the inside of the distillation still 1 and the inside of the collection container 6 are both in a negative pressure state, so that the connection position in the whole system should meet the requirement of sealing performance.
In order to monitor the internal liquid level conditions of the distillation still 1 and the collection container 6 conveniently, the distillation still 1 and the collection container 6 are respectively provided with a liquid level sensor 8.
In order to facilitate monitoring of the internal pressure conditions of the distillation still 1 and the collection vessel 6, the distillation still 1 and the collection vessel 6 are respectively provided with negative pressure gauges 9.
In order to improve the uniformity of heat transfer during heating, the distillation still 1 is equipped with a stirring system. During operation, the stirring system is typically turned on simultaneously with the heating system to facilitate uniform heat transfer.
Considering both the energy consumption and the heating uniformity, the heating system is a constant-temperature oil temperature heating system 10, and the dividing wall type heating of the wine liquid is realized through the circulation of hot oil in a heating cavity of the distillation kettle 1 during implementation.
In order to monitor the heating temperature conveniently, the distillation kettle 1 is provided with a temperature sensor 11; in order to ensure the safety in the negative pressure heating process, the distillation kettle 1 is provided with a negative pressure safety valve 12.
In order to conveniently remove residues in the distillation kettle 1 after the distillation is finished, a sewage discharge pipeline 13 is arranged at the bottom of the distillation kettle 1, and a sewage discharge valve is arranged on the sewage discharge pipeline 13.
To facilitate observation of the internal operating conditions of the collection container 6, the collection container 6 is provided with a viewing window 14.
In order to collect the light component substances which slip out conveniently, the collecting container 6 is provided with a distillate discharging port which is provided with a control valve.
When the white spirit distillation equipment is used for implementation, the method comprises the following steps:
firstly, adding the new cellar wine to be treated into a distillation kettle 1 through a raw material supply system; the liquid loading amount is preferably not more than 80 percent of the effective volume of the distillation kettle;
opening a negative pressure distillation condensation branch and closing a normal pressure distillation condensation branch; starting a vacuum pumping system to keep the negative pressure within a set range;
thirdly, opening a heating system to indirectly heat the wine liquid in the distillation kettle 1; if the stirring system is arranged, the stirring system is opened at the same time so as to be beneficial to uniform heat transfer;
fourthly, the second condenser 4 is started, the condensing temperature and the control parameters of the proportional reflux device 5 are set, wine vapor formed after the wine liquid in the distillation kettle 1 is boiled penetrates out of the packed tower 3, is condensed in the second condenser 4, and distillate in a set proportion is separated and removed through the proportional reflux device 5; the distillate is the removed high-purity light-component foreign flavor substances, and after the negative pressure distillation operation is finished, the distillate discharge port of the collecting container 6 can be matched with the second collecting barrel 17 for collection treatment;
fifthly, after the negative pressure distillation operation is finished, pausing or closing the heating system, if a stirring system is arranged, pausing or closing the stirring system; closing the negative pressure distillation condensation branch and the negative pressure control system, and continuously starting the next process after the negative pressure in the distillation kettle 1 is restored to the normal pressure;
sixthly, opening a normal pressure distillation condensation branch; the heating system is recovered or opened, and the residual liquid in the distillation kettle 1 from which the light components are removed is distilled again; if the stirring system is arranged, the stirring system is opened at the same time so as to be beneficial to uniform heat transfer;
seventhly, starting the first condenser 2, setting the condensation temperature, forming wine steam after the wine in the distillation still 1 is boiled, and condensing in the first condenser 2;
eighthly, determining a condensate collection cut-off point according to the traditional brewing technology of 'seeing flower and breaking wine', wherein the collected condensate is the new cellar wine without light components and heavy components and foreign flavor substances in the original wine liquid, and can be collected and processed through a first collecting barrel 16; heavy component foreign flavor substances in the raw liquor are left in the distillation still 1, and the residual liquor is independently collected or discharged.
Claims (10)
1. White spirit distillation plant, including stills (1), stills (1) set heating system and raw materials supply system, be provided with the atmospheric distillation condensation branch road on stills (1), the atmospheric distillation condensation branch road includes first condenser (2), the one end of first condenser (2) is connected with stills (1) through first pipeline, the second pipeline is connected to the other end, the end of second pipeline is provided with first wine liquid and puts the export, the atmospheric distillation condensation branch road sets the valve that its control opened and close, its characterized in that: the distillation still (1) is also provided with a negative pressure distillation condensation branch which comprises a packed tower (3), a second condenser (4), a proportional reflux device (5) and a collecting container (6) which are arranged in sequence, one end of the packed tower (3) is connected with the distillation still (1) through a third pipeline, the other end is connected with second condenser (4) through the fourth pipeline, the first interface of proportion reflux unit (5) is connected with second condenser (4) through the fifth pipeline, the second interface is connected with collecting container (6) through the sixth pipeline, the third interface is connected with packed tower (3) through the seventh pipeline, negative pressure distillation condensation branch set and control its valve of opening and close, stills (1) or collecting container (6) set and take out vacuum system, stills (1) or collecting container (6) set and have relief valve (7).
2. The liquor distilling apparatus of claim 1, wherein: the distillation kettle (1) and the collecting container (6) are respectively provided with a liquid level sensor (8).
3. The liquor distilling apparatus of claim 1, wherein: the distillation kettle (1) and the collection container (6) are respectively provided with a negative pressure meter (9).
4. The liquor distilling apparatus of claim 1, wherein: the distillation still (1) is equipped with a stirring system.
5. The liquor distilling apparatus of claim 1, wherein: the heating system is a constant temperature oil temperature heating system (10).
6. The liquor distilling apparatus of claim 1, wherein: the distillation still (1) is provided with a temperature sensor (11) and a negative pressure safety valve (12).
7. The liquor distilling apparatus of claim 1, wherein: a sewage discharge pipeline (13) is arranged at the bottom of the distillation still (1), and a sewage discharge valve is arranged on the sewage discharge pipeline (13).
8. The liquor distilling apparatus of claim 1, wherein: the collection container (6) is provided with a viewing window (14).
9. The liquor distilling apparatus of claim 1, wherein: the collecting container (6) is provided with a distillate discharging port which is provided with a control valve.
10. A liquor distillation method, characterized in that a liquor distillation apparatus according to any one of claims 1 to 9 is used, and comprises the following steps:
firstly, adding the new cellar wine to be treated into a distillation kettle (1) through a raw material supply system;
opening a negative pressure distillation condensation branch and closing a normal pressure distillation condensation branch; starting a vacuum pumping system to keep the negative pressure within a set range;
thirdly, opening a heating system to indirectly heat the wine liquid in the distillation kettle (1); if the stirring system is arranged, the stirring system is turned on;
fourthly, starting a second condenser (4), setting the condensing temperature and the control parameters of a proportional reflux device (5), forming wine steam after the wine liquid in the distillation kettle (1) is boiled and passing out of the packed tower (3), condensing in the second condenser (4), and separating and removing distillate with a set proportion through the proportional reflux device (5);
fifthly, after the negative pressure distillation operation is finished, pausing or closing the heating system, if a stirring system is arranged, pausing or closing the stirring system; closing the negative pressure distillation condensation branch and the negative pressure control system, and continuously carrying out the next procedure after the negative pressure in the distillation kettle (1) is restored to the normal pressure;
sixthly, opening a normal pressure distillation condensation branch; the heating system is recovered or opened, and the residual liquid in the distillation kettle (1) with the light components removed is distilled again; if the stirring system is arranged, the stirring system is turned on;
seventhly, starting the first condenser (2), setting the condensation temperature, forming wine vapor after the wine liquid in the distillation kettle (1) is boiled, and condensing in the first condenser (2);
eighthly, determining a condensate collection cut-off point according to the traditional brewing technology of 'seeing flower and breaking wine', wherein the obtained condensate is the new cellar wine without light components and heavy components in the original wine liquid; heavy component foreign flavor substances in the raw wine liquid are left in the distillation still (1), and the residual liquid is independently collected or discharged.
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| CN202110533265.8A CN113136307A (en) | 2021-05-17 | 2021-05-17 | White spirit distillation equipment and distillation method |
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| CN114958534A (en) * | 2022-06-20 | 2022-08-30 | 劲牌有限公司 | Solid-state Xiaoqu liquor distillation quality-improving and impurity-removing device and process |
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Application publication date: 20210720 |