CN114075503A - Method and equipment for distilling liqueur and liqueur - Google Patents
Method and equipment for distilling liqueur and liqueur Download PDFInfo
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- CN114075503A CN114075503A CN202011439772.7A CN202011439772A CN114075503A CN 114075503 A CN114075503 A CN 114075503A CN 202011439772 A CN202011439772 A CN 202011439772A CN 114075503 A CN114075503 A CN 114075503A
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- reaction kettle
- liqueur
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- stock solution
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- 235000020094 liqueur Nutrition 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 31
- 238000006243 chemical reaction Methods 0.000 claims abstract description 81
- 239000000126 substance Substances 0.000 claims abstract description 36
- 239000011550 stock solution Substances 0.000 claims abstract description 33
- 238000005086 pumping Methods 0.000 claims abstract description 21
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 235000014101 wine Nutrition 0.000 claims description 30
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 235000008708 Morus alba Nutrition 0.000 claims description 9
- 235000015203 fruit juice Nutrition 0.000 claims description 9
- 240000000249 Morus alba Species 0.000 claims description 7
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 6
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 6
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 6
- 150000001299 aldehydes Chemical class 0.000 claims description 6
- 235000021014 blueberries Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 235000020354 squash Nutrition 0.000 claims description 2
- 238000004821 distillation Methods 0.000 abstract description 17
- 239000007789 gas Substances 0.000 description 15
- 235000010208 anthocyanin Nutrition 0.000 description 9
- 229930002877 anthocyanin Natural products 0.000 description 9
- 239000004410 anthocyanin Substances 0.000 description 9
- 150000004636 anthocyanins Chemical class 0.000 description 9
- 239000007788 liquid Substances 0.000 description 7
- 235000015097 nutrients Nutrition 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 241000218231 Moraceae Species 0.000 description 2
- 235000019990 fruit wine Nutrition 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 244000111447 Rubus phoenicolasius Species 0.000 description 1
- 235000003963 Rubus phoenicolasius Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 229940093797 bioflavonoids Drugs 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Images
Classifications
-
- 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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Vaporization, Distillation, Condensation, Sublimation, And Cold Traps (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present application provides an apparatus and method for distilling liqueur. The distillation method comprises the following steps: placing the fermented liqueur stock solution in a reaction kettle; pumping negative pressure to the space in the reaction kettle to reach and maintain the first preset pressure; heating the stock solution of the liqueur in the reaction kettle to a preset temperature, and preserving heat; collecting a first substance distilled from a stock solution of the liqueur at a first preset pressure and a preset temperature; increasing the negative pressure pumping power of the space in the reaction kettle to ensure that the pressure in the reaction kettle reaches and is kept at a second preset pressure, and collecting a second substance distilled from the liqueur stock solution under the second preset pressure and the preset temperature; and further increasing the negative pressure pumping power for the space in the reaction kettle to ensure that the pressure in the reaction kettle reaches and is kept at a third preset pressure, and collecting a third substance distilled from the liqueur stock solution under the third preset pressure and the preset temperature.
Description
Technical Field
The application relates to the technical field of liqueur brewing, in particular to a liqueur distillation method and device and liqueur distilled by the method.
Background
The fruit juice wine is made up by using plant fruits of berry, etc. as raw material through the processes of sorting, breaking, removing stem, fermentation, distillation and blending. Typical liqueurs are, for example, wine, kiwi wine, mulberry wine, blueberry wine, etc. The fruit juice wine not only has the special fragrance of fruits, but also is rich in nutrient substances in the fruits, so that a drinker can also play a health-care role in the drinking process, and is more and more favored by people at present.
However, in many prior art liqueurs, not all of the nutrients in the raw fruit are completely retained due to loss or loss of nutrients during the brewing process.
For example, proteins are denatured above 60 ℃ and some beneficial substances such as vitamins are inactivated, but the prior art distillation process of the liqueur is generally still distillation, and the process temperature needs at least 78 ℃ in order to distill ethanol in the distillation process. This would then lead to the inactivation of part of the nutrients in the liquor.
For another example, anthocyanins are abundant in mulberries and blueberries, and anthocyanins belong to the class of bioflavonoids, while the most important physiological active functions of flavonoids are free radical scavenging ability and antioxidant ability. Researches show that the anthocyanin is the most effective antioxidant found by people at present and is also the most effective free radical scavenger, and the antioxidant performance of the anthocyanin is 50 times higher than that of VE and 20 times higher than that of VC. Antioxidation is a major topic of people for resisting aging. Therefore, if the fruit juice wine such as mulberry wine, blueberry wine and the like can contain anthocyanin, the fruit juice wine has higher nutritional value. However, the distillation process also leads to inactivation of anthocyanins in the liquor, since anthocyanins also lose activity above 60 ℃.
Disclosure of Invention
The application provides a fruit juice wine distilling device and method.
According to one aspect of the present application, there is provided a method of distilling liqueur, comprising:
placing the fermented liqueur stock solution in a reaction kettle;
pumping negative pressure to the space in the reaction kettle to reach and maintain a first preset pressure;
heating the stock solution of the liqueur in the reaction kettle to a preset temperature, and preserving heat;
collecting a first substance distilled from the liqueur stock solution at the first preset pressure and the preset temperature;
increasing the negative pressure pumping power of the space in the reaction kettle to enable the pressure in the reaction kettle to reach and be kept at a second preset pressure, and collecting a second substance distilled from the liqueur stock solution under the second preset pressure and the preset temperature, wherein the second preset pressure is smaller than the first preset pressure; and
further increasing the negative pressure pumping power to the space in the reaction kettle to enable the pressure in the reaction kettle to reach and maintain a third preset pressure, and collecting a third substance distilled from the liqueur stock solution under the third preset pressure and the preset temperature, wherein the third preset pressure is lower than the second preset pressure.
According to one embodiment, the preset temperature is 50-65 ℃, preferably 55 or 60 ℃.
According to one embodiment, the first predetermined pressure is 250 mmHg and 300mmHg, preferably 280mmHg, and the first substance comprises methanol and aldehydes.
According to one embodiment, the second preset pressure is 80-120mmHg, preferably 100mmHg, and the second substance comprises ethanol.
According to one embodiment, said third preset pressure is between 30 and 70mmHg, preferably 50mmHg, said third substance comprising water.
According to one embodiment, the method further comprises:
and blending the condensed second substance with the residual wine pulp in the reaction kettle.
According to one embodiment, a vent hole is arranged at the bottom of the reaction kettle, so that hot air can be pushed into the reaction kettle through the vent hole to heat the liqueur stock solution in the reaction kettle.
According to another aspect of the present application, a liqueur distilled using the above method is included.
According to another aspect of the present application, there is included a mulberry wine or blueberry wine distilled using the above method.
According to another aspect of the present application, there is provided a liqueur distilling apparatus comprising:
the reaction kettle is used for containing fermented liqueur stock solution, and the bottom of the reaction kettle is provided with a vent hole, so that hot air can be pushed into the reaction kettle through the vent hole to heat the liqueur stock solution in the reaction kettle;
the negative pressure pumping pump is positioned at the upper part of the reaction kettle and pumps negative pressure to the space in the reaction kettle; and
and the gas collection module is positioned on a gas passage between the negative pressure pumping pump and the reaction kettle and is used for collecting gas distilled from the fruit juice stock solution in the reaction kettle.
Therefore, by keeping the temperature in the reaction kettle at a proper temperature value and adjusting the pressure in the reaction kettle, the wine can be distilled in sections under the condition of low distillation temperature, and each section can be designed to distill different components in the wine without destroying the activity of nutrient substances.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings needed to be used in the description of the embodiments are briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present application, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without creative efforts.
Fig. 1 shows a schematic view of a fruit wine distillation apparatus according to an embodiment of the present application.
Fig. 2 shows a flow diagram of a method of distilling liqueur according to an embodiment of the present application.
Fig. 3 shows a flow diagram of a method of distilling liqueur according to another embodiment of the present application.
Detailed Description
Embodiments of the present application are described in detail below with reference to the accompanying drawings. It is to be noted that the following description is only exemplary and not intended to limit the present application, and it includes only some embodiments of the present application, but not all embodiments, and other embodiments that may be derived from various modifications of the present application by those skilled in the art are intended to fall within the scope of the present application. Further, in the following description, the same reference numbers will be used to refer to the same or like parts in different drawings. The different features in the different embodiments described below can be combined with each other to form further embodiments within the scope of the application.
Fig. 1 shows a schematic view of a fruit wine distillation apparatus according to an embodiment of the present application. As shown in fig. 1, the liqueur distilling apparatus 100 may include a reaction vessel 110, a negative pressure pump 120, and a gas collecting module 130.
The reaction kettle 110 is used for containing fermented liqueur stock solution. For example, in brewing a mulberry wine, mulberries are mashed and stirred into a liquid state, and then fermented to form a mulberry wine stock solution to be distilled. A vent hole 111 is provided at the bottom of the reaction vessel 110 so that hot air can be pushed into the reaction vessel 110 from the bottom through the vent hole 111 to heat the liqueur stock solution in the reaction vessel 110. In the distillation apparatus 100, the heating source for heating the liqueur stock solution is hot air introduced into the reaction kettle. In addition, because the inside of the reaction kettle 110 is kept in a negative pressure pumping state in the whole distillation process, and the hot air with higher external pressure at the bottom of the reaction kettle 110 is pushed into the reaction kettle 110 through the vent hole 111, the fermented liqueur stock solution contained in the reaction kettle 110 cannot flow out of the vent hole 111.
The negative pressure pump 120 is located at the upper portion of the reaction vessel 110, and pumps a negative pressure to the space inside the reaction vessel 110. The gas collection module 130 is located on a gas path between the negative pressure pumping pump 120 and the reaction kettle 110, and is used for collecting gas distilled from the liqueur stock solution in the reaction kettle 110.
The process of distilling the liqueur using the distilling apparatus will be described in detail below.
Fig. 2 shows a flow diagram of a method of distilling liqueur according to an embodiment of the present application. As shown in fig. 2, the method 200 for distilling liqueur may include steps S210 to S260.
In step S210, the fermented liqueur stock solution is placed in a reaction kettle.
In step S220, a negative pressure is pumped into the space in the reaction kettle to reach and maintain a first preset pressure. According to one embodiment, the first predetermined pressure may be in the range of 250-300 millimeters of mercury (mmHg), preferably 280 mmHg.
In step S230, the stock solution of the liqueur in the reaction kettle is heated to a preset temperature and kept warm. According to one embodiment, the preset temperature may be in the range of 50-65 ℃, preferably 55 or 60 ℃. In the subsequent distillation step, the temperature of the reaction vessel will be kept constant at the preset temperature. As described above, the bottom of the reaction kettle may be provided with a vent hole, so that hot air can be pushed into the reaction kettle through the vent hole to heat the cordial stock solution in the reaction kettle.
In step S240, a first substance distilled from the liqueur raw liquor is collected at a first preset pressure and at the above preset temperature. Because the pressure in the reaction kettle is obviously lower than the atmospheric pressure, the boiling points of various liquid substances in the liqueur stock solution are reduced. For example, methanol and aldehydes in the alcoholic liquor are vaporized under a pressure of 280mmHg at a temperature of 55 ℃. Therefore, in step S240, the gas may be continuously collected by the gas collection module 130 of the distillation apparatus 100 for, for example, 5 minutes, so as to discharge the harmful substances (for example, methanol and aldehydes) in the wine. It is understood that the gas collection module 130 may be in communication with one or more condensers (not shown) to condense, collect liquid, and/or vent collected gases.
In step S250, the negative pressure pumping power for the space in the reaction kettle is increased (i.e. the pumping power of the negative pressure pumping pump 120 is increased) so that the pressure inside the reaction kettle reaches and is maintained at a second preset pressure (the second preset pressure is lower than the first preset pressure), and the second substance distilled from the liqueur raw liquid is collected at the second preset pressure and the preset temperature. According to one embodiment, the second preset pressure may be in the range of 80-120mmHg, preferably 100 mmHg. Thus, the temperature in the reaction vessel is kept constant and the pressure is further reduced. For example, ethanol in the liquor is gasified under a pressure of 100mmHg at a temperature of 55 ℃. Therefore, in step S250, the gas may be continuously collected by the gas collection module 130 of the distillation apparatus 100 for, for example, 10 minutes, so as to collect ethanol in the wine, and then enter the condenser for liquid collection.
In step S260, the negative pressure pumping power for the space in the reaction kettle is further increased (i.e. the pumping power of the negative pressure pumping pump 120 is further increased) so that the pressure in the reaction kettle reaches and is maintained at a third preset pressure (the third preset pressure is lower than the second preset pressure), and the third substance distilled from the liqueur raw liquid is collected under the third preset pressure and the preset temperature. According to one embodiment, the third preset pressure may be in the range of 30-70mmHg, preferably 50 mmHg. Thus, the temperature in the reaction vessel remains constant and the pressure is again reduced. For example, the water in the liquor is gasified under a pressure of 50mmHg at a temperature of 55 ℃. Therefore, in step S260, the gas may be continuously collected by the gas collection module 130 of the distillation apparatus 100 for, for example, 20 minutes, so as to collect the moisture in the wine, and then enter the condenser for liquid collection. After step S260, wine syrup still remains in the reaction kettle, which contains various non-volatile beneficial substances, such as anthocyanins and the like.
Therefore, by keeping the temperature in the reaction kettle at a proper temperature value and adjusting the pressure in the reaction kettle, the wine can be distilled in sections under the condition of low distillation temperature, and each section can be designed to distill different components in the wine without destroying the activity of nutrient substances. Furthermore, the harmful substances (e.g. methanol and aldehydes) in the stock liqueur can be selectively removed, the useless substances (e.g. at least a part of the water) can be discarded, and the useful substances, e.g. ethanol and residual mash remaining in the reaction kettle, including beneficial substances such as anthocyanins which still remain active, can be retained.
Fig. 3 shows a flow diagram of a method of distilling liqueur according to another embodiment of the present application. As shown in fig. 3, the method 200 may further include a step S270 in addition to the steps S210 to S260. For the sake of brevity, only the differences of the embodiment shown in fig. 3 from fig. 2 will be described below, and detailed descriptions of the same parts will be omitted.
In step S270, the condensed second substance is mixed with the wine syrup remaining in the reaction kettle. As described above, the second substance distilled off in step S250 is mainly ethanol, and thus the ethanol is blended with the beneficial substances remaining in the reaction kettle through step S270, thereby forming the liqueur from which harmful substances such as methanol and aldehydes are removed and which retains the beneficial substances.
According to another aspect of the application, a fruit juice wine distilled by the method is also protected, such as mulberry wine, blueberry wine and the like.
It should be noted that the above-mentioned embodiments described with reference to the drawings are only intended to illustrate the present application and not to limit the scope of the present application, and those skilled in the art should understand that modifications or equivalent substitutions made on the present application without departing from the spirit and scope of the present application should be included in the scope of the present application. Furthermore, unless the context indicates otherwise, words that appear in the singular include the plural and vice versa. Additionally, all or a portion of any embodiment may be utilized with all or a portion of any other embodiment, unless stated otherwise.
Claims (10)
1. A method for distilling fruit juice wine comprises the following steps:
placing the fermented liqueur stock solution in a reaction kettle;
pumping negative pressure to the space in the reaction kettle to reach and maintain a first preset pressure;
heating the stock solution of the liqueur in the reaction kettle to a preset temperature, and preserving heat;
collecting a first substance distilled from the liqueur stock solution at the first preset pressure and the preset temperature;
increasing the negative pressure pumping power of the space in the reaction kettle to enable the pressure in the reaction kettle to reach and be kept at a second preset pressure, and collecting a second substance distilled from the liqueur stock solution under the second preset pressure and the preset temperature, wherein the second preset pressure is smaller than the first preset pressure; and
further increasing the negative pressure pumping power to the space in the reaction kettle to enable the pressure in the reaction kettle to reach and maintain a third preset pressure, and collecting a third substance distilled from the liqueur stock solution under the third preset pressure and the preset temperature, wherein the third preset pressure is lower than the second preset pressure.
2. The method according to claim 1, wherein the preset temperature is 50-65 ℃, preferably 55 or 60 ℃.
3. The method as claimed in claim 1, wherein the first predetermined pressure is 250 mmHg and 300mmHg, preferably 280mmHg, and the first substance comprises methanol and aldehydes.
4. The method of claim 1, wherein the second predetermined pressure is 80-120mmHg, preferably 100mmHg, and the second substance comprises ethanol.
5. The method of claim 1, wherein the third predetermined pressure is 30-70mmHg, preferably 50mmHg, and the third substance comprises water.
6. The method of claim 1, further comprising:
and blending the condensed second substance with the residual wine pulp in the reaction kettle.
7. The method of claim 1, wherein a vent is provided in the bottom of the reaction kettle such that hot air can be forced into the reaction kettle through the vent to heat the cordial stock solution in the reaction kettle.
8. Liqueur distilled by the method according to any one of claims 1 to 7.
9. Mulberry or blueberry wine distilled by the method according to any one of claims 1 to 7.
10. An apparatus for distilling liqueur, comprising:
the reaction kettle is used for containing fermented liqueur stock solution, and the bottom of the reaction kettle is provided with a vent hole, so that hot air can be pushed into the reaction kettle through the vent hole to heat the liqueur stock solution in the reaction kettle;
the negative pressure pumping pump is positioned at the upper part of the reaction kettle and pumps negative pressure to the space in the reaction kettle; and
and the gas collection module is positioned on a gas passage between the negative pressure pumping pump and the reaction kettle and is used for collecting gas distilled from the fruit juice stock solution in the reaction kettle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011439772.7A CN114075503A (en) | 2020-12-11 | 2020-12-11 | Method and equipment for distilling liqueur and liqueur |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011439772.7A CN114075503A (en) | 2020-12-11 | 2020-12-11 | Method and equipment for distilling liqueur and liqueur |
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|---|---|
| CN114075503A true CN114075503A (en) | 2022-02-22 |
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| CN202011439772.7A Pending CN114075503A (en) | 2020-12-11 | 2020-12-11 | Method and equipment for distilling liqueur and liqueur |
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|---|---|---|---|---|
| CN102658030A (en) * | 2012-05-14 | 2012-09-12 | 刘宁生 | Liquid and membrane non-contact barrel-shaped membrane distiller |
| CN204434587U (en) * | 2014-12-19 | 2015-07-01 | 李�远 | Fruit wine vacuum distillation device |
| CN105132270A (en) * | 2015-10-13 | 2015-12-09 | 张新军 | Distilling system and method of distilled liquor |
| CN105861256A (en) * | 2016-05-30 | 2016-08-17 | 杜永生 | Impurity removal and purification system and method for white wine |
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| CN111218365A (en) * | 2020-02-24 | 2020-06-02 | 江苏青蒿酒业有限责任公司 | Method for producing sweet wormwood wine based on low-pressure distillation method |
-
2020
- 2020-12-11 CN CN202011439772.7A patent/CN114075503A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102658030A (en) * | 2012-05-14 | 2012-09-12 | 刘宁生 | Liquid and membrane non-contact barrel-shaped membrane distiller |
| CN204434587U (en) * | 2014-12-19 | 2015-07-01 | 李�远 | Fruit wine vacuum distillation device |
| CN105132270A (en) * | 2015-10-13 | 2015-12-09 | 张新军 | Distilling system and method of distilled liquor |
| CN105861256A (en) * | 2016-05-30 | 2016-08-17 | 杜永生 | Impurity removal and purification system and method for white wine |
| CN209778808U (en) * | 2019-01-17 | 2019-12-13 | 北京二锅头酒业股份有限公司 | Distillation equipment for Maotai-flavor liquor |
| CN111218365A (en) * | 2020-02-24 | 2020-06-02 | 江苏青蒿酒业有限责任公司 | Method for producing sweet wormwood wine based on low-pressure distillation method |
Non-Patent Citations (1)
| Title |
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| 秦含章: "《白酒酿造的科学与技术》", vol. 1, 中国轻工业出版社, pages: 252 * |
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