CN115926924A - Method for reducing acetic acid content and protecting acid content of strong aromatic raw wine - Google Patents
Method for reducing acetic acid content and protecting acid content of strong aromatic raw wine Download PDFInfo
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- 125000003118 aryl group Chemical group 0.000 title claims abstract description 30
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- 238000004821 distillation Methods 0.000 claims abstract description 100
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- 239000000463 material Substances 0.000 claims abstract description 27
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- 238000009833 condensation Methods 0.000 claims 1
- 230000005494 condensation Effects 0.000 claims 1
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 abstract description 143
- 239000000126 substance Substances 0.000 abstract description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 15
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- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a method for reducing ethyl alcohol and protecting acid of strong aromatic raw wine, which comprises the steps of heating the raw wine to enable obtained gas to sequentially pass through a rectifying tower, a fractional condenser and a condensing device, removing a foreshot distilled by the condensing device to obtain residual wine after secondary distillation, wherein the inner container of distillation equipment and/or the tower layer of the rectifying tower are made of red copper materials or provided with a red copper coating. According to the invention, according to the difference of the boiling points of volatile substances in the white spirit, the process of pinching heads and removing tails in the secondary distillation process is utilized to enrich and take out the ethyl acetate in the white spirit in the spirit head, so that the content of the ethyl acetate in the white spirit is indirectly reduced, the process is simple, the energy consumption is low, and the quality of the white spirit can be rapidly improved.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a method for reducing acetic acid and protecting acid of strong aromatic wine base.
Background
The main fragrance of the strong aromatic Chinese spirits is ethyl caproate as a main component, and ethyl acetate, ethyl lactate and ethyl butyrate as auxiliary components, the fragrance components have high content and outstanding fragrance, and account for more than 90% of all fragrance components, wherein the content of ethyl caproate accounts for absolute dominance. In the eight and ninety years of the twentieth century, ethyl lactate is always high in production of strong aromatic white spirit, but in recent years, the phenomenon that the content of ethyl acetate is greatly increased and sometimes even reaches 1000mg/100mL in raw wine of many wine enterprises is found, and the phenomenon that ethyl caproate and ethyl acetate form an inverse hanging proportion already results in a series of technical problems that main fragrance mainly comprising ethyl caproate is deficient, the fragrance is rushed, the bad fragrance is prominent, the taste is thin, the taste is not sweet, the aftertaste is short, the style is not typical and the like when the strong aromatic white spirit is tasted and evaluated. Some wine enterprises carry out secondary distillation treatment on the raw wine with higher ethyl acetate content, acetaldehyde and ethyl acetate with lower boiling points have higher content in the foreshot and lower content in the feints, and the process of pinching and removing the foreshot in the secondary distillation process separates the undrinkable foreshot, drinkable middle section and undrinkable feints, can reduce the content of certain safety indexes, and simultaneously controls the foreshot removal amount to effectively reduce the content of the ethyl acetate in the raw wine, but has larger loss of total acid content and other volatile components, such as Wuchen and Normal pressure distillation, people such as Wu Chen, fangwen and the like carry out secondary distillation on the strong-flavor raw wine in three modes of reduced pressure distillation, kettle type distillation and normal pressure distillation, so that the obtained secondary distillation can effectively remove the abnormal smell (such as 4-methyl phenol and the like) in the raw wine, but the total acid content is greatly reduced, and ester substances are greatly changed; in addition, the liquor in China usually adopts a retort barrel primary distillation mode, secondary distillation is not carried out, and secondary distillation of the liquor base liquor is rarely reported.
Therefore, the research takes the strong aromatic raw wine with higher ethyl acetate content as a research object, the strong aromatic raw wine is subjected to secondary distillation by adopting tower distillation, the ethyl acetate content and other foreign flavor substances in the raw wine are indirectly reduced by controlling the head and tail removing process, and a new method and a new thought are provided for improving the quality of the strong aromatic white wine. .
Disclosure of Invention
The invention aims to overcome the defects that main body fragrance mainly comprising ethyl hexanoate is insufficient, fragrance is strong, vinasse fragrance is prominent, taste is thin, sweet feeling is avoided, aftertaste is short, and style is uncharacterized when strong-flavor liquor is tasted due to the fact that the ethyl hexanoate and ethyl acetate form an inverse hanging proportion in the prior art, and the method for reducing ethyl acetate and preserving acid of strong-flavor unblended liquor is provided.
The purpose of the invention is realized by the following technical scheme:
a method for reducing ethyl alcohol content and protecting acid content of strong aromatic wine base comprises the steps of heating the wine base to enable obtained gas to sequentially pass through a rectifying tower, a dephlegmator and a condensing device, removing foreshot distilled by the condensing device to obtain residual wine after secondary distillation, wherein the tower layer of the rectifying tower is made of red copper materials or provided with a red copper coating.
Preferably, the heating of the base wine is carried out in a distillation apparatus wherein the base wine is at a temperature of 80-100 ℃ and the temperature in the dephlegmator is 76-96 ℃.
Preferably, the volume of the head wine is 3-5% of the volume of the original wine.
Preferably, the ratio of the calculated volume of the wine base to the volume of the distillation equipment is 0.6-0.8.
Preferably, the rectification column has 3 to 7 layers.
Preferably, a main distribution pipe is connected to the gas outlet of the distillation equipment, branch pipes are connected between the main distribution pipe and the distillation tower, and one branch pipe is correspondingly arranged on each distillation tower plate.
Preferably, a return pipe communicated with the distillation equipment is arranged below the lowest tray of the distillation tower.
Preferably, the bottom of the distillation equipment is provided with a heat exchanger, one end of the heat exchanger is provided with a steam inlet, and the other end of the heat exchanger is provided with a condensed water outlet.
Preferably, the heat exchanger comprises an upper heating fin group and a lower heating fin group, and projections of heating fins in the upper heating fin group and the lower heating fin group on a horizontal plane form an included angle.
As preferred, the condenser includes condenser pipe and the mounting panel that sets gradually along the material flow direction, be provided with material passageway between mounting panel and the condenser inner wall, the material passageway that two adjacent mounting panels correspond is located the both sides of condenser axis respectively.
The invention has the following advantages:
according to the invention, the ethyl acetate in the white spirit is enriched in the spirit by utilizing the head and tail pinching and removing process in the secondary distillation process according to the different boiling points of volatile substances in the white spirit, so that the ethyl acetate content in the white spirit is indirectly reduced, the process is simple, the energy consumption is low, and the quality of the white spirit can be rapidly improved.
The tower distillation method is adopted to carry out secondary distillation on the strong aromatic raw wine with higher ethyl acetate content, the contents of ethyl acetate, total acid and other volatile components are taken as research objects, and the distillation effect of equipment materials and a rectifying tower layer on the raw wine is compared. The results show that the red copper material tower layer distillation can better remove the ethyl acetate content, and the more tower layers, the more treatment effect is obvious; in the seven-tower red copper distillation process, 4 percent of wine head is extracted and then distillation is not carried out, the content of ethyl acetate is reduced by 53.58 percent, the content of acetaldehyde and acetal is respectively reduced by 88.2 percent and 92.0 percent, the content of total acid and the content of other volatile components slightly float but do not change greatly, and after the evaluation of a panel of evaluation, the original wine after the secondary distillation of red copper tower equipment has comfortable, fresh and cool fragrance, mellow and sweet taste, harmonious wine body and clean aftertaste.
Drawings
FIG. 1 is a schematic view of the present invention.
FIG. 2 is a schematic view of the structure of the upper and lower heating fin groups.
FIG. 3 shows the effect of 4-tower distillation of different materials on the physicochemical indexes of the wine base.
FIG. 4 shows the effect of 4-stage distillation of different materials on the total acid content of the wine base.
FIG. 5 shows the effect of distillation in different layers on the physicochemical indices of the base spirit.
FIG. 6 shows the variation of total acid content in distilled spirit in different distillation tower layers.
FIG. 7 shows the variation of ethyl acetate content in the foreshot during the secondary distillation.
FIG. 8 shows the physical and chemical indexes of the residual wine after the secondary distillation of the raw wine.
FIG. 9 shows the total acid content of the wine base and its secondary distillation.
In the figure, 1-distillation equipment, 2-rectifying tower, 3-dephlegmator, 4-condensing unit, 5-main distribution pipe, 6-branch pipe, 7-return pipe, 8-heat exchanger, 9-mounting plate, 10-wine outlet, 81-upper heating fin group and 82-lower heating fin group.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. The components of embodiments of the present invention generally described and illustrated in the figures herein may be arranged and designed in a wide variety of different configurations.
Thus, the following detailed description of the embodiments of the present invention, as presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without inventive efforts based on the embodiments of the present invention, are within the scope of protection of the present invention.
It should be noted that the embodiments and features of the embodiments of the present invention may be combined with each other without conflict.
It should be noted that: like reference numbers and letters refer to like items in the following figures, and thus, once an item is defined in one figure, it need not be further defined and explained in subsequent figures.
In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, or orientations or positional relationships that the products of the present invention conventionally lay out when in use, or orientations or positional relationships that are conventionally understood by those skilled in the art, which are merely for convenience of describing the present invention and simplifying the description, but do not indicate or imply that the device or element referred to must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and the like are used merely to distinguish one description from another, and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it should also be noted that, unless otherwise explicitly specified or limited, the terms "disposed," "mounted," "connected," and "connected" are to be construed broadly and may, for example, be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
A method for reducing ethyl alcohol and protecting acid of strong aromatic raw wine comprises the steps of heating raw wine to enable obtained gas to sequentially pass through a rectifying tower 2, a dephlegmator 3 and a condensing device 4, removing foreshot distilled by the condensing device 4 to obtain residual wine after secondary distillation, wherein the tower layer of the rectifying tower 2 is made of red copper materials or provided with a red copper coating, and the used equipment is shown in the figure 1-2.
The embodiment provides equipment for reducing ethyl alcohol and protecting acid of strong aromatic wine base, when the equipment works, the wine base is added into a distillation pot, a power supply is connected after a tower layer and a condensing device 4 are connected, a heating switch of the distillation equipment 1 is started, the distillation equipment 1 can select the distillation pot, water (which can be ultrapure water) in a jacket of a heating pot body of the distillation pot is started, wine liquid in the pot is indirectly heated through heat exchange, along with the rise of temperature, low-boiling-point substances such as ethanol, ethyl acetate and the like are evaporated and raised to a first tower layer, namely the bottom of the tower, then enter a rectifying tower 2 through the bottom of the tower, a partial condenser 3 is connected to the upper part of the top of the tower, and the temperature of the partial condenser 3 is controlled in the distillation process so that the low-boiling-point substances reflux between water and the boiling points of the ethanol and the ethyl acetate can achieve the purification effect; finally, the low boiling point substance such as ethyl acetate is first changed into liquid state and distilled out from the wine outlet through the condenser.
The materials and instruments used in this example are as follows.
Strong aromatic raw wine: 2018, the physical and chemical indexes are shown in Table 1, and the volume is reduced to 60% vol for standby, which is provided by Jinhui wine GmbH; sodium hydroxide: analytical purity, tianjin optical recovery fine chemical research institute; absolute ethanol: pure chromatography, chengdu Kolon chemical Co., ltd; each standard and internal standard: pure chromatography, tianjin optical recovery fine chemical research institute.
Column distillation apparatus 1: stainless steel tower layer and red copper tower layer, capacity 20L, hangzhou Zhengjiu mechanical manufacturing GmbH; agilent7890B gas chromatograph equipped with FID detector, 7693A autosampler, column CP-WAX 57 CB (50 m.times.0.25 mm.times.0.20 μm), agilent technologies, inc.
TABLE 1 physicochemical indices of Luzhou-flavor raw liquor
The physical and chemical index detection method comprises the following steps:
total acid: according to the method for measuring the total acid in the food in GB 12456-2021, 50mL of wine sample is put into a 250mL conical flask, 1-2 drops of phenolphthalein are added and mixed uniformly, 0.1moL/L of sodium hydroxide standard solution is used for titration until the color is reddish for 30s and does not fade, the volume of the consumed sodium hydroxide solution is recorded, and the blank test is carried out by replacing the wine sample with water without carbon dioxide.
And (3) volatile component determination: the split mode is no split injection, CP-WAX 57 CB chromatographic column (50 m × 0.25 mm × 0.20 μm). The programmed temperature rise is 35 ℃ and is kept for 5min, the temperature rise speed is 5 ℃/min to 100 ℃, the temperature is kept for 1 min, the temperature rise speed is 10 ℃/min to 200 ℃, and the temperature is kept for 4 min. The carrier gas is He, the volume flow is 1.2 mL/min, and the injection port temperature is 250 ℃.
The sensory evaluation method comprises the following steps:
the obtained wine sample was evaluated according to the method of national standard GB/T12315-2008, and the panelist group consisted of 5 national level liquor panelists and 7 provincial level liquor panelists, and recorded the sensory description.
The data statistics method is as follows:
data were analyzed using office 2016 software, origin Lab Origin Pro 8.5 software.
Selecting 4 tower layers of stainless steel materials and 4 tower layers of red copper materials to distill the strong-flavor raw wine respectively, adding 15L of raw wine into a distillation still, taking primary distillation liquid with the volume of 3% of liquid loading volume as a head, monitoring the alcoholic strength of the distilled wine at any time, taking the fraction from the head to about 65% vol as a middle section, taking the fraction with the alcoholic strength of 65% vol-30% vol as a rear section, taking the fraction lower than 30% vol as a tail, taking the part which cannot be completely distilled out from the pan as a residue, and after the distillation is finished, performing physicochemical detection and analysis on the head, the middle section, the rear section, the tail and the residue distilled out of a wine outlet 10 of a condenser respectively, and researching the treatment effect of the distillation of the tower layers made of different materials on the raw wine.
The raw wine with high ethyl acetate content is distilled by using the stainless steel material and red copper material of 4 tower layers, and the physicochemical indexes are shown in fig. 3 and 4. When the treatment is carried out by the same tower layer number, the ethyl acetate content in the wine head distilled by red copper equipment is 1936.4mg/100ml, the ethyl acetate content in the wine head distilled by stainless steel equipment is 1529.5mg/100ml, compared with the latter, the ethyl acetate content in the wine head after the secondary distillation is higher than 26.64 percent, other components are relatively stable, and no obvious change is caused before and after the treatment. The results shown in figure 4 show that most of the organic acids in the wine base are accumulated in the rear section and then in the secondary distillation process, the contents of the organic acids are sequentially residue > cauda ≈ rear section > middle section > stout, the organic acid content in the usable middle-rear section wine is only 0.33 to 2.4g/L, the subsequent non-reusable residue is as high as 4.66 to 4.71g/L, and the organic acid loss is large, which is consistent with the research result of Wuchen. The organic acid accounts for 14-16% of the trace components, and is an important substance for generating fragrance and flavor, and the organic acid compound is an important coordinating component for flavor, so that the proper amount of the organic acid can increase the richness of the wine body, enrich the wine by baking, stabilize the fragrance of the wine body, reduce or eliminate the bitterness and the hot taste, enhance the sweet and moist feeling, prolong the aftertaste of the wine and the like, and is an important precursor substance generated by ester substances.
In this embodiment, the rectifying column 2 has 3 to 7 layers.
Selecting red copper column plate, setting 3, 5, 7 layers of columns to distill the strong aromatic raw wine for the second time, and connecting the wine head, the middle section, the rear section and the wine tail. Physical and chemical detection and analysis are carried out on the foreshot, the middle section, the rear section, the feints and the residues, and the treatment effect of the distillation in different tower layers on the raw wine is researched, and the result is shown in figure 5. The ethyl acetate content in the foreshot after the three-tower layer distillation is 1593.1mg/100ml, the ethyl acetate content in the foreshot after the five-tower layer distillation is 1966.2mg/100ml, and the ethyl acetate content in the foreshot after the seven-tower layer distillation is 2360.7mg/100 ml. The more the number of the tower layers is, the higher the content of the ethyl acetate enriched in the foreshot is, the more stable the other components are, and no obvious change exists before and after the treatment. As can be seen from fig. 6, the total acid content of the distilled unblended wine in different tower layers is consistent with the above experimental results, and the total loss is large.
In the embodiment, the heating of the wine base is carried out in the distillation equipment 1, the temperature of the wine base in the distillation equipment 1 is 80-100 ℃, and the temperature of the partial condenser 3 is 76-96 ℃.
Because the white spirit contains a plurality of volatile substances and the boiling points of various substances are different, wherein the boiling point of ethyl acetate in the ester compound is 77 ℃, the boiling point of the acid compound is higher, such as the boiling point of caproic acid which contributes more to the white spirit is 202-203 ℃, the boiling point of lactic acid is 122 ℃, the boiling point of butyric acid is 162 ℃ and the boiling point of acetic acid is 117.9 ℃, the temperature of the dephlegmator 3 is controlled between 76-96 ℃ and preferably between 76-80 ℃ in the distillation process, so that the substances with lower boiling points are distilled out firstly, and the distillation is stopped after the distillation of the spirit is finished.
In this example, the volume of the first wine is 3-5% of the volume of the original wine.
Selecting materials with better raw liquor treatment effect and the number of tower layers to carry out secondary distillation on the strong aromatic white liquor, wherein the picking amount of the wine head is 3000ml in total, every 500ml is one bottle, sequentially picking and numbering, then picking the wine head, the middle section, the rear section and the wine tail in the same way, carrying out physicochemical detection and analysis, and determining the optimal picking amount of the wine head. The ethyl acetate content of the heads varied as shown in FIG. 7. The results show that the change rule of the ethyl acetate content in the foreshot between different tower layers is basically consistent, and the ethyl acetate content enriched in the foreshot is in direct proportion to the number of tower layers and in inverse proportion to the quantity of the foreshot taken. The ethyl acetate in the first 1000mL of the foreshot is enriched quickly, and the later enrichment is slower. Compared with the first bottle, the ethyl acetate content of the wine head in the second bottle is reduced by 31.24-57.08%, wherein the amplitude of the wine head in the five-tower layer is reduced to the maximum after distillation treatment, the wine head still has a descending trend after the second bottle, but the amplitude of the wine head is reduced slowly, the wine head is reduced by 27.25-36.95% after the wine head is picked, and the ethyl acetate content of the wine head in the seven-tower layer distillation treatment is the highest overall.
In this example, the ratio of the volume of the raw wine to the volume of the distillation apparatus 1 was 0.6 to 0.8, and the raw wine was heated sufficiently.
In the embodiment, a main distribution pipe 5 is connected to an air outlet of the distillation equipment 1, a branch pipe 6 is connected between the main distribution pipe 5 and the rectifying tower 2, and each rectifying tower 2 is provided with one corresponding branch pipe 6 in the number of tower plates, so that the position of a feeding hole can be conveniently adjusted according to the situation. In addition, the main distribution pipe 5 can be directly communicated with the condenser through a connecting pipe, and gas can be rapidly condensed when equipment fails or other reasons occur.
In this embodiment, a return pipe 7 communicated with the distillation apparatus 1 is disposed below the lowermost tray of the distillation column 2, and the liquid phase in the distillation column 2 can be returned to the distillation apparatus 1 for further heating.
In this embodiment, the heat exchanger 8 is arranged at the bottom of the distillation boiler, one end of the heat exchanger 8 is provided with a steam inlet, and the other end of the heat exchanger 8 is provided with a condensed water outlet, the heat exchanger 8 includes an upper heating fin group 81 and a lower heating fin group 82, projections of heating fins in the upper heating fin group 81 and the lower heating fin group 82 on a horizontal plane form an included angle, so that liquid can be heated relatively uniformly.
In this embodiment, the condenser includes condenser pipe and the mounting panel 9 that sets gradually along the material flow direction, be provided with material passageway between mounting panel 9 and the condenser inner wall, the material passageway that two adjacent mounting panels 9 correspond is located the both sides of condenser axis respectively for gas can be the dogleg shape and flow in the condenser, makes the material fully exchange heat in the condenser.
In this embodiment, an inclined bottom plate is arranged in the condenser, a wine outlet 10 is arranged at the lower end of the bottom plate, and a wine outlet exhaust pipe is connected at the higher end of the bottom plate, so that wine can be conveniently discharged and the internal and external air pressures are kept balanced.
Selecting seven red copper tower layers to carry out secondary distillation on 15L of strong aromatic raw wine, wherein a distillation pot adopts water bath heating, a flow divider is set to be 80 ℃, and the distillation is stopped after 500ml of wine heads are picked. The physical and chemical indexes of the residual wine are shown in fig. 8 and 9. The results showed that the ethyl acetate content in the original liquor was 272.79mg/100ml and the ethyl acetate content in the remaining liquor after the secondary distillation was 126.62mg/100ml, compared with the ethyl acetate, acetaldehyde and acetal content in the secondary distillation treated original liquor which was considerably reduced and the other volatile substances were slightly floated. The total acid content in the wine base is shown in figure 9, the total acid content in the wine base is 1.48g/L, the ethyl acetate content in the residual wine after the secondary distillation is 1.58g/L, and the secondary distillation does not cause acid loss, but increases 0.1g/L on the basis. Analyzing the reason that the ester compound is possibly subjected to hydrolysis reaction in the process of reducing distillation; and the whole process of the secondary distillation is carried out in a semi-closed container, and other losses are basically avoided.
The raw wine samples and the wine sample tissue judges obtained by the secondary distillation were subjected to evaluation, and the sensory description thereof is shown in table 2: the original wine sample has prominent ethyl acetate fragrance and coarse, mixed and incomplete aftertaste due to the imbalance of the proportion of ester components, and the wine sample obtained after secondary distillation has greatly reduced ethyl acetate content, comfortable and fresh fragrance, mellow and sweet taste, harmonious wine body and clean aftertaste.
TABLE 2 organoleptic evaluation chart of wine base
| Sample name | Color | Fragrance | Taste of the product | Style of a book |
| Original wine sample | Colorless, clear and transparent | Lack of fragrance and prominent ethyl acetate fragrance | Sweet in mouth, coarse and mixed in aftertaste and lack of cleaning | Deviation lattice |
| Secondary distilled liquor sample | Colorless, clear and transparent | The fragrance is more comfortable and has fresh feeling | Has mellow and sweet taste, harmonious wine body and clean aftertaste | Has the general style of the product |
In recent years, the problem that the ethyl acetate content in the strong aromatic white spirit is greatly increased is the problem of a plurality of wine enterprises, tower distillation is utilized to distill the strong aromatic raw wine with higher ethyl acetate content, the treatment effect of equipment materials and tower layers on the raw wine is compared, experimental results show that the red copper material can better remove the ethyl acetate content in the raw wine, the treatment effect is more obvious when the tower layers are higher, but the loss of the total acid content is larger, so the experimental method is optimized according to the difference of the boiling points of volatile substances in the white spirit, seven-tower-layer red copper distillation equipment 1 is selected to treat the raw wine, the temperature of a dephlegmator 3 is controlled in the distillation process, the ethyl acetate with lower boiling point is enriched in the spirit, the spirit is properly picked, the distillation is stopped after the spirit is picked, the ethyl acetate, acetaldehyde and acetal content of the white spirit are greatly reduced, the total acid and other volatile components basically keep unchanged or slightly float, the total acid content in the raw wine is reserved to the greatest extent, the problem of the acid loss caused by the secondary distillation is solved, the energy consumption is saved, the evaluation of the equipment layers of the red copper and the raw wine after the wine is evaluated, the taste of the equipment, the raw wine has typical taste of the sweet wine, and the taste of the wine is more clean and the taste of the wine.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.
Claims (10)
1. A method for reducing acetic acid and protecting acid of strong aromatic wine base is characterized by comprising the following steps: heating the raw wine to enable the obtained gas to sequentially pass through a rectifying tower, a dephlegmator and a condensing device, removing the foreshot distilled by the condensing device to obtain the residual wine after secondary distillation, wherein the tower layer of the rectifying tower is made of red copper materials or provided with a red copper coating.
2. The method for reducing acetic acid and protecting acid of the strong aromatic wine base according to claim 1, wherein the method comprises the following steps: heating the wine base in a distillation device, wherein the temperature of the wine base in the distillation device is 80-100 ℃, and the temperature in a partial condenser is 76-96 ℃.
3. The method for reducing acetic acid and protecting acid of the strong aromatic wine base according to claim 1, wherein the method comprises the following steps: the volume of the first wine is 3-5% of the volume of the original wine.
4. The method for reducing acetic acid and protecting acid of the strong aromatic wine base according to claim 1, wherein the method comprises the following steps: the ratio of the calculated volume of the wine base to the volume of the distillation equipment is 0.6-0.8.
5. The method for lowering acetic acid and preserving acetic acid of the strong aromatic wine base as claimed in claim 1, wherein the method comprises the following steps: the rectifying tower has 3-7 layers.
6. The method for reducing acetic acid content and protecting acid content of the strong aromatic wine base according to claim 5, wherein the method comprises the following steps: the gas outlet of the distillation equipment is connected with a main distribution pipe, a branch pipe is connected between the main distribution pipe and the distillation tower, and each distillation tower plate number is correspondingly provided with one branch pipe.
7. The method for lowering acetic acid and preserving acetic acid of the strong aromatic wine base as claimed in claim 1, wherein the method comprises the following steps: a return pipe communicated with the distillation equipment is arranged below the lowest tower plate of the distillation tower.
8. The method for reducing acetic acid and protecting acid of the strong aromatic wine base according to claim 1, wherein the method comprises the following steps: the bottom of the distillation equipment is provided with a heat exchanger, one end of the heat exchanger is provided with a steam inlet, and the other end of the heat exchanger is provided with a condensed water outlet.
9. The method for lowering acetic acid and preserving acetic acid of the strong aromatic wine base according to claim 8, wherein the method comprises the following steps: the heat exchanger comprises an upper layer heating fin group and a lower layer heating fin group, and projections of heating fins in the upper layer heating fin group and the lower layer heating fin group on a horizontal plane form an included angle.
10. The method for reducing acetic acid and protecting acid of the strong aromatic wine base according to claim 1, wherein the method comprises the following steps: the condenser comprises a condensation pipe and mounting plates which are sequentially arranged along the material flowing direction, material channels are arranged between the mounting plates and the inner wall of the condenser, and the material channels corresponding to two adjacent mounting plates are respectively located on two sides of the axis of the condenser.
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