CN118185725A - Distillation device and distillation method for improving quality of raw brandy - Google Patents
Distillation device and distillation method for improving quality of raw brandy Download PDFInfo
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- CN118185725A CN118185725A CN202410611928.7A CN202410611928A CN118185725A CN 118185725 A CN118185725 A CN 118185725A CN 202410611928 A CN202410611928 A CN 202410611928A CN 118185725 A CN118185725 A CN 118185725A
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- 238000004821 distillation Methods 0.000 title claims abstract description 54
- 235000013532 brandy Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 13
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims abstract description 481
- 238000010992 reflux Methods 0.000 claims abstract description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 9
- 241001593968 Vitis palmata Species 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 239000000126 substance Substances 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 4
- 244000025254 Cannabis sativa Species 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 238000001457 gas chromatography time-of-flight mass spectrometry Methods 0.000 description 1
- 238000001319 headspace solid-phase micro-extraction Methods 0.000 description 1
- 238000001269 time-of-flight mass spectrometry Methods 0.000 description 1
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- Vaporization, Distillation, Condensation, Sublimation, And Cold Traps (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to a distillation device and a distillation method for improving the quality of raw brandy, and belongs to the technical field of brandy distillation, wherein the distillation device comprises a distillation tower, a methanol removal tower reboiler, a methanol removal tower I, a methanol removal tower II, a methanol removal tower reflux pump, a methanol removal condenser I, a methanol removal condenser II and a methanol removal condenser III; the bottom of the methanol removal tower I is communicated with the inlet at the lower part of the methanol removal tower reboiler through a pipeline, the outlet at the upper part of the methanol removal tower reboiler is communicated with the inlet at the lower part of the methanol removal tower I through a pipeline, the top of the methanol removal tower I is communicated with the inlet at the lower part of the methanol removal tower II through a pipeline, and the bottom of the methanol removal tower II is communicated with the inlet at the upper part of the methanol removal tower I through a methanol removal tower reflux pump; the invention improves the purity of the original brandy, reduces green taste brought by red grape raw materials, improves aroma components and concentration of the original brandy, and increases flavor substances of the original brandy.
Description
Technical Field
The invention relates to a distillation device and a distillation method for improving the quality of raw brandy, and belongs to the technical field of brandy distillation.
Background
Tower distillation equipment is widely used in alcohol production, the distillation equipment can be used for distilling distilled alcohol with high purity, and the distillation process of raw brandy is used for keeping special flavor substances, so that the alcohol content is selected to be 68-72% vol.
The red grape variety has stronger variety representativeness, grass and branch smell are difficult to remove, while the green feel can be modified by technical means in the production link of the later stage of the brandy, the red grape variety is difficult to remove, the modification process cost and the time cost are both higher, and the quality of the brandy can be reduced in the use process. Therefore, the green taste in the red grape variety alcohol is reduced, and the impurity and green taste are removed, and meanwhile, the good fruit fragrance can be preserved, so that the problem to be solved in the original brandy distillation process is solved.
Disclosure of Invention
The invention aims to provide a distillation device and a distillation method for improving the quality of raw brandy so as to solve the technical problems in the prior art.
The technical scheme provided by the invention is as follows:
the invention aims at providing a distillation device for improving the quality of raw brandy, which comprises a distillation tower, a methanol removal tower reboiler, a methanol removal tower I, a methanol removal tower II, a methanol removal tower reflux pump, a methanol removal condenser I, a methanol removal condenser II and a methanol removal condenser III; the bottom of the methanol stripping tower I is communicated with the inlet at the lower part of the methanol stripping tower reboiler through a pipeline, the outlet at the upper part of the methanol stripping tower reboiler is communicated with the inlet at the lower part of the methanol stripping tower I through a pipeline, the top of the methanol stripping tower I is communicated with the inlet at the lower part of the methanol stripping tower II through a pipeline, the bottom of the methanol stripping tower II is communicated with the inlet at the upper part of the methanol stripping tower I through a methanol stripping tower reflux pump, the top of the methanol stripping tower II is communicated with the inlet at the upper part of the methanol stripping condenser I through a pipeline, the outlet at the lower part of the methanol stripping condenser I is communicated with the inlet at the upper part of the methanol stripping condenser II through a cooler I, the outlet at the lower part of the methanol stripping condenser II is communicated with the inlet at the upper part of the methanol stripping condenser III through a cooler II, and the outlet at the lower part of the methanol stripping condenser III is connected with a cooler III.
Further, wine outlets are respectively formed in the tower plates 8, 12, 14, 18, 22, 26, 30 and 34 of the methanol removal tower I, the wine outlets are connected in parallel through pipelines to form a mixed wine outlet I, and the mixed wine outlet I is communicated with a finished product metering tank I through pipelines.
The effect of adopting above-mentioned further scheme is, increase new outlet on the eight different column plates of methanol removal tower, and these eight outlets can draw the wine of different alcohol degrees, and in general, the higher the ethanol concentration is, the weaker other aromas are, so set up eight outlet and draw the wine of different purity after mixing outlet I mixes, can effectively increase the aroma and the flavor substance of former brandy, promote the complexity of wine body, promoted the quality of former brandy.
Further, a finished product cooler I is arranged on a pipeline between the mixed wine outlet I and the finished product metering tank I.
Further, the bottom outlet of the cooler I, the bottom outlet of the cooler II and the lower outlet of the cooler III form a mixed wine outlet II through pipelines respectively, the mixed wine outlet II is communicated with a finished product metering tank II through pipelines, and the bottom outlet of the cooler III is communicated with a miscellaneous wine tank.
Further, a finished product cooler II is arranged on a pipeline between the mixed wine outlet II and the finished product metering tank II.
Further, the distillation tower is communicated with the lower inlet of the methanol removal tower II through a pipeline.
Further, two methanol removal tower reflux pumps are arranged, and the two methanol removal tower reflux pumps are connected in parallel.
The second object of the present invention is to provide a distillation method for improving the quality of raw brandy, which adopts the distillation device and comprises the following steps:
(1) Distilled liquor output from a distillation tower enters a methanol removal tower II through a lower inlet of the methanol removal tower II, a part of distilled liquor flows back into the methanol removal tower I through a methanol removal tower through a bottom outlet of the methanol removal tower II, a part of distilled liquor forms liquor gas and enters a methanol removal condenser through a top outlet of the methanol removal tower, the liquor gas is condensed through the methanol removal condenser I, cooled by the cooler I, condensed by the methanol removal condenser II, cooled by the cooler II, condensed by the methanol removal condenser III and cooled by the cooler III, and the liquor body cooled by the cooler I, the cooler II and the cooler III is mixed, and the mixed liquor body is input into a finished product metering tank II through a pipeline;
(2) Part of the wine body entering the methanol removing tower I forms wine gas, the wine gas is input into the methanol removing tower II through an outlet at the top of the methanol removing tower I, and the other part of the wine body is circularly heated through a reboiler of the methanol removing tower connected with the lower part of the methanol removing tower I to form the wine gas, and after the wine bodies formed by the wine outlets of 8, 12, 14, 18, 22, 26, 30 and 34 tower plates of the methanol removing tower I are mixed, the wine body is input into a finished product metering tank I through a pipeline;
(3) And mixing the wine body in the finished product metering tank I and the wine body in the finished product metering tank II according to the volume ratio of 95:5 to obtain the high-quality raw brandy.
Further, in the step (3), the alcohol content of the raw brandy obtained is 82-85% vol.
The method has the further effects that impurities in the wine can be effectively removed by improving the alcohol yield of the distilled brandy, and the green and abnormal taste of the wine body caused by red grape varieties is reduced.
The distilled brands with different degrees of liquor were scored for organoleptic evaluation (see GB/T11856-2008) and the results are shown in Table 1:
TABLE 1 sensory evaluation score table for different degrees of off-set
As can be seen from Table 1, the samples with alcoholic strength of 82-85% vol gave the highest overall score for the sensory evaluation.
Further, the bottom temperature of the methanol removal tower I is 85-89 ℃.
Compared with the prior art, the technical scheme provided by the invention has the following beneficial effects:
According to the distillation device disclosed by the invention, the methanol removal tower is added, eight wine outlets at different tower plates are added in the methanol removal tower I, and the methanol removal condenser is added after the methanol removal tower II, so that the content of methanol in distilled wine is reduced, the purity of raw brandy is improved, the variety representativeness of red grape varieties including green grass flavor and branch flavor is reduced, and the aroma components and the concentration of raw brandy are improved through the mixing of wine bodies with different wine outlets, so that the fruit flavor and the flavor substances of the raw brandy are further improved.
Drawings
FIG. 1 is a schematic diagram of a distillation apparatus according to the present invention;
In the figure, a methanol removing tower I is arranged in the specification 1; 2. a methanol removing tower II; 3. a methanol removal tower reboiler; 4. reflux pump of methanol removing tower; 5. a methanol removal condenser I; 6. a methanol removal condenser II; 7. a methanol removal condenser III; 8. a cooler I; 9. a cooler II; 10. a cooler III; 11. mixing a wine outlet I; 12. a finished product cooler I; 13. mixing a wine outlet II; 14. and a finished product cooler II.
Detailed Description
The principles and features of the present invention are described below in connection with examples, which are set forth only to illustrate the present invention and not to limit the scope of the invention.
The embodiment of the invention discloses a distillation device for improving the quality of raw brandy.
As shown in figure 1, the distillation device for improving the quality of the raw brandy comprises a distillation tower, a methanol removal tower reboiler 3, a methanol removal tower I1, a methanol removal tower II 2, a methanol removal tower reflux pump 4, a methanol removal condenser I5, a methanol removal condenser II 6 and a methanol removal condenser III 7; the bottom of the methanol removal tower I1 is communicated with the lower inlet of the methanol removal tower reboiler 3 through a pipeline, the upper outlet of the methanol removal tower reboiler 3 is communicated with the lower inlet of the methanol removal tower I1 through a pipeline, the top of the methanol removal tower I1 is communicated with the lower inlet of the methanol removal tower II 2 through a pipeline, the bottom of the methanol removal tower II 2 is connected with the upper inlet of the methanol removal tower I1 through a methanol removal tower reflux pump 4, the top of the methanol removal tower II 2 is communicated with the upper inlet of the methanol removal condenser I5 through a pipeline, the lower outlet of the methanol removal condenser I5 is communicated with the upper inlet of the methanol removal condenser II 6 through a cooler I8, the lower outlet of the methanol removal condenser II 6 is communicated with the upper inlet of the methanol removal condenser III 7 through a cooler II 9, and the lower outlet of the methanol removal condenser III 7 is connected with a cooler III 10; the alcohol removal tower I1 is characterized in that alcohol outlets are respectively formed in plates 8, 12, 14, 18, 22, 26, 30 and 34 of the alcohol removal tower I1, the alcohol outlets are connected in parallel through pipelines to form a mixed alcohol outlet I11, and the mixed alcohol outlet I11 is communicated with a finished product metering tank I through pipelines; a finished product cooler I12 is arranged on a pipeline between the mixed wine outlet I11 and the finished product metering tank I; the bottom outlet of the cooler I8, the bottom outlet of the cooler II 9 and the lower outlet of the cooler III 10 form a mixed wine outlet II 13 through pipelines respectively, the mixed wine outlet II 13 is communicated with a finished product metering tank II through a pipeline, and the bottom outlet of the cooler III 10 is communicated with a miscellaneous wine tank; a finished product cooler II 14 is arranged on a pipeline between the mixed wine outlet II 13 and the finished product metering tank II; the distillation tower is communicated with the lower inlet of the methanol removal tower II 2 through a pipeline; the number of the methanol removal tower reflux pumps 4 is two, and the two methanol removal tower reflux pumps 4 are connected in parallel.
The embodiment of the invention also discloses a distillation method for improving the quality of the raw brandy, which adopts the distillation device and comprises the following steps:
(1) The method comprises the steps that firstly, raw brandy obtained by fermenting red grapes produced by a smoke table is distilled by a distillation tower (the temperature of the bottom of the distillation tower is 102.5-103 ℃, the temperature of the tower is 95.5-97 ℃ and the temperature of liquor discharged from the distillation tower is 95-97 ℃) and then enters a methanol stripping tower II 2 through a lower inlet of the methanol stripping tower II 2, a part of distilled liquor enters a methanol stripping tower I1 (the temperature of the tower bottom is 88 ℃) through a methanol stripping tower reflux pump 4 at the bottom outlet of the methanol stripping tower II 2, a part of distilled liquor forms liquor gas and enters a methanol stripping condenser I5 through the top outlet of the methanol stripping tower II 2, and is sequentially condensed by the methanol stripping condenser I5, the methanol stripping condenser II 6, the methanol stripping condenser III 7 and the cooler III 10, the mixed liquor is input into a finished product tank II through the cooler I8, the cooler II 9 and the cooling liquor after the mixed liquor is metered and then enters a miscellaneous tank through the bottom outlet of the cooler III;
(2) The wine body is input into a methanol removing tower I1 from a methanol removing tower II 2, part of the wine body is formed into wine gas, the wine gas is input into the methanol removing tower II 2 through a top outlet of the methanol removing tower I1, part of the wine gas is circularly heated through a methanol removing tower reboiler 3 connected with the lower part of the methanol removing tower I1 to form the wine gas, and the wine body formed by the wine outlets of 8, 12, 14, 18, 22, 26, 30 and 34 tower plates of the methanol removing tower I1 is mixed and then is input into a finished product metering tank I through a finished product cooler I12;
(3) And mixing the wine body in the finished product metering tank I and the wine body in the finished product metering tank II according to the volume ratio of 95:5 to obtain high-quality raw brandy, wherein the alcoholic strength of the obtained raw brandy is 83%vol.
Comparative example 1
The raw brandy obtained by fermenting the red grape produced by the smoke table is distilled by a distillation tower (the temperature at the bottom of the distillation tower is 102.5-103 ℃, the temperature in the tower is 95.5-97 ℃ and the temperature of liquor outlet is 95-97 ℃) to obtain the raw brandy with the alcohol content of 69.8 percent vol.
Comparative example 2
The raw brandy obtained by fermenting red grape produced by Xinjiang is distilled by a distillation tower (the temperature at the bottom of the distillation tower is 102.5-103 ℃, the temperature in the tower is 95.5-97 ℃ and the temperature of liquor outlet is 95-97 ℃) to obtain the raw brandy with the alcohol content of 70.6 percent vol.
The raw brandy obtained by distillation of examples and comparative examples 1 and 2 was tested:
Sensory evaluation scoring was performed by 5 qualified professionals with reference to GB/T11856-2008, the results are shown in table 2:
table 2 sensory evaluation scoring table
As can be seen from Table 2, the composite fraction of example 1 is highest and the quality of raw brandy is best.
The distilled brandy obtained in examples and comparative examples 1,2 was subjected to flavor substance detection by headspace solid phase microextraction in combination with full two-dimensional gas chromatography time of flight mass spectrometry (HS-SPME-GC x GC-TOFMS), and the results are shown in table 3:
TABLE 3 detection of distilled brandy flavor substances
As can be seen from Table 3, the methanol content in the examples is greatly reduced, and the contents of the alcohols, aldehydes and esters are higher than those in comparative examples 1-2, which shows that the proposal of the invention improves the quality of the raw brandy by increasing the contents of the flavors on the basis of removing more methanol.
The foregoing description of the preferred embodiments of the invention is not intended to limit the invention to the precise form disclosed, and any such modifications, equivalents, and alternatives falling within the spirit and scope of the invention are intended to be included within the scope of the invention.
Claims (10)
1. The distillation device for improving the quality of the raw brandy comprises a distillation tower and is characterized by further comprising a methanol removal tower reboiler (3), a methanol removal tower I (1), a methanol removal tower II (2), a methanol removal tower reflux pump (4), a methanol removal condenser I (5), a methanol removal condenser II (6) and a methanol removal condenser III (7); the bottom of the methanol stripping tower I (1) is communicated with the inlet at the lower part of the methanol stripping tower reboiler (3) through a pipeline, the outlet at the upper part of the methanol stripping tower reboiler (3) is communicated with the inlet at the lower part of the methanol stripping tower I (1) through a pipeline, the top of the methanol stripping tower I (1) is communicated with the inlet at the lower part of the methanol stripping tower II (2) through a pipeline, the bottom of the methanol stripping tower II (2) is communicated with the inlet at the upper part of the methanol stripping tower I (1) through a methanol stripping tower reflux pump (4), the top of the methanol stripping tower II (2) is communicated with the inlet at the upper part of the methanol stripping condenser I (5) through a pipeline, the outlet at the lower part of the methanol stripping condenser I (5) is communicated with the inlet at the upper part of the methanol stripping condenser II (6) through a cooler I (8), and the outlet at the lower part of the methanol stripping condenser II (6) is communicated with the inlet at the upper part of the methanol stripping condenser III (7) through a cooler II (9), and the outlet at the lower part of the methanol stripping condenser III (7) is connected with a cooler III.
2. Distillation apparatus according to claim 1, wherein the methanol removal column i (1) is provided with wine outlets on the trays 8, 12, 14, 18, 22, 26, 30, 34, respectively, the wine outlets being connected in parallel by pipes to form a mixed wine outlet i (11), the mixed wine outlet i (11) being connected to the finished product metering tank i by pipes.
3. Distillation apparatus according to claim 2, wherein a product cooler i (12) is arranged in the conduit between the mixing outlet i (11) and the product metering tank i.
4. Distillation apparatus according to claim 1, wherein the bottom outlet of the cooler i (8), the bottom outlet of the cooler ii (9) and the lower outlet of the cooler iii (10) form a mixed liquor outlet ii (13) through pipes, respectively, the mixed liquor outlet ii (13) is connected to the finished product metering tank ii through pipes, and the bottom outlet of the cooler iii (10) is connected to the miscellaneous liquor tank through pipes.
5. Distillation apparatus according to claim 4, wherein a product cooler ii (14) is arranged in the conduit between the mixing outlet ii (13) and the product metering tank ii.
6. Distillation apparatus according to claim 1, wherein the distillation column is in communication with the lower inlet of the de-methanol column ii (2) via a conduit.
7. Distillation apparatus according to claim 1, wherein two methanol removal column reflux pumps (4) are provided, and the two methanol removal column reflux pumps (4) are connected in parallel.
8. A distillation method for improving the quality of raw brandy, characterized in that a distillation device according to claim 2 or 4 is used, comprising the following steps:
(1) Distilled liquor output from a distillation tower enters a methanol stripping tower II (2) through a lower inlet of the methanol stripping tower II (2), a part of distilled liquor enters the methanol stripping tower I (1) through a bottom outlet of the methanol stripping tower II (2) through a methanol stripping tower reflux pump (4), a part of distilled liquor forms liquor gas and enters a methanol stripping condenser I (5) through a top outlet of the methanol stripping tower II (2), the liquor gas is condensed through the methanol stripping condenser I (5), cooled by a cooler I (8), condensed by a methanol stripping condenser II (6), cooled by a cooler II (9), condensed by a methanol stripping condenser III (7) and cooled by a cooler III (10), and the mixed liquor is input into a finished product metering tank II through a pipeline;
(2) A part of the wine body entering the methanol removing tower I (1) forms wine gas, the wine gas is input into the methanol removing tower II (2) through the top outlet of the methanol removing tower I (1), and the other part of the wine body is circularly heated through a methanol removing tower reboiler (3) connected with the lower part of the methanol removing tower I (1) to form the wine gas, and the wine body formed by the wine outlets of the 8, 12, 14, 18, 22, 26, 30 and 34 tower plates of the methanol removing tower I (1) is input into a finished product metering tank I through a pipeline after being mixed;
(3) And mixing the wine body in the finished product metering tank I and the wine body in the finished product metering tank II according to the volume ratio of 95:5 to obtain the high-quality raw brandy.
9. The distillation method according to claim 8, wherein the alcohol content of the raw brandy obtained in the step (3) is 82 to 85% by volume.
10. The distillation process according to claim 8, wherein the bottom temperature of the demethanizer I (1) is from 85 to 89 ℃.
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| CN220176078U (en) * | 2023-07-04 | 2023-12-15 | 肥城金塔机械科技有限公司 | Distillation system for preparing high-quality absolute ethyl alcohol from synthetic gas fermented mash |
-
2024
- 2024-05-17 CN CN202410611928.7A patent/CN118185725A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101760414A (en) * | 2010-01-14 | 2010-06-30 | 上海化工研究院 | Method and device for preparing low-alcohol yellow rice wine |
| CN104178406A (en) * | 2014-09-12 | 2014-12-03 | 易治虎 | High-efficiency energy-saving white wine continuous distillation method and device |
| CN106434769A (en) * | 2016-09-27 | 2017-02-22 | 广西罗城科潮基业科技发展有限公司 | Processing method for alcohol production by cassava residues and molasses |
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