CN1814739A - Method for making low-alcohol or alcohol-less raw juice fermented alcohol drink by low-temperature two-tower rectification method - Google Patents
Method for making low-alcohol or alcohol-less raw juice fermented alcohol drink by low-temperature two-tower rectification method Download PDFInfo
- Publication number
- CN1814739A CN1814739A CNA2005101228302A CN200510122830A CN1814739A CN 1814739 A CN1814739 A CN 1814739A CN A2005101228302 A CNA2005101228302 A CN A2005101228302A CN 200510122830 A CN200510122830 A CN 200510122830A CN 1814739 A CN1814739 A CN 1814739A
- Authority
- CN
- China
- Prior art keywords
- alcohol
- tower
- low
- wine
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Abstract
This invention relates to a method for producing low mellow or mellowless flumet fermented liquor with the low temperature double tower rectify method, which carries out super-short time contact-low temperature decompression distillation to the raw spirit in a first tower, in which, the bottom gets the de-mellow solution, the top gets the mixture of water, alcohol and perfume contents, the top distilled part enters into the middle of the second tower at low temperature, which applies decompression fractionation, the top distilled part is the perfume contents with the constant pressure boiling point lower than alcohol, which are collected directly in the way of controlling temperature of the segregator and controlling refluence ratio and the methyl alcohol in them is removed, alcohol product is collected from the middle of the tower, perfume contents with the boiliong point higher than the alcohol are collected from the lower part of the tower, the residue liquid at the bottom is the perfume compoment with the highest boiling point, the de-mellow liquid at the bottom of the first, the perfume components at the top of the second tower and the the perfume components at the bottom of the second tower are mixed and added with suitable distilled water to get low-mellow or mellowless raw fermented liquor.
Description
One, technical field
The present invention relates to the manufacture method of low alcohol or non-alcohol beverage from raw juice fermented wine.
Two, background technology
(1) origin of not having alcohol and hanging down alcohol beverage from raw juice fermented wine
Beverage from raw juice fermented wine mainly comprises beer, fruit wine (grape wine, hard cider, Hawthorn Fruit Wine, plum wine, Yangtao wine and other fruit juice fermentation brewing wine etc.) and yellow rice wine, occupies very large portion in whole beverage market.Ethanol content is between 3～5% (w/w) in the beer of common former wheat juice fermentative production, ethanol content is at 9～10% (w/w) or 11～12% (v/v) in the grape wine of former Sucus Vitis viniferae fermentative production, and glutinous rice adds in the yellow rice wine of distiller's yeast fermentative production ethanol content then between 15～25% (w/w).In recent years, along with the raising of people's living standard and the enhancing of health perception, and the constraint of some job specification, nothing alcohol and low pure alcohol beverage more and more are welcomed by the general public and like.This class beverage is owing to reduced the content of alcohol, reduced the harm of alcohol to human body, kept simultaneously its original color and luster and local flavor to a great extent, and contain the human body various amino acids necessary, polyphenolic substance and trace element, low in calories, aid digestion, reduce fatty deposits in the blood vessel, the demand that meets the green health propensity to consume is particularly suitable for all kinds of crowds' such as Ms, old man, children, driver, disease patient and fashion youth needs.Under above background, especially American-European in the world western developed countries, good nothing alcohol reaches the market outlook of low pure alcohol beverage, actively develops and produce the product of this respect, has obtained gratifying achievement.
(2) definition of alcohol-free or low alcohol alcoholic beverage
Present domestic relevant department and brewage worker, can be summarized as follows the basic definition that does not have alcohol and low alcohol: alcohol-free beer is that the alcohol volume fraction is at a kind of beer drink below 0.5%.Its starting material are identical with common traditional beer, and base style approaches common traditional beer, but are a kind of novel beers with certain characteristic.Low alcohol beer is that the alcohol volume fraction is 0.5%～2.5% novel beer.Its used starting material is identical with ordinary beer, and style approaches ordinary beer, and some product has certain characteristic.
Played clearly definition in the enforcement " Chinese grape wine technical specifications " on January 1st, 2003: low-alcohol wine is meant employing fresh grape or Sucus Vitis viniferae through all or part of fermentation, through the alcoholic drink that special warfare processes, and contained wine degree 1%-7% (v/v); Alcohol-Free wine is meant and adopts fresh grape or Sucus Vitis viniferae through all or part of fermentation that through the alcoholic drink that the special warfare dealcoholysis processes, contained wine degree is no more than 1% (v/v).
As for the definition of alcohol-free or low alcohol yellow rice wine, country does not still have special industry standard regulation at present.We think, ethanol content is lower than 10% yellow rice wine can think low-alcohol yellow rice wine, and the yellow rice wine that is lower than 1% ethanol content can think not have alcohol yellow rice wine.
(3) present nothing alcohol reaches the production technology of hanging down alcohol beverage from raw juice fermented wine
At present, produce the method for not having alcohol or low pure alcohol drink in the world and mainly contain two classes.One class is to reduce the ethanol content that generates in the system wine fermentation process with the method for restricted fermentation, and another kind of is to make after the alcoholic beverage dealcoholization again.Last class methods mainly comprise single-minded yeast fermentation, change Mashing process and change zymotechnique etc., its need not be extra facility investment, but complex technical process, and when restriction ethanol generates, also limit the generation of other flavour substancess in the wine to a great extent, caused the decline of wine quality.Since the eighties, emerged in an endless stream, replaced preceding class technology substantially about the research of class methods afterwards.This class research method mainly comprises unit operations such as distillation, extraction, membrane sepn, overcritical, freezing and crystallizing.Wherein normal, distillation under vacuum is the more general method that is used to prepare low alcohol at present both at home and abroad or does not have pure fermented drink.Atmospheric distillation is that heating evaporation is removed alcohol under the alcoholic beverage normal pressure that routine fermentation is made, but CO in the process
2, volatile matter and heat-sensitive substance also in a large number ease lose or sex change.Generally adopt vacuum distilling now, can add thermal distillation under cold condition, the grape wine of the alcohol of minimizing 50%～70% makes ethanol content be lower than 0.5%v/v, can to a certain degree avoid the thermal damage of fragrant substance simultaneously.Xu Chaohui, Barth, Boucher, people such as Sun Youhai adopt this method to obtain the dealcoholysis product.[referring to: Xu Chaohui, low alcohol beer and the general introduction of alcohol-free beer technology, wine brewing, 2003 (30): 59-63; Barth; Norbert, Process for the production of fermented drinks with reduced alcoholcontent, US Patent:No.4,804,554; Boucher, A.R.Perparation of wine having a low caloriecontent and a reduced alcohol content, US Patent:No.4405652.209; Boucher, A.R.Preparation of alcohol free wine, US Patent:No.4775538; Sun Youhai, Chen Haichang, E Wenjie, non-alcoholic fruit wine and method for making, Chinese patent, No.93104724.2]
Aromatoising substance in the former wine is the volatile organic matter of some lower concentrations (ppm level), comprises alcohols, aldehydes, and the ester class, lactone, carboxylic-acid, hydro carbons, phenol, ethers and terpenes, the atmospheric boiling point scope is at 40～200 ℃.According to boiling spread, these aromatoising substances can be divided into four classes: (1) boiling point is lower than ethanol class fragrant substance, mainly comprises methyl alcohol, ethyl acetate, acetaldehyde etc., (2) ethanol; (3) boiling point is higher than ethanol class fragrant substance, is mainly potato spirit, i.e. n-propyl alcohol, primary isoamyl alcohol, butanols, isopropylcarbinol etc.; (4) the highest fragrant substance of boiling point is mainly acetic acid, ethyl lactate, hexanol, octanol etc.A certain amount of natural aromatic material can follow ethanol together to deviate from the dealcoholysis process of former wine, thereby causes the flavor loss of product wine, if heat treated is improper, easily causes producing thermally denature simultaneously.Special needs to be pointed out is some aromatised fraction such as methyl alcohol in the former wine, the fusel wet goods is the harmful substances that mainly contains in the former wine, drinks the people is seriously poisoned after excessive.Meta-bolites-the formaldehyde of methyl alcohol and the toxicity of formic acid are bigger.Too high potato spirit can make neural system hyperemia, and the people is had a headache, and its toxicity increases with molecular weight and aggravates, and the fusel wet goods is out of proportion in former wine in addition, then can cause strange taste such as the hardship of product wine, puckery, sour, suffering.It all is simply the main fragrant substance composition in the former wine (being mainly beer and grape wine etc.) to be reclaimed that forefathers prepare in the document of dealcoholysis wine product and the patent report about vacuum distillation method, if and cause in the existing former wine fragrant substance component ratio undesirable because of fermentation stage, and according to the variation needs of market taste demand fragrant substance is formed and to be made corresponding adjustment, existing document and patent all do not provide effective solution.Therefore adopt special when ultrashort contact-cryogenic rectification method can gentleness, directionally separate and the former wine of recombinating in all kinds of natural aromatic materials, thereby both can fully guarantee the mouthfeel of product, the maintenance of local flavor, can adjust effectively the not good enough former wine of quality again, more can be optimized and innovate new variety wine according to market demand.
Three, summary of the invention
Goal of the invention: the present invention with two when ultrashort contact-low temperature two-tower rectification tower be that core constitutes a process, be used for ethanol and other objectionable impurities that orientation removes beverage from raw juice fermented wine such as beer, fruit wine (grape wine, hard cider, Hawthorn Fruit Wine, plum wine, Yangtao wine and other fruit juice fermentation brewing wine) and yellow rice wine etc., carry out the on purpose separation and the reorganization of each fragrant substance in the former wine simultaneously, to make low alcohol or not have pure novel alcohol product.
Technical scheme of the present invention is as follows:
The method of low alcohol of a kind of low temperature two-tower rectification manufactured or non-alcohol beverage from raw juice fermented wine: it is former wine to be carried out in first tower contact-low-temperature reduced-pressure distills when ultrashort, obtain the dealcoholysis feed liquid at the bottom of first Tata, first column overhead obtains water, the mixture of ethanol and fragrant substance, the first column overhead cut low temperature enters second tower middle part, second tower is taked vacuum fractionation, cat head multi-stage condensing-many side lines extraction mode, to reach the purpose of each aromatoising substance of fine separation, the second column overhead cut is that atmospheric boiling point is lower than the alcoholic acid fragrant substance, all kinds of fragrant substances of the directed extraction of mode by control partial condenser temperature and control reflux ratio, and on purpose remove part methyl alcohol, second Tata middle part side line extraction alcohol product, the second Tata bottom side line extraction part boiling point is higher than alcoholic acid fragrant substance (potato spirit), debris then is the highest fragrant substance composition of boiling point at the bottom of second Tata, with the dealcoholysis feed liquid at the bottom of first Tata, fragrant substance mixes at the bottom of the fragrant substance that the second column overhead fractional condensation obtains and second Tata, and add an amount of distilled water, the low alcohol or the non-alcohol beverage from raw juice fermented wine of can be maintained original local flavor and mouthfeel.
The method of low alcohol of above-mentioned low temperature two-tower rectification manufactured or non-alcohol beverage from raw juice fermented wine by regulating each line produced quantity of dephlegmator of top of the tower temperature and two towers, is adjustablely allotted differently flavoured new wine product.
Among the present invention, described low alcohol or the ethanol mass content of novel alcohol product of not having alcohol can be lower than the ethanol content of former wine as required arbitrarily, minimumly reach 0.5%.
Among the present invention, described two rectifying tower series connection and operate continuously, and under decompression and low temperature, carry out; Type of heating at the bottom of two towers all adopts heating contact evaporator when ultrashort, can effectively avoid the temperature-sensitive of material rotten.
Among the present invention, described process technology comprises following several steps:
Former wine is carried out contact-low-temperature distillation operation when ultrashort in first tower, obtain the dealcoholysis feed liquid at the bottom of the tower, cat head obtains the mixture of water, ethanol and fragrant substance, and low temperature enters second tower middle part;
The second tower vacuum fractionation is taked cat head multi-stage condensing-many side lines extraction mode, to reach each aromatoising substance of fine separation, overhead fraction is that boiling point is lower than the alcoholic acid fragrant substance, all kinds of fragrant substances of the directed extraction of mode by control partial condenser temperature and control reflux ratio, and on purpose remove part methyl alcohol, tower middle part side line extraction alcohol product, but tower bottom side line extraction part boiling point is higher than alcoholic acid fragrant substance (potato spirit), tower bottom distillate then is the highest fragrant substance composition of boiling point, with the dealcoholysis feed liquid at the bottom of first Tata, fragrant substance that the second column overhead fractional condensation obtains and the fragrant substance at the bottom of second Tata mix, and add an amount of distilled water and carry out later stage modification, the low alcohol or the non-alcohol beverage from raw juice fermented wine of can be maintained original local flavor and mouthfeel.
Among the present invention, the former wine feeding temperature of described first tower is preferably between 20～40 ℃ between 15～50 ℃; The cat head working pressure is preferably between 2667Pa～5998Pa between 2667Pa～13333Pa.
Among the present invention, the mixture of the water that the cat head of described first tower obtains, ethanol and fragrant substance accounts for 15～50% of former wine charging quality.
Among the present invention, the former wine feeding temperature of described second tower is preferably between 20～40 ℃ between 15～50 ℃; The cat head working pressure is preferably between 2667Pa～5998Pa between 2667Pa～13333Pa.
Among the present invention, the described second column overhead extraction boiling point is lower than the alcoholic acid fragrant substance and removes part methyl alcohol, and cat head adopts multistage partial condenser and complete condenser to carry out condensation, and condensing temperature is between-20～20 ℃.
Among the present invention, the rate of recovery that the boiling point of the described second column overhead extraction is lower than the alcoholic acid fragrant substance reaches as high as 95%, and the highest 80% of the former wine methanol content that accounts for of the methyl alcohol of removing.
Among the present invention, described second Tata middle part side line extraction ethanol mass content is between 60%～95%.
Among the present invention, described according to dealcoholysis wine taste needs, the second Tata bottom side line extraction part boiling point is higher than alcoholic acid fragrant substance (potato spirit) can account for 0～100% of potato spirit content in the former wine.
Among the present invention, the atmospheric boiling point scope of the fragrant substance composition that the boiling point of described second Tata bottom extraction is the highest is at 120～200 ℃.
Among the present invention, described process can be carried out the finished product of beverage from raw juice fermented wine, also can carry out (as when the fermentation) in certain intermediate stage of the brewing process of wine.
Among the present invention, described two rectifier bottoms all have been equipped with heating fumigators when ultrashort, feed liquid and wall duration of contact can effectively avoid former wine thermo-sensitivity in heat-processed rotten less than 1 second therein.
Four, description of drawings
Fig. 1 is the method flow synoptic diagram of low alcohol of low temperature two-tower rectification manufactured of the present invention or non-alcohol beverage from raw juice fermented wine, wherein: 1. former wine container; 2. pump; 3. preheater; 4. first rectifying tower; 5. complete condenser; 6. backflow storage tank; 7. heating fumigators when ultrashort; 8. second rectifying tower; 9. one-level partial condenser; 10. backflow storage tank; 11. heating fumigators when ultrashort; 12. secondary partial condenser; 13. three grades of partial condensers; 14. complete condenser; 15,16,17,18. pumps; 19. methyl alcohol enrichment storage tank; 20. alcohol storage tank; 21. potato spirit storage tank; 22. hang down alcohol or do not have pure product wine storage tank.
Five, specific implementation method
Embodiment 1: adopt two low ternperature separation process rectifying tower, tower diameter is respectively 200mm and 100mm, height equivalent to a theoretical plate is 60, the SINOPAK-500 wire packing that uses Jiangsu Hua Jita already to produce, tower bottom reboiler are the thin-film evaporator (NB series-12m of Hengyang City Jinshan Traditional Chinese Medicine Equipment Manufacturing Co., Ltd production that feed liquid contacts when ultrashort with thermal source
2The thin-film evaporator of heating-surface area).Press the flow process of Fig. 1, getting dry red winew (open abundant extra dry red wine, Yantai Zhang Yu company, former wine alcohol concn is about 15.77% (w/w)) with the inlet amount of 10Kg/h from container 1 is heated to 35 ℃ and enters first rectifying tower 4, the cat head working pressure is 6665Pa, and reflux ratio is 20.The mixture of cat head recovered water, ethanol and fragrant substance is about 2Kg/h, enters second rectifying tower 8 in 35 ℃; The dealcoholysis feed liquid of extraction 8Kg/h at the bottom of the tower delivers into low alcohol or does not have pure product wine storage tank 22.The second rectifying tower cat head working pressure is 6665Pa, and reflux ratio is 30.Cat head one-level partial condenser 9 temperature are about 15 ℃, and secondary partial condenser temperature 12 is about 7 ℃, and three grades of partial condenser 13 temperature are about-15 ℃.The about 0.007Kg/h of aromatic liquid thing under three grades of partial condenser 13 condensations enters low alcohol or does not have pure product wine storage tank 22; Steam under three grades of condensers 13 are uncooled enters complete condenser 14, and the temperature of complete condenser 14 is stored in methyl alcohol enrichment storage tank 19 about-20 ℃ after the condensation, and flow is about 0.003Kg/h.Second rectifying Tata middle part (approximately from 40 theoretical stage positions of few top) obtains alcohol, delivers into alcohol storage tank 20 through pump 15, and flow is about 1.40Kg/h, and ethanol content is 90～95%.The second rectifying Tata bottom (approximately from 50 theoretical stage positions of few top) obtains the potato spirit component, delivers into potato spirit storage tank 21 through pump 16, and flow is about 0.44Kg/h.The second rectifying tower tower bottom obtains the highest fragrant substance component of boiling point, delivers into low alcohol or does not have pure product wine storage tank 22 through pump 17, and flow is about 0.44Kg/h.Low alcohol or do not have the dealcoholysis feed liquid at the bottom of by first Tata of product wine in the pure product wine storage tank 22, fragrant substance mixes at the bottom of the second cat head fragrant substance and second tower, and adds an amount of distilled water and carry out the later stage and modify.Low alcohol or alcohol-Free wine appearance color and former wine are identical, and the mouthfeel of trial test is almost completely identical with former wine.The composition analysis of product wine shows that ethanol content is 0.5%, and methanol content declines to a great extent, and only is 50% of former wine, and potato spirit content is suitably downward modulation as required, and other fragrant substance component contents are no change almost.
Embodiment 2: get dry red winew from container 1 and be heated to 15 ℃ and enter first rectifying tower 4, the cat head working pressure is 2667Pa, and reflux ratio is 15.It is 2667Pa that the mixture of cat head recovered water, ethanol and fragrant substance enters second rectifying tower, 8, the second rectifying tower cat head working pressures in 15 ℃, and reflux ratio is 25.Cat head one-level partial condenser 9 temperature are about 17 ℃, and secondary partial condenser temperature 12 is about 5 ℃, and three grades of partial condenser 13 temperature are about-13 ℃, and complete condenser 14 temperature are about-19 ℃.All the other test conditionss and embodiment 1 are identical.The result is consistent with embodiment 1.
Embodiment 3: get dry red winew from container 1 and be heated to 50 ℃ and enter first rectifying tower 4, the cat head working pressure is 13333Pa, and reflux ratio is 25.It is 13333Pa that the mixture of cat head recovered water, ethanol and fragrant substance enters second rectifying tower, 8, the second rectifying tower cat head working pressures in 50 ℃, and reflux ratio is 35.Cat head one-level partial condenser 9 temperature are about 16 ℃, and secondary partial condenser temperature 12 is about 4 ℃, and three grades of partial condenser 13 temperature are about-12 ℃, and complete condenser 14 temperature are about-19 ℃.All the other test conditionss and embodiment 1 are identical.The result is consistent with embodiment 1.
4: the second rectifying tower cats head of embodiment one-level partial condenser, 9 temperature are about 13 ℃, and secondary partial condenser temperature 10 is about 7 ℃, and three grades of partial condenser 13 temperature are about-18 ℃.The second rectifying tower cat head working pressure is 12000Pa.All the other test conditionss and embodiment 1 are identical.The result is consistent with embodiment 1.
Embodiment 5: adopt two low ternperature separation process rectifying tower, tower diameter is respectively 200mm and 100mm, height equivalent to a theoretical plate is 60, the SINOPAK-500 wire packing that uses Jiangsu Hua Jita already to produce, tower bottom reboiler are the thin-film evaporator (NB series-12m of Hengyang City Jinshan Traditional Chinese Medicine Equipment Manufacturing Co., Ltd production that feed liquid contacts when ultrashort with thermal source
2The thin-film evaporator of heating-surface area).Press the flow process of Fig. 1, get beer (former wine alcohol concn is about 5% (w/w) for Nanjing dry beer, Nanjing, Nanjing beer company) with the inlet amount of 15Kg/h from container 1 and be heated to 35 ℃ and enter first rectifying tower 4, the cat head working pressure is 5998Pa, and reflux ratio is 20.The mixture of cat head recovered water, ethanol and fragrant substance is about 0.975Kg/h, enters second rectifying tower 8; The dealcoholysis feed liquid of extraction 14.02Kg/h at the bottom of the tower delivers into low alcohol or does not have pure product wine storage tank 22.The second rectifying tower cat head working pressure is 5998Pa, and reflux ratio is 30.Cat head one-level partial condenser 9 temperature are about 14 ℃, and secondary partial condenser temperature 12 is about 6 ℃, and three grades of partial condenser 13 temperature are about-15 ℃.The about 0.0113Kg/h of aromatic liquid thing under three grades of partial condenser 13 condensations enters low alcohol or does not have pure product wine storage tank 22; Be stored in methyl alcohol enrichment storage tank 19 after steam under three grades of condensers 13 are uncooled enters complete condenser 14 (temperature is about-20 ℃) condensation, flow is about 0.0038Kg/h.Second rectifying Tata middle part (approximately from 40 theoretical stage positions of few top) obtains high purity alcohol, delivers into alcohol storage tank 20 through pump 15, and flow is about 0.675Kg/h, and ethanol content is 90～95%.The second rectifying Tata bottom (approximately from 50 theoretical stage positions of few top) obtains the potato spirit component, delivers into potato spirit storage tank 21 through pump 16, and flow is about 0.121Kg/h.The second rectifying tower tower bottom obtains the highest fragrant substance component of boiling point, delivers into low alcohol or does not have pure product wine storage tank 22 through pump 17, and flow is 0.075Kg/h.Low alcohol or do not have the dealcoholysis feed liquid at the bottom of by first Tata of product wine in the pure product wine storage tank 22, fragrant substance mixes at the bottom of the second cat head fragrant substance and second tower, and adds an amount of distilled water, replenishes carbon dioxide loss and carries out the later stage and modify with dry ice.Low alcohol or alcohol-free beer appearance color and former wine are identical, and the mouthfeel of trial test is almost completely identical with former wine.The composition analysis of product wine shows that ethanol content is 0.5%, and methanol content declines to a great extent, and descends 84% than former wine, and potato spirit content is suitably downward modulation as required, and other fragrant substance component contents are no change almost.
Embodiment 6: adopt two low ternperature separation process rectifying tower, tower diameter is respectively 200mm and 100mm, and tower bottom reboiler is thin-film evaporator (NB series-12m that the Hengyang City Jinshan Traditional Chinese Medicine Equipment Manufacturing Co., Ltd produces that feed liquid contacts when ultrashort with thermal source
2The thin-film evaporator of heating-surface area).Press the flow process of Fig. 1, get yellow rice wine (former wine alcohol concn is about 25% (w/w) for Guiji Shan Mountain yellow rice wine, Dongfeng Shaoxing-Wine Co., Ltd.) with the inlet amount of 10Kg/h from container 1 and be heated to 35 ℃ and enter first rectifying tower 4, the cat head working pressure is 6665Pa, and reflux ratio is 20.The mixture of cat head recovered water, ethanol and fragrant substance is about 3.13Kg/h, enters second rectifying tower 8; The dealcoholysis feed liquid of extraction 6.87Kg/h at the bottom of the tower delivers into low alcohol or does not have pure product wine storage tank 22.The second rectifying tower cat head working pressure is 6665Pa, and reflux ratio is 30.Cat head one-level partial condenser 9 temperature are about 15 ℃, and secondary partial condenser temperature 12 is about 8 ℃, and three grades of partial condenser 13 temperature are about-18 ℃.The about 0.01Kg/h of aromatic liquid thing under three grades of partial condenser 13 condensations enters low alcohol or does not have pure product wine storage tank 22; Be stored in methyl alcohol enrichment storage tank 19 after steam under three grades of condensers 13 are uncooled enters complete condenser 14 (temperature is about-20 ℃) condensation, flow is about 0.005Kg/h.Second rectifying Tata middle part (approximately from 40 theoretical stage positions of few top) (particular location?) obtain high purity alcohol, deliver into alcohol storage tank 20 through pump 15, flow is about 2.19Kg/h, and ethanol content is 90～95%.The second rectifying Tata bottom (approximately from 50 theoretical stage positions of few top) obtains the potato spirit component, delivers into potato spirit storage tank 21 through pump 16, and flow is about 0.68Kg/h.The second rectifying tower tower bottom obtains the highest fragrant substance component of boiling point, delivers into low alcohol or does not have pure product wine storage tank 22 through pump 17, and flow is 0.925Kg/h.Low alcohol or do not have the dealcoholysis feed liquid at the bottom of by first Tata of product wine in the pure product wine storage tank 22, fragrant substance mixes at the bottom of the second cat head fragrant substance and second tower, and adds an amount of distilled water, replenishes carbon dioxide loss and carries out the later stage and modify with dry ice.Low alcohol or do not have the alcohol yellow rice wine appearance color and former wine is identical, the mouthfeel of trial test is almost completely identical with former wine.The composition analysis of product wine shows that ethanol content is 0.5%, and methanol content declines to a great extent, and only is 60% of former wine, and potato spirit content is suitably downward modulation as required, and other fragrant substance component contents are no change almost.
Claims (7)
1. the method for low alcohol of a low temperature two-tower rectification manufactured or non-alcohol beverage from raw juice fermented wine, it is characterized in that: it is that former wine is carried out contact-low-temperature reduced-pressure distillation when ultrashort in first tower, obtain the dealcoholysis feed liquid at the bottom of first Tata, first column overhead obtains water, the mixture of ethanol and fragrant substance, the first column overhead cut low temperature enters second tower middle part, second tower is taked vacuum fractionation, cat head multi-stage condensing-many side lines extraction mode, to reach the purpose of each aromatoising substance of fine separation, the second column overhead cut is that atmospheric boiling point is lower than the alcoholic acid fragrant substance, all kinds of fragrant substances of the directed extraction of mode by control partial condenser temperature and control reflux ratio, and on purpose remove part methyl alcohol, second Tata middle part side line extraction alcohol product, the second Tata bottom side line extraction part boiling point is higher than alcoholic acid fragrant substance potato spirit, debris then is the highest fragrant substance composition of boiling point at the bottom of second Tata, with the dealcoholysis feed liquid at the bottom of first Tata, fragrant substance mixes at the bottom of the fragrant substance that the second column overhead fractional condensation obtains and second Tata, and add distilled water, the low alcohol or the non-alcohol beverage from raw juice fermented wine of can be maintained original local flavor and mouthfeel.
2. the method for low alcohol of low temperature two-tower rectification manufactured according to claim 1 or non-alcohol beverage from raw juice fermented wine, it is characterized in that: by regulating the side line produced quantity of the second column overhead partial condenser temperature and second tower, can be on purpose remove part methyl alcohol and remove the part potato spirit, thereby adjustablely allot differently flavoured wine product from tower bottom side line from cat head.
3. the method for low alcohol of low temperature two-tower rectification manufactured according to claim 1 or non-alcohol beverage from raw juice fermented wine, it is characterized in that: the former wine feeding temperature of described first tower and the feeding temperature that enters second tower by the first column overhead cut are between 15～50 ℃, and the cat head working pressure of first tower and second tower is between 2667Pa～13333Pa.
4. the method for low alcohol of low temperature two-tower rectification manufactured according to claim 1 or non-alcohol beverage from raw juice fermented wine, it is characterized in that: the former wine feeding temperature of described first tower and the feeding temperature that enters second tower by the first column overhead cut are between 20～40 ℃, and the cat head working pressure of first tower and second tower is between 2667Pa～5998Pa.
5. the method for low alcohol of low temperature two-tower rectification manufactured according to claim 1 or non-alcohol beverage from raw juice fermented wine, it is characterized in that: the described second column overhead extraction boiling point is lower than the alcoholic acid fragrant substance and removes methyl alcohol, cat head adopts multistage partial condenser and complete condenser to carry out condensation, and condensing temperature is between 20～-20 ℃.
6. the method for low alcohol of low temperature two-tower rectification manufactured according to claim 5 or non-alcohol beverage from raw juice fermented wine, it is characterized in that: described second column overhead adopts three grades of partial condensers and complete condenser to carry out condensation, condensing temperature is between 20～-20 ℃, and the complete condenser condensation obtains cut methyl alcohol.
7. the method for low alcohol of low temperature two-tower rectification manufactured according to claim 1 or non-alcohol beverage from raw juice fermented wine, it is characterized in that: described method is that the finished product to beverage from raw juice fermented wine carry out, or the intermediates in certain intermediate stage of the brewing process of wine are carried out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101228302A CN100344743C (en) | 2005-12-05 | 2005-12-05 | Method for making low-alcohol or alcohol-less raw juice fermented alcohol drink by low-temperature two-tower rectification method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101228302A CN100344743C (en) | 2005-12-05 | 2005-12-05 | Method for making low-alcohol or alcohol-less raw juice fermented alcohol drink by low-temperature two-tower rectification method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1814739A true CN1814739A (en) | 2006-08-09 |
| CN100344743C CN100344743C (en) | 2007-10-24 |
Family
ID=36907097
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005101228302A Expired - Fee Related CN100344743C (en) | 2005-12-05 | 2005-12-05 | Method for making low-alcohol or alcohol-less raw juice fermented alcohol drink by low-temperature two-tower rectification method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100344743C (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102080038A (en) * | 2010-12-28 | 2011-06-01 | 国润金华（北京）国际能源投资有限公司佛山高明分公司 | Alcohol distillation process |
| CN103025858A (en) * | 2010-07-22 | 2013-04-03 | 新日铁住金工程技术株式会社 | Device for producing ethanol and method for producing ethanol |
| CN103695221A (en) * | 2013-12-19 | 2014-04-02 | 浙江乡情山泉有限公司 | Zero-degree grape wine preparation system |
| CN103706140A (en) * | 2013-12-31 | 2014-04-09 | 泰兴金江化学工业有限公司 | Device for extracting fusel oil by alcohol distillation |
| CN103820295A (en) * | 2014-03-25 | 2014-05-28 | 周午贤 | Zero-alcohol grape wine distillation, sterilization and filling integrated production line |
| EP2852660A4 (en) * | 2012-05-23 | 2016-03-09 | Schalk Willem Pienaar | Process |
| CN106867729A (en) * | 2017-02-13 | 2017-06-20 | 北京燕京啤酒股份有限公司 | A kind of brewing method of beer assembled alcoholic drinks |
| CN108813253A (en) * | 2018-07-06 | 2018-11-16 | 福建师范大学福清分校 | A kind of preparation method of bolete composite beverage |
| CN110280036A (en) * | 2019-08-07 | 2019-09-27 | 安徽口子酒业股份有限公司 | The automatic continuous extraction element of liquor seasoning material is obtained from brewing spirit by-product yellow water |
| CN112022779A (en) * | 2018-07-23 | 2020-12-04 | 南京霄祥工程技术有限公司 | Purification method of biological fermentation product |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079988A (en) * | 1993-05-10 | 1993-12-29 | 大连轻工业学院 | Non-alcoholic fruit wine and method for making |
-
2005
- 2005-12-05 CN CNB2005101228302A patent/CN100344743C/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103025858A (en) * | 2010-07-22 | 2013-04-03 | 新日铁住金工程技术株式会社 | Device for producing ethanol and method for producing ethanol |
| US9308469B2 (en) | 2010-07-22 | 2016-04-12 | Nippon Steel & Sumikin Engineering Co., Ltd. | Device for producing ethanol and method for producing ethanol |
| CN102080038A (en) * | 2010-12-28 | 2011-06-01 | 国润金华（北京）国际能源投资有限公司佛山高明分公司 | Alcohol distillation process |
| EP2852660A4 (en) * | 2012-05-23 | 2016-03-09 | Schalk Willem Pienaar | Process |
| CN103695221A (en) * | 2013-12-19 | 2014-04-02 | 浙江乡情山泉有限公司 | Zero-degree grape wine preparation system |
| CN103706140A (en) * | 2013-12-31 | 2014-04-09 | 泰兴金江化学工业有限公司 | Device for extracting fusel oil by alcohol distillation |
| CN103820295A (en) * | 2014-03-25 | 2014-05-28 | 周午贤 | Zero-alcohol grape wine distillation, sterilization and filling integrated production line |
| CN103820295B (en) * | 2014-03-25 | 2016-01-20 | 周午贤 | The distillation of a kind of zero degree grape wine, sterilization, filling one production line |
| CN106867729A (en) * | 2017-02-13 | 2017-06-20 | 北京燕京啤酒股份有限公司 | A kind of brewing method of beer assembled alcoholic drinks |
| CN108813253A (en) * | 2018-07-06 | 2018-11-16 | 福建师范大学福清分校 | A kind of preparation method of bolete composite beverage |
| CN112022779A (en) * | 2018-07-23 | 2020-12-04 | 南京霄祥工程技术有限公司 | Purification method of biological fermentation product |
| CN110280036A (en) * | 2019-08-07 | 2019-09-27 | 安徽口子酒业股份有限公司 | The automatic continuous extraction element of liquor seasoning material is obtained from brewing spirit by-product yellow water |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100344743C (en) | 2007-10-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100344743C (en) | Method for making low-alcohol or alcohol-less raw juice fermented alcohol drink by low-temperature two-tower rectification method | |
| US4626437A (en) | Method for the preparation of alcohol-free wine | |
| CA1300054C (en) | Process for producing alcohol-reduced or alcohol-free beverages made by natural fermentation | |
| KR100773912B1 (en) | Batch distillation for preparation of distilled spirits | |
| CN1824748A (en) | Method of producing low alcohol or alcohol less raw juice formentation alcoholic beverage using osmotic gasification-rectification coupling method | |
| US20050042343A1 (en) | Age expedited alcoholic beverage | |
| CN101760378A (en) | Method for producing compound rum from sugarcane juice and sugarcane molasses | |
| CN101735931B (en) | Method and device for manufacturing pure white spirit | |
| CN101760414A (en) | Method and device for preparing low-alcohol yellow rice wine | |
| JP5526051B2 (en) | Non-alcoholic wine | |
| JP2011147386A (en) | Non-alcoholic wine | |
| US4643083A (en) | Alcohol-free wine and its manufacture | |
| CN112608810B (en) | Preparation method of concentrated yellow wine | |
| CN113122418B (en) | Production method of yellow wine with low alcohol content, high alcohol content and high alcohol content | |
| CN1086849A (en) | The distillating method of high grade edible spirit | |
| EP3230432B1 (en) | Processing of wine raw material | |
| CN112368364A (en) | Method for dealcoholizing a beverage | |
| Vriesekoop et al. | Distillation Processes and Distillates | |
| SU1549992A1 (en) | Method of dealcoholization of fruit and berry alcohol juice | |
| CN210916015U (en) | Novel evaporate wine equipment | |
| CN116179298A (en) | Method for preparing rice wine and application thereof | |
| CN116042345A (en) | White spirit rectifying device and method capable of adjusting framework components | |
| CN109082358B (en) | Method for producing jujube fruit vinegar beverage by using jujube distilled liquor by-product | |
| KR900003705B1 (en) | Method for preparation of drinks by fermentation of maximowiczia chinensis | |
| Loesecke et al. | Wines, Brandies, and Cordials from Citrus Fruits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20071024 Termination date: 20141205 |
|
| EXPY | Termination of patent right or utility model |