DE2314535A1 - Spirits with improved and intensified aroma, prodn - at increased rate by distilling the mash under vacuum - Google Patents
Spirits with improved and intensified aroma, prodn - at increased rate by distilling the mash under vacuumInfo
- Publication number
- DE2314535A1 DE2314535A1 DE19732314535 DE2314535A DE2314535A1 DE 2314535 A1 DE2314535 A1 DE 2314535A1 DE 19732314535 DE19732314535 DE 19732314535 DE 2314535 A DE2314535 A DE 2314535A DE 2314535 A1 DE2314535 A1 DE 2314535A1
- Authority
- DE
- Germany
- Prior art keywords
- mash
- aroma
- spirits
- distilling
- improved
- 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.)
- Pending
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D3/00—Distillation or related exchange processes in which liquids are contacted with gaseous media, e.g. stripping
- B01D3/001—Processes specially adapted for distillation or rectification of fermented solutions
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
Verfahren und Vorrichtung zur zeitsparenden Herstellung aromaverstärkter Edelschnäpse Die Erfindung bezieht sich auf zeitsparende Herstellung aromaverstärkter Edelschnäpse. Method and device for the time-saving production of flavor-enhanced products Noble schnapps The invention relates to the time-saving production of flavor-enhanced schnapps Noble schnapps.
Es ist bekannt, daß beim üblichen Brennen der Maische zur Herstellung von Obstschnäpsen und dergleichen das Erzeugnis oft einen recht scharfen Geschmack mit entsprechend "frischemf' Aroma bekommt, in welchem der eigentliche Obstgeschmack zurücktritt und verhältnismäßig schwach, bzw. durch die beim Destillieren entstehenden Geschmacksstoffe beeinträchtigt ist, besonders wenn versäumt wurde, rechtzeitig den bei höheren Temperaturen übergehenden Nachlauf vom Destillat fernzuhalten. Der Erzeuger von solchem Branntwein muß dann durch Lagerung sowie durch verschiedene Arten der Nachbehandlung versuchen, das Erzeugnis zu altern und geschmacklich zu mildern.It is known that in the usual distilling of the mash for production The product often has a very sharp taste of fruit schnapps and the like with a corresponding "frischemf" aroma, in which the actual fruit taste receding and relatively weak, or by the resulting during distillation Flavor is compromised, especially if it was neglected in a timely manner to keep the overrun from the distillate at higher temperatures. Of the Producers of such spirits must then be stored as well as by different ones Types of post-treatment try to age the product and improve its taste mitigate.
Das erfordert viel Zeit und Arbeit, bis schließlich das gewünschte Aroma durch Unterdrückung der unerwunschten Bestand« teile soweit gereinigt und gestärkt ist, wie es von einem guten Edelschnaps verlangt werden kann.It takes a lot of time and effort to get what you want Aroma by suppressing the undesired components as far as purified and strengthened is how it can be asked of a good fine schnapps.
Aufgabe der Erfindung ist es, die Zeit zur Fertigstellung des Destillats in verkaufsfähiger Qualität abzukürzen und das dazu erforderliche Aroma von vornherein in solcher Stärke und Rein heit zu erzeugen, daß auch qualitativ eine Verbesserung gegenüber dem bisherigen Herstellungsverfahren erreicht wird0 Diese Aufgabe läßt sich unter Ausnutzung der bekannten Senkung der Destillationstemperatur durch Unterdruck dadurch lösen, daß das Destillat aus der im Wasserbad erwärmten Brennblase enthaltenen Maische unter künstlich erzeugtem Vakuum bei bedeutend niedrigeren Temperaturen abgetrieben wird. Da die Maische in dem dabei angewandten Vakuum schon bei 550C zum Kochen gebracht und der Alkohol mit Fen in ihm enthaltenen Aromastoffen schon mit 45 - 500 abdestilliert wird, so wird vermieden, daß die besonders bei den höheren Temperaturen der Destillation unter normalem Druck entstehenden scharfen Geschmacksstoffe, die sich im Nachlauf bilden und sammeln, in das Haupterzeugnis übergehen und dessen Aroma beeinträchtigen.The object of the invention is to reduce the time it takes to complete the distillate to be shortened in salable quality and the necessary aroma from the outset to produce in such strength and purity that also qualitatively an improvement Compared to the previous manufacturing process, this task can be achieved taking advantage of the known lowering of the distillation temperature by negative pressure solve by the fact that the distillate contained in the still heated in the water bath Mash under artificially created vacuum at significantly lower temperatures is aborted. Since the mash in the vacuum used is already at 550C brought to a boil and the alcohol with the flavoring substances contained in it already with 45 - 500 is distilled off, so it is avoided that the especially with the higher Temperatures of the distillation under normal pressure resulting pungent flavors, which form and collect in the aftermath, pass into the main product and its Affect the aroma.
Die WirtschaStlichkeit der Herstellung ist durch Fortfall der langen Lagerung und eventuellen Nachbehandlung gegeben, da gegenüber diesen die Wirtschaftlichkeit beeinflussenden Punkten der Anschluß einer Vakuummaschine hinter der im Wasserbad erwärmbaren Brennblase mit Kühler und Alkohol-Auffangbehälter eine durchaus untergeordnete Rolle spielt. Die auf diese Weise erzeugten Edelschnäpse haben mehr und stärkeres Fruchtaroma als die aus den bisher üblichen Brennverfahren hervorgehenden Erzeugnisse. Auch ist der Zeitgewinn bis zur Fertigstellung des verkaufs fähigen Produktes sehr erheblich.The economy of production is due to the elimination of the long Storage and possible post-treatment given, there towards these the connection of a vacuum machine, which influences the profitability behind the still, which can be heated in a water bath, with a cooler and alcohol container plays a subordinate role. The noble schnapps produced in this way have more and stronger fruit aromas than those from the traditional distillation processes resulting products. Also is the time saved until the sale is completed capable product very considerably.
Ein Ausführungsbeispiel der Vorrichtung für die Herstellung dieser aromatisch verstärkten und verbesserten Trinkbranntweine ist auf der Zeichnung veranschaulicht: Rechts steht die Brennblase A in einem von dXr Feuerung 2 erwärmten Wasserbad 1.An embodiment of the device for making this aromatically enhanced and improved drinking spirits is illustrated on the drawing: On the right is the still A in a water bath 1 heated by dXr furnace 2.
In die Blase wird die Maische durch die Einfüllöffnung E eingefüllt. Das Leeren nach dem Brennen erfolgt durch den Ablaßhahn H. An die Blase schließt sich der Kühler B an, in welchem der Alkohol kondensiert wird und in den Auffangbehälter C abläuft, der absatzweise durch einen Ablaßhahn F entleerbar ist.The mash is poured into the bladder through the filling opening E. Emptying after burning takes place through the drain cock H. Close the bladder the cooler B, in which the alcohol is condensed, and into the collecting container C runs out, which can be emptied intermittently through a drain cock F.
Das ganze System läßt sich mittels der durch einen Absperrhahn G überwachten Vakuummaschine D in Unterdruck versetzen.The whole system can be monitored by means of a shut-off valve G. Put vacuum machine D into negative pressure.
Wenn beim Brennen unter Vakuum die Maische bei etwa 550G zum Kochen gebracht ist, so steigt der zu gewinnende Alkohol bzw.When burning under vacuum the mash will boil at around 550G is brought, the alcohol to be obtained increases or
Trinkbranntwein schon mit 45 - 500 und wird als aromastarker Edelschnaps aus dem Auffangbehälter C abgelassen.Drinking brandy at 45 - 500 and is used as a high-quality schnapps with a strong aroma drained from the collecting container C.
Patentansprüche: Patent claims:
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19732314535 DE2314535A1 (en) | 1973-03-23 | 1973-03-23 | Spirits with improved and intensified aroma, prodn - at increased rate by distilling the mash under vacuum |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19732314535 DE2314535A1 (en) | 1973-03-23 | 1973-03-23 | Spirits with improved and intensified aroma, prodn - at increased rate by distilling the mash under vacuum |
Publications (1)
Publication Number | Publication Date |
---|---|
DE2314535A1 true DE2314535A1 (en) | 1974-10-03 |
Family
ID=5875686
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE19732314535 Pending DE2314535A1 (en) | 1973-03-23 | 1973-03-23 | Spirits with improved and intensified aroma, prodn - at increased rate by distilling the mash under vacuum |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE2314535A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4265920A (en) * | 1977-03-19 | 1981-05-05 | Douwe Egberts Koninklijke Tabaksfabriek, Koffiebranderijen En Theehandel B.V. | Process for concentration of alcoholic beverages |
-
1973
- 1973-03-23 DE DE19732314535 patent/DE2314535A1/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4265920A (en) * | 1977-03-19 | 1981-05-05 | Douwe Egberts Koninklijke Tabaksfabriek, Koffiebranderijen En Theehandel B.V. | Process for concentration of alcoholic beverages |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
OHJ | Non-payment of the annual fee |