RU2319739C1 - Method for preparing cognac alcohol - Google Patents

Abstract

FIELD: liqueur and vodka industry.

SUBSTANCE: method involves feeding wine material from supply tanks, heating in dephlegmator and feeding on a delivery plate of extraction part of distilling column followed by feeding prepared alcohol into condenser and refrigerator. Before feeding alcohol into refrigerator it is subjected for thermal treatment into at least one capacity containing 10 ± 0.5 m³ oak chips split from barrel woods and treated with thermal and alkaline methods. Alcohol is fed to capacity from bottom to upper at temperature in capacity 65-70^°C and holding time 8-24 h. Oak chips of size 200 x 35 x 15 mm are used. This allows intensifying the extraction process of tannic substances from wood to alcohol in placing oak barrel woods into capacity, to accelerate the process for maturing cognac alcohol, to enhance its quality, to decrease alcohol loss, wood consumption, industrial consumptions and labor intensity of production.

EFFECT: improved preparing method.

2 cl, 1 dwg

Description

The invention relates to the wine industry, in particular to methods for producing cognac alcohols.

A known method of producing oak extract for subsequent enrichment of cognac alcohol (SU 960252, 09/23/1982).

A known method of producing cognac alcohol enriched with oak extract (SU 234318, 04/28/1969), including passing alcohol through heat-treated cubes of wood and subsequent exposure.

A known method of producing cognac alcohol enriched with oak extract (RU 2126830 C1, C12H 1/22, 02/27/1999), including laying oak rivets in a container, filling it with brandy alcohol and subsequent exposure.

This method is the closest, however, it has many disadvantages, one of which is a long exposure time of alcohol.

The objective of the invention is to provide a method for the production of cognac, in which when the cognac spirits are aged in tanks with oak rivets, a conditioned product is enriched with oak extract, which gives the cognac its unique taste.

The technical result of this method is to intensify the extraction of tannins of wood into alcohol when placing oak rivets in a container and accelerate the conditioning process of ripening cognac alcohol, increase its quality, reduce alcohol losses, wood consumption, reduce production costs and labor costs of production.

The technical result is achieved due to the fact that wine material is supplied from pressure vessels, it is heated in a reflux condenser, and it is fed to the power plate of the boiled portion of the distillation column, and then the resulting alcohol is supplied to the condenser and refrigerator. What is new is that before alcohol is fed into the refrigerator, it is heat-treated in at least one container containing 10 ± 0.5 m ^{3 of} oak chips chopped from rivets and treated with a thermal and alkaline method, while alcohol is served from below up, and the temperature in the tank is 65-70 ° C, and the exposure time is 8-25 hours

Oak chips are used with a size of 200 × 35 × 15 mm.

During the heat treatment of oak wood chips, not only the process of removing moisture occurs, but also favorable conditions are created for the transformation of the components of oak wood, which are subsequently extracted with cognac alcohol. Hot alcohol (at a temperature of 65-70 ° C), passing through containers with treated wood chips, more intensively extracts tannins and aromatic substances from oak wood. Thus, cognac alcohol enriched with components of oak wood is obtained, which is an important factor for its further maturation. The flow of alcohol into the tank from the bottom up creates favorable conditions for better mass transfer. After filling, the alcohol is kept for 8 to 24 hours, where important biochemical processes occur in the presence of oxygen.

The method can be implemented as follows.

From pressure vessels serves wine material. Then it is heated in a reflux condenser and served on a food plate for the boiled portion of the distillation column, after which the hot alcohol, which is obtained by distillation of cognac wine material, is sent, bypassing the refrigerator, to at least one tank for heat treatment of alcohol with submerged oak wood chips. The container contains 10 ± 0.5 m ^{3 of} oak chips 200 × 35 × 15 mm in size, chopped from rivets and processed according to the technological instruction by the thermal and alkaline methods. During the heat treatment of oak wood chips, not only the process of removing moisture occurs, but also favorable conditions are created for the transformation of the components of oak wood, which are subsequently extracted with cognac alcohol. Alcohol is fed into the tank from the bottom up, which at t = 65-70 ° C for 8-24 hours, passing through the treated wood chips, intensively removes tannic and aromatic substances of oak from it. Next, produce the resulting alcohol in a condenser and a refrigerator 5.

Example.

To obtain brandy alcohol in the production of brandy, the wine material coming from pressure vessels is heated in reflux condenser 2 due to the condensation of alcohol vapors coming from the corresponding columns through pipeline 9 and enters the power plate of the boiled part of the distillation column 1. In the boiled part of the distillation column 1 of wine material remove the bulk of the alcohol and volatile impurities in the form of water-alcohol vapors that flow through the pipeline to the condenser 4.

Hot alcohol condensing in the reflux condenser 2 by turning the three-way valve 8 can be directed in two directions.

Hot alcohol can be sent directly to the condensing part of the refrigerator 6 and then through the alcohol lamp 7 to the drain compartment.

Hot alcohol is sent from bottom to top in a tank 3 for heat treatment of alcohol with submerged oak wood chips, in which there are 10 m ^{3 of} oak chips 200 × 35 × 15 mm in size, chopped from rivets and processed according to the technological instruction by the thermal and alkaline method, where the heat treatment takes place alcohol at a temperature of 65-70 ° C for 8-24 hours with its enrichment with extractive substances of oak. The amount of alcohol passing through the container with wood chips, 50 gave. in hour.

Oak chips are pricked from staves, previously used in the storage of cognac for 5 years or more. On its surface there are a lot of useful and necessary substances to give brandy a taste. When storing cognac in an oak container, the area of contact between cognac alcohol and oak is small. The size of the chips and their quantity are selected based on the creation of the greatest contact between the surface of oak chips and cognac alcohol for its enrichment with extractive substances of oak, due to which cognac acquires its unique taste, color and bouquet.

The use of smaller chips is impractical, because clogging of filters and pipelines is possible. The amount of wood chips needed is selected based on the calculation of its uniform distribution in the tank 3. When the amount of chips is less than 10 m ^{3, the} saturation of cognac spirits with oak extractives will be low. When the amount of chips more than 10 m ^{3 the} course of the process of saturation of cognac is not enhanced, but only decreases the yield of the finished product. Next, the treated alcohol enters the coil part of the refrigerator 6 and through the alcohol lamp 7 into the drain compartment.

Non-condensed in the reflux condenser 2 alcohol pairs enter the condenser 4, where the head fraction is taken through its upper part. Next, the alcohol of the head fraction with a strength of 80 vol.% Enters the coil part of the refrigerator 5 and through the alcohol lamp 7 to the drain compartment.

The alcohol distillate accumulating in the lower part of the condenser 4 is connected to the main stream of hot alcohol entering the heat treatment tank 3.

The output of cognac alcohol is 97.0-98.0% of the amount of anhydrous alcohol received for production.

The technical solution allows to obtain high-quality cognac spirits enriched with extractive substances of oak for the production of cognac and other strong drinks.

Claims (2)

1. A method of producing cognac alcohol, including the supply of wine material from pressure vessels, heating in a reflux condenser and feeding it to a power plate of the boiled portion of the distillation column, then supplying the resulting alcohol to a condenser and a refrigerator, characterized in that it is heat treated before the alcohol is fed into the refrigerator. in at least one vessel in which there are 10 ± 0,5 m ³ oak chips, impaled of staves and thermally treated and alkaline method, wherein the alcohol is fed upwards and in the vessel temperature is 65-70 ° C and the holding time is 8-24 hours. 2. The method according to claim 1, characterized in that they use oak chips 200 × 35 × 15 mm in size.