Device and method for extracting bouquet through multistage distillation

Abstract

The invention discloses a device for extracting bouquet through multistage distillation and belongs to the technical field of brewing. The invention also discloses a method for extracting bouquet by adopting the device. The invention provides a device for extracting bouquet through multistage distillation, which can effectively improve the alcohol degree of wine and the bouquet extraction efficiency in the solid-state distillation process. The invention also provides a method for extracting bouquet by adopting the device. The device comprises a primary distiller, a secondary distiller and a cooler which are connected with one another, wherein the distillers and the cooler are connected with each other through wine steam delivery pipes. The method for extracting bouquet by adopting the device comprises the following steps of: inputting steam to the bottom of the primary distiller for distilling brewing fermented grains sequentially wine steam enters the secondary distiller from the bottom for continuously distilling brewing fermented grains, and the obtained further enriched and refined wine steam is output from the top and then enters the next secondary distiller from the bottom again, and so on until the enriched and refined wine steam is collected in the cooler and becomes wine liquid.

Description

technical field [0001] The invention relates to a device for extracting wine aroma, in particular to a device for extracting wine aroma by multi-stage distillation, and belongs to the technical field of brewing. The invention also relates to a method for extracting wine aroma by using the device. Background technique [0002] The production of liquor in my country mainly adopts solid-state fermented grain fermentation and solid-state distillation methods. Filling the fermented fermented grains into the retort of the distiller, steam is generated from the bottom of the retort, and the alcohol components and aroma components in the fermented grains are extracted by distillation. During the distillation process, due to the heat exchange and promotion of the water vapor at the bottom, the alcohol components and aroma components in the glutinous rice grains are gradually enriched to form wine steam, which rises layer by layer from the bottom of the retort to the top of the retor...

AI Technical Summary

Problems solved by technology

However, in actual operation, due to the large volume in the retort barrel, the loose structure of solid fermented grains is different, the local density is not uniform, and the traveling direction and power of water vapor or wine vapor from bottom to top are also unstable. At the same time, due to Man-made operation factors can easily lead to excessive steam pressure in the fermented grains, that is, the water vapor or wine vapor is deep below the surface of the fermented grains, so that the uniform diffusion and rising effect of water vapor or wine vapor are affected. Uneven steam penetration in the barrel, as well as unstable power of steam penetration and too fast or too slow partial steam penetration, so as to destroy the ideal state of uniform enrichment and aroma enhancement of alcohol components layer by layer, resulting in low alcohol content, The low efficiency of aroma enhancement and the large miscellaneous flavor of aroma components in wine have seriously affected the yield and quality of wine

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