Reaction kettle

Abstract

The invention discloses a reaction kettle. The reaction kettle comprises a kettle body, wherein the kettle body is internally provided with a reaction cavity, and the kettle body is further provided with a feeding port and a discharging port which are respectively communicated with the reaction cavity and a heating device arranged in the kettle body. Basic liquor ageing reaction is accelerated by arranging the kettle body, arranging the reaction cavity capable of containing basic liquor in the kettle body and arranging the heating device capable of heating the basic liquor in the reaction cavity, the ageing efficiency is improved, and the production cost is reduced.

Description

technical field [0001] The disclosure of the present invention generally relates to the technical field of brewing wine, specifically relates to the technical field of yellow rice wine or flower dew burning and aging, and especially relates to a reaction kettle. Background technique [0002] In the production process of traditional rice wine or flower dew, because the newly distilled new wine contains more volatile sulfides (such as hydrogen sulfide, mercaptan, dimethyl sulfide, etc.), acrolein, crotonaldehyde and free ammonia, etc. Substances, resulting in brewed rice wine or Hua Lu Shao have the disadvantages of dry and hot taste, insufficient mellowness, and heavy pungent smell. After the base wine is stored for a period of time, its dry and spicy feeling will be significantly reduced, and the flavor substances will gradually form, so that the flavor of the produced rice wine or Hualu Shao can be significantly improved, and high-quality rice wine or Hualu Shao can be obta...

AI Technical Summary

Problems solved by technology

Among them, the natural aging time can reach several years, which takes too long and takes up storage space. Enterprises need to invest a lot of money, and the capital recovery time is long and the cost is high. Therefore, major rice wine or Hualu Shao production enterprises are actively working hard Research artificial aging technology to promote the aging process of base wine to obtain high-quality rice wine or flower dew, shorten the aging cycle, reduce production costs, and improve corporate benefits

[0003] At present, most famous wineries in China still adopt the natural aging method, which seriously restricts the production scale and output of high-end famous wines

In addition, the researchers conducted experiments on the comprehensive method of aging rice wine or flower dew burning, such as combining ultrasonic waves, additives and adsorption for aging, or combining magnetic fields and additives for aging, or using supergravity Although the above-mentioned methods speed up the aging of rice wine or flower dew to varying degrees, they also complicate the entire aging process and the aging equipment, which increases the aging cost.

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