A Distillation Method for Reducing Fusel Oil in Liquor

A distillation method and technology of fusel oil, applied in the preparation of alcoholic beverages, etc., can solve problems such as the inability to maintain the full-bodied and mellow quality of liquor style, unsuitable production and application of liquor enterprises, and heavy processing workload, etc., to achieve pure, elegant and fragrant aroma. Conducive to enrichment and separation, small volume effect

Active Publication Date: 2022-01-04
广东省九江酒厂有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Chinese invention patent ZL 201010022788.8 discloses a method and device for producing pure liquor, which is characterized in that pure liquor is produced by multi-column rectification, including a de-alcohol tower, a de-alcohol tower, an alcohol tower and a methanol tower. Adding high-purity water to produce pure liquor, this patent cannot maintain the original style of liquor and the plump and mellow quality of liquor, and the operation is complicated, the processing workload is heavy, and the cost is high, so it is not suitable for the production and application of liquor enterprises

Method used

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  • A Distillation Method for Reducing Fusel Oil in Liquor
  • A Distillation Method for Reducing Fusel Oil in Liquor
  • A Distillation Method for Reducing Fusel Oil in Liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of liquor distillation method that reduces fusel oil content comprises the following steps:

[0035] (1) Pump the mature mash into the distillation preheating tank, heat up to 35-50°C and put it into the distillation retort;

[0036] (2) Turn on the direct steam to 0.6MPa until the temperature inside the retort reaches 90°C, turn off the steam to 0.3MPa;

[0037] (3) False wine heads are discharged after the wine is released, and the wine heads are collected when the measured alcohol content reaches 60%;

[0038] (4) After collecting 10% of the volume of base wine A, turn the valve to the base wine tank, and return the direct steam to 0.6MPa; (5) After collecting 90% of the volume of base wine A, turn off the steam;

[0039] Divide the 10% volume base wine A head (58.5% V / V) into two parts, one part is directly mixed with the base wine A body in proportion, and blended to become a control sample.

[0040] Another portion of base wine A wine head continues the f...

Embodiment 2

[0059] A kind of liquor distillation method that reduces fusel oil content comprises the following steps:

[0060] (1) Pump the mature mash into the preheating tank, heat up to 35-45°C and put it into the distillation retort;

[0061] (2) Turn on direct steam to 0.5MPa until the temperature inside the retort reaches 88°C, turn off the steam to 0.3MPa;

[0062] (3) False wine heads are discharged after the wine is discharged, and the wine heads are collected when the measured liquor degree reaches 59%;

[0063] (4) After collecting 20% ​​of the volume of the base wine B head, turn the valve to the base wine tank, and adjust the direct steam back to 0.5 MPa;

[0064] (5) After collecting 80% of the volume of base wine B, turn off the steam;

[0065] Divide 20% volume of the base wine B head (56% V / V alcohol content) into two parts, one part is directly mixed with the base wine B body in proportion, and blended to become a control sample.

[0066] Another portion of base wine ...

Embodiment 3

[0085] A kind of liquor distillation method that reduces fusel oil content comprises the following steps:

[0086] (1) Pump the mature mash into the preheating tank, heat up to 25-40°C and put it into the distillation retort;

[0087] (2) Turn on the indirect steam to 0.4MPa until the temperature inside the retort reaches 92°C, then turn off the steam to 0.2MPa;

[0088] (3) False wine heads are discharged after the wine is released, and the wine heads are collected when the measured liquor degree reaches 65%;

[0089] (4) After collecting 30% of the volume of the base wine C head, turn the valve to the base wine tank, and adjust the direct steam back to 0.4MPa;

[0090] (5) After collecting 70% of the volume of base wine C wine, turn off the steam;

[0091] Divide 30% volume of base wine C head (60% V / V alcohol content) into two parts, one part is directly mixed with base wine C body in proportion, and blended to become a control sample.

[0092] Another portion of base wi...

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Abstract

The invention discloses a distillation method for reducing fusel oil in liquor. In the method, firstly, the mature mash is subjected to slow distillation (steam 0.2-0.3 MPa), the fusel oil is concentrated in the wine head, and the wine head is collected; Distill the wine head to remove fusel oil to obtain the base wine. The method of the present invention can effectively enrich the fusel oil in the wine head through slow distillation, so that the follow-up impurity removal process only needs to rectify 10-30% of the wine head, and 70-90% of the wine body does not need to be treated , thereby greatly reducing the amount of rectification treatment. The alcohol content of the wine head is relatively high, which is beneficial to the enrichment and separation of fusel oil, and can reduce the reflux ratio of rectification. The comprehensive result is to save steam and power consumption, improve the efficiency of impurity removal, and be easy to produce and apply.

Description

technical field [0001] The invention belongs to the field of liquor production, and in particular relates to a distillation method for reducing fusel oil in liquor. Background technique [0002] Fusel oil is a mixture of various higher alcohols produced during the production of liquor, and its main components are propanol, isobutanol, amyl alcohol, and isoamyl alcohol. Too much fusel oil in wine will not only cause spicy and bitter taste, but also endanger human health, stimulate and anesthetize the nervous system, and cause a series of symptoms such as headache, dizziness, drowsiness, dry mouth, etc.; Less will make the wine tasteless and lose the original style of traditional liquor. Therefore, the fusel oil content of liquor must be controlled within an appropriate range. At present, the national standard GB / T2757-81 requires the content of fusel oil in liquor to be ≤0.2g / 100mL based on isobutanol and isoamyl alcohol. Reducing the content of fusel oil in liquor is an in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H6/02
CPCC12H6/02
Inventor 郭梅君周世水刘幼强吴振强曹荣冰何松贵区杰开
Owner 广东省九江酒厂有限公司
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