Ice wine peel residue brandy distillation device

Abstract

The invention discloses an ice wine peel residue brandy distillation device. The device comprises a box body; the upper end of the box body is fixedly connected with a motor; the movable end of the motor penetrates through the upper end of the box body and extends into the box body; the movable end of the motor is fixedly connected with a hollow rotating shaft; a plurality of stirring rods of hollow structures are evenly distributed and fixedly connected to the side wall of the hollow rotating shaft in the axial direction of the hollow rotating shaft; and air outlets are evenly formed in the side walls of the multiple stirring rods. Water vapor generated after water in the box body is evaporated flows out of the air outlets through the hollow rotating shaft, the water vapor can be evenly mixed with ice wine peel residues along with rotation of the stirring rods, the ice wine peel residues can be evenly heated and distilled, and therefore the distillation efficiency of the ice wine peelresidues is improved; and a lead screw rotates to enable a sliding block to drive a rotating plate to rotate downwards in a frame opening through a connecting rod for discharging the ice wine peel residues located at the upper end of a transverse plate, so that manual cleaning of the distilled ice wine peel residues is avoided, and the labor intensity is reduced.

Description

technical field [0001] The invention relates to the technical field of brandy production, in particular to an ice wine skin dregs brandy distillation device. Background technique [0002] Brandy refers to the high-alcohol wine obtained by distillation after fermentation of grapes, and then stored in oak barrels. Brandy is a kind of distilled wine, which is brewed after fermentation, distillation and storage of grapes. [0003] After the grapes are fermented and distilled, high-quality brandy will be produced, but a large amount of pomace will remain in the production process, and the pomace also contains a lot of sugar and flavor substances. For better wine, most of the current distillation of ice wine skins is directly heated by steam and then distilled, but the amount of distillation of ice wine skins is large each time, so that when more ice wine skins accumulate together, it is difficult for steam to pass through The ice wine skins and the ice wine skins are evenly heat...

AI Technical Summary

Problems solved by technology

[0003] After the grapes are fermented and distilled, high-quality brandy will be produced, but a large amount of pomace will remain in the production process, and the pomace also contains a lot of sugar and flavor substances. For better wine, most of the current distillation of ice wine skins is directly heated by steam and then distilled, but the amount of distillation of ice wine skins is large each time, so that when more ice wine skins accumulate together, it is difficult for steam to pass through The ice wine skins and the ice wine skins are evenly heated, thereby reducing the distillation efficiency of the ice wine skins. In addition, after the ice wine skins are distilled, the temperature above them is relatively high. At present, it is mostly cleaned manually. High labor intensity and low safety factor

Images