Method for producing whiskey by three times of distillation of beer malt

A whiskey and malt technology, applied in the field of whiskey alcohol production technology, can solve the problems of physical discomfort, high content of fusel oil, etc., and achieve the effect of pure taste, high alcohol content and strong malt aroma

Pending Publication Date: 2020-09-29
YANTAI GISBELLE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high content of fusel oil after two distillations in the existing whiskey production process, drinkers are prone to hangover, headache and physical discomfort after drinking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: The malt is crushed and saccharified to make wort, and then filtered, boiled to sterilize, cooled and then added with yeast to ferment, the yeast can convert the sugar in the wort into alcohol and carbon dioxide to obtain a higher alcohol content of 450 mg / L, 4% alcohol, and less than 1° residual sugar, prepare three distillation kettles, A kettle, B kettle, and C kettle, put the distilled raw wine obtained in the first step into A kettle, and heat it to the boiling point of alcohol 78.5°C, gradually raise the temperature to 80°C and maintain the temperature, the alcohol content of the distillate in the first distillation is 20%; then carry out the second distillation: pour the distillate from A pot into B pot, when the liquid level of A pot drops to At the bottom point, kettle B starts to heat up to 78.5°C, gradually heats up to 80°C and maintains the temperature, the alcohol content of the distillate in the second distillation is 45%; then conduct the third...

Embodiment 2

[0020] Example 2: The malt is crushed and saccharified to make wort, and then filtered, boiled, sterilized, cooled and then fermented with yeast. The yeast can convert the sugar in the wort into alcohol and carbon dioxide to obtain a higher alcohol content of 900mg / L. Distilled raw wine with an alcohol content of 5% and a residual sugar of less than 1°, prepare three stills, A kettle, B kettle, and C kettle, put the distilled raw wine obtained in the first step into A kettle, and heat to the alcohol boiling point of 78.5 ℃, gradually raise the temperature to 80°C and maintain the temperature, the alcohol content of the distillate in the first distillation is 30%; At this point, kettle B starts to heat up to 78.5°C, gradually heats up to 80°C and maintains the temperature, the alcohol content of the distillate in the second distillation is 55%; then conduct the third distillation: pour the distillate from kettle B into kettle C, When the liquid level of tank B drops to the bot...

Embodiment 3

[0021] Example 3: The malt is crushed and saccharified to make wort, and then filtered, boiled, sterilized, cooled and then fermented with yeast. The yeast can convert the sugar in the wort into alcohol and carbon dioxide to obtain a higher alcohol content of 600mg / L. Distilled raw wine with an alcohol content of 4.5% and a residual sugar of less than 1°, prepare three stills, A kettle, B kettle, and C kettle, put the distilled raw wine obtained in the first step into A kettle, and heat to the alcohol boiling point of 78.5 ℃, gradually raise the temperature to 80°C and maintain the temperature, the alcohol content of the distillate in the first distillation is 25%; At this point, kettle B starts to heat up to 78.5°C, gradually heats up to 80°C and maintains the temperature, the alcohol content of the distillate in the second distillation is 50%; then conduct the third distillation: pour the distillate from kettle B into kettle C, When the liquid level of kettle B drops to the...

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PUM

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Abstract

The invention provides a method for producing whiskey by three times of distillation of beer malt. The method comprises the following steps of (1) producing raw distilled wine; (2) carrying out distillation for the first time; (3) carrying out distillation for the second time; (4) carrying out distillation for the third time; (5) discharging wine; and (6) carrying out aging. The continuous three-time distillation process is adopted; in the distilled whiskey, distillate is higher in alcohol content, the fusel oil content reaches 50-100 mg/L, and the wheat fragrance is strong; the problems thatat present, after the whiskey is drunk, hangover, headache and physical discomfort are likely to happen are solved; and the taste is purer.

Description

technical field [0001] The invention relates to the technical field of whiskey alcohol production technology, in particular to a method for producing whiskey by triple distillation of beer malt. Background technique [0002] The existing production technology of whiskey mainly takes cereals such as malt as raw materials, and brews through technological processes such as saccharification, fermentation, distillation, and aging. Due to the high content of fusel oil after twice distillation in the existing whiskey production process, drinkers are prone to hangover, headache and physical discomfort after drinking. For example, the invention patent application with the application number of 2019102282946 discloses a method of direct distillation of beer fermentation liquid to produce whiskey. The oil content is still high. Contents of the invention [0003] In order to solve the above problems, the present invention provides a method for producing whiskey by triple distillatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H6/02C12H1/22C12C11/00
CPCC12H6/02C12H1/22C12C11/003
Inventor 孙杰
Owner YANTAI GISBELLE WINE
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