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Method for reducing ethyl acetate in white spirit

A technology for medium ethyl acetate and liquor, which is applied in the preparation of alcoholic beverages, can solve the problems of high energy consumption, poor wine quality, and large loss of alcohol substances, and achieves low energy consumption, good effect and short production cycle. Effect

Pending Publication Date: 2021-03-19
WULIANGYE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is: the existing method of separating alcohol and ester by rectification consumes a lot of energy, has a large loss of alcohol substances, and the problem of poor wine quality

Method used

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  • Method for reducing ethyl acetate in white spirit
  • Method for reducing ethyl acetate in white spirit
  • Method for reducing ethyl acetate in white spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1 adopts the inventive method to reduce ethyl acetate in liquor

[0041] At 26°C, put 2.5L of brewed liquor into a 5L airtight tank (such as figure 1 Shown), through the air inlet of the sealed tank, with the speed of 0.8 times the liquid phase volume, that is, 2L / min, the nitrogen gas with a purity of 99.9% is continuously fed into the sealed tank for 40 minutes. After the nitrogen flows through the liquor, it is discharged from the outlet, and then flows into the cooling tower. In the cooling tower, the nitrogen is separated from the ethyl acetate. After the separation, the nitrogen is directly discharged into the air, and the liquid ethyl acetate can be reused.

Embodiment 2

[0042] Embodiment 2 adopts the inventive method to reduce ethyl acetate in liquor

[0043] At 25°C, put 3L of brewed liquor into a 5L sealed tank, and through the air inlet of the sealed tank, an aeration plate is arranged at the bottom of the sealed tank; min speed, continuously feed nitrogen into the sealed tank, nitrogen enters the liquor through the aeration pan, and disperses evenly in the liquor, as the nitrogen is continuously injected into the liquor, the ethyl acetate in the liquor out, and exits the gas outlet together with the nitrogen, and then enters the cooling tower where the nitrogen is separated from the ethyl acetate. In this embodiment, the nitrogen gas is introduced for 60 minutes.

Embodiment 3

[0044] Embodiment 3 adopts the inventive method to reduce ethyl acetate in liquor

[0045] At 35°C, put 2.5L of brewed liquor into a 5L airtight tank, through the air inlet of the airtight tank, with 0.8 times the liquid phase volume, that is, at a speed of 2L / min, to the airtight tank continuously Into the nitrogen, through the time of 40min. After the air flows through the liquor, it is discharged from the air outlet, and then flows into the cooling tower. In the cooling tower, the nitrogen is separated from the ethyl acetate. After the separation, the nitrogen is directly discharged into the air, and the liquid ethyl acetate can be reused.

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Abstract

The invention belongs to the technical field of white spirit preparation, and particularly relates to a method for reducing ethyl acetate in white spirit. Aiming at the problems of large energy consumption, large loss of alcohol substances and poor wine quality of the existing method for separating alcohol ester by rectification, the invention provides the method for reducing ethyl acetate in white spirit; the method comprises the following steps of adding an alcohol ester water system into a closed sealing tank, connecting one end of the sealing tank with a gas inlet, connecting the other endof the sealing tank with a gas outlet, and connecting the gas outlet with a cooling tower; and at the temperature of 25-35 DEG C, introducing gas from the gas inlet of the sealed tank for 30-120 min,wherein the residual liquid in the sealed tank is the white spirit with reduced ethyl acetate. According to the method, the adsorbability or entrainment effect of a gas phase is utilized, ethyl acetate in the white spirit is taken away, then the ethyl acetate in the white spirit is reduced, the process is simple, energy consumption is low, the production period is short, and the quality of the white spirit can be rapidly improved.

Description

technical field [0001] The invention belongs to the technical field of liquor preparation, and in particular relates to a method for reducing ethyl acetate in liquor. Background technique [0002] The main component in liquor is alcohol compound, also contains ester and water. In the alcohol ester water system (liquor solution), alcohol compounds are very soluble in water and can quickly combine with water molecules to form hydrogen bonds, forming a ring-shaped trimer structure, which is difficult to detach; while ester compounds are difficult to dissolve in In water, the ester group is affected by the oxygen atom connected to the carbonyl group and cannot form a hydrogen bond with the hydrogen atom in the water molecule, and is easy to leave the liquid phase system, and the smaller the molecular weight and the lower the boiling point, the easier it is to leave. [0003] At present, the production of the wine industry still mainly relies on traditional methods, and the quan...

Claims

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Application Information

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IPC IPC(8): C12H1/14
CPCC12H1/14
Inventor 苏建安明哲苟梓希张富勇乔宗伟刘莉
Owner WULIANGYE
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