Persimmon spirit distillation process
By optimizing the distillation process of persimmon spirits, including the initial distillation, middle distillation, and tailings steps, the problem of long distillation time has been solved, enabling efficient and automated production of persimmon spirits and the acquisition of high-quality base spirits.
Patent Information
- Application Number
- CN202511137191.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-14
- Publication Date
- 2025-11-21
AI Technical Summary
Existing persimmon spirits distillation technology involves long distillation times, making it difficult to achieve continuous automated production.
A persimmon spirits distillation process is adopted, which includes three steps: initial distillation, middle distillation, and tailings. The heads, core spirits, and high-quality base spirits are collected separately. The temperature and alcohol content are controlled by using a copper Schottky still and condenser. Combined with pretreatment and aging blending, the distillation equipment and process flow are optimized.
It enables the production of high-quality base spirits in a single distillation, reduces distillation time, achieves continuous automated production, and improves distillation efficiency and product quality.
Abstract
Description
Technical Field
[0001] This invention relates to the field of persimmon wine distillation technology, and more particularly to a persimmon spirit distillation process. Background Technology
[0002] The history of brewing fermented wine from persimmons is over a thousand years. Currently, to improve the taste of persimmon wine, the fermented persimmon wine is often distilled. In existing technology, the distillation of persimmon spirits often adopts double distillation or multiple distillation techniques. Both double distillation and multiple distillation techniques result in long distillation times, making it difficult to achieve continuous automated production. Summary of the Invention
[0003] The purpose of this invention is to address the shortcomings of existing technologies, such as long distillation times and difficulty in achieving continuous automated production, and to propose a distillation process for persimmon spirits.
[0004] To achieve the above objectives, the present invention adopts the following technical solution:
[0005] Design a distillation process for persimmon spirits, including persimmon fermented base wine with an alcohol content of 6-8% vol and a residual sugar content of ≤0.4%, and distillation, which includes the following steps:
[0006] S1. Initial distillation: During the initial distillation, the heads are collected. The persimmon fermented wine is heated to 78-85℃. The first 2-5% distilled out is the "heads", which contains harmful substances such as methanol and lower aldehydes. It is collected separately and discarded.
[0007] S2, middle section: the core fraction is produced in the middle section. The temperature is controlled at 85-95℃. The core spirit is collected with an alcohol content of 55-70% vol.
[0008] S3, Tail Wine: Tail wine is the portion of wine that flows out after the high-quality base wine is collected. The wine is stopped when the alcohol content of the flowing wine reaches 40% vol.
[0009] After the above steps, the persimmon fermented base wine in the kettle has been distilled. Then, the valve for the series distillation is opened to continue distillation in the next kettle. The operation of the previous kettle is repeated in the next kettle. The initial distillate heads are collected separately, and the middle distillate body is collected to finally obtain high-quality persimmon base wine.
[0010] Preferably, it also includes pretreatment of the persimmon fermented wine, the pretreatment of which includes:
[0011] S1. Filtration and sedimentation: Remove solid impurities such as lees and pomace to avoid burning during distillation. Separate the free-flowing juice through the sieve of the fermentation tank. The remaining pomace is pressed by a belt press. The pressed juice is poured into a storage tank for natural clarification and sedimentation.
[0012] S2. Adjust the acidity. When the pH of the wine is less than 3.0, add a small amount of calcium carbonate to neutralize it and control the pH between 3.6 and 4.2.
[0013] Preferably, it also includes the preparation of distillation equipment, which includes:
[0014] S1. Equipment selection: A copper Schein still is selected to enhance the flavor.
[0015] S2. Seal check: Ensure the condenser and pipe connections are sealed to prevent alcohol vapor leakage.
[0016] S3. Cooling water pipeline: Connect the condensate water in advance. The condensate water should be flowing water with a temperature ≤20℃.
[0017] Preferably, it also includes the aging and blending of the base spirit, which includes:
[0018] S1. Reduce the alcohol content: Adjust the alcohol content to 40-50% vol using purified water as needed;
[0019] S2, Aging: The base spirit, after being diluted, is stored in oak barrels and aged in the dark for 3-6 years or more, resulting in a smoother flavor.
[0020] Preferably, after aging, a small amount of honey is added, and dried persimmons are roasted to add complexity to the flavor.
[0021] Preferably, the initial distillation should be carried out with slow heating to avoid violent boiling that would cause the liquid to rush into the subsequent condenser. The outlet temperature of the condenser should be controlled at 15-23°C to avoid excessive temperature that would lead to alcohol evaporation and loss.
[0022] Preferably, the liquid volume in the vessel should not exceed 2 / 3 to prevent boiling and overflow.
[0023] Preferably, when the base liquor is cloudy, it is because too much has been mixed in with the tail distillate, requiring more rigorous fractionation and redistillation after filtration.
[0024] Preferably, when the base liquor lacks fruit aroma, low-temperature vacuum distillation should be used, or persimmon mash can be added for secondary fermentation.
[0025] Preferably, when the methanol content of the base liquor exceeds the standard, the first 2-5% of the middle fraction should be strictly removed, and persimmons with high ripeness and no rot should be selected.
[0026] The persimmon spirit distillation process proposed in this invention has the following advantages:
[0027] By collecting the heads during the initial distillation to remove harmful substances such as methanol and lower aldehydes, and then collecting the core fraction in the middle stage, the distillation is stopped when the alcohol content reaches 40% vol. After that, persimmon fermented base wine is fed back into the still, and the initial distillation, middle stage, and tail wine operations are repeated. This allows the base wine to be obtained in a single distillation, and the distillation operation can be carried out continuously in the still, reducing the distillation time and enabling continuous automated production. Detailed Implementation
[0028] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.
[0029] Example 1
[0030] A distillation process for persimmon spirits includes persimmon fermented base wine with an alcohol content of 6-8% vol and a residual sugar content of ≤0.4%, and distillation, which includes the following steps:
[0031] S1. Initial distillation: During the initial distillation, the heads are collected. The persimmon fermented wine is heated to 78-85℃. The first 2-5% distilled out is the "heads", which contains harmful substances such as methanol and lower aldehydes. It is collected separately and discarded.
[0032] S2, middle section: the core fraction is produced in the middle section. The temperature is controlled at 85-95℃. The core spirit is collected with an alcohol content of 55-70% vol.
[0033] S3, Tail Wine: Tail wine is the portion of wine that flows out after the high-quality base wine is collected. The wine is stopped when the alcohol content of the flowing wine reaches 40% vol.
[0034] After the above steps, the persimmon fermented base wine in the kettle has been distilled. Then, the valve for the series distillation is opened to continue distillation in the next kettle. The operation of the previous kettle is repeated in the next kettle. The initial distillate heads are collected separately, and the middle distillate body is collected to finally obtain high-quality persimmon base wine.
[0035] Furthermore, during the initial distillation, heating should be slow to avoid violent boiling that could cause the alcohol to rush into the subsequent condenser. The outlet temperature of the condenser should be controlled at 15-23℃ to prevent excessively high temperatures from causing alcohol evaporation and loss.
[0036] Furthermore, the liquid volume in the vessel should not exceed 2 / 3 to prevent boiling and overflow.
[0037] Furthermore, if the base spirit is cloudy, it indicates that too much has been mixed in with the tail distillate, requiring more rigorous fractionation and redistillation after filtration.
[0038] Furthermore, when the base liquor lacks sufficient fruit aroma, low-temperature vacuum distillation should be used, or persimmon mash can be added for secondary fermentation.
[0039] Furthermore, when the methanol content of the base liquor exceeds the standard, the first 2-5% of the middle fraction should be strictly removed, and persimmons with high ripeness and no rot should be selected.
[0040] Example 2
[0041] To reduce impurities in the persimmon fermented liquor and prevent them from accumulating in the distillation vessel and causing scorching during distillation, a pretreatment of the persimmon fermented liquor is also included. This pretreatment includes:
[0042] S1. Filtration and sedimentation: Remove solid impurities such as lees and pomace to avoid burning during distillation. Separate the free-flowing juice through the sieve of the fermentation tank. The remaining pomace is pressed by a belt press. The pressed juice is poured into a storage tank for natural clarification and sedimentation.
[0043] S2. Adjust the acidity. When the pH of the wine is less than 3.0, add a small amount of calcium carbonate to neutralize it and control the pH between 3.6 and 4.2.
[0044] Example 3
[0045] To improve distillation quality, preparation of the distillation equipment is also included, which includes:
[0046] S1. Equipment selection: A copper Schein still is selected to enhance the flavor.
[0047] S2. Seal check: Ensure the condenser and pipe connections are sealed to prevent alcohol vapor leakage.
[0048] S3. Cooling water pipeline: Connect the condensate water in advance. The condensate water should be flowing water with a temperature ≤20℃.
[0049] Example 4
[0050] To enhance the taste and flavor of the base spirit, the process also includes aging and blending. Aging and blending include:
[0051] S1. Reduce the alcohol content: Adjust the alcohol content to 40-50% vol using purified water as needed;
[0052] S2. Aging: The base spirit, after being diluted, is stored in oak barrels or stainless steel tanks and aged in the dark for 3-6 years or more, resulting in a smoother flavor.
[0053] Furthermore, after aging, a small amount of honey is added, and dried persimmons are roasted to add complexity to the flavor.
[0054] To retain some of the esters (such as ethyl acetate) in the fermented wine, the distillation rate should be controlled (slower distillation results in a more fragrant flavor), and over-distillation should be avoided to prevent a burnt taste.
[0055] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.
Claims
1. A distillation process for persimmon spirits, comprising fermented persimmon spirit, characterized in that: The alcohol content of the persimmon fermented wine is 6-8% vol, and the residual sugar content is ≤0.4%. Distillation also includes the following steps: S1. Initial distillation: During the initial distillation, the heads are collected. The persimmon fermented wine is heated to 78-85℃. The first 2-5% distilled out is the "heads", which contains harmful substances such as methanol and lower aldehydes. It is collected separately and discarded. S2, middle section: the core fraction is produced in the middle section. The temperature is controlled at 85-95℃. The core spirit is collected with an alcohol content of 55-70% vol. S3, Tail Wine: Tail wine is the portion of wine that flows out after the high-quality base wine is collected. The wine is stopped when the alcohol content of the flowing wine reaches 40% vol. After the above steps, the persimmon fermented base wine in the kettle has been distilled. Then, the valve for the series distillation is opened to continue distillation in the next kettle. The operation of the previous kettle is repeated in the next kettle. The initial distillate heads are collected separately, and the middle distillate body is collected to finally obtain high-quality persimmon base wine.
2. The persimmon spirit distillation process according to claim 1, characterized in that: It also includes the pretreatment of the persimmon fermented wine, which includes: S1. Filtration and sedimentation: Remove solid impurities such as lees and pomace to avoid burning during distillation. Separate the free-flowing juice through the sieve of the fermentation tank. Press the remaining pomace through a belt press. Pour the pressed juice into a storage tank for natural clarification and sedimentation. S2. Adjust the acidity. When the pH of the wine is less than 3.0, add a small amount of calcium carbonate to neutralize it and control the pH between 3.6 and 4.
2.
3. The persimmon spirit distillation process according to claim 1, characterized in that: This also includes the preparation of distillation equipment, which includes: S1. Equipment selection: A copper Schein still is selected to enhance the flavor. S2. Seal check: Ensure the condenser and pipe connections are sealed to prevent alcohol vapor leakage. S3. Cooling water pipeline: Connect the condensate water in advance. The condensate water should be flowing water with a temperature ≤20℃.
4. The persimmon spirit distillation process according to claim 1, characterized in that: This also includes the aging and blending of the base spirits, which includes: S1. Reduce the alcohol content: Adjust the alcohol content to 40-50% vol using purified water as needed; S2, Aging: The base spirit, after being diluted, is stored in oak barrels and aged in the dark for 3-6 years or more, resulting in a smoother flavor.
5. The persimmon spirit distillation process according to claim 4, characterized in that: After aging, a small amount of honey is added, and dried persimmons are roasted to add complexity to the flavor.
6. The persimmon spirit distillation process according to claim 1, characterized in that: During the initial distillation, heating should be slow to avoid violent boiling that could cause the alcohol to rush into the subsequent condenser. The outlet temperature of the condenser should be controlled at 15-23℃ to prevent excessive temperature from causing alcohol evaporation and loss.
7. The persimmon spirit distillation process according to claim 1, characterized in that: The liquid level in the vessel should not exceed 2 / 3 to prevent boiling and overflow.
8. The persimmon spirit distillation process according to claim 1, characterized in that: When the base spirit is cloudy, it indicates that too much has been mixed in with the tail distillate. In this case, more rigorous fractionation is required, and the spirit should be redistilled after filtration.
9. The distillation process for persimmon spirits according to claim 1, characterized in that: When the base liquor lacks fruit aroma, low-temperature vacuum distillation should be used, or persimmon mash can be added for secondary fermentation.
10. The persimmon spirit distillation process according to claim 1, characterized in that: When the methanol content of the base liquor exceeds the standard, the first 2-5% of the middle fraction should be strictly removed, and persimmons with high ripeness and no rot should be selected.