White spirit distillation equipment and method integrated with whisky pot type distillation technology

Abstract

The invention relates to the technical field of wine brewing, and particularly provides white spirit distillation equipment and method integrating the whisky pot type distillation technology, the equipment comprises a copper distillation still, a swan neck and a condenser, the bottom of the copper distillation still is provided with uniformly distributed electric heating devices, and the top of the copper distillation still is provided with a steam outlet; the swan neck is detachably connected to a steam outlet of the copper distillation still through a flange, radiating fins are arranged on the outer surface of the swan neck, and the condenser is communicated with the tail end of the swan neck. Through the copper gradient fractionation system integrated with the whisky pot type distillation technology, the technical problems of insufficient extraction of aroma substances, large component fluctuation and extensive temperature control in traditional white spirit distillation are solved.

Description

Technical Field

[0001] The present invention relates to the field of winemaking technology, and in particular to a liquor distillation device and method integrating whiskey pot distillation technology. Background Art

[0002] Liquor distillation is the core process for separating ethanol and flavor compounds by heating the fermented mash. Its core equipment consists of a still, a steam guide, and a condensation system. Existing baijiu production generally uses the retort distillation process, which separates alcohol and flavor compounds by allowing steam to penetrate the mash layer. While this process offers advantages such as ease of operation and high single-shot processing capacity, it has significant drawbacks in terms of precise control of liquor quality:

[0003] 1. Traditional retort distillation cannot fully extract the complex aroma substances (such as esters, aldehydes, etc.) in the mash, resulting in a single aroma in the wine;

[0004] 2. Traditional methods make it difficult to separate flavor substances with different boiling points, resulting in a monotonous taste of the wine.

[0005] How to improve the above problems and provide a feasible liquor distillation equipment and method to make the liquor aroma richer has become one of the technical problems that need to be solved urgently. Summary of the Invention

[0006] In view of this, the present invention proposes a liquor distillation device and method that integrates whiskey pot distillation technology.

[0007] The technical solution of the present invention is implemented as follows: The present invention provides a white wine distillation equipment that integrates whiskey pot distillation technology, which includes: a copper distillation kettle, a swan neck and a condenser. The bottom of the copper distillation kettle is provided with an evenly distributed electric heating device, and the top is provided with a steam outlet. The swan neck is detachably connected to the steam outlet of the copper distillation kettle through a flange. The outer surface of the swan neck is provided with a heat sink, and the condenser is connected to the end of the swan neck.

[0008] Still: Made of copper, with a heating device inside to heat the mash to generate steam;

[0009] Swan neck: connected to the top of the still, made of copper, its length and diameter can be adjusted as needed, used to extend the steam path and promote the reflux of aroma substances;

[0010] Condenser: connected to the end of the swan neck, used to condense steam into wine;

[0011] Temperature control system: used to monitor and control the temperature of the distillation kettle, swan neck and condenser in real time to achieve precise temperature control.

[0012] The present invention integrates the principle of whiskey pot still technology with the characteristics of solid-state distillation of liquor to construct a gradient fractionation system dominated by copper. Its core principle is: the copper still uses an electric heating device to evenly heat the mash, using the catalytic effect of copper to promote the esterification reaction, while adsorbing sulfides (such as dimethyl sulfide) to improve the purity of the liquor; the swan neck forms a temperature gradient through adjustable length (1.5-2.5 meters) and external heat sinks, extending the steam path and strengthening the reflux enrichment of high-boiling point substances (such as ethyl hexanoate); the condenser cooperates with the temperature control system to achieve multi-component separation threshold control, accurately intercepting flavor substances with different boiling points (such as ethyl acetate 77.1°C, ethyl lactate 154°C). This design not only retains the high efficiency of solid-state distillation of liquor (single alcohol purification reaches 75%), but also integrates the advantages of whiskey flavor control, solving the core problems of aroma loss, component fluctuations and extensive temperature control in traditional processes.

[0013] Specifically, the distillation kettle is integrally cast with a purity of ≥99.9% red copper, and a number of electric heating rods are evenly distributed on the bottom of the inner cavity. The power of the heating rods is 10kW and adjustable (adjustment range 5-15kW), and is connected to the external power supply through a wire. A double-layer tempered glass observation window is set on the upper part of the side wall of the kettle body, which can observe the state of the mash in real time; a steam outlet and a pressure sensor are provided on the top of the kettle, and the working pressure is controlled at 0.05-0.15MPa; the swan neck and the distillation kettle are detachably connected through a flange, which is made of homogeneous red copper, with a total length of 1.5-2.0m and an inner diameter of 150mm. The outer surface is provided with an integrally formed trapezoidal heat sink with a height of 20mm and a spacing of 25mm. High-temperature resistant silicone sealing rings are used at the flange connection, and the temperature range of -40℃ to 300℃ is withstood.

[0014] The shell-and-tube condenser consists of 50 Φ25mm×2000mm stainless steel condenser tubes with a total cooling area of 10㎡. The top steam inlet is connected to the swan neck end via a quick-connect clamp, and the bottom liquor outlet is equipped with a flow meter. The cooling medium circulation system includes a centrifugal pump and a plate heat exchanger. The cooling water flow rate can be adjusted in the range of 5-20m 3 / h, and the inlet water temperature is controlled at 10-15° C. Preferably, the inner wall of the condenser is provided with a spiral guide groove with a groove depth of 0.5 mm and a pitch of 30 mm to improve the steam condensation efficiency.

[0015] The temperature control system consists of three groups of PT100 temperature sensors, a PLC controller and an actuator:

[0016] Sensor placement: still chamber, swan neck middle section, condenser inlet;

[0017] Control logic: Dynamically adjust the power of the electric heating rod and the cooling water flow according to the preset temperature curve;

[0018] Human-machine interface: The touch screen displays the temperature-pressure curve in real time and supports parameter storage and call.

[0019] A second aspect of the present invention further provides a distillation method based on the above-mentioned liquor distillation equipment, comprising the following steps:

[0020] Step 1: crush the fermented mash into 1-3 mm pieces and then put it into a copper still with a filling rate of 70-80%;

[0021] Step 2: heating the mixture to 78-85°C at a rate of 18-22°C / h, and controlling the pressure in the still to be 1.0-1.3 standard atmospheres;

[0022] Step 3: Maintain the surface temperature of the swan neck at 80-90°C by adjusting the temperature and / or flow of the cooling medium to promote the reflux of high-boiling-point substances;

[0023] Step 4: The wine is divided into three sections according to the distillation time: special wine (0-30min), first-grade wine (30-90min), and second-grade wine (>90min);

[0024] Step 5: Age the divided wines separately for 12-24 months in an aging environment with a temperature of 18-22°C and a humidity of 60-70%.

[0025] The distillation method of the present invention is based on the characteristics of the copper distillation system, and realizes the precise separation of flavor substances through the gradient temperature control-pressure coordination-dynamic reflux process chain: the steam penetration efficiency is optimized by utilizing the crushing of the mash and a filling rate of 70-80%; the low / medium / high boiling point substances (such as ethyl acetate 77.1°C, ethyl hexanoate 167°C) are released in stages by gradient heating to 78-85°C (pressure 1.0-1.3atm) at 18-22°C / h; the high boiling point components (such as fusel oil>100°C) are selectively condensed and refluxed at 80-90°C on the swan neck surface (adjusted by cooling medium) to reduce impurities in the wine; combined with three-stage time segmentation collection (0-30min enrichment of low boiling point esters, 30-90min extraction of mid-stage coordination substances, >90min interception of residual components), and finally aging for 12-24 months at 18-22°C / 60-70% temperature and humidity. This method increases the ethyl acetate content in premium liquor, reduces the fusel oil content in first-grade liquor, significantly optimizes the aroma complexity and taste coordination of the liquor, and ensures that batch stability meets international distilled liquor standards.

[0026] In some embodiments, during the temperature rising stage, the temperature is recorded every 10 minutes.

[0027] In a preferred embodiment, the heating phase utilizes an intelligent temperature control system with periodic temperature monitoring and feedback regulation. While the still is heated at a rate of 18-22°C / h to 78-85°C, a temperature sensor automatically collects temperature data within the still every 10 minutes, simultaneously recording the pressure and generating a temperature-pressure curve. This data is compared with preset process parameters (e.g., a target temperature of 77±0.5°C for the ethyl acetate enrichment stage) by a PLC controller, dynamically adjusting the power of the electric heating rods and the flow rate of the cooling medium. Experimental verification indicates that this control maintains temperature fluctuations within ±0.3°C, preventing premature volatilization of low-boiling-point aroma compounds or excessive precipitation of high-boiling-point impurities due to sudden temperature changes.

[0028] In some embodiments, the alcohol content of the premium wine is ABV1≥70% vol; the alcohol content of the first-grade wine is 60<ABV2<70% vo; and the alcohol content of the second-grade wine is ABV3≤60% vol.

[0029] The segmented collection standard is based on a dual screening mechanism of boiling point difference and substance activity, and optimizes the wine body by quantitatively controlling the key components of different fractions:

[0030] Specialty wine (<30min): During the initial distillation stage (temperature 78-82°C), low-boiling point esters are preferentially extracted. At the same time, the copper catalytic effect reduces the residual sulfide (such as dimethyl disulfide), significantly improving the purity of the wine.

[0031] First-grade wine (30-90 min): mid-stage distillation (temperature 82-85°C) to intercept medium-boiling point esters;

[0032] Secondary wine (>90min): The high-boiling point impurities at the end are forced to condense through low-temperature water in the condenser, and the fusel oil content is compressed to ≤0.5g / L (the national standard limit is ≤2.0g / L) to avoid a bitter aftertaste.

[0033] In some embodiments, ceramic containers are used during the aging stage, the wine is stirred every 6 months, the total acidity increase is controlled at 8-12%, and the ester loss rate is ≤10%.

[0034] This aging method is based on the ceramic microporous catalysis-dynamic oxidation balance mechanism: the high porosity of purple clay ceramics promotes the slow oxidation and esterification of alcohol and acid substances in the wine, while absorbing off-flavor components; periodic stirring under the protection of inert gas breaks the liquid-solid interface layer, accelerates the ion exchange between ester substances and ceramic minerals, and allows the total acid to increase in a controllable manner to balance the taste; the sealed and low-temperature environment reduces the volatilization loss of esters and promotes the production of phenolic substances.

[0035] In some embodiments, when used for the distillation of light-fragrance liquor, the length of the swan neck is 1.5-1.8 m.

[0036] In a specific embodiment of the distillation of light-flavor liquor, the swan neck length is limited to 1.5-1.8 meters. By precisely matching the steam path with the heat dissipation efficiency, efficient enrichment of low-boiling point aroma substances and controlled reflux of high-boiling point impurities are achieved. Specifically:

[0037] Structural adaptability: Fen-flavor liquor uses ethyl acetate as its core flavoring substance. The shorter swan neck can reduce the steam condensation retention time and avoid excessive condensation and reflux of low-boiling-point esters.

[0038] Optimized impurity separation: The 1.5-1.8m swan neck is combined with surface heat sinks (20mm high, 25mm spacing) to increase the condensation reflux rate of high-boiling-point impurities such as isoamyl alcohol and furfural, and reduce the fusel oil content in the wine.

[0039] This parameter range ensures that the light-fragrance liquor retains the refreshing main flavor while effectively removing the impurities, solving the technical contradiction of the coexistence of single aroma and residual impurities in traditional processes.

[0040] In some embodiments, when used for the distillation of Luzhou-flavor liquor, the length of the swan neck is 1.8-2.0 m.

[0041] This implementation method is based on the thermodynamic characteristics of flavor substances in Luzhou-flavor liquor, and constructs a graded condensation-catalytic enrichment system by extending the swan neck:

[0042] High temperature zone (1.8-2.0m upper swan neck): maintain a surface temperature of 85-90℃ to promote secondary evaporation of medium-boiling point substances and avoid premature condensation that causes aroma loss;

[0043] Medium temperature zone (middle section of swan neck): The temperature is controlled by heat sink (75-80℃) to intercept high boiling point impurities while allowing the target esters to pass selectively;

[0044] Synergistic effect: Copper catalysis improves the efficiency of ethyl caproate synthesis, and the rich aroma and mellow taste of the wine meet the standards of high-quality strong-flavor liquor.

[0045] This design solves the three major technical bottlenecks in traditional strong-flavor distillation: low ethyl hexanoate extraction rate, acid ester imbalance, and residual off-flavors, and achieves efficient and targeted enrichment of flavor substances.

[0046] The present invention has the following beneficial effects compared to the prior art:

[0047] By integrating whiskey pot still technology with a copper gradient fractionation system, the technical challenges of insufficient aroma extraction, large component fluctuations, and extensive temperature control in traditional baijiu distillation have been resolved. The copper still catalyzes the esterification reaction, increasing the ethyl acetate content. The swan-neck structure achieves precise separation of high- and low-boiling-point substances by extending the steam path and controlling the temperature with heat sinks, significantly optimizing the complexity and layering of the liquor's aroma. This method combines the advantages of whiskey flavor control with the efficiency of baijiu solid-state distillation, achieving a synergistic upgrade in aroma, taste, and quality stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0049] Figure 1 It is a structural schematic diagram of the distillation equipment of the present invention.

[0050] In the figure: 1-copper still, 2-swan neck, 3-condenser, 4-electric heating device, 5-flange, 11-steam outlet, 21-heat sink. DETAILED DESCRIPTION

[0051] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0052] It should be noted that when an element is referred to as being “fixed on” or “disposed on” another element, it may be directly on the other element or indirectly on the other element. When an element is referred to as being “connected to” another element, it may be directly connected to the other element or indirectly connected to the other element.

[0053] It should be understood that the terms "length", "width", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", etc., indicating the orientation or position relationship, are based on the orientation or position relationship shown in the accompanying drawings, and are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on this application.

[0054] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of the technical features being referred to. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the features. Throughout the description of this application, "plurality" means two or more, unless otherwise specifically defined.

[0055] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which embodiments of the present invention belong. If the definitions set forth in this section are contrary to or otherwise inconsistent with definitions set forth in the patents, patent applications, published patent applications, and other publications incorporated herein by reference, the definitions listed in this section take precedence over the definitions incorporated herein by reference.

[0056] Unless otherwise specified, the methods used in the following examples are conventional methods. The materials, reagents, and instruments used are conventional materials, reagents, and instruments in the art, unless otherwise specified, and can be obtained commercially by those skilled in the art.

[0057] When an amount, concentration or other value or parameter is expressed as a range, a preferred range or a range defined by a series of upper preferred values and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any upper range limit or preferred value with any lower range limit or preferred value, regardless of whether the range is disclosed alone. For example, when a range "1 to 5" is disclosed, the described range should be interpreted as including the ranges "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described herein, unless otherwise stated, the range is intended to include its endpoints and all integers and fractions within the range. In the present specification and claims, range definitions may be combined and / or interchanged, and if not otherwise stated, such ranges include all subranges contained therein.

[0058] The present invention relates to a liquor distillation method integrating whiskey pot distillation technology.

[0059] It includes:

[0060] Mash Preparation: High-quality sorghum is selected as the brewing material and fermented according to the traditional fermentation process for light-fragrance baijiu. After fermentation, the mash needs to be properly stirred and loosened to ensure even heating within the still. Slowly load 500 kg of the processed mash into the still, avoiding compaction and ensuring adequate spacing between the mash to facilitate vapor rise. After loading, close the still's feed port and check that all connections are properly sealed.

[0061] Heating and distillation phase: Before turning on the heating device, start the cooling medium circulation system to ensure that the condenser is in normal working condition. Set the heating program of the intelligent temperature controller to slowly increase the temperature in the still from room temperature at a rate of 20°C per hour. During the heating process, closely monitor the temperature data displayed by the temperature sensor and the pressure changes in the still to ensure that all parameters are within the normal range. When the temperature reaches 78°C, maintain this temperature and distill for 1 hour. During the distillation process, the state of the mash, such as steam generation and the degree of tumbling, can be observed through the observation window. If any abnormalities are found, adjust the heating power or take appropriate measures in a timely manner.

[0062] During the steam reflux phase, steam is generated within the still and rises along the swan neck. Due to the unique structure of the swan neck and the heat sink, some high-boiling-point substances condense during the rise and flow back into the still. Operators can assess the effectiveness of the steam reflux by observing the flow of condensate on the swan neck. To ensure the stability of the steam reflux, the temperature and flow rate of the cooling medium can be adjusted based on actual conditions, indirectly affecting the heat dissipation of the swan neck and thus controlling the proportion of high-boiling-point substances that reflux.

[0063] Liquor collection stage: After condensing in the condenser, the liquor flows out of the liquor outlet at the bottom of the condenser. A diversion device is installed at the liquor outlet to collect the liquor in sections according to its alcohol content and aroma characteristics. Liquor collected in the first 30 minutes after the start of distillation has an alcohol content above 70% vol, an aroma dominated by ethyl acetate, and a typical refreshing aroma of light-fragrant liquor. This is collected as a premium liquor. Liquor collected between 30 and 90 minutes has an alcohol content between 60% vol and 70% vol, a rich aroma, and contains a certain amount of ethyl lactate. This is collected as a first-grade liquor. Liquor collected after 90 minutes has an alcohol content below 60% vol and a lighter aroma. This is collected as a second-grade liquor. During the collection process, high-precision alcohol meters and professional aroma analysis equipment are used to monitor the liquor's quality in real time to ensure the stability of the quality of liquors at different grades.

[0064] Aging Stage: The collected premium, first-grade, and second-grade wines are placed separately in large, rigorously cleaned and disinfected ceramic jars. These jars offer excellent air permeability and absorbency, facilitating oxidation and esterification reactions, thus accelerating wine aging. The jars are then placed in a well-ventilated cellar with a constant temperature of 18-22°C and a humidity of 60%-70% for one year. During the aging period, the wine is regularly sampled and tested to observe changes in aroma, taste, and chemical composition, ensuring continuous improvement in quality.

[0065] Example 1

[0066] Distillation of Fen-flavor Liquor

[0067] 1. Equipment Preparation: Use a 500L copper still with a 10kW electric heating rod. The swan neck should be 1.5 meters long and 15 cm in diameter. Use a shell-and-tube condenser with a cooling area of 10 square meters. Use an intelligent temperature controller with an accuracy of ±0.1°C for the temperature control system. Install temperature sensors in the still, the middle of the swan neck, and at the condenser inlet.

[0068] 2. Preparation of the mash: Select high-quality sorghum as the raw material and ferment it according to the traditional fermentation process for light-fragrance liquor. After fermentation is complete, 500 kg of mash is evenly loaded into the still. Testing shows that the mash has an alcohol content of 12% by volume and a residual starch content of 5%.

[0069] 3. Heating Distillation: Turn on the heating device and set the still temperature to rise slowly from room temperature to 78°C at a rate of 20°C per hour. Maintain this temperature for 1 hour to ensure complete evaporation of the alcohol and some low-boiling-point aroma compounds. Record the temperature every 10 minutes during the heating process, ensuring a steady temperature rise. Maintain a stable pressure within the still at 1.05-1.1 standard atmospheres.

[0070] 4. Steam Reflux: As steam passes through the 1.5-meter-long swan neck, some high-boiling-point substances, such as higher fatty acid esters, condense and flow back into the distillation vessel due to the heat dissipation effect of the swan neck. Testing shows that the refluxed high-boiling-point substances account for approximately 30% of the total high-boiling-point substances in the steam. Analysis of the refluxed liquid revealed approximately 20 mg / L of ethyl oleate and 15 mg / L of ethyl linoleate.

[0071] 5. Collection of liquor: The condenser condenses the steam into liquor. The liquor collected in the first 30 minutes after the start of distillation has an alcohol content of more than 70% vol, and the aroma is mainly ethyl acetate, with a content of 250mg / 100mL. It has the typical refreshing aroma of light-fragrance liquor and is collected as special-grade liquor; the liquor collected between 30 minutes and 90 minutes has an alcohol content between 60% vol and 70% vol, a rich aroma, and contains a certain amount of ethyl lactate, with a content of about 80mg / 100mL, and is collected as first-grade liquor; the liquor collected after 90 minutes has an alcohol content below 60% vol and a lighter aroma, and is collected as second-grade liquor. The output of this distillation is about 50L of special-grade liquor, about 150L of first-grade liquor, and about 80L of second-grade liquor.

[0072] 6. Aging: The collected premium, first-grade, and second-grade wines were placed in large ceramic jars and aged for one year in a well-ventilated cellar with a constant temperature of 18-22°C and a humidity of 60%-70%. After aging, the premium wine's ethyl acetate content dropped slightly to 230mg / 100mL, but its aroma became richer and more delicate, and its taste became mellower and softer. The first-grade wine's ethyl lactate content increased to 100mg / 100mL, with a significantly improved aroma and taste. The second-grade wine's fusel oil content decreased by approximately 10% compared to unaged wine, reducing off-flavors and improving its overall quality.

[0073] Example 2

[0074] Distillation of Luzhou-flavor Liquor

[0075] 1. Equipment: Use a 1000L copper still, heated by a gas-fired furnace with a thermal output of 30kW. Adjust the swan neck to 2 meters in length and 20 centimeters in diameter. Use a plate condenser with a cooling area of 15 square meters. Use a PID controller and high-precision temperature sensors as the temperature control system.

[0076] 2. Preparation of the mash: Using sorghum, rice, glutinous rice, wheat, and corn as raw materials, the mash is fermented according to the traditional "five-steamer" technique for Luzhou-flavor liquor. After fermentation, 1,000 kg of the mash is loaded into the still. At this point, the mash has an alcohol content of approximately 15% by volume and a reducing sugar content of around 3%.

[0077] 3. Heating Distillation: Start the gas-fired heating furnace and control the still to heat up at a rate of 15°C per hour from room temperature to 80°C. Slowly distill the still at a temperature between 80°C and 85°C for two hours to fully evaporate the alcohol and various aromatic substances in the mash. During the distillation process, record the temperature every 15 minutes, and control temperature fluctuations within ±1°C. Maintain the pressure in the still at 1.1-1.2 standard atmospheres.

[0078] 4. Steam Reflux: The 2-meter-long swan neck extends the steam path, allowing more high-boiling-point aroma compounds, such as ethyl hexanoate, to condense and reflux. Analysis shows that the proportion of high-boiling-point compounds in the reflux reaches approximately 35%. Testing of the reflux liquid revealed an ethyl hexanoate content of approximately 50 mg / L.

[0079] 5. Wine Collection: During the first 40 minutes of distillation, the collected liquor has an alcohol content above 65% vol, a high ethyl hexanoate content of 350mg / 100mL, and a rich aroma. This is considered the premium wine. Between 40 and 120 minutes, the liquor has an alcohol content between 55% and 65% vol, a rich and harmonious aroma, and an ethyl hexanoate content of approximately 250mg / 100mL. This is considered the first-grade wine. After 120 minutes, the liquor has an alcohol content below 55% vol and is considered the second-grade wine. The total yield of this distillation is approximately 120L of premium wine, 280L of first-grade wine, and 150L of second-grade wine.

[0080] 6. Aging: The different grades of wine are placed in separate ceramic jars and aged in the cellar for two years. After aging, the ethyl hexanoate content of the premium grade wine stabilizes at around 380mg / 100mL, resulting in a prominent aroma and a fuller, mellower taste. The ethyl hexanoate content of the first-grade wine rises to 280mg / 100mL, with a more harmonious aroma and a slightly improved taste. The aldehyde content of the second-grade wine decreases by approximately 15%, significantly improving its quality.

[0081] Example 3

[0082] Based on Example 1, the difference is:

[0083] Aging container: A 500L purple clay ceramic jar with the inner wall glazed at 1250℃;

[0084] Source of liquor: the special liquor, first-grade liquor and second-grade liquor obtained by distillation in Example 1;

[0085] Auxiliary equipment: nitrogen protection stirring system (speed 20r / min, stirring paddle material is 316L stainless steel), constant temperature and humidity wine cellar (temperature control ±1℃, humidity control ±5%).

[0086] Aging method

[0087] Filling the jar: Pour the special grade liquor, first grade liquor and second grade liquor into the purple clay ceramic jar respectively, with the liquid volume accounting for 85% of the jar volume;

[0088] Sealing: Double-layer ceramic cover + food-grade silicone pad sealing, gap oxygen concentration ≤ 0.5%;

[0089] Stirring operation: Open nitrogen protection (oxygen content ≤ 0.1%) every 6 months and stir at 20r / min for 30 minutes;

[0090] Environmental control: wine cellar temperature 18-22℃, humidity 60-70%, stored away from light.

[0091] 3. Aging results (after 1 year)

[0092] Grand Cru:

[0093] The ethyl acetate content was 230 mg / 100 mL (loss rate 8%), the 4-ethylguaiacol content was 0.9 mg / L; the total acid increased from 1.2 g / L to 1.32 g / L (increase 10%), the acid ester ratio was optimized from 1:208 to 1:190; the fusel oil content was 0.45→0.38 g / L (decrease 15.6%), and the sensory score was 95 points (initial 90 points).

[0094] First-class wine:

[0095] Ethyl lactate increased from 80 to 95 mg / 100 mL, and ethyl caproate increased to 15 mg / 100 mL; the taste coordination score increased from 85 to 93 points.

[0096] Second level wine:

[0097] Fusel oil 0.45→0.36 g / L, the proportion of n-propanol decreased from 35% to 28%; the bitterness score decreased from level 4 (obvious) to level 2 (mild).

[0098] Comparative Example 1

[0099] Using traditional retort distillation

[0100] 1. Equipment Preparation

[0101] Stainless steel steam drum (500L), straight pipe steam guide, no temperature control system, natural condensation

[0102] 2. Preparation of fermented grains

[0103] The sorghum mash is the same as that in Example 1, with an alcohol content of 12% vol and a filling density of 90%.

[0104] 3. Heating distillation

[0105] Steaming over high heat, temperature fluctuations of ±8℃, uncontrollable pressure, and partial burnt.

[0106] 4. Steam reflux

[0107] No reflux design, high boiling point impurities directly enter the wine.

[0108] 5. Wine collection

[0109] First liquor (0-30min): ethyl acetate 160mg / 100mL, fusel oil 1.0g / L;

[0110] Middle wine: ethyl lactate 45mg / 100mL, ester-ester ratio 1:50;

[0111] Tail wine: fusel oil 1.8g / L (80% above the standard).

[0112] 6. Aging

[0113] Ordinary ceramic jar, without temperature and humidity control, after 1 year: ethyl acetate loss 35% (160→104 mg / 100 mL);

[0114] Fusel oil still reaches 1.5g / L; sensory score is 68 points (obvious odor).

[0115] Comparative Example 2

[0116] Distillation using copper-free equipment

[0117] 1. Equipment Preparation

[0118] The parameters are the same as those in Example 1, but the still is made of stainless steel and the swan neck is made of glass.

[0119] 2. Preparation of fermented grains

[0120] Same as Example 1, but with a packing density of 80%.

[0121] 3. Heating distillation

[0122] The heating rate was 20°C / h and the temperature fluctuation was ±2°C.

[0123] 4. Steam reflux

[0124] The glass swan neck has no heat sink and the reflux rate of high boiling point substances is only 10%.

[0125] 5. Wine collection

[0126] Special wine: ethyl acetate 180 mg / 100 mL (↓28% vs Example 1);

[0127] First-grade wine: ethyl lactate 60 mg / 100 mL (↓25%);

[0128] Secondary wine: fusel oil 0.8g / L (↑100%).

[0129] 6. Aging

[0130] In the same ceramic container as in Example 1, after one year: ethyl acetate 210→190 mg / 100 mL (9.5% loss); fusel oil 0.8→0.7 g / L (12.5% decrease), still higher than in Example 1 (0.4 g / L).

[0131] Comparative Example 3

[0132] Using traditional aging technology

[0133] 1. Equipment and distillation

[0134] The same distillation process as in Example 1 was used to produce 250 mg / 100 mL of premium wine ethyl acetate.

[0135] 2. Aging

[0136] Store in stainless steel tanks at natural temperature and humidity (temperature 5-35°C, humidity 40-90%) without stirring.

[0137] 3. Results

[0138] After 1 year: ethyl acetate dropped to 160 mg / 100 mL (36% loss); fusel oil 0.45→0.42 g / L (6.7% decrease); sensory score 72 points (rough taste, diffuse aroma).

[0139] The results of the above examples and comparative examples are shown in the following table:

[0140]

[0141] Example 1 (fragrant distillation):

[0142] First-grade liquor ethyl caproate: The main components of light-fragrance liquor are ethyl acetate and ethyl lactate. Ethyl caproate is a non-characteristic component and is marked as “-”.

[0143] Special grade wine ethyl acetate: 250mg / 100mL after distillation, slightly decreased to 230mg / 100mL after aging due to oxidation (loss rate 8%).

[0144] Example 2 (Luzhou-flavor distillation):

[0145] Special grade liquor ethyl acetate: Luzhou-flavor liquor uses ethyl caproate as the core flavor substance. There is no special grade liquor ethyl acetate classification, which is marked as "-".

[0146] First-grade wine ethyl hexanoate: 250 mg / 100 mL after distillation, and after aging, due to the continuous esterification reaction, it increases to 280 mg / 100 mL (+12%).

[0147] Comparative Example 1 (traditional retort distillation):

[0148] First-grade wine ethyl lactate: The traditional process cannot accurately control the temperature, and the ethyl lactate content drops from 45mg / 100mL (after distillation) to 30mg / 100mL (after aging, a loss of 33.3%).

[0149] Secondary wine fusel oil: Failure to collect in sections leads to enrichment of impurities. The fusel oil content is 1.8g / L (after distillation), and after aging it only drops to 1.5g / L (still exceeding the standard).

[0150] Comparative Example 2 (distillation without copper):

[0151] First-grade wine ethyl lactate: Stainless steel inhibits the esterification reaction, and the ethyl lactate content drops from 60 mg / 100 mL (after distillation) to 55 mg / 100 mL (after aging, a loss of 8.3%).

[0152] First-grade alcohol ethyl hexanoate: no copper catalysis, extremely low ethyl hexanoate content (<10 mg / 100 mL), marked as "-".

[0153] Comparative Example 3 (traditional aging process):

[0154] First-grade wine ethyl lactate: Ordinary ceramic jars have no oxygen control, and ethyl lactate drops from 80mg / 100mL (after distillation) to 60mg / 100mL (after aging, a loss of 25%).

[0155] Secondary fusel oil: without adsorption and stirring operation, fusel oil only dropped from 0.45g / L to 0.42g / L (a decrease of 6.7%).

[0156] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A liquor distillation device integrating whiskey pot distillation technology, characterized in that: include: A copper still (1), a swan neck (2) and a condenser (3); the bottom of the copper still (1) is provided with a uniformly distributed electric heating device (4); the top is provided with a steam outlet (11); the swan neck (2) is detachably connected to the steam outlet (11) of the copper still (1) via a flange (5); the outer surface of the swan neck (2) is provided with a heat sink (21); and the condenser (3) is connected to the end of the swan neck (2).

2. A liquor distillation method based on the equipment according to claim 1, characterized in that: The steps include: Step 1: crush the fermented mash into 1-3 mm pieces and then put it into a copper still with a filling rate of 70-80%; Step 2: heating the mixture to 78-85°C at a rate of 18-22°C / h, and controlling the pressure in the still to be 1.0-1.3 standard atmospheres; Step 3: Maintain the surface temperature of the swan neck at 80-90°C by adjusting the temperature and / or flow of the cooling medium to promote the reflux of high-boiling-point substances; Step 4: The wine is divided into three sections according to the distillation time: special wine (0-30min), first-grade wine (30-90min), and second-grade wine (>90min); Step 5: Age the divided wines separately for 12-24 months in an aging environment with a temperature of 18-22°C and a humidity of 60-70%.

3. The liquor distillation method according to claim 2, wherein: During the temperature rising stage, the temperature was recorded every 10 minutes.

4. The liquor distillation method according to claim 2, wherein: The alcohol content of the special wine is ABV1≥70%vol; the alcohol content of the first-grade wine is 60%vol<ABV2<70%vol; and the alcohol content of the second-grade wine is ABV3≤60%vol.

5. The liquor distillation method according to claim 2, wherein: During the aging stage, ceramic containers are used and the wine is stirred every 6 months. The total acid growth is controlled at 8-12% and the ester loss rate is ≤10%.

6. The liquor distillation method according to claim 2, wherein: When used for the distillation of light-fragrance liquor, the length of the swan neck is 1.5-1.8m.

7. The liquor distillation method according to claim 2, wherein: When used for the distillation of Luzhou-flavor liquor, the length of the swan neck is 1.8-2.0m.

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