Reflux controllable kettle distiller with multi-flavor adjustment

Abstract

The utility model relates to the technical field of production equipment of liquid fermentation spirit such as whisky, rum and brandy, in particular to a backflow controllable kettle type distiller with multi-flavor regulation, which comprises first distillation equipment and a spirit outlet device, the first distillation equipment comprises a first distillation still, a first condenser and a first secondary cooler which are sequentially communicated, the first secondary cooler is further communicated with the wine outlet device, and a first gooseneck cap and a first Leyn arm are further sequentially communicated between the first distillation still and the first condenser; according to the device disclosed by the utility model, the backflow of wine liquid can be flexibly regulated and controlled, and the requirements of different wine body flavors can be met.

Description

Technical Field

[0001] This utility model relates to the technical field of production equipment for liquid fermentation spirits such as whiskey, rum, and brandy, and in particular to a reflux-controlled still with multiple flavor adjustments. Background Technology

[0002] In the production of spirits, alcoholic fermentation broth is typically introduced into a still, and then heated and distilled to separate water vapor from alcohol, thereby obtaining a high concentration of alcohol. Typical still equipment includes a still, gooseneck cap, Lane arm, condenser, and distiller. The mixture of water vapor and alcohol generated by heating the fermentation broth in the still rises to the gooseneck cap, where the water vapor and alcohol are effectively separated at different temperature gradients.

[0003] As the market demands increasing complexity and personalization in spirit flavor, the requirements for distillation equipment in the brewing industry are constantly rising. Modern brewing processes require precise control of the reflux rate to adjust the flavor components of alcohol, producing spirits with diverse flavor characteristics. However, existing traditional still-bowl distillation equipment has limitations in reflux rate control, unable to flexibly adjust the reflux flow rate to adapt to different flavor requirements, thus limiting the diversity of spirit flavors and the optimization of brewing processes. Therefore, there is an urgent need for a high-efficiency still-bowl distillation system capable of flexibly adjusting the reflux rate to meet diverse flavor demands. Utility Model Content

[0004] The purpose of this invention is to overcome the shortcomings and deficiencies of the existing technology and to provide a reflux-controlled still with multiple flavor adjustments. This invention can flexibly control the reflux of the liquor to meet the needs of different liquor flavors.

[0005] The technical solution adopted by this utility model is as follows: a reflux-controlled still with multiple flavor adjustments, including a first distillation device and a dispensing device. The first distillation device includes a first still, a first condenser and a first cooler connected in sequence. The first cooler is also connected to the dispensing device. A first gooseneck cap and a first Lane arm are connected in sequence between the first still and the first condenser. A reflux pipe is connected between the first Lane arm and the first still.

[0006] The end of the first Ryan arm connected to the first gooseneck cap is the inlet end, and the end of the first Ryan arm connected to the first condenser is the outlet end. The vertical position of the inlet end is higher than that of the outlet end. One end of the reflux pipe is connected to the periphery of the end of the first Ryan arm near the outlet end, and the other end is connected to the periphery of the end of the first distillation vessel near the first gooseneck cap.

[0007] A pneumatic valve for controlling the flow rate of the return pipe is installed on the return pipe.

[0008] A water-cooled jacket is installed around the outer periphery of the first LL arm. The interior of the water-cooled jacket forms a water-cooled cavity for circulating cooling water. The outer side of the water-cooled jacket is provided with an inlet and an outlet that are connected to the water-cooled cavity. The inlet is located on the side closer to the inlet end, and the outlet is located on the side closer to the outlet end.

[0009] A temperature control system is installed on the water-cooled jacket. The temperature control system includes a temperature sensor for detecting the temperature of the cooling water and a regulating device for regulating the water flow. A PLC control system is provided between the temperature control system and the pneumatic valve. Both the temperature control system and the pneumatic valve are electrically connected to the PLC control system via wires.

[0010] The side wall of the water-cooled jacket away from the first Ryan arm is made of stainless steel, while the side wall of the water-cooled jacket closer to the first Ryan arm is made of high thermal conductivity copper.

[0011] The first gooseneck cap is surrounded by a water-cooling device with the same structure as the water-cooling jacket.

[0012] It also includes a second distillation apparatus with the same structure as the first distillation apparatus. The second distillation apparatus includes a second distillation kettle, a second distillation column, and a second condenser arranged in sequence. The second condenser is also connected to the dispensing device. The dispensing device includes a fixed dispensing component, a rotating dispensing component, a first dispensing port, a second dispensing port, and a third dispensing port. The first condenser delivers liquor to the first dispensing port through the fixed dispensing component. The rotating dispensing component is rotatably positioned above the second or third dispensing port. The second condenser delivers liquor to the second or third dispensing port through the rotating dispensing component.

[0013] The beneficial effects of this invention are as follows: This invention has a highly efficient reflux control system. The mash is first distilled in the first distillation kettle. The ethanol vapor, carrying various components, rises under the action of heat and flows through the first gooseneck cap into the first line arm. When passing through the first gooseneck cap, some of the liquid flows back to the first distillation kettle along the inner copper wall of the first gooseneck cap to evaporate again, thereby increasing the reaction time between the alcohol vapor and copper. At the same time, only the lightest and purest ethanol and aroma substances enter the core liquor, making the liquor delicate. The first line arm is also connected to a reflux pipe that is directly connected to the first distillation kettle. When flowing through the first line arm, some of the liquid flows back to the first distillation kettle along the reflux pipe to evaporate again, further removing more oily flavors and making it more floral and fruity. It can flexibly control the reflux of the liquor according to the needs of different liquor flavors, optimizing the complexity and taste layers of the liquor. Attached Figure Description

[0014] To more clearly illustrate the technical solutions in the embodiments of this utility model or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this utility model. For those skilled in the art, obtaining other drawings based on these drawings without creative effort still falls within the scope of this utility model.

[0015] Figure 1 This is a schematic diagram of the structure of the reflux-controlled still with multiple flavor adjustments of this utility model;

[0016] Figure 2 This is a top view of the present invention;

[0017] Figure 3 This is a partially enlarged schematic diagram of the reflux pipe in this utility model;

[0018] Figure 4 This is a partially enlarged schematic diagram of the wine dispenser in this utility model;

[0019] In the diagram, 1-dispensing device, 2-first distillation vessel, 3-first condenser, 4-first primary cooler, 5-first gooseneck cap, 6-first Lane arm, 7-reflux pipe, 8-inlet end, 9-outlet end, 10-pneumatic valve, 11-water cooling jacket, 12-water inlet, 13-water outlet, 14-temperature sensor, 15-water cooling device, 16-second distillation vessel, 17-second distillation column, 18-second condenser, 19-fixed dispensing component, 20-rotating dispensing component, 21-first dispensing port, 22-second dispensing port, 23-third dispensing port. Detailed Implementation

[0020] To make the objectives, technical solutions and advantages of this utility model clearer, the utility model will be described in further detail below with reference to the accompanying drawings.

[0021] It should be noted that all uses of "first" and "second" in the embodiments of this utility model are for the purpose of distinguishing two entities or parameters with the same name but different names. It is clear that "first" and "second" are only for the convenience of expression and should not be construed as limiting the embodiments of this utility model. Subsequent embodiments will not explain this in detail.

[0022] The directional and positional terms used in this utility model, such as "up," "down," "front," "back," "left," "right," "inner," "outer," "top," "bottom," and "side," are merely for reference to the accompanying drawings. Therefore, the directional and positional terms used are for the purpose of explaining and understanding this utility model, and not for limiting the scope of protection of this utility model.

[0023] like Figures 1 to 4 As shown, this is an embodiment of the present invention, a reflux-controlled still with multiple flavor adjustments, including a first distillation device and a dispensing device 1. The first distillation device includes a first still 2, a first condenser 3 and a first cooler 4 connected in sequence. The first cooler 4 is also connected to the dispensing device 1. A first gooseneck cap 5 and a first Lane arm 6 are connected in sequence between the first still 2 and the first condenser 3. A reflux pipe 7 is connected between the first Lane arm 6 and the first still 2.

[0024] The beneficial effects of this design are as follows: This invention features a highly efficient reflux control system. The mash is first distilled in the first distillation kettle. Ethanol vapor, carrying various components, rises under the influence of heat and flows through the first gooseneck cap into the first line arm. When passing through the first gooseneck cap, some liquid flows back along the inner copper wall of the cap to the first distillation kettle for re-evaporation, thereby increasing the reaction time between the alcohol vapor and the copper. At the same time, only the lightest and purest ethanol and aroma substances enter the core liquor, resulting in a delicate liquor. The first line arm is also connected to a reflux pipe that is directly connected to the first distillation kettle. When flowing through the first line arm, some liquid flows back along the reflux pipe to the first distillation kettle for re-evaporation, further removing more oily flavors and enhancing floral and fruity aromas. The reflux of the liquor can be flexibly controlled according to the needs of different liquor flavors, optimizing the complexity and taste layers of the liquor.

[0025] Further configuration: the end of the first Ryan arm 6 connected to the first gooseneck cap 5 is the inlet end 8, and the end of the first Ryan arm 6 connected to the first condenser 3 is the outlet end 9. The vertical position of the inlet end 8 is higher than that of the outlet end 9. One end of the reflux pipe 7 is connected to the periphery of the end of the first Ryan arm 6 near the outlet end 9, and the other end is connected to the periphery of the end of the first distillation vessel 2 near the first gooseneck cap 5.

[0026] The beneficial effects of this configuration are as follows: The first Lane arm is installed at a downward angle, with the outlet end positioned lower than the inlet end. The reflux pipe is installed at the end of the first Lane arm near the outlet. Alcohol first passes through the first Lane arm and then flows into the reflux pipe, before returning to the first distillation vessel for further evaporation. This installation structure ensures that more heavier substances such as lipids and phenols enter the spirit, giving it a rich flavor. When a lighter body is desired, adjusting the reflux allows more fatty acids and heavier oils to return, resulting in a lighter spirit. The shorter gooseneck design significantly reduces the overall height of the equipment, lowering construction and maintenance costs. By optimizing the angle design of the Lane arm, the steam condensation path can still be effectively extended even with a shorter structure, ensuring efficient steam condensation and reflux control.

[0027] Furthermore, a pneumatic valve 10 for controlling the flow rate of the return pipe 7 is installed on the return pipe 7.

[0028] The beneficial effects of this setup are as follows: the reflux flow rate can be precisely adjusted via a pneumatic valve. The reflux flow rate adjustment mechanism, designed with adjustable reflux valves or other regulating devices, allows the distiller to adjust the reflux flow rate as needed, creating different temperature gradients. By adjusting the reflux flow rate, precise separation and retention of light, medium, and heavy flavor compounds can be achieved.

[0029] Further, a water-cooled jacket 11 is installed around the outer periphery of the first Ryan arm 6. The interior of the water-cooled jacket 11 forms a water-cooled cavity for circulating cooling water. The outer side of the water-cooled jacket 11 is provided with an inlet 12 and an outlet 13 that are both connected to the water-cooled cavity. The inlet 12 is located on the side closer to the inlet end 8, and the outlet 13 is located on the side closer to the outlet end 9.

[0030] The beneficial effects of this setup are as follows: the water-cooled jacket uses a water-cooled temperature regulation mechanism, and the circulating cooling water stably regulates the temperature gradient of the wine flowing through the first Lane arm, further helping to flexibly adjust the flavor characteristics of the wine.

[0031] Furthermore, a temperature control system is installed on the water-cooled jacket 11. The temperature control system includes a temperature sensor 14 for detecting the temperature of the cooling water and a regulating device for regulating the water flow. A PLC control system is provided between the temperature control system and the pneumatic valve 10. Both the temperature control system and the pneumatic valve 10 are electrically connected to the PLC control system via wires.

[0032] The beneficial effects of this setup are as follows: The temperature control system, including temperature sensors and existing adjustment devices, monitors the cooling water temperature in real time and adjusts the water flow. Simultaneously, a PLC control system links and controls the temperature control system and pneumatic valves, enabling not only precise control but also automated adjustment. For example, in high reflux mode: increasing the opening of the pneumatic valve while maintaining the cooling water temperature at 40-50℃ increases the concentration of fruit esters (such as ethyl acetate) by 20%, resulting in a fresh and delicate spirit, suitable for light whiskies. In low reflux mode: decreasing the opening of the pneumatic valve while maintaining the cooling water temperature at 60-70℃ highlights nutty, creamy, and honey flavors in the distillate, significantly enhancing its complexity, suitable for full-bodied whiskies. This allows for precise and flexible control of the spirit's flavor. The cooling intensity of the jacketed cooling system is adjustable to dynamically adjust the reflux ratio, adapting to different distillation needs.

[0033] Further, the side wall of the water-cooled jacket 11 away from the first Ryan arm 6 is made of stainless steel, and the side wall of the water-cooled jacket 11 close to the first Ryan arm 6 is made of high thermal conductivity copper.

[0034] The beneficial effects of this design are as follows: the high thermal conductivity of the copper helps accelerate steam condensation, ensuring excellent heat exchange performance. The sandwich design between the inner and outer copper layers provides a good seal, preventing cooling water leakage. The jacket thickness design balances structural strength requirements with heat exchange efficiency, and the gap between the outer and inner layers can be designed to be 30mm to enhance thermal conductivity.

[0035] Further, the first gooseneck cap 5 is surrounded by a water-cooling device 15 with the same structure as the water-cooling jacket 11.

[0036] The beneficial effects of this design are as follows: the water-cooling device helps condense heavy molecular vapors, ensuring a stable reflux effect of the first gooseneck cap; the adjustable jacketed cooling system, with jacketed cooling systems on both the gooseneck cap and the outer side of the Lane arm, achieves precise temperature control through a circulating cooling medium (such as chilled water).

[0037] Further, a second distillation apparatus with the same structure as the first distillation apparatus is included. The second distillation apparatus includes a second distillation vessel 16, a second distillation column 17, and a second condenser 18 connected in sequence. The second condenser 18 is also connected to the dispensing device 1. The dispensing device 1 includes a fixed dispensing component 19, a rotating dispensing component 20, a first dispensing port 21, a second dispensing port 22, and a third dispensing port 23. The first condenser 4 delivers liquor to the first dispensing port 21 through the fixed dispensing component 19. The rotating dispensing component 20 is rotatably positioned above the second dispensing port 22 or the third dispensing port 23. The second condenser 18 delivers liquor to the second dispensing port 22 or the third dispensing port 23 through the rotating dispensing component 20.

[0038] The beneficial effects of this setup are as follows: the double distillation equipment further improves distillation efficiency and increases output. Under the regulation of temperature and reflux, different concentrations of alcohol will be distilled. According to the alcohol concentration, they can be divided into: Foreshots (alcohol concentration >80% ABV), Hearts (alcohol concentration 60%-80% ABV), and Feints (alcohol concentration <60% ABV). The first and second distillation equipment can simultaneously distill alcohol of different concentrations. For example, the first distillation equipment is used to distill the Hearts, which have a larger demand, and is connected to a fixed dispensing unit to continuously transport the Hearts to the first outlet. The second distillation equipment is used to distill the Foreshots and Feints, and is connected to a rotating dispensing unit. When distilling the Foreshots, the rotating dispensing unit rotates to the top of the second outlet, and when distilling the Feints, the rotating dispensing unit rotates to the top of the third outlet.

[0039] To achieve a light-bodied spirit in a traditional still, one must either construct a very tall swan neck or an upward-angled Lane arm, or increase the distillation time to separate the light and heavy flavors. This increases equipment height and construction costs, and reduces distillation efficiency. If a rich-flavored spirit is desired in a still with a tall swan neck, more heat input is required to allow more of the heavier flavors to reach the condenser, resulting in energy waste. This invention optimizes the height of the swan neck, the angle of the Lane arm, and the jacketed cooling system. With a shorter swan neck, it can produce a rich-flavored spirit with less energy, and can also adjust the reflux flow to create a temperature gradient for distilling lighter, fruity spirits, thus saving energy consumption and reducing equipment costs.

[0040] Reduced equipment costs: The shorter gooseneck design reduces the height and complexity of the equipment, significantly lowering construction and maintenance costs.

[0041] Improved distillation efficiency: Optimized condensation paths and reflux control improve the efficiency of the distillation process and reduce energy consumption.

[0042] Flexible flavor control: With adjustable reflux and temperature gradients, distillers can produce flavorful and light-bodied whiskies on the same equipment to meet the needs of different markets.

[0043] Energy-saving and environmentally friendly: It reduces the need for additional heat input, reduces energy waste, and improves the sustainability of production.

[0044] The above-disclosed embodiments are merely preferred embodiments of the present utility model and should not be construed as limiting the scope of the present utility model. Therefore, any equivalent variations made in accordance with the claims of the present utility model shall still fall within the scope of the present utility model.

Claims

1. A reflux-controlled still with multiple flavor adjustments, comprising a first distillation apparatus and a dispensing apparatus (1), wherein the first distillation apparatus comprises a first still (2), a first condenser (3), and a first cooler (4) arranged sequentially, the first cooler (4) also being connected to the dispensing apparatus (1), characterized in that: The first distillation kettle (2) and the first condenser (3) are also sequentially communicated with a first gooseneck cap (5) and a first Lyne arm (6), and the first Lyne arm (6) is communicated with the first distillation kettle (2) through a reflux pipe (7).

2. The multi-flavor-regulated, reflux-controllable pot still according to claim 1, wherein: The first Lyne arm (6) is connected with the first gooseneck cap (5) at an inlet end (8), and is connected with the first condenser (3) at an outlet end (9), wherein the height of the inlet end (8) in the vertical direction is higher than that of the outlet end (9), one end of the reflux pipe (7) is connected with the side of the first Lyne arm (6) close to the outlet end (9), and the other end is connected with the side of the first distillation kettle (2) close to the first gooseneck cap (5).

3. The multi-flavor-regulated, reflux-controllable pot still according to claim 2, characterized in that: The reflux pipe (7) is provided with a pneumatic valve (10) for controlling the flow of the reflux pipe (7).

4. The multi-flavor-regulated, reflux-controllable pot still according to claim 3, characterized in that: A water-cooled jacket (11) is mounted around the outer periphery of the first Lyne arm (6), the water-cooled jacket (11) forms a water-cooled cavity for circulating cooling water, the water-cooled jacket (11) is provided with a water inlet (12) and a water outlet (13) which are both communicated with the water-cooled cavity, the water inlet (12) is located on the side close to the inlet end (8), and the water outlet (13) is located on the side close to the outlet end (9).

5. The multi-flavor-regulated, reflux-controllable pot still according to claim 4, characterized in that: A temperature control system is mounted on the water-cooled jacket (11), the temperature control system includes a temperature sensor (14) for detecting the temperature of the cooling water and an adjusting device for adjusting the water flow, and a PLC control system is arranged between the temperature control system and the pneumatic valve (10), and the temperature control system and the pneumatic valve (10) are both electrically connected with the PLC control system through wires.

6. The multi-flavor-regulated, reflux-controllable pot still according to claim 4, wherein: The side wall of the water-cooled jacket (11) away from the first Lyne arm (6) is made of stainless steel, and the side wall of the water-cooled jacket (11) close to the first Lyne arm (6) is made of high-thermal-conductivity red copper.

7. The multi-flavor-regulated, reflux-controllable pot still according to claim 4, characterized in that: The first gooseneck cap (5) is provided with a water-cooled device (15) which has the same structure as the water-cooled jacket (11) around the outer periphery.

8. The multi-flavor-regulated, reflux-controllable pot still according to claim 1, wherein: The first distillation kettle (2) and the first condenser (3) are also sequentially communicated with a first gooseneck cap (5) and a first Lyne arm (6), and the first Lyne arm (6) is communicated with the first distillation kettle (2) through a reflux pipe (7). The first Lyne arm (6) is connected with the first gooseneck cap (5) at an inlet end (8), and is connected with the first condenser (3) at an outlet end (9), wherein the height of the inlet end (8) in the vertical direction is higher than that of the outlet end (9), one end of the reflux pipe (7) is connected with the side of the first Lyne arm (6) close to the outlet end (9), and the other end is connected with the side of the first distillation kettle (2) close to the first gooseneck cap (5). The reflux pipe (7) is provided with a pneumatic valve (10) for controlling the flow of the reflux pipe (7). A water-cooled jacket (11) is mounted around the outer periphery of the first Lyne arm (6), the water-cooled jacket (11) forms a water-cooled cavity for circulating cooling water, the water-cooled jacket (11) is provided with a water inlet (12) and a water outlet (13) which are both communicated with the water-cooled cavity, the water inlet (12) is located on the side close to the inlet end (8), and the water outlet (13) is located on the side close to the outlet end (9). A temperature control system is mounted on the water-cooled jacket (11), the temperature control system includes a temperature sensor (14) for detecting the temperature of the cooling water and an adjusting device for adjusting the water flow, and a PLC control system is arranged between the temperature control system and the pneumatic valve (10), and the temperature control system and the pneumatic valve (10) are both electrically connected with the PLC control system through wires. The side wall of the water-cooled jacket (11) away from the first Lyne arm (6) is made of stainless steel, and the side wall of the water-cooled jacket (11) close to the first Lyne arm (6) is made of high-thermal-conductivity red copper. The first gooseneck cap (5) is provided with a water-cooled device (15) which has the same structure as the water-cooled jacket (11) around the outer periphery.

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