An apparatus for the production of gold liquor

Abstract

The utility model provides a kind of gold liquor production equipment, belong to beverage wine brewing equipment field, including vacuum distiller, kettle type distiller A, tower type distiller, wine heart tank A, kettle type distiller B, spice tank, wine heart tank B;Kettle type distiller A first inlet is connected with vacuum distiller outlet;Tower type distiller inlet is connected with kettle type distiller A outlet;Wine heart tank A inlet is connected with tower type distiller outlet, wine heart tank A first outlet is connected with kettle type distiller A second inlet;Kettle type distiller B first inlet is connected with wine heart tank A second outlet;Spice tank inlet is connected with kettle type distiller B outlet, spice tank first outlet is connected with kettle type distiller B second inlet, and spice tank second outlet is connected with wine heart tank B inlet.The utility model solves the technical problem that existing gold liquor production equipment cannot realize batch flexible production of gold liquor using small-scale equipment under the premise of ensuring high quality of gold liquor product, with the characteristics that gold liquor can be flexibly produced in small batches, and the gold liquor produced meets the highest international standards.

Description

Technical Field

[0001] This utility model belongs to the field of beverage brewing equipment, and in particular relates to a gin production equipment. Background Technology

[0002] Gin, also known as juniper berry spirit, is divided into distilled gin and integrated gin. Distilled gin is made from grains and other raw materials, through saccharification, fermentation, and distillation to obtain a base spirit, and then infused or double-distilled with aromatic plant extracts, including juniper berries. Integrated gin is made from grains and other raw materials, through saccharification, fermentation, and distillation to obtain a base spirit, or directly using edible alcohol as a base, with flavor substances obtained from plant extracts, including juniper berries, added in advance and / or with the addition of food additives.

[0003] In recent years, with the rise of craft spirits and flavor innovation, the gin market has shown a diversified development trend, with small-batch, specialty flavor, and premium products constantly emerging, making gin a hot category in the international alcoholic beverage market once again. In the traditional gin production process, the base spirit used in gin is essentially similar to that of vodka: highly pure, almost flavorless ethanol, used to carry the flavors of subsequently added botanical spices. Besides grain alcohol, some gin producers have also experimented with using other agricultural product alcohols as base spirits, such as grape distillate or potato and sugarcane fermentation alcohol, but grain-based neutral alcohol remains the mainstream in gin production today. Most gin distillers do not produce their own base spirits, but instead purchase high-concentration neutral alcohol that has undergone multiple distillations from large alcohol producers, mainly because producing neutral alcohol of 96% vol or higher requires extremely sophisticated equipment and technology.

[0004] Therefore, the biggest challenge in product innovation is how to achieve flexible batch production of gin using small-scale equipment while ensuring the high quality of gin products, and how to innovate flavored gins. Utility Model Content

[0005] Details of one or more embodiments of the present invention are set forth in the following drawings and description to make other features, objects and advantages of the present application more readily apparent.

[0006] This utility model proposes a gin production equipment that solves the technical problem that existing gin production equipment cannot achieve flexible batch production of gin using small-scale equipment while ensuring the high quality of gin products. It has the characteristics of being able to flexibly produce gin in small batches and producing gin that meets the highest international standards.

[0007] This utility model discloses a gin production equipment, including: A vacuum still has a vacuum still inlet and a vacuum still outlet. The base spirit enters the vacuum still through the vacuum still inlet for the first distillation. Pot still A has a first inlet, a second inlet, and an outlet. The first inlet of pot still A is connected to the outlet of a vacuum still. A tower still has a tower still inlet and a tower still outlet, with the tower still inlet connected to the outlet A of the pot still; The wine core tank A has an inlet, a first outlet and a second outlet. The inlet of wine core tank A is connected to the outlet of the column still, and the first outlet of wine core tank A is connected to the second inlet of the pot still A. Pot still B has a first inlet, a second inlet, and an outlet. The first inlet of pot still B is connected to the second outlet of the core tank A. The spice container has a spice container inlet, a spice container first outlet, and a spice container second outlet. The spice container inlet is connected to the outlet of pot still B, and the spice container first outlet is connected to the second inlet of pot still B. The liqueur tank B has an inlet, and the second outlet of the spice tank is connected to the inlet of the liqueur tank B.

[0008] In some embodiments, the column still has ≥12 trays.

[0009] In some embodiments, a degassing tower is also included, having a degassing tower inlet and a degassing tower outlet, the degassing tower outlet being connected to the vacuum distillation unit inlet.

[0010] In some embodiments, a heating device is also included, which includes a heating device inlet and a heating device outlet, the heating device outlet being connected to the degassing tower inlet.

[0011] In some embodiments, an alcohol tank is also included, and the vacuum still is connected to the pot still A via the alcohol tank.

[0012] In some embodiments, the alcohol tank includes an alcohol tank inlet and an alcohol tank outlet, the alcohol tank inlet being connected to the outlet of the vacuum still, and the alcohol tank outlet being connected to the first inlet of the pot still A.

[0013] In some embodiments, a dilution filtration device is also included, with the spice container connected to the dilution filtration device via a second outlet of the spice container.

[0014] Compared with the prior art, the beneficial effects of this utility model are as follows: This invention provides a gin production apparatus. By configuring a vacuum still, a pot still A, and a column still, the apparatus first performs a first distillation of the beer fermentation liquid using the vacuum still to obtain alcohol with an alcohol content of 60-65% vol. Then, the pot still A, connected in series with the column still, performs a second distillation of the 60-65% vol alcohol to obtain a core spirit with an alcohol content of 92-93% vol. Finally, the pot still A, connected in series with the column still, performs a third distillation of the 92-93% vol core spirit to obtain a spirit with an alcohol content greater than 95% vol. The core spirit is distilled a fourth time using a pot still (A) connected to a column still (B) to obtain a core spirit with an alcohol content (A) of ≥96% vol. This core spirit with an A) of ≥96% vol is used as the neutral alcohol for brewing gin. Then, a pot still (B) and a flavoring tank are used for tandem distillation to obtain a core spirit with an A) of 70-72% vol. The final product is a gin that meets the highest international standards. This method not only solves the problem that high-quality gin can only be produced using large-scale equipment, but also proposes a new technology for producing high-quality gin using beer fermentation broth, enabling flexible small-batch production of gin. Attached Figure Description

[0015] The accompanying drawings, which are included to provide a further understanding of the present invention and constitute a part of this invention, illustrate exemplary embodiments of the present invention and, together with the description thereof, serve to explain the present invention and do not constitute an undue limitation thereof. In the drawings: Figure 1 This is a schematic diagram of the structure of the gin production equipment provided in an embodiment of the present utility model; In the above diagrams: 1. Vacuum still; 2. Pot still A; 3. Tower still; 4. Core still A; 5. Degassing tower; 6. Heating device; 7. Alcohol tank; 8. Pot still B; 9. Flavor tank; 10. Core still B. Detailed Implementation

[0016] To make the objectives, technical solutions, and advantages of this utility model clearer, the present utility model will be described and explained below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present utility model and are not intended to limit the present utility model. All other embodiments obtained by those skilled in the art based on the embodiments provided by this utility model without inventive effort are within the scope of protection of this utility model.

[0017] This utility model embodiment provides a gin production equipment. Figure 1 This is a schematic diagram of the structure of a gin production equipment according to an embodiment of the present utility model.

[0018] refer to Figure 1As shown, a gin production device includes a vacuum still 1, which has a vacuum still 1 inlet and a vacuum still 1 outlet. The base spirit enters the vacuum still 1 through the vacuum still 1 inlet for the first distillation.

[0019] The aforementioned gin production equipment first uses vacuum still 1 to perform a first distillation of the beer fermentation liquid to obtain alcohol with an alcohol content of 60-65% vol, which is beneficial to improving the distillation efficiency of subsequent pot and tower distillation.

[0020] The aforementioned vacuum still 1 is a device that uses the difference in boiling points of substances to achieve separation in a vacuum environment. The core principle is to reduce the boiling point of substances by lowering the pressure. Its structure can be a tower type or other existing vacuum still 1 structures, as long as low-pressure vacuum distillation can be achieved.

[0021] A gin production device includes a pot still A2, which has a first inlet, a second inlet, and an outlet. The first inlet of the pot still is connected to the outlet of a vacuum still.

[0022] The pot still A2 described above is an intermittent distillation device used to extract high-purity alcohol, commonly used in the brewing of spirits such as brandy, whiskey, and gin. Its working principle is as follows: the alcohol is evaporated by heating the raw spirit; the vapor is then refluxed through a separator for purification, condensed into liquid, and distilled multiple times to separate the "heads" (low-boiling-point impurities), the "heart" (high-purity alcohol), and the "tails" (high-boiling-point impurities). The heart obtained from pot still A is fed into column still 3 for further processing; that is, the outlet of pot still A is used as the output of the heart obtained from pot still A2.

[0023] In some embodiments, the pot still A2 includes a distillation pot (mostly made of copper with a reflux design), a preheater (energy saving), and a condenser (tube cooling). Its specific structure is the same as that of existing pot stills, as long as it can meet the distillation requirements.

[0024] A gin production apparatus includes a tower still 3, which has a tower still inlet and a tower still outlet, the tower still inlet being connected to the outlet of a pot still A.

[0025] The aforementioned column still 3 is a device that uses gas-liquid two-phase contact to separate mixtures. Its core principle is based on the difference in boiling points of the components; by heating, the lower-boiling-point components evaporate and condense, ultimately separating the different components. Its structural form is the same as existing column still 3, as long as it meets the distillation requirements.

[0026] In some embodiments, the column still 3 has ≥12 trays. In fact, the more trays, the better the distillation and purification effect. However, more trays also increase the height of the equipment, reducing its flexibility. Therefore, considering both distillation effect and equipment flexibility, it is preferable that the column still 3 has 12 trays. A gin production device includes a core tank A4, which has an inlet, a first outlet, and a second outlet. The inlet of core tank A is connected to the outlet of the column still, and the first outlet is connected to the second inlet of the pot still A.

[0027] By connecting the first outlet of the wine core tank A to the second inlet of the pot still A, the purpose of multiple distillations can be achieved by connecting the pot still A2 in series with the tower still 3, thus avoiding the problem of further increasing the floor space caused by setting up multiple pot stills A2 in series with the tower still 3.

[0028] The aforementioned gin production equipment, by setting up a vacuum still 1, a pot still A2, and a column still 3, first uses the vacuum still 1 to perform a first distillation of the beer fermentation liquid, obtaining alcohol with an alcohol content of 60-65% vol. Then, the pot still A2 is connected in series with the column still 3 to perform a second distillation of the alcohol with an alcohol content of 60-65% vol, obtaining a core spirit with an alcohol content of 92-93% vol. Finally, the pot still A2 is connected in series with the column still 3 to perform a third distillation of the core spirit with an alcohol content of 92-93% vol, obtaining the final alcohol content of 92-93% vol. A core spirit with an alcohol content greater than 95% vol is distilled a fourth time using a pot still A2 connected in series with a tower still 3 to obtain a core spirit with an alcohol content greater than or equal to 96% vol. This core spirit with an alcohol content greater than or equal to 96% vol is used as the neutral alcohol for gin production. Neutral alcohol that meets the highest international standards is produced by a combination of low-pressure vacuum, pot still, and tower still distillation technology. This not only solves the problem that high-quality gin can only be produced using large-scale equipment, but also proposes a new technology for producing high-quality gin using beer fermentation broth, realizing flexible small-batch production of gin.

[0029] A gin production apparatus includes a pot still B8, which has a first inlet, a second inlet, and an outlet. The first inlet of the pot still is connected to the second outlet of the core tank A.

[0030] The pot still B8 described above is an intermittent distillation device used to extract high-purity alcohol, commonly used in the brewing of spirits such as brandy, whiskey, and gin. Its working principle is as follows: the alcohol is evaporated by heating the raw spirit; the vapor is refluxed through a separator for purification, then condensed into liquid. Through multiple distillations, the "heads" (low-boiling-point impurities), "heart" (high-purity alcohol), and "tails" (high-boiling-point impurities) are separated. The heart obtained from pot still B is further processed in the spice tank 9; that is, the outlet of pot still B is used as the output of the heart obtained from pot still B8.

[0031] In some embodiments, the pot still B8 includes a distillation pot (mostly made of copper with a reflux design), a preheater (energy-saving), and a condenser (tube cooling). Its specific structure is the same as that of existing pot stills, as long as it can meet the distillation requirements.

[0032] A gin production device includes a spice tank 9, which has a spice tank inlet, a spice tank first outlet, and a spice tank second outlet. The spice tank inlet is connected to the outlet of a pot still B, and the spice tank first outlet is connected to the second inlet of the pot still B.

[0033] A gin production device includes a core tank B10, which has a core tank inlet and a second outlet of a spice tank connected to the core tank inlet.

[0034] A core spirit with an alcohol content of ≥96% vol is used as neutral alcohol and diluted with reverse osmosis water to an alcohol content of 20-30% vol. Juniper berries, coriander seeds, orange peel, hops, roasted malt, Minqin sweet licorice, Yu angelica, and orris root are placed in pot still B8 and spice jar 9. The core spirit with an alcohol content of 70-72% vol is obtained by distilling the pot still B8 and spice jar 9 in series.

[0035] In the above process, the center spirit with an alcohol content ≥96% vol first enters pot still B8 through the second outlet of center spirit tank A and the first inlet of pot still B. The center spirit obtained by distillation in pot still B8 enters spice tank 9 through the outlet of pot still B and the inlet of spice tank. Then, it enters pot still B8 through the first outlet of spice tank and the second inlet of pot still B for distillation. This cycle of distillation continues until a center spirit with an alcohol content of 70-72% vol is obtained.

[0036] In some embodiments, the spices include juniper berries, coriander seeds, orange peel, hops, Minqin sweet licorice, Angelica dahurica, and orris root.

[0037] In some embodiments, the spice also includes caramelized malt.

[0038] The gin produced by the aforementioned gin production equipment possesses not only the characteristic flavors of gin (juniper berry + coriander + orange peel), but also Chinese flavors (Minqin licorice + Yu angelica flavor) and the characteristic flavors of beer (malt + hop flavor). It is refreshing and light-bodied on the palate, with a distinct vegetal and spice note in the mid-palate. The finish is clean with subtle hints of herbs, citrus, and flowers. The final taste is slightly spicy and sweet with a smooth alcohol profile. The spices and body are well-balanced, and the finish is long and enjoyable.

[0039] In some embodiments, a degassing tower 5 is also included, having a degassing tower inlet and a degassing tower outlet, the degassing tower outlet being connected to the vacuum distillation unit inlet.

[0040] The degassing tower 5 consists of a tank with a flow-through device at the top to allow the beer to flow down the inner wall of the tank. Carbon dioxide is removed by controlling the vacuum level. The degassing tower 5 used in this invention can be any existing type of degassing tower, as long as it can remove carbon dioxide from the beer fermentation liquid.

[0041] In some embodiments, a heating device 6 is also included, which has a heating device inlet and a heating device outlet, with the heating device outlet connected to the degassing tower inlet. Beer fermentation liquid with an alcohol content of 5-10% vol first enters the heating device 6 and is heated to 30-40°C. Then, it enters the degassing tower 5 through the heating device outlet to remove carbon dioxide, and then enters the vacuum still 1 through the degassing tower outlet for the first distillation.

[0042] In some embodiments, an alcohol tank 7 is also included, through which the vacuum still 1 is connected to the pot still A2. The alcohol tank 7 is used to store alcohol with an alcohol content of 60-65% vol obtained from the first distillation in the vacuum still 1.

[0043] In some embodiments, the alcohol tank 7 includes an alcohol tank inlet and an alcohol tank outlet, the alcohol tank inlet being connected to the outlet of the vacuum still, and the alcohol tank outlet being connected to the first inlet of the pot still A.

[0044] In some embodiments, a dilution and filtration device is also included, with the spice tank 9 connected to the dilution and filtration device via the second outlet of the spice tank and the core tank B10.

[0045] The process of producing gin using the aforementioned gin production equipment includes: Using malt and water as the main raw materials, beer fermentation liquid with an alcohol content of 5-10% vol is obtained after saccharification and fermentation for 5-7 days; The beer fermentation liquid is fed into vacuum still 1 and distilled for the first time at 38-42℃ and a vacuum of 80-100 mbar to obtain alcohol with an alcohol content of 60-65% vol. 60-65% vol alcohol is fed into pot still A2 connected in series with a column still 3 (12 purification trays in total) for a second distillation at atmospheric pressure. The heads, hearts, and tails are collected according to Table 1 to obtain a heart of 92-93% vol alcohol. The above steps are repeated twice, and the two 92-93% vol heart of vol alcohol samples are combined (using the same pot still + column still 3 set; the reason for repeating the distillation twice is to obtain a sufficient amount of heart of vol alcohol for a third distillation). The heart of the spirit with an alcohol content of 92-93% vol was fed into a pot still A2 connected in series with a column still 3 (a total of 12 purification trays) and distilled for the third time under normal pressure. The heads, heart, and tails were collected according to Table 1 to obtain the heart of the spirit with an alcohol content of >95% vol. The head, heart, and tail of the spirit with an alcohol content > 95% vol were fed into pot still A2 connected in series with a column still 3 (12 purification trays in total) and distilled for the fourth time under normal pressure. The heads, heart, and tails were collected according to Table 1 to obtain the heart with an alcohol content ≥ 96% vol. Use alcoholic beverages with an alcohol content of ≥96% vol as neutral alcohol, and dilute them with reverse osmosis water to an alcohol content of 20-30% vol. Juniper berries, coriander seeds, orange peel, hops, roasted malt, Minqin sweet licorice, angelica dahurica, and orris root are placed into pot still B8 and spice jar 9. The pot still B8 and spice jar 9 are distilled together to obtain a spirit with an alcohol content of 70-72% vol. Dilute the 70-72% vol spirit core with reverse osmosis water to a 40-50% vol semi-finished gin product, according to the target alcohol content of the product. The semi-finished gin with an alcohol content of 40-50% vol is filtered and bottled to obtain the finished gin.

[0046] Table 1. Control indicators for different distillation processes.

[0047] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0048] The embodiments described above are merely illustrative of several implementations of this utility model, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the utility model patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this utility model, and these all fall within the protection scope of this utility model. Therefore, the protection scope of this utility model patent should be determined by the appended claims.

Claims

1. A gin production equipment, characterized in that, include: A vacuum still has a vacuum still inlet and a vacuum still outlet. The base spirit enters the vacuum still through the vacuum still inlet for the first distillation. Pot still A has a first inlet, a second inlet, and an outlet, wherein the first inlet is connected to the outlet of the vacuum still; A column still has a column still inlet and a column still outlet, wherein the column still inlet is connected to the outlet of the pot still A; The wine core tank A has an inlet, a first outlet, and a second outlet. The inlet of the wine core tank A is connected to the outlet of the tower still, and the first outlet of the wine core tank A is connected to the second inlet of the pot still A. Pot still B has a first pot still B inlet, a second pot still B inlet, and a pot still B outlet, wherein the first pot still B inlet is connected to the second outlet of the core tank A; The spice container has a spice container inlet, a spice container first outlet, and a spice container second outlet. The spice container inlet is connected to the outlet of the pot still B, and the spice container first outlet is connected to the second inlet of the pot still B. The liqueur tank B has an inlet, and the second outlet of the spice tank is connected to the inlet of the liqueur tank B.

2. The gin production equipment according to claim 1, characterized in that, The tower still has ≥12 trays.

3. The gin production equipment according to claim 1, characterized in that, It also includes a degassing tower, which has a degassing tower inlet and a degassing tower outlet, and the degassing tower outlet is connected to the vacuum distillation unit inlet.

4. The gin production equipment according to claim 3, characterized in that, It also includes a heating device, which has a heating device inlet and a heating device outlet, and the heating device outlet is connected to the degassing tower inlet.

5. The gin production equipment according to claim 1, characterized in that, It also includes an alcohol tank, and the vacuum still is connected to the pot still A via the alcohol tank.

6. The gin production equipment according to claim 5, characterized in that, The alcohol tank includes an alcohol tank inlet and an alcohol tank outlet. The alcohol tank inlet is connected to the outlet of the vacuum still, and the alcohol tank outlet is connected to the first inlet of the pot still A.

7. The gin production equipment according to claim 1, characterized in that, It also includes a dilution and filtration device, and the spice container is connected to the dilution and filtration device through the second outlet of the spice container.

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