35 results about "Fusel alcohol" patented technology

The invention belongs to the technical field of beer brewing, and particularly relates to five-grain highland barley beer and a preparation method thereof. In order to overcome the defects that highland barley beer is single in flavor, turbid in wine body and high in wort viscosity, 70-75% of barley malt flour, 7.5-10% of highland barley flour and 17.5-20% of five-grain flour are used as beer raw materials, highland barley and five grains are gelatinized and then mixed with barley malt for protein resting, saccharification and dextrinization, and wort is obtained; and finally, filtering the wort, spraying grains, forming mixed wort by the grain spraying water and the filtered wort, boiling, cooling, adding yeast for fermentation, and preparing the five-grain highland barley beer after the fermentation is completed. Compared with highland barley beer without five grains, the five-grain highland barley beer is more harmonious in flavor and mouth feel and better in soaking holding property and mouth feel, has the malt fragrance and the hops fragrance, also has unique flower and fruit fragrance, is relatively low in fusel oil content, and is not easy to drink when people drink the five-grain highland barley beer.

The invention discloses saccharomyces cerevisiae XJ-YSSCE010-1 with high temperature resistance, high ethanol yield and low fusel oil yield and application of the saccharomyces cerevisiae XJ-YSSCE010-1, and belongs to the technical field of microbial fermentation. The saccharomyces cerevisiae XJ-YSSCE010-1 disclosed by the invention is separated and screened from Maotai-flavor liquor yeast, and is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.31174. The fusel oil comprises the following main components: n-propanol, isobutanol, isoamyl alcohol, phenethyl alcohol and the like, wherein isobutanol and isoamyl alcohol have the highest toxicity. The saccharomyces cerevisiae XJ-YSSCE010-1 disclosed by the invention shows the advantages of high yield of ethanol, low yield of fusel oil and no production of isobutanol and isoamyl alcohol in liquid fermentation and simulated high-temperature stacking fermentation experiments, and the saccharomyces cerevisiae XJ-YSSCE010-1 is applied to preparation of white spirit, so that the production efficiency of the white spirit is improved, and the quality of the white spirit is improved.

The invention discloses a brewing process for improving the grain steaming efficiency by boiling grains at constant high temperature, and belongs to the technical field of white spirit brewing. The process comprises the steps of sorghum cleaning, constant-temperature grain cooking, spreading for cooling, adding yeast, fermenting in a barrel and distilling, and the core is that constant-temperature hot water of 60 + / -1 DEG C is adopted, three-stage cooking is matched with two-time deep turning under the micro-pressure environment of 0.02-0.05 MPa according to the water-grain ratio of (2.3-2.7): 1, the core penetration rate of cooked grains is larger than or equal to 95%, and the pretreatment time is shortened to 30 minutes; by combining three-stage temperature-controlled fermentation, acetaldehyde is reduced to 0.48 g / L, fusel oil is reduced to 1.12 g / L, the flavor and efficiency of the raw wine are improved, and the dual effects of energy conservation and quality improvement are achieved.

The application discloses a brewing method for improving the quality of a light-flavor type base liquor by using medicinal and edible Chinese herbal medicines, four kinds of medicinal and edible Chinese herbal medicines, namely, clove, mulberry leaf, lophatherum gracile and osmanthus, are adopted, and the suitable adding link and adding proportion of the medicinal and edible Chinese herbal medicines in the brewing process are determined. Compared with the traditional brewing process, the content of fusel oil (defect component) in the base liquor produced by the application is reduced by 13.89%, the content of ethyl acetate (important flavor component) is increased by 71.14%, the content of beta-damascenone is increased by 240.36%, and the contents of defect components such as acetaldehyde, methanol, n-propanol and fusel oil are all significantly reduced.

This invention discloses a sake brewing process using highland barley as raw material and its application, belonging to the field of fermented wine brewing technology. The process includes: after finely peeling the raw material, controlling the temperature of the added grain-moistening water to include, but not limited to, 15℃~25℃, and moistening the grain with water at a mass ratio of 115%~125% for 16~18 hours; steaming the grain under normal pressure for 13~17 minutes after steaming to promote deep starch gelatinization; spreading and cooling the grain mash until the core temperature is 17℃~19℃, then mixing it with baijiu koji at a low temperature; subsequently implementing a two-stage slurry control mode of "first solid-state stacking saccharification, then adding 75%~85% external water for dilution fermentation"; after fermentation, the mash is coarsely filtered and then precisely filtered through a 0.22~0.45um microporous membrane, combined with instantaneous heat passivation at 68℃~72℃ and rapid cooling. This invention not only increases the yield of finished wine by 8.7% to 11.3%, but also reduces the content of fusel oil by more than 60%, overcoming the industry pain points of non-distilled barley fermented wine being prone to loss of luster and sedimentation during its shelf life. The finished wine is clear and pure, with a typical and elegant aroma of the original grain.

The invention relates to the technical field of distilled liquor preparation, in particular to a deep purification device for preparing fermented ginseng flavor type ginseng distilled liquor and a using method thereof.The deep purification device comprises a distillation assembly, condensation pipes, a guide pipe, a rotating pipe, an output pipe and the like, and the condensation pipes are symmetrically connected to the upper side of the distillation assembly and are obliquely designed; a guide pipe is rotationally connected into the condensation pipe through a bearing, a condensation cavity is formed between the guide pipe and the inner wall of the condensation pipe, a steam channel is reserved between the inner side end of the guide pipe and the interior of the condensation pipe, a rotating pipe is rotationally connected to the outer side end of the condensation pipe through a bearing, and the inner side end of the rotating pipe is connected and communicated with the outer side end of the guide pipe. According to the technical scheme, fusel oil and light floating objects accumulated on the surface of wine liquid can be continuously and automatically guided out to the collecting shell by utilizing the liquid level balance principle of the inner pipe of the purifier and the cavity and the specially arranged inclined impurity discharging pipe, external intervention is not needed in the process, self-cleaning purification of distilled wine is achieved, and the sensory quality and taste of finished wine are effectively improved.

The invention discloses a Daqu fragrant multi-grain crushing short-time grain moistening micro-cooking fermented grain adding fermentation brewing process, and belongs to the technical field of white spirit brewing. According to the process, through multi-grain proportioning, two-time short-time high-temperature grain moistening, low-pressure micro-cooking and saccharification fermented grain adding for regulating and controlling fermentation, the problems of grain fragrance loss, high energy consumption, poor southern environment adaptability and the like caused by traditional single-grain long-time grain moistening and cooking are solved. Experimental data show that compared with a traditional process, the process has the advantages that the wine rate is increased by 8.5-18.8%, the ethyl acetate content is increased by 12-45%, and fusel oil is reduced by 10-40%. The raw liquor has the characteristics of strong grain fragrance, mellow, sweet and soft taste and harmonious ester fragrance, the comprehensive effects of ester extraction, impurity reduction, aroma enhancement, quality improvement, energy conservation and consumption reduction are achieved, and the method is suitable for high-quality production of the Daqu fen-flavor liquor.

The invention relates to the technical field of wine brewing engineering, and discloses a subsection temperature control fermentation-based bubble rice wine flavor upgrading process which comprises the following steps: firstly, gelatinizing glutinous rice, adding a component containing ultramicro citrus fiber and pectinase for enzymolysis modification, and constructing a bubble solid-liquid interface; adding a stress resistance regulator and compound yeast, and carrying out proliferation fermentation at 22-24 DEG C; then cooling to 10-12 DEG C, and standing to accumulate an ester precursor; raising the temperature to carry out dissolved oxygen pulse and nitrogen stripping; and finally, sealing and heating to 16-18 DEG C, and completing bubble stabilization by utilizing metabolism gas production. According to the method, the Pickering interface is constructed by utilizing the enzymolysis fiber, so that the bubble stability is effectively improved; by combining segmented temperature control with zinc ion regulation and control of metabolic flux, fusel oil generation is reduced, and ester accumulation is improved; yeast autolysis is prevented and volatile peculiar smell is removed by utilizing thermal oxygen pulse and nitrogen stripping, so that the bubble rice wine with fine and lasting bubbles, prominent ester fragrance and clean and refreshing taste is obtained.

The invention discloses streptomyces thermophilus B1633 with high melanin yield, which is preserved in the China Center for Type Culture Collection on June 16, 2025, and has the preservation number of CCTCC M 20251381. According to the streptomyces thermophilus with high melanin yield, the highest liquid fermentation yield can reach 11.97 g / L. The fermentation liquor has the effect of removing DPPH free radicals, and when the fermentation liquor is added to the liquor fermentation process, the effects that the ethyl acetate content of raw liquor is increased by 50.57%, the total ester content is increased by 40.25%, and the fusel oil content is reduced by 7.55% can be achieved, and the active influence on the liquor flavor is achieved. The streptomyces thermophilus is separated from Luzhou-flavor distiller's yeast, can be used for producing white spirit, and provides a new functional strain for improving the quality of the white spirit.

The present application relates to the technical field of activated carbon, in particular to a kind of white spirit vinasse activated carbon and its preparation method and application.The preparation method of white spirit vinasse activated carbon includes the following steps: white spirit vinasse powder carbonization, drying, obtain pretreated vinasse carbon powder;ZnCl2 is added to pretreated vinasse carbon powder, and activated, calcined, to obtain ZnCl2 activated vinasse activated carbon.The present application provides a kind of ZnCl2 activated vinasse activated carbon, can reduce methanol, acetaldehyde and higher alcohol and other risk factors in the case of ensuring that the loss of flavor compounds is small.Solved the problem that flavor compounds are lost more in the process of adsorbing risk factors by activated carbon for wine, filled the research field blank of vinasse activated carbon adsorbing risk factors (methanol, acetaldehyde and fusel oil) in wine.

The invention relates to the technical field of Baijiu brewing production processes, and discloses a brewing production process of composite flavor Baijiu, which comprises the following steps: S1, raw material selection and pretreatment; s2, performing fermentation; s3, distilling; s4, purification treatment; s5, blending and storing; by accurately controlling saccharification, fermentation, distillation and purification treatment, fusel oil and other harmful substances are remarkably reduced, fusel oil and other harmful substances in the Baijiu are effectively removed, and in the distillation and purification process, the temperature and time are accurately controlled, so that the compound flavor type and flavor substances of the Baijiu are reserved to the maximum extent; by reducing the content of fusel oil and hangover-related substances in the Baijiu, the discomfort after drinking is relieved, the comfort after drinking is improved, due to the fact that impurities are reduced, the burden of harmful substances in the Baijiu on the body is reduced, the sobering speed is increased, and the health of consumers is facilitated.

The invention discloses a method for separating and refining fusel oil in Fischer-Tropsch synthesis, and belongs to the technical field of chemical separation. In order to solve the problems of difficult separation and high energy consumption of fusel oil due to the existence of azeotrope, the invention provides a rectification and membrane separation coupled process. The method comprises the following steps: firstly, pretreating a fusel oil raw material through a two-stage rectifying tower, and sequentially removing water, heavy components and light components; then carrying out neutralization desalination treatment on the obtained mixed alcohol solution, and then feeding the mixed alcohol solution into a steam permeable membrane system for deep dehydration to obtain mixed alcohol steam with low water content; and finally, sequentially feeding the dehydrated alcohol steam into a subsequent rectifying tower, and separating to obtain high-purity ethanol, n-propyl alcohol and n-butyl alcohol products. Through energy integration design, high-temperature material flow is used for preheating raw materials and providing a heat source for the rectifying tower, and energy consumption is remarkably reduced. The method is reasonable in process, effectively breaks through the alcohol-water azeotropic limitation, and realizes efficient and low-cost separation of high-added-value components in fusel oil.

The invention discloses a brewing process of fen-flavor liquor more suitable for being used as base liquor of health-care liquor, which is characterized in that through three improvements of a grain crushing, grain moistening and cooking process, functional bacterial liquid adding in a pool and short-time fermentation, flavor components such as acid ester in the fen-flavor liquor are further reduced, and defective components are further reduced; meanwhile, the wine rate is not influenced, and the wine body is clearer than the wine body prepared by the original process. The method can effectively reduce the content of total acids and total esters and defective components such as fusel oil in the raw wine, and has important significance for improving the quality of the base wine of the health-care wine.

The invention discloses fermented litchi brandy and a preparation method thereof. The preparation method comprises the following steps: obtaining pulp from fresh litchi fruits, adding originally squeezed lemon juice, mixing and crushing, and adding aromatic pectinase and pectin lyase for temperature-controlled enzymolysis; then adding rich yeast, Dannohong fruits and oak powder, and carrying out mixed temperature-controlled fermentation; the preparation method comprises the following steps: treating the raw brandy by full-automatic dealcoholization equipment, combining the raw brandy with a new wooden barrel and an old wooden barrel, treating the obtained raw brandy with natural medical stone powder, adding oak particles, pumping into the new wooden barrel for aging, treating with natural zeolite powder, adding Baijiu aging accelerator and alcohol accelerator, pumping into the old wooden barrel for continuous aging, and finally clarifying, freezing, filtering and other post-treatment steps. The fermentation type litchi brandy is obtained. The fermentation type litchi brandy has rich and harmonious litchi variety fragrance, aged oak fragrance and mellow wine fragrance, and has unique styles of being mellow, sweet, moist, sweet, capable of promoting salivation and the like; and the wine also has the characteristics of higher nutrition, low content of methanol and fusel oil, high food safety, high content of esters, various aroma types, good wine quality and the like.

The invention provides a green plum wine brewing method and equipment. The green plum wine brewing method comprises the following steps: S1, green plum pretreatment: manually picking and removing unqualified green plums and impurities; cleaning the green plum raw material by a bubble cleaning machine; and the cleaned green plums are air-dried by an air dryer. The qualified green plums are conveyed into a firing pin type green plum pitting machine to remove plum pits, and green plum fruits and fruit pits are automatically output in a split-flow mode. S3, juicing: juicing the pitted green plums by using a pneumatic spiral juicer, and inputting green plum juice into a refrigerant temperature control fermentation tank by using a sealed fruit juice delivery pump; s4, performing three-stage gradient fermentation: performing enzymolysis at the first stage, and controlling the temperature to be 16-20 DEG C; in the second stage, fermentation is started, and the temperature of the fermentation tank is controlled to be 18-25 DEG C; and in the third stage, the temperature of the fermentation tank is controlled at 25-30 DEG C. Through denucleating, juicing and fermentation, the wine body is free of bitter taste, the clarity, the perception degree and the health degree of the green plum wine are effectively improved, three-stage temperature control is adopted for fermentation, the production of fusel oil and methanol is effectively controlled, and the quality of the wine body is improved.

The present application relates to the field of genetic engineering and enzyme engineering, in particular to a lipase mutant capable of esterifying short-chain fatty acids in aqueous phase, a construction method and application thereof. Based on a Burkholderia-derived lipase, two single-point mutants H24T and A191M and a double-point combination mutant H24T-A191M are screened. The mutant can catalyze the esterification reaction of isoamyl alcohol and acetic acid under high water activity conditions, and the esterification product is less affected by hydrolysis. The mutant obtained by the present application is more suitable for industrial production than the natural lipase, and can be particularly used in the field of removing fusel oil and catalyzing aging of liquor, and has good application prospect and industrial value.

The invention discloses a fusel oil separation device, and relates to the technical field of environmental protection engineering, the fusel oil separation device comprises a device body, one side of the top surface of the device body is fixedly connected with a support, the support is fixedly provided with a separation tank, and the top end of the separation tank is fixedly connected with a pair of pipelines; the other ends of the pair of pipelines are fixedly connected to a liquid collecting box, and a flow dividing box is fixedly connected to the middle position of the device body; the device further comprises a filtering assembly, a separating assembly and a butt joint assembly, the filtering assembly is arranged on the fixing frame for cooperative use, the separating assembly is arranged on the device body, and the butt joint assembly is arranged on the separating assembly for cooperative use. The fusel oil filtering and separating device is reasonable in structure, vinasse impurities in fusel oil can be preliminarily filtered through the filtering assembly, then the filtered fusel oil can be filtered and separated again through the separating assembly, and then the filtered fusel oil enters the separating tank to be processed.

The invention discloses acetobacter Indonesii with low fusel oil yield and an application of the acetobacter Indonesii. The strain of the Acetobacter indicum X3 is preserved in the China Center for Type Culture Collection (CCTCC), the preservation date is July 15, 2025, and the preservation number is CCTCC NO.M20251613. The strain of the Acetobacter indicum X3 has the advantages that the strain of the Acetobacter indicum X3 is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number is CCTCC NO.M20251613; the acetobacter strain is obtained by separating and purifying mash of the rice-flavor liquor, fusel oil in the rice-flavor liquor can be reduced by 14.2%, the acetobacter seed solution and distiller's yeast of the rice-flavor liquor are prepared into mixed yeast to be applied to brewing of rice-flavor raw liquor, the total acid content in a produced liquor body reaches 0.35 g / L and is increased by 66.7% compared with that of a production control group, and the production cost is reduced. The total ester content reaches 0.35 g / L and is improved by 47.8% compared with that of a control group, and the flavor purity and the comprehensive score of a wine body are optimal through sensory evaluation.

The invention discloses a lipase mutant and application thereof, and belongs to the field of gene engineering and enzyme engineering. On the basis of staphylococcus epidermidis-derived lipase, two single-point mutants A86K and Q125L and a two-point combined mutant A86K-Q125L are obtained through screening, the reaction specificity to isoamyl alcohol is improved by the mutants, the reaction specificity to ethanol is reduced by the mutants, and the three mutants can catalyze esterification reaction under the condition of high water activity. The mutants provided by the invention are more suitable for industrial production than natural lipase, especially in the field of fusel oil removal of Baijiu, and have very huge application prospects and industrial values.

The invention provides saccharomycetes with low fusel oil yield and high alcohol yield as well as a screening method and application of the saccharomycetes, and belongs to the field of wine brewing. The saccharomycetes are Kazachstania humilis HHL-004, the preservation number is CCTCC (China Center for Type Culture Collection) NO: M 2025523, the preservation address is China Center for Type Culture Collection, and the preservation time is 2025-03-18. When a solid-state fermentation method is adopted for brewing, the total fusel oil content is only smaller than or equal to 1.6 g / L, irritant substances in a wine body can be effectively reduced, and the drinking experience is improved; meanwhile, under the same solid-state fermentation process, the wine yield of the strain is greater than or equal to 51.0%, relatively high ethanol production capacity is embodied, and fusel oil reduction effect and wine brewing economy are both considered; in addition, the strain has excellent high-sugar resistance and high-alcohol resistance, and can be adapted to a high-sugar and high-alcohol fermentation environment in a white spirit brewing process.

The utility model discloses a separating and refining device for fusel oil in Fischer-Tropsch synthesis, which comprises a pressurized rectifying tower used for carrying out pressurized rectifying treatment on the fusel oil to remove acids, C4 + alcohol and part of n-butyl alcohol; the membrane separation unit is connected with a top discharge hole of the pressurized rectifying tower and is used for carrying out dehydration treatment on tower top steam; the normal-pressure rectifying tower I is connected with a bottom discharge hole of the membrane separation unit and is used for removing light components; the reduced-pressure rectifying tower is connected with a bottom discharge hole of the normal-pressure rectifying tower I and is used for removing propyl alcohol and butanol in tower bottoms; the normal-pressure rectifying tower II is connected with a bottom discharge hole of the reduced-pressure rectifying tower and is used for removing isopropanol in tower bottoms; and the normal-pressure rectifying tower III is connected with a bottom discharge hole of the normal-pressure rectifying tower II and is used for separating n-propyl alcohol and n-butyl alcohol in tower bottoms. According to the device disclosed by the utility model, step-by-step efficient separation and resource utilization of components with different polarities and boiling points in fusel oil are realized through cooperative coupling of multi-stage rectification and membrane separation.

The invention belongs to the technical field of liquor brewing, and discloses a Qinglong river valley multi-bacterium synergistic fermentation Manchu liquor brewing method based on a three-low technology, and the method comprises the following raw materials by weight: 50-70% of sorghum; 20-30% of corn; 5-10% of buckwheat; 1-3% of a special herbaceous plant mixture in Qinglong river valley; the total water content of the raw materials is 12-15%. According to the method disclosed by the invention, a unique'three-low process' system is combined with a Qinglong river valley specific functional flora, so that the generation of methanol and higher alcohol is effectively inhibited; the methanol content in the finished wine is stably controlled to be 0.3 g / L or below, and is reduced by 50% or above compared with that of a traditional process; the total amount of higher alcohols does not exceed 1.0 g / L, and the decreasing amplitude reaches 40%; the breakthrough progress mainly benefits from: the screened methanol-reducing bacteria QL-02 can specifically decompose a methanol precursor substance pectin; the generation way of fusel oil is inhibited by the segmented oxygen-controlled fermentation process; and the drinking safety is greatly improved by deeply purifying the distilled wine body through an activated carbon-molecular sieve coupling technology.

A process is provided for the direct recovery of a pentanol composition comprising 1-pentanol, 2-methyl-1-butanol, and 3-methyl-1-butanol from a fusel-containing oil extract from an associated ethanol distillation apparatus without the use of decantation to concentrate fusel in the fusel-containing oil extract.

The present application relates to the field of ethanol production, and discloses a method and system for separating fusel oil in an ethanol fermentation process and application thereof, the method comprising: subjecting mature mash to crude distillation in a crude distillation column and a crude auxiliary column to obtain waste mash, crude auxiliary column bottom liquid and crude distillation fraction; subjecting the waste mash to solid-liquid separation to obtain clear liquid; subjecting the clear liquid to evaporation and concentration to obtain evaporation condensate; subjecting the crude distillation fraction to rectification to obtain rectification column fusel and ethanol; subjecting the rectification column fusel to separation to obtain fusel oil and light wine; wherein the separation mode comprises: sequentially mixing the crude auxiliary column bottom liquid and / or evaporation condensate with the rectification column fusel and optional process water, cooling and separating fusel oil to obtain fusel oil and light wine. The method of the present application can improve the separation effect of fusel oil, reduce the content of fusel oil in light wine and industrial wine, and solve or greatly alleviate the problem of fouling in the recovery column.

The invention discloses a liquor clarification and health treatment technology based on a gymnocladus orientalis extract and application of the liquor clarification and health treatment technology, and belongs to the technical field of liquor brewing. The technology comprises preparation of the soap pod extract and application of the soap pod extract in Baijiu, the extract is prepared by adopting a water extraction-alcohol precipitation-microwave-assisted extraction directional process, and triterpenoid saponin is accurately enriched. When the extract is added into white spirit, saponin hydrophilic groups are chelated with calcium and magnesium ions, and hydrophobic groups are wrapped with fusel oil and higher fatty acid, so that the stability of a wine body is synchronously improved, toxic substances are reduced, flavor substances are retained, and wood fragrance is given. The comfort after drinking is obviously improved, and a new path is provided for upgrading the quality of the white spirit.

The utility model relates to the technical field of fusel oil separating and filtering devices, in particular to a fusel oil separating and filtering device for white spirit, which is characterized in that a limiting groove is formed in a front filtering box body; a spraying mechanism is arranged on the scraping plate; the device has the beneficial effects that Baijiu flows into the front filtering box bodies, impurities in the Baijiu are filtered out through the filtering plate, the filtered Baijiu flows into the filtering mechanism to be filtered, fusel oil in the Baijiu is further eliminated, and the liquid inlet pipe on one of the front filtering box bodies and the electric control valve on the liquid outlet pipe are closed; the spraying mechanism sprays cleaning liquid into the front filtering box body, the scraping plate slides back and forth along the limiting groove to scrape impurities on the filtering plate, the liquid discharging valve is opened to discharge the cleaning liquid containing the impurities, the other front filtering box body can be cleaned by repeating the steps, the downtime is shortened, and the production efficiency is improved. The front filtering box body can be automatically cleaned without manual participation, the device can automatically run for a long time, and the frequency of maintaining the filtering mechanism by workers is reduced.

The invention relates to the technical field of chemical engineering, in particular to a rectification device for improving fusel oil purity, which comprises a fusel oil raw material preheater, a fusel oil rectification tower and a rectifier, an outlet of the raw material preheater is connected with a raw material inlet of the fusel oil rectifying tower; 95 alcohol-based fuel is distilled from the top of the fusel oil rectifying tower, a first reflux inlet is formed in the side wall of the upper part of the fusel oil rectifying tower, and a first recovery assembly for recovering and purifying 95 alcohol is arranged at the first reflux inlet; a tower plate is arranged at the lower part in the fusel oil rectifying tower; a gas phase side extraction opening is formed in the middle of the fusel oil rectifying tower; according to the invention, the water content in the extracted material can be reduced by designing and newly adding the gas phase side extraction port and the rectifier, the rectifier is provided with the condenser and the reflux tank, and the heat of the side extraction gas phase is utilized to realize partial separation of organic matters and water, so that 70 alcohol is distilled from the top of the rectifier, and the production efficiency is improved. Wastewater containing organic matters at the bottom automatically flows into the fusel oil rectifying tower to be continuously separated.

The invention discloses a fruity Maotai wine and a preparation method thereof, the fruity Maotai wine comprises the following components: 35-45% of Maotai fruit, 35-45% of red cherry glutinous sorghum and 10-30% of wheat, S1, raw material selection: the Maotai fruit needs to be preferably selected with high maturity and moderate pectin content, and the red cherry glutinous sorghum is selected with small particle, thick skin, firm texture and high pectin content; the cross section is in a glass texture shape, particles are full and uniform in size, the amylopectin content is larger than or equal to 88%, wheat is selected from strong gluten wheat, the protein content is larger than or equal to 11%, the starch content is larger than or equal to 60%, a water source is selected from red water river water, and the pH value of the water source is 6.8-7.2; the Malangishengguo endows the wine with unique fruity flavor, vitamins and anthocyanin improve the nutritional value, traditional solid fermentation and modern segmented distillation are combined, the flavor of the Maotai wine is reserved, the fusel oil content is reduced, the taste is mellow and harmonious due to the multiple blending processes, and the requirements of modern consumers for flavor diversification are met.

The application discloses a kind of rectification systems for methanol production, including crude methanol feeding unit, methanol refining unit and product discharge unit, the discharge end of crude methanol feeding unit is communicated with the feeding end of methanol refining unit, the product discharge end of methanol refining unit is communicated with product discharge unit.The methanol refining unit includes pre-distillation column, pressurized rectification tower and atmospheric rectification tower.The application adopts pre-distillation, pressurization and atmospheric three-tower integrated process, cooperates alkali liquor neutralization, extraction water removes light, fine control means such as fusel oil side line extraction, can effectively remove acid, ester, alcohol, water and other impurities in by-product crude methanol of ester exchange method, can stably produce high-purity refined methanol product.

The invention discloses a preparation method of polyphenol strong-flavor type red rice kaoliang spirit, which adopts sorghum and red rice as wine brewing raw grains, and the polyphenol strong-flavor type red rice kaoliang spirit is prepared by the following steps: pretreating raw materials, steaming the grains, spreading for cooling and mixing with yeast, stacking and saccharifying, preparing grains into a cellar, distilling to take wine, circularly re-steaming, adding polyphenol and aging. The polyphenol strong-flavor red rice kaoliang spirit prepared by the preparation method disclosed by the invention is relatively high in total acid, and grains are fully fermented. Besides, on the basis of the original polyphenol Luzhou-flavor liquor, the polyphenol Luzhou-flavor liquor is richer in aroma component, higher in ethyl hexanoate content, lower in fusel oil content, more sweet and moist in taste and low in spicy taste, can meet the requirement for excellent taste, reduces harm to human bodies caused by drinking of the liquor, has an anti-oxidation effect due to the addition of red rice polyphenol, and is beneficial to health care. The method is of great significance in improving the quality of the health-care polyphenol Luzhou-flavor liquor.