Whisky still alcohol distillation equipment
Most people are familiar with distillation, which is introduced in physics textbooks of junior high school. The principle is to use different boiling points of substances to vaporize substances with low boiling points through heating, and then to cool and condense into liquid, so as to achieve the purpose of separating substances. The use of distillation technology in the process of wine making can make the liquor obtain higher alcohol accuracy, which is brewing wine (fermented wine) can not reach. The wine is usually made with no more than 20 degrees of alcohol, beyond which yeast cannot survive.
Secondary distillation is commonly used in Scottish single malt whisky. The primary distillation is the distillation of fermentation liquid, which separates solid and liquid, and initially refines the alcohol.The obtained primary liquor has an alcohol accuracy of about 20-25 degrees. Because the initial distillation process does not take too much into account the impact on the wine flavor, so relatively extensive, a lot of heavy fusel oil will enter the initial wine. The primary wine is collected for a second distillation, while the remaining lees are reprocessed into feed. The second distillation is the re-purification of the initial wine, and its process is more delicate and slow than the first distillation, usually about 8 hours, it has a great impact on the flavor, aromatic substances and alcohol will slowly precipitation, the overall process is meticulous, slow and gentle. The final product is intercepted in the fractionator into the head, heart, and tail.
The cut-off time of the head, center and tail of the wine is set according to the concentration of alcohol reached. Liquor head refers to the liquid distilled before reaching 75 degrees alcohol by condensation, it contains many low boiling point hair resistant substances, such as methanol, ethyl acetate, and so on, with toxicity or irritation. The core is the middle part of the condensate flow. Usually, the distillery begins to cut the core when the alcohol content reaches about 75 ° C. The core mainly contains alcohol (ethanol) and various aromatic substances. The tail is the last part of the outflow, with the collection of heart, alcohol gradually decreases. When the alcohol level drops to about 60 degrees, the core is collected and the tail begins to collect. It contains the separated heavy materials, such as fusel oil, and some acids and aldehydes. After the tail is collected, the parts that can no longer be separated and purified are discarded. The head and tail cannot be aged directly, but they still contain a large amount of alcohol, which is combined with the next distillate for a second distillate. So, we tend to see new wines that are around 65-70 proof.
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