Who can tell me the structural principle of distillation retort for wine making?

The "steam outlet" and cooling part of the retort cover should be lower than the part passing through the steam cylinder to prevent "backflow". Structurally, retort should maintain a certain height, that is, "tower layer thickness", and the thickness of mash layer is generally around 0.8- 1 m. Too low retort, low fermented grains and low alcohol content. If it is too high, it is difficult to produce retort. In this sense, distilled liquor is actually a packed distillation column. The operation of the dehydration cylinder is intermittent.

That is, the solid fermented fermented grains containing 60% water, alcohol and a lot of trace flavor components gradually formed a filling layer in the retort through artificial retort. Under the constant heating of steam, the temperature of the retort increases, the concentration of volatile components in the lower layer decreases, and the concentration of volatile components in the upper layer decreases.

The function of retort barrel

1. Fermented grains are separated and concentrated into high-alcohol liquor, which is also responsible for starch gelatinization of newly added grains during the co-firing of Laowu retort.

2. By-products of biological metabolism in fermented grains, that is, a large number of trace aroma components are effectively concentrated and extracted into the finished wine.

3. Some microbial metabolites in fermented grains undergo further chemical reactions in the distillation process, resulting in new substances, that is, the usual distillation heat changes.

4. Sterilize the fermented grains and discharge them into the cellar for batching.

Extended data

The principle of making distilled liquor is to extract high-purity liquor by evaporating alcohol according to the physical properties of alcohol. Because the vaporization point of alcohol is 78.3℃, vaporized alcohol can be obtained by reaching and maintaining this temperature. If the vaporized alcohol is input into the pipeline and cooled, it is liquid alcohol.

However, in the heating process, substances such as moisture of raw materials will also be doped in alcohol, thus forming different qualities of liquor. Most famous wines are distilled many times to obtain high-purity liquor with low impurity content.

Distilled liquor is distilled from alcoholic liquid, which has nothing to do with the alcohol content in the original solution. Alcohol can be obtained by distillation, and the principle is simple. Because the temperature required for alcohol to turn into gas is lower than that required for water to turn into gas.

Baidu encyclopedia-distilled liquor

Baidu encyclopedia -Zan