The principle of distillation is the same whether it is a traditional process or a new process: it is the process of heating the wine into the wine vapor and cooling it into the wine: heating the wine → the wine vapor (gas) → cooling the finished wine (liquid).

The process that does this is called distillation. Distillation is the unit operation of separating liquid mixtures using different volatilities of the components (distillation can be divided into evaporation, separation, and cooling processes, often referred to as distillation). Heating a liquid mixture or a solid fermentation solution to bring the liquid to a boil produces steam that contains more volatile components than the original mixture, and the remaining mixture contains more non-volatile components, allowing partial or complete separation of the components of the original mixture. The resulting steam condenses into a liquid.

There are many distillation methods, including simple distillation and seminoma. In liquor production, liquor and its associated aroma components are separated and concentrated from solid fermentation or liquid fermentation. A unit operation containing many trace aroma components and alcohol is called a "segment" (or distillation) and is a simple distillation. Liquor distillation can be divided into solid fermentation distillation, liquid fermentation distillation and solid-liquid combined aromatic distillation.

First, traditional liquor hybrid pot still.

The hybrid pot is still used to steam wine. For wine-making enterprises, the choice of equipment determines the success or failure of investment. There is a saying in the wine industry that "high yield depends on wine qu, good harvest depends on equipment". Choosing the right equipment is half the battle. There are a variety of wineries on the market, which equipment is best for you?

In the traditional solid fermentation liquor production, the mature liquor is distilled in a still to get liquor. Retort barrel steaming wine technology unique, unique shape.

The retort, tin and retort used in rural distillery workshops are unique hybrid pot still different from other distilleries. They are designed and invented according to the characteristics of solid fermented wine. Distilleries have been used as hybrid POTS for thousands of years, since the advent of baijiu. It can be seen that retort is characterized by simultaneous distillation and distillation (cooling), fractional distillation and combined distillation, high efficiency, long cycle time, wide distribution area. It has to be said that this is the unique creation of the ancient Chinese working people, is one of the distillation technology in line with scientific principles. But compared with conventional equipment, its yield and taste slightly poor.

Two, conventional liquor hybrid pot still

Why can hybrid pot still distill fermented mash into finished wine? The original fermented mash contains the main products and byproducts of alcoholic fermentation and other fermentation processes. When heated, it becomes an azeotrope and the gas phase, separating from the liquid phase and from the fermented mash. The whole distillation process is a process of gas phase conversion. Traditional liquor hybrid pot still has the following problems:

1. Traditional hybrid pot still has poor sealing performance, resulting in a large amount of wine steam leaking out, thus reducing the rate of wine production.

2, The small cooling area of the "sky pot" will also cause the wine vapor to leak out of the wine outlet.

3, the cooling effect is not obvious, because it is circulating water, it is impossible to completely cool the wine steam.

hybrid pot still https://www.hzzjde.com/Hybrid_Stills/