DD212051B1 - DISCONTINUOUS THERMAL METHOD FOR ACCELERATING THE TREATMENT OF WINE STILLAT AND DEVICE FOR CARRYING OUT THE METHOD - Google Patents

Description

For this 1 page drawing

Field of application of the invention

The application of the invention takes place in the beverage industry of the GDR, especially the spirits industry process way wine brandy and spirits, in which a maturation in wood barrels is common to be produced with high quality within a short time

Characteristic of the known technical solutions

Efforts to accelerate the ripening of spirits, especially brandies, were already made at the turn of the century. There were too many suggestions and trials, with different results. Specific efforts to achieve maturation acceleration were undertaken in the SU for the preparation of a maturation accelerator for wine distillates from oak (Spane, Snitzel) described by the wood is carried out by heating with an alcoholic solvent, followed by separation of the resulting acidic extract and other excreted substances Then the extract with an oxidizing agent such as H ₂ O ₂ Staggered and allowed to stand Another method developed in SU involves treating oak wood in the oxygen medium at 120 ° C and 15 bar for a period of 50-100 hours. The pretreated oak wood is added to the wine distillate stored for 6 months

A process developed in Czechoslovakia provides 70vol -% sodium wine distillate in 3 stages to heat exchangers 60 ⁰ C, 80 ° C and 140-150 ⁰ C (1,6-2,0MPa) to be warmed and a further heat exchanger 20 ⁰ C cooling The residence time is 15 minutes at a throughput of 600-800 l / h

After the heat treatment, the wine distillate is again stored for 3-6 weeks in the enamel tank and 3 months as a finished product on wooden barrels

Furthermore, it is described in DE-OS 3433664 that the residual alcohol is separated from the crushed oak stumps by means of water

Object of the invention

The aim of the erfmdungsgemaßen method and the device developed for it is to reduce the disadvantages associated with the achievement of a ripening effect in the production of brandy by traditional methods and produce by shortening the storage time brandy, the quality of their equivalent to the known, commercially available noble brandy equivalent or have higher quality characteristics

Explanation of the essence of the invention

The invention has the object to develop a method and an apparatus which make it possible to produce high-quality wine brandy in a short time

The essence of the invention consists in a thermal treatment of crushed oak stumps together with wine distillate

According to the invention, a discontinuous thermal treatment is carried out to accelerate the maturation of wine distillate by heat treatment of comminuted oak stumps with wine distillate 70% by volume. In the pretreatment, the comminuted oak stumps are treated with weakly concentrated hydrochloric acid. 160 ⁰ C and a pressure of 0.1-5.0 MPa over the period of 0.5-1 hour subjected to a heat treatment The heat treatment is repeated several times with the same wood approach

The alcoholic oak wood extracts are collected and mixed with untreated distillate After a storage period of one month, the further processing into finished product The aftertreatment involves the separation of the residual alcohol from the shredded oak stumps by means of water According to the method of the invention, an apparatus for carrying out the process has been developed, wherein all process steps be performed in a reaction vessel, which is connected via a pump with a Sammeigefaß

On the attached drawing, the device for discontinuous thermal treatment is shown schematically oakwood hachsel be placed in the lockable basket insert 1 of the reaction vessel 2. For pretreatment water via the supply line 3, a Walzkolbenzahler 4 and the inlet valve 5 is metered into the reaction vessel After completion of the pretreatment is by the Valve 6 by means of pump 7 via the drain line 8, the wastewater withdrawn for treatment according to the invention is metered via a three-way valve 9 and the supply line 3 and the Walzkolbenzahler 4 Wemdestillat in the reaction vessel 2 The reaction vessel 2 is equipped with a safety valve 10, measuring technique for determining the temperature eleventh and the pressure 12

The heating of the container takes place indirectly by means of steam via the supply line 13, the valve 14 and the heating coil 15 The control of the vapor pressure by means of pressure gauge 16 The return of the condensate via a surge tank 17, a valve 18, a Sammelbehalter 19 with level control 20, the is coupled with a pump 21, and the Kondensatruckfuhrung 22nd

After completion of the thermal treatment, the Wemdestillat is analogous to the pretreatment by the valve 6 by means of pump 7 via the discharge line 8 in a Sammelbehalter 23, which is equipped with a Durchschlagzundsicherung 24, emptied The container is emptied by means of pump 25 via the valve 26 and the Discharge 27 in a mixing container The aftertreatment is carried out by metering in water via the supply line 3, the Walzkolbenzahler 4, the valve 5 in the reaction vessel 2 The recovered alcohol-water mixture is via the valve 6 and the drain line 8 by means of pump 7 in a Sammeigefaß derived

The recovery of the alcohol is carried out by distillation

When using the inventive method and the device developed for this result for the beverage industry of the GDR, especially for the spirits industry, the following advantages These consist in a shortening of the maturation of Wemdestillat or Weinbranden At the same time compared to conventional methods of barrel storage a reduction in shrinkage loss achieved Another The advantage is the ability to refine used raw materials higher counter-traditional methods and the described in the description of the invention methods that represent the current state of the art, the process is characterized by a minimal technical equipment effort while ensuring a high level of security

exemplary

The process is illustrated by 4 examples, all the process steps being used in a reaction vessel designed for this purpose, crushed oak stumps

Example 1

The preparation of the comminuted oak stump is carried out with weakly concentrated hydrochloric acid over 2d is then up to the Neutralltat watered In the thermal treatment is to the crushed oak stumps Wemdestillat of 70 VoI - added% in the ratio 1 8 and 100 ⁰ C and a pressure of 0.1 MPa warmed up The temperature and the pressure are kept constant for a period of 0.5 to 1 h, after which they are slowly cooled. The treatment is repeated 3-4 times with the same wood batch and new distillate The individual alcoholic oak wood extracts are collected in an enamelled container Dem Untreated distillate is added in a ratio of 1 to 8 This is followed by the aftertreatment of crushed oak stumps. The residual alcohol is separated off by means of water. The alcohol-water mixture is distilled

Example 2

The pre- and post-treatment is carried out as in Example 1

In the thermal treatment is heated for 0.25 to 0.5 h at a temperature of 140 ⁰ C and a pressure of 0.5 MPa, then slowly cooled again

The treatment can be carried out at least twice with the same wood batch and new distillate

Example 3

The pre- and post-treatment is carried out as in Example 1 and 2

In the thermal treatment is heated for 0.25 to 0.4 h at a temperature of 160 ⁰ C and 0.64 MPa, then slowly cooled The treatment can be repeated 4 times, the first extract is discard and burn in the distillery

Example 4

The pre- and post-treatment is carried out as in Example 1

The thermal treatment is carried out at a temperature of 120 ⁰ C and a pressure of 5.0 MPa, which is generated with compressed air, over a period of 0.25 to 0.5 hours

Temperature and pressure are kept constant over the mentioned time period. For the number of treatments see example 2

Claims (2)

1. A discontinuous thermal process for accelerating the maturation of wine distillate, which provides a heat treatment of lightly concentrated HCl treated crushed oak stumps with 70 vol .-% wine distillate, characterized in that the heat treatment 0.5-1 h at 100 ⁰ C and a Pressure of 0.1 MPa or 0.25 to 0.5 h at 14O ⁰ C and a pressure of 0.5 MPa or from 0.25 to 0.4h at 16O ⁰ C and a pressure of 0.64 MPa or 0 , 25 to 0.5 h at 12O ⁰ C and a pressure of 5.0 MPa is performed. 2. Apparatus and Implementation of the method according to item 1, characterized in that it consists of a Walzkolbenzahler (4) as a metering device from which the supply line (3) to the reaction vessel (2), with a basket insert (1), a safety device ( 10), an inlet and outlet valve (5, 6) and temperature and pressure measuring (11,12) is equipped, and the via the discharge line (8) of a pump (7) with a collecting vessel (23) which by means of pump (25) via the valve (26) and the discharge line (27) is emptied exists.