Liquor production equipment refers to the equipment used for cooking, saccharification, fermentation and distillation of liquor raw materials.
There is no cooking and saccharification in the process of producing high-quality liquor from raw materials (raw material is saccharification while fermentation). The fermentation container can be made from simple rubber barrels, ceramic cylinders, wooden barrels and so on. The distillation equipment is described above.
In many distillation equipment, whether traditional or new, the principle is the same: the process of completing this operation is called distillation. Distillation is a unit operation that separates liquid mixtures by using different evaporative components (distillation can be divided into transpiration, separation and cooling processes, commonly referred to as distillation).
The liquid mixture or solid fermented grains are heated to make the liquid exhilarate. The vapor generated contains more evaporable components than the original mixture. The remaining mixture contains more difficult evaporable components, so the components of the original mixture can be partially or completely separated. The resulting vapor is condensed into a liquid.
There are many distillation methods, such as simple distillation and distillation. In liquor production, liquor and its associated aroma components are separated and concentrated from solid fermented grains or liquid fermented mashes, and the unit operation of obtaining liquor with many trace aroma components and alcohol is called Jie (or distillation), which is attributed to simple distillation. Liquor distillation can be divided into solid fermentation distillation, liquid fermentation distillation and solid-liquid combined with fragrance distillation.
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