Control of the Components in the Distillate of Shochu-Mash by Means of a Batch Distiller Having a Still and a Re-distillation Still
| Autor: | Yuuma Nishi, Naoshi Sonoda, Takashi Samuta |
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| Rok vydání: | 2010 |
| Předmět: | |
| Zdroj: | JOURNAL OF THE BREWING SOCIETY OF JAPAN. 105:245-257 |
| ISSN: | 2186-4012 0914-7314 |
| Popis: | In the distillation of moromi mash, partially condensed liquid in a pot–still–type distiller flows into the liquid in the bottom still. The distillation time is delayed by the condensed liquid because the alcohol in the condensation is in need of vaporization. The longer the distillation time, the higher the concentration of furfurals is in the distillate. A new type batch distiller having a bottom still and a re–distillation still was investigated. In this distiller, the partially condensed liquid did not flow into the bottom still, but it flowed into the re–distillation still. In the first half of the distillation, steam was blown into the moromi mash in the bottom still, and the steam blown into the moromi mash was stopped at an alcohol concentration in the moromi mash of under 1.0vol%, and then the steam was blown into the liquid in the re–distillation still. The concentration of alcohol in the distillate was higher, but the acidity and the concentration of furfurals in the distillate was lower than those of the normal–type distiller. The compositions of the distillates were affected by the length of heating time in the bottom still, volume of condensed liquid in the redistillation still until the first drop of distillate, and the type of the cap in the re–distillation still. |
| Databáze: | OpenAIRE |
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