COGNAC ALCOHOL PRODUCTION METHOD Russian patent published in 2012 - IPC C12G3/12 C12P7/06 

FIELD: food industry.

SUBSTANCE: vapour from the boiler is supplied into the bottom part of distillation column through the bubble flask. Wine material from the gravity vessel is supplied into the dephlegmator through a rotameter; the dephlegmator is represented by a heat exchanger with horizontal tubes wherethrough the wine material passes; alcohol-water vapours rising up through the distillation column are delivered into the intertube space; due to the vapours condensation the wine material heating is performed. The wine material heated up to 75-80°C is supplied, through the distribution device, into the distillation column and onto the nozzle ring with porcelain contact devices; during flowing down onto the nozzle ring with single-cap double boiling plates alcohol is completely removed from the material. Generated alcohol-water vapours rise up through the distillation column to the ring with multi-cap plates and consolidate due to interaction with phlegma flowing down through the distillation column. The alcohol-water vapours are dephlegmated and condensed in the dephlegmator and condenser. A part of condensate generated in the condenser in the form of heads draw is cooled in the refrigerator and supplied into the drain section. The other part of condensate is returned in the form of phlegma into the distillation column and onto the upper plate of the ring with multi-cap plates, alcohol-water vapours are sprayed and consolidated with this condensate. Condensate generated in the dephlegmator is cooled in the refrigerator to produce cognac alcohol with an alcoholic content of 62-70 vol. %. Slop generated in the distillation process is discharged from the distillation column blocking vapour outlet from it. The installation performance is 900-1000 dhal of absolute alcohol per day, vapour rate is 12-15 kg/dhal, pressure in the column bottom is 70-80 kPa. The produced cognac alcohol indices are the follows: colour - colourless; aroma and taste - without foreign smells and after-tastes; weight concentration of higher alcohols - 420 mg/100 cm³, medium esters - 90 mg/100 cm³, volatile acids - 40 mg/100 cm³.

EFFECT: invention ensures the process continuality, accelerates and simplifies the process due to the installation performance enhancement.

2 cl, 2 ex