Study On The Distilling Technics Of Fen-Flavor Xiaoqu Liquor

The Xiaoqu liquor is used the raw material of the granule foodstuff fermented by the fermentation reagent of Xiaoqu. In the study, some experiments for the distilling technology are conducted. To validate the change of the wine quality and the rate of producing wine through changing the way of pack technique and the distilling temperature. Taking the sample in the different time to study the relation between the alcohol degree and distilling temperature, the distilling curve of the components during the distilling process. Through the way of the adding the edible alcohol to the fermentation tank to study the series distilling technology can be applicable for the distilling technology of the Xiaoqu liquor or not and how to apply the series technology. In the study, the key point of the operation and critical parameter of the distilling technology were obtained on the basis of the great many of the experiment data.(1)The mature packing technology is very important to improve the quality and the producing rate of the wine. The slower rate of distilling is better than the big deal of vapor of distilling. (2) With the distilling continuously, the alcohol degree decrease, the temperatures rise . The alcohol degree decrease when the distillate increase, decrease drastically to the end while the degree change to the 54% Vol. (3) At the beginning of the distilling, the ester and aldehyde and fusel oil are the main accumulated components, and the longer time of distilling, the less can get. The total acid content changes from the lower to the higher. The content of methanol is lower at the beginning and the end of the distilling and is highest in the middle of the distilling period. Ethyl acetate is accumulated at the beginning and decrease with the distilling component continuously. Ethyl lactate rise drastically while the distilling component increase. Propyl alcohol and isomyl alcohol and isobutyl alcohol smoothly change and shows the trend of decreasing and decrease obviously when no Xiaoqu provided.(4) The optimum alcohol degree should be controlled at the level 60%Vol. It is the best way of diluting the 65%Vol wine with the ending wine and redistill to the level 60%Vol. It is demonstrated that the mature packing technology, the optimum temperature of the distilling and the alcohol degree can obtain the better the quality and higher producing rate of the Fen-flavor Xiaoqu liquor.