Automatic Brandy Production Line Brandy is a machine that uses fruits or fruit juice (pulp) as raw materials, undergoes fermentation, distillation, aging, and blending to produce distilled spirits
Automatic brandy production line
Brandy is made from grapes and undergoes processes such as juice extraction, skin removal, kernel removal, and fermentation to obtain grape wine with lower alcohol content. The grape wine is then distilled to obtain a colorless strong liquor. The obtained strong liquor is stored and aged in oak barrels, and then blended to achieve the desired color, aroma, and alcohol content, resulting in a good brandy. Then the blended brandy is a distilled liquor made from grapes, and its unique and mellow aroma comes from three aspects: the grape variety aroma, the distillation aroma, and the aging aroma. From this perspective, grape varieties are so important that the grape varieties used for making brandy are generally white grape varieties. White grapes have lower tannin and volatile acid content, higher total acid content, and fewer impurities, making the steamed brandy softer and more mellow.
The process of brandy processing machine
The brewing process of brandy can be summarized as follows: grape planting → grape picking → juice extraction → fermentation → secondary distillation (resulting in transparent brandy extract) → oak barrel storage → blending → filling.
fermentation
After processing, grapes undergo fermentation, and the fermented product is the wine extract. Unlike making wine, brandy needs to be distilled before being stored in oak barrels. Therefore, brandy is also known as the “soul of wine”.
Secondary distillation
High quality brandy is generally distilled using a Charente pot type secondary distiller. The first distillation yields a rough brandy base, while the second distillation involves pinching the top and tail of the brandy and taking the middle part, known as the core. Typically, 7 to 10 liters of wine are needed to distill 1 liter of brandy. Therefore, brandy is a distilled spirit of wine, belonging to one of the world’s three major spirits, the other two being whiskey and vodka. In fact, Baijiu also belongs to distilled liquor and spirits.
Bucket storage
The distilled brandy liquid is transparent, so it is also known as the “water of life”. Brandy extract needs to be aged in oak barrels for many years, also known as the aging process of brandy.
The newly distilled brandy has a non ripe aroma and rough texture, and needs to be aged in oak barrels. The longer the storage period of brandy, the better. The longer the aging time, the smoother the style of brandy, the more exquisite the aroma, and the more expensive the price.
Innovative features of brandy production line
- Unique design of low boiling point volatile matter cooling collector and low boiling point volatile matter and impurity cooling reflux, effectively cutting off low boiling point impurities, making the wine softer and purer, with the characteristics of rich aromatic substances in pot distillation and high purity of ethanol in tower distillation.
- One distillation is thorough without repeated distillation, with a continuous yield of 50-75 degrees Celsius. One distillation reaches the degree of aged wine without the need for secondary distillation. The D one pot micro reflux distillation and the D two pot series kettle mixed liquid extraction distillation ensure the thoroughness of distillation.
- The unique design of heat exchange separates the original liquor into separate streams for condensation preheating and water assisted cooling. Cooling and preheating are carried out simultaneously, resulting in a particularly significant water-saving effect. In winter, the amount of circulating cooling water used is particularly small
- Distillation is rapid, taking about 2-4 hours to complete the nominal capacity, which is more than three times the distillation speed of the Charente distiller and significantly saves heat energy.
- Rapid distillation in a short period of time does not lose the original fruit aroma, ensuring that the original fruit wine has a rich aroma and does not crack beneficial substances.
- No wine tail, no loss of original wine, low alcohol wine and high alcohol wine, no residue of original wine liquid, no repeated distillation loss of low alcohol wine.
- Single pot continuous series distillation, without the need to extract high proof liquor first, can continuously distill high proof liquor.
- The alcohol vapor is calm and stable, and the separation of alcoholic beverages is reasonable.
- Continuous distillation, no need to accept low alcohol liquor.
- Continuous addition of alcohol for distillation significantly shortens the operation and distillation time.
- The diversion plate is designed with diversion condensation cooling, which has overspeed cooling and maximizes the heat transfer area.
- A spherical reflux device is used to partially cool, reflux, purify and distill the wine gas, reducing the floating of impurities, resulting in pure wine and increased alcohol content.