METHOD FOR PRODUCING HOME-STYLE RECTIFIED ETHYL ALCOHOL

摘要

A conventional method is used for producing wort from wheat malt. 100 liters of wort, 3.6 kg of a "turbo-yeast" type of alcohol-resistant yeast, and 300 kg of refined granulated sugar are mixed into each 1000 liters of water in a fermentation vat and are fermented. When the fermentation process is complete, the mature mash is processed by means of distillation, thus producing raw alcohol. The raw alcohol is mixed with drinking water at an adjusted ratio of 1:2, and subjected to rectification with the removal of the head fraction, the food (middle) fraction and the tail fraction. The food fraction is mixed with drinking water at an adjusted ratio of 1:2, and subjected to rectification with the removal of the head fraction, the food (middle) fraction and the tail fraction. During the rectification process, the head and tail fractions are removed at a rate of 10% each, relative to the total amount of product to be rectified, and are not used later in the process. After the second rectification, the food fraction is in the form of the final product. The invention allows for increasing the quality of the finished product, for giving same a slightly perceptible aroma of wheat malt and a mild flavor, and, by means of a more thorough purification, for decreasing the content of harmful impurities and for eliminating the characteristic unpleasant scent of alcohol.