| 摘要 |
PURPOSE:To enhance the flavor of the produced SHOCHU (a low class distilled spirit) by enhancing the concentration of alcohol in the distilled SHOCHU with reduced heat energy and further reducing the volume of a high boiling point fraction in the distilled product 4. CONSTITUTION:A raw SHOCHU is charged in a distillation still 2, and the initial and final distillates D are charged in a front distillation still 1. When steam S is blown into the still 1, the volatile substances consisting mainly of alcohol in the initial and final distillates Dare flowed together with the steam into the distillation still 2 through a piping 8a and mixed with the raw SHOCHU B. Therein, the concentration of the alcohol in the vapor flowing in the piping 8c is detected with a detector 7, and when the alcohol is not detected, the raw vapor is charged in the distillation still 2. Thereby, the concentration of the alcohol in the vapor transferred into a condenser 4 is enhanced, because the SHOCHU B having an alcohol concentration having been enhanced with the front distillation still is distilled. The initial and final distillates are transferred into an initial and final distillate tank 6, while their alcohol concentrations are monitored with a detector 7'. Low boiling point components and high boiling point components appear mainly in the initial distillate and in the final distillate, respectively. |
