Improvement in process and apparatus for manufacture of spirituous liquors

摘要

PICT:0440610/III/1 Spirituous liquors are improved by continuously distilling the initial fermentation product, withdrawing aliphatic acids from the distillation system at a point of relatively high acid concentration, concentrating this product, and introducing it into the system at a point where the distillate contains for example 40 per cent or more of alcohol, where esterification takes place. The aliphatic acids are particularly those containing less than eleven carbon atoms in the molecule. Fermented liquid preheated by coil 8, is introduced at 5, 6, into a still 1. Aliphatic acid-containing vapours are removed through 11, 11a, 11b, &c., to a still 32 where they are concentrated, and fusel oils are removed at 36. The concentrate is withdrawn at 38 and pumped into the reaction vessel 14 where it meets and reacts with the alcoholic vapours entering from 13. The product then enters fractionating column 21 where rectification takes place, spirit leaving at 25, 251 to cooler 27, aldehydes &c. leaving at 24 and fatty acids returned to the still 32 by pipe 30, together with the overflow from the reaction chamber.