Brandy distilling equipment is suitable for distilling fruit wine, whisky, vodka, etc. It is also applicable to the distillation of tail liquor in Baijiu factories. The alcohol content can be flexibly adjusted from 57 degrees to 90 degrees according to the requirements of the enterprise. It can produce high alcohol at one time without tail liquid. The distillation process does not need to use cooling water, and has the function of preheating the original wine. It is more efficient and energy-saving than traditional equipment.
For large distilleries with brandy distillation equipment, how to solve the problem of turbidity and precipitation of bottled brandy at low temperature has been puzzling them.
Reasons for turbidity and sedimentation of bottled liquor after brandy filling:
1. if the content of calcium and magnesium ions in the dispatching water before filling is too high, white precipitation of calcium and magnesium salts will be produced.
2. after the bottled brandy is stored at low temperature for a period of time, due to the low temperature and solubility of the wine, the fatty acid precipitation in the liquor appears dim, turbid or white flocculent precipitation.
The equipment is simple and convenient to operate. It is equipped with independent liquor head pipeline, liquor outlet pipeline, low alcohol liquor reflux pipeline and liquor inlet pipeline. The brandy distillation equipment can fully meet the high quality requirements of brandy production.
