Selection issues for fruit wine distillation columns
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A new cider production project has been set up, and an alcohol distillation tower is required for this process. The procedure involves juicing apples, fermenting them for seven days, followed by further fermentation using plate-and-frame filtration. After this stage, the cider is distilled to increase its alcohol content from 10 degrees to 72–80 degrees. Before entering the distillation tower, the fermented liquid is filtered through a filter with a pore size of 1 micron. The output is 4 tons of finished liquor per 24 hours. Should a packed tower or a plate tower be used for the distillation tower? Is a single tower or a dual tower better?
The quantity is small and the material isn’t dirty, so using a filler is more efficient. Whether to use single or double towers depends on the requirements regarding quality; it shouldn’t be too heavy nor too light – an intermediate level requires double towers
However, many manufacturers say that the separation efficiency of packed towers is not high. Moreover, even after fermentation, juice still contains organic substances that can easily clog the packing. In addition, several manufacturers state that whether to use a single tower or a double tower is related to production volume; if the output is too low, double towers are not designed for such situations
I have never worked on such products. The information you provided makes sense; organic substances can deteriorate and form clogs during heating, and perhaps a packed tower is not the right choice. Are the two towers connected in series? What is the relationship between this and the production volume?
Can ceramic membranes replace distillation towers?
Or should it be filtered through a ceramic membrane before distillation?
We have done fruit wine distillation. Generally, the yield from fruit wine distillation is relatively low; it is mainly used to extract the alcohol from the fermented mash and concentrate it. A single packed tower is sufficient. Copper packing can be used for the tower, which is beneficial to the taste. The fermentation broth has been filtered, so it will not clog the packing. Of course, the distillation space in the tower bottom must be taken into account.
Could we discuss the design plan? We produce 4 tons of finished product per day, with an alcohol content that is distilled from 10 degrees to 72–80 degrees
Filter first and then distill. The ceramic membrane itself serves to filter, clarify, and concentrate the fermentation broth; it can be used for both coarse filtration and fine filtration