Study On Distilling And Recovering Alcohol From Waste Beer To Brew Whisky Style Distilled Liquor

In the process of beer production,it is inevitable to produce waste beer.Under the background of advocating green production and saving energy,the utilization of waste beer can not only reduce the environmental pollution,but also increase the economic benefits of the beer industry.This paper uses waste beer as raw material,collects waste beer for centrifugation,and conducts distillation experiments.Using five superficial flavor substances such as methanol,isoamyl alcohol,isobutanol,ethyl acetate,and furfural as indicators,this experiment explores the secondary distillation.This experiment explored the influence of heating temperature,liquor head removal and liquor tail removal on the liquor quality of secondary distillation.Based on the single factor test,the best secondary distillation process obtained by response surface experiment is that the heating temperature is 123 ℃,the removal of liquor head is6%,and the removal of liquor tail is 8.2%.Waste beer was distilled using an optimized distillation process to obtain distilled liquor,and gas chromatograp Hy-mass spectrometry(GC-MS)was used to analyze the flavor substances in the waste beer and distilled liquor.16 major flavor substance were detected.After that,10 experts with rich experience in sensory evaluation performed sensory evaluation on the flavors of waste beer,distilled liquor and strong flavor liquor.The results showed that ethyl butyrate,ethyl hexanoate,phenylethyl acetate,n-butyraldehyde,2-methylbutyraldehyde,hexanal and isovaleraldehyde disappeared in distilled liquor,the mass concentration of 2-phenylethanol and isoamyl acetate decreased in distilled liquor,and the mass concentration of n-propanol,isobutanol,isoamyl alcohol,ethyl acetate,ethyl caproate,furfural and acetaldehyde in distilled liquor increased.Combining the results of sensory evaluation with principal component analysis,it was found that distilled liquor has prominent ester flavor,pure aroma and good flavor persistence and distilled liquor have strong similarities with strong flavor liquor,which can be used as base liquor.Based on the optimized process to obtain distilled liquor,in order to make it into a mature whiskey-style distilled liquor,the optimized distilled liquor was diluted to45%(v / v)alcohol for aging experiment.The experiment was carried out in three groups at the same time.One group used oak barrels to store distilled liquor(the capacity of oak barrels was 225L);the second group used stainless steel fermentation tanks and added oak chips to age the distilled liquor(added oak chips 6g / L);thethird The group was stored in a glass bottle and stored in the dark as a control group.The aging period is 180 days,and the p Hysical and chemical indicators are regularly sampled every 30 days.The results showed that with the increase of storage time,the color of the distilled liquor aged with oak chips and oak barrels gradually deepened,the content of total p Henol and total acid gradually increased,the alcohol degree gradually decreased,and the content of dissolved oxygen gradually decreased.In the control group,the content of total acid increased,the content of dissolved oxygen decreased slightly,and other indexes did not change significantly.During aging,samples were taken and analyzed regularly every 30 days,and a total of 15 substances were detected,including 6 flavored substances in distilled liquor,7 flavored substances in oak,and 2 undesirable compounds.Through experimental analysis,it is found that with the increase of aging time,there are some differences in the three groups of experiments.In the first 60 days of aging,oak chips have certain advantages,and the liquor can extract more flavor substances from the oak chips.The content of furfural,5-methylfurfural,4-ethylp Henol,4-ethylguaiacol,cis-oak lactone,trans-oak lactone and vanillin in distilled liquor aged with oak chips is higher than that in oak barrel.After 180 days of aging,the content of vanillin,cis-oak lactone,and trans-oak lactone in oak barrel distilled liquor was higher than that of distilled liquor with added oak chips,and the growth rate of oak flavor substances was higher than that distilled liquor with oak chips.Combining sensory evaluation and principal component analysis,it is concluded that in short-term aging,oak chips have certain advantages,and the liquor can extract more flavor substances from oak chips.During long-term aging,the flavor of the oak barrels is better.After the distilled liquor is aged in oak barrels and oak chips,the flavor substances increase,the number of defective substances is slightly reduced,the taste is more stable,and the flavor is more coordinated and diverse.This experiment also proved the best time for oak barrels and oak chips to store distilled liquor,both of which have their own advantages.Depending on the aging time,they can flexibly choose whether to use oak chips or oak barrels,and control production and cost of the enterprise Has a certain effect,the test achieved the expected results.