RU2008118051A - METHOD FOR PRODUCING ALCOHOL - Google Patents
METHOD FOR PRODUCING ALCOHOL Download PDFInfo
- Publication number
- RU2008118051A RU2008118051A RU2008118051/13A RU2008118051A RU2008118051A RU 2008118051 A RU2008118051 A RU 2008118051A RU 2008118051/13 A RU2008118051/13 A RU 2008118051/13A RU 2008118051 A RU2008118051 A RU 2008118051A RU 2008118051 A RU2008118051 A RU 2008118051A
- Authority
- RU
- Russia
- Prior art keywords
- alcohol
- medium
- grape
- fruit
- sugar
- Prior art date
Links
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims abstract 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract 9
- 235000019441 ethanol Nutrition 0.000 claims abstract 12
- 238000000034 method Methods 0.000 claims abstract 10
- 241000219095 Vitis Species 0.000 claims abstract 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract 4
- 238000005352 clarification Methods 0.000 claims abstract 4
- 238000006392 deoxygenation reaction Methods 0.000 claims abstract 4
- 235000013399 edible fruits Nutrition 0.000 claims abstract 4
- 235000019674 grape juice Nutrition 0.000 claims abstract 4
- 238000010438 heat treatment Methods 0.000 claims abstract 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract 2
- 235000021028 berry Nutrition 0.000 claims abstract 2
- 238000000855 fermentation Methods 0.000 claims abstract 2
- 230000004151 fermentation Effects 0.000 claims abstract 2
- 235000015203 fruit juice Nutrition 0.000 claims abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract 2
- 238000002955 isolation Methods 0.000 claims abstract 2
- 239000002994 raw material Substances 0.000 claims abstract 2
- 150000003333 secondary alcohols Chemical class 0.000 claims abstract 2
- 238000003756 stirring Methods 0.000 claims abstract 2
- 210000005253 yeast cell Anatomy 0.000 claims abstract 2
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Alcoholic Beverages (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
1. Способ производства спирта, предусматривающий осветление сахарсодержащей среды, ее сбраживание и выделение спирта из сброженной среды, отличающийся тем, что перед осветлением сахарсодержащую среду спиртуют до объемной доли этилового спирта 2,5-5,0% вторичным сырьем спиртового производства, а перед выделением спирта проводят биологическое обескислороживание сброженной среды и ее термическую обработку. ! 2. Способ по п.1, отличающийся тем, что в качестве сахарсодержащей среды используют виноградный сок и/или плодово-ягодный сок, и/или виноградное сусло, и/или восстановленный плодовый или виноградный сок, и/или зерновую бражку. ! 3. Способ по п.1, отличающийся тем, что биологическое обескислороживание сброженной среды проводят путем введения в сброженную среду свежей разводки чистой культуры дрожжей с концентрацией дрожжевых клеток 50-100 млн/см3 с последующим перемешиванием. ! 4. Способ по п.1, отличающийся тем, что термическую обработку сброженной среды проводят при температуре 10-12°С в течение 2-3 ч, а затем при температуре 55-60°С в течение 12-24 ч. ! 5. Способ по п.1, отличающийся тем, что в качестве вторичного сырья спиртового производства используют головные и/или хвостовые фракции, и/или спирт-сырец плодового, виноградного или спиртового производства.1. The method of production of alcohol, providing for the clarification of the sugar-containing medium, its fermentation and the allocation of alcohol from the fermented medium, characterized in that before clarification, the sugar-containing medium is alcoholized to a volume fraction of ethyl alcohol of 2.5-5.0% with secondary alcohol production, and before isolation alcohol carry out biological deoxygenation of the fermented medium and its heat treatment. ! 2. The method according to claim 1, characterized in that as the sugar-containing medium using grape juice and / or fruit and berry juice, and / or grape must, and / or restored fruit or grape juice, and / or grain mash. ! 3. The method according to claim 1, characterized in that the biological deoxygenation of the fermented medium is carried out by introducing into the fermented medium a fresh wiring of a pure yeast culture with a yeast cell concentration of 50-100 million / cm3, followed by stirring. ! 4. The method according to claim 1, characterized in that the heat treatment of the fermented medium is carried out at a temperature of 10-12 ° C for 2-3 hours, and then at a temperature of 55-60 ° C for 12-24 hours! 5. The method according to claim 1, characterized in that the head and / or tail fractions, and / or the raw spirit of fruit, grape or alcohol production are used as secondary raw materials of the alcohol production.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008118051/13A RU2409656C2 (en) | 2008-05-05 | 2008-05-05 | Method of alcohol production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008118051/13A RU2409656C2 (en) | 2008-05-05 | 2008-05-05 | Method of alcohol production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2008118051A true RU2008118051A (en) | 2009-11-10 |
| RU2409656C2 RU2409656C2 (en) | 2011-01-20 |
Family
ID=41354467
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008118051/13A RU2409656C2 (en) | 2008-05-05 | 2008-05-05 | Method of alcohol production |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2409656C2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2487928C1 (en) * | 2012-03-22 | 2013-07-20 | Государственное научное учреждение Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности Российской академии сельскохозяйственных наук | Cherry distillate production method |
| RU2557397C1 (en) * | 2014-10-23 | 2015-07-20 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности" | Method for production of distillate from grain raw material |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1682383A1 (en) * | 1988-12-02 | 1991-10-07 | Краснодарский политехнический институт | Method for production of cognac alcohol from low-proof wine materials |
-
2008
- 2008-05-05 RU RU2008118051/13A patent/RU2409656C2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2409656C2 (en) | 2011-01-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20110103 |