Inside our flavor distillation plant fine, smooth, aromatic spirits are composed, which can then optionally be further refined with a rectification system.
Plants for the manufacturing of flavored distillates often require two processing stages. The first step includes the extraction of the alcohol and the desired aromatic compounds from the mash. The second step then marks the refinement of the distillate by removing undesired components through careful rectification at very low temperatures.
The fermented mash is in this case processed through distillation inside a continuous vacuum. The continuous vacuum distillation excels thanks to operation under economically and energetically optimal conditions. Due to the vacuum, boiling temperatures are kept low, which conserves sensitive flavors and aromatic components. Volatile elements remain within the distillate, high-boiling chemical compounds remain in the residue, the slop.
By extracting the alcohol and flavors quickly and in a sophisticated way, straight from the mash, perishable goods can be distilled off promptly, without loss of aroma.
The produced distillate remains stable in both ethanol content and quality. The plant is highly flexible and can be adjusted to all raw materials and desired product quality levels, regarding both distillate and flavors. Quick product changes are possible at any time and without hassle.
Thanks to energetic optimization the plant works very economically and produces consistent quality while gently conserving flavors.
Raw Materials & Products
Continuous operation enables fast treatment and processing of seasonal goods, such as perishable fruits with short shelf life. This reduces the likelihood of decay and increases product yield.
Some options of raw materials include fruits, crops and grains, starchy plants, as well as sugary juices and molasses.
Conceivable end products are whisky, rum, fine brandies, fruit brandies, wine brandies, hard liquor, spirits, mazerates (herbs, nuts, roots, berries), vodka, grappa, grape marc spirit, beer spirits, liqueurs & creams.
Hot beverages, such as jagertee, punch and mulled wine (the famous German Glühwein) are also easily produced.
The plant is run via a central control system, where all processes are fully automated. Status and alarm notifications are passed on to mobile devices – which means you’ll know if something important happens – wherever you are.
A database of recipes enables the operator to save and edit sequence controls, including all necessary parameters, to ensure a smooth operation for all raw materials and distillates. When putting the plant into operation, a recipe is selected, which is then automatically executed and processed by the plant. Plant shut down occurs if certain thresholds are crossed, which are set in the recipe.
Commissioning, production, shut down and cleaning are all programmed sequences. However, it is also possible to manually operate the plant.
Thanks to a remote maintenance unit, Reiner Schmitt GmbH Brennereitechnik’s experts are capable of providing a remote diagnosis at any time, which makes plant supervision very easy.
All components of the plant are easily cleanable and suited for CIP cleaning, reinforcement floors can be cleaned, emptied and turned off on an individual basis.