Grain and Kartoffelbrennerei

In the grain and Kartoffelbrennerei kohlehydrathaltige agrarian raw materials become such as potatoes and grain agrarian alcohol for the benefit, which medicine, pharmacy, Kosmetik converts as well as to the vinegar production.

There are agricultural and industrielle burners. Usually it concerns a Abfindungsbrennerei and it only in the customs bond procedure works itself.

Assume, controlling and camps of the raw materials

of raw materials

Potatoes

Potatoes and potato drying derivatives such as potato rolling flour, potato flakes, - shreds and - disks

Grain

Wheat, rye, book wheat, barley, oats, corn, millet, rice and their derivatives

Roots and tubers

Maniokwurzeln, Bataten, couch grass, Kastanien and their derivatives

Preparing and unlocking the raw materials

When using raw materials for the Brennerei first the langkettige strength must be divided i.e. verzuckert into yeast-usable, kurzkettige fragments. The strength must be unlocked, verkleistert and solved. A condition for it is the sufficient presence of water, depending upon raw material condition. The raw materials are cut up, shifted with water and absorbed afterwards under pressure in

Maischen

The following one Verzuckerung/liquefaction of the Maische usually takes place using industrially produced enzymes in Maischbottichen. Demands at the Maischbottich:

• noncorrosive material
• effective agitating (fast/homogeneous)
• effective cooling (duration/cooling agent need)
• hygenically perfect execution
• perfect cloud/Wrasenabzug

• Manufacturing and using vegetable (Malz) and mikrobieller enzymes (sugar materials)

Ferment the Maischen

Pure breed yeasts are used, which either are referred led (increased) or in drying form.

Yeast-lead

• Sentence yeast procedure
• Lactic acid procedure
• Sulfuric acid procedure
• continuous yeast guidance

Fermenting guidance

The classical fermenting duration does not amount to 3 days and/or 68 hours, longer times brings advantages. The temperature amounts to between 20 and 36 "°C

• approx. 20 h
• Main fermentation approx. 18 h
• approx. 30 h

Distilling and rectifying the Maische

Periodic distillation

Use of intermittent blister apparatuses, in the grain and Kartoffelbrennerei rather uncommonly.

Continuous distillation

As an inventor is considered Belgian engineer Cellier Blumenthal, which received its patent in the year 1908. In Germany mostly equipped with bubble trays. In apparatuses with Dephlegmator and tube radiator an alcohol strength can be obtained surely > to 85% in a processing step.

Wine spirit counter

Since the alcohol production is subject to strict control by the customs authorities, the produced alcohol and/or Rohsprit in quantity and strength is seized embarrassingly exactly. For this special dial gauges serve.

Use the Schlempe

Resulting Sauermai or Schlempe as Viehfutter, which however aminal husbandry is caused, or uses raw material for the fermentation gas production.

Azeotop and absolute alcohol absolute

production-referred legislation

Liquor kinds

Without aromatizing

More clearly

Spirituose, which is colorless, not or only weakly aromatized and excerpt-poor. The official traffic designation reads "Spirituose" and/or "alcoholic beverage". The term of "clear" is used generally linguistic usage also as comprehensive term for all clear - thus colorless - liquor. The quality requirements of the individual liquor differ however depending upon product.

Grain

It is clear, it tastes pure, and it has a long history: Already in 15. Century was manufactured in Germany grain. The regulation (EEC) No. 1576/89 defines the product as a Spirituose, which may be won exclusively by distilling vergorener Maische from the full grain wheat, barley, oats, rye or book wheat. Other grain places such as rice, corn or millet are inadmissible. With the dressing of the Maische the full grain grain with all its components must be used. The Beigabe of additives is forbidden. After the regulation (EEC) No. 1576/89 is reserved the designation "grain" excluding a Getreidespirituose, which is manufactured in Germany or in the respective areas of the community, in which German one of the office languages is. A further condition is that grain in these regions is traditionally manufactured in conventional way and/or. The minimum alcohol content amounts to 32% volume. Double grain exhibits an alcohol content of at least 38% volume.

Grain fire

The designation "grain" can be replaced by "grain fire", if the product exhibits a minimum alcohol content of 37,5% volume.

Wodka

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Aromatized liquor

Spirituose, which is won by aromatizing with The must coin/shape the character of the product and/or be prevailing. Other natural flavour materials and flavour excerpts as well as nature-identical flavour materials can be added. The minimum alcohol content amounts to 30% volume. From the to to differentiate are which must exhibit a minimum sugar content, expressed as Invertzucker, from 100g/Liter.

Wacholder

Product, which falls under the category "Spirituose with Wacholder". In Germany the product is manufactured traditionally from ethanol of agricultural origin, Getreidebrand and/or grain distillate under Hinzugabe of Wacholderdestillat and/or Wacholderlutter. The additive of is forbidden. First Wacholderbeeren are eingemaischt and/or fermented, then covered abdestilliert with alcohol and finally. Other peppering materials may be along-used, but must the taste of Wacholderbeeren be perceptible.

Gin

The Wacholderbeeren give also its unmistakable note to the Gin. Additionally there is still another multiplicity of other spices, which refine its taste: Anise, Fenchel, Kalmus, Kardamom, Koriander, [Lavendel], almond, Zimt and They are added to a distillate, which consists of 60% volume alcohol and water. Basis of this mixture is highly burned out, neutral alcohol of agricultural origin (96% volume). The spice distillate is again distilled, diluted on drinking strength with water.

Anise

Liquor with anise is manufactured by aromatizing ethanol of agricultural origin with natural excerpts by star anise, anise, Fenchel or other plants, which essentially exhibit the same flavour. Other natural plant extracts or peppering seeds can be used supplementing, however the anise taste must remain prevailing. A Spirituose with anise may be called "anise", if its characteristic flavour is due exclusively to anise and/or star anise and/or Fenchel and if it exhibits a minimum alcohol content of 35% volume. Ouzo, Pastis

Aquavit

Spirituose with It receives its flavour, as distillates are covered with and/or Dillsamen. Other natural or nature-identical flavour materials may be along-used. The must be prevailing. The taste of bitter materials may not be dominating. The excerpt content may not exceed 1.5 g/100 ml. The minimum alcohol content amounts to 37.5% volume.

Articles in category "Kartoffelbrennerei"

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