Why wineries need pipe heaters for auxiliary heating

The art of baijiu (white liquor) brewing is a complex and profound discipline, the crystallization of thousands of years of wisdom honed by our ancestors. The craftsmanship itself demands extreme precision.

The four most critical aspects of the brewing process are:

1. Disinfection of electrically heated brewing equipment

2. Selecting authentic koji

3. Controlling the heat during baijiu distillation

4. Choosing ceramic or glassware for storing pure liquor.

Among these four aspects, distillation is particularly crucial. Whether using traditional or modern techniques, the distillation principle remains the same: heating liquor to vapor, then cooling it to form liquor. This process is called distillation.

Distillation is a unit operation that separates liquid mixtures by utilizing the different volatility of their components. By heating a liquid mixture or solid fermented mash to boiling, the resulting vapor contains more volatile components than the original mixture, leaving the remaining mixture with more non-volatile components. This allows for partial or complete separation of the components of the original mixture. The resulting vapor is then condensed to form a liquid.

Whether using traditional or processed winemaking techniques, the distillation process can be divided into three stages: the initial stage, the intermediate stage, and the final stage. The alcohol content of each stage varies.

In the first stage (initial stage), the distillation temperature is below 78.3°C. The resulting liquor is called the head liquor. For every 100 jin of grain, 0.5 jin of head liquor is extracted, and so on. The head liquor contains high levels of low-grade fusel oils, low-grade fatty acids, and aldehydes, and has a certain aroma, but it also has a strong off-flavor and harsh taste, which can be harmful to the eyesight. It is generally collected and stored separately.

In the second stage (intermediate stage), the distillation temperature is between 78.3°C and 95°C. The resulting liquor is considered to be the main stream liquor, an ideal commercial liquor. Its primary component is alcohol, and the alcohol content is around 50%.

The third (late) stage: The distillation temperature is around 100°C. The resulting liquor is called the tail. The tail contains several times more lactic acid and lipids than the head and main stream. It also contains higher fatty acids such as ethyl linoleate and ethyl oleate, as well as a relatively high amount of fusel oils, resulting in a complex and bitter flavor. It should be collected separately and stored with the head.

Through these four stages, it can be seen that distillation requires extremely high temperatures, so distillation must be carried out in a still. The commonly used heating equipment in this still is a pipe heater. The pipe heater consists of two parts: the main body and the control system. The heating element is protected by a stainless steel tube, high-temperature resistance alloy wire, and crystalline magnesium oxide powder, formed through a compression process. The control unit utilizes advanced digital circuitry, an integrated circuit trigger, and a high-reverse-voltage thyristor (SCR) to form an adjustable temperature measurement and constant temperature system, ensuring the proper operation of the electric heater. The pipe heater is simple to operate, offers flexible temperature adjustment, operates without open flames, is energy-efficient, and offers excellent temperature stability, all of which contribute to product quality. A sealed housing enhances safety and protection, and suitable measures are sufficient for use in explosion-proof locations. The kettle body is heated evenly, the temperature is easy to control, and the product quality qualification rate is high, which is beneficial to reduce production costs, eliminate fire hazards, improve the environment, and reduce operation intensity.