Mūsu iepriekšējais raksts ieviests koksne still pot for rum in detail. In add to pot destilācija, kolonna destilācija is also a common destilācija metode in rum brewing.
Kolonna destilācija is kas mēs bieži zvans "kolonna destilācija" un "nepārtraukta destilācija" tagad. Vairākas destilācijas kolonnas ir savienotas kopā, kas ievērojami uzlabojas destilācija efektivitāte. Daudzi slaveni rums spirta rūpnīcas ir izmanto šis destilācija metode: Wray & Brāļadēls Spirta rūpnīca in Jamaika uses a trīskolonna still; DDL Company in Gajāna izmanto a četru kolonnu Savar still; Bacardi (UK), Cruzan ( The United States)% 2c Angostina (Trinidad and Tobago), etc. use five-column stills. The liquor distilled in column stills was lighter than that production in pot stills, and thus light rum was born. Tomēr, the use of column stills is not limited to light rum. Strong rum can also be production through technical means. Tomēr, lai gan lai gan destilēts vīns ir tas pats grāds as vīns destilēts izmantojot a pot still, the flavor is is dažādi. Ir ir atšķirības.
Kolonna stills also play an important role in the development of whiskey. In the early 19th century, Irishman Aeneas Coffey improved early stills and designed a continuous distilation column that connected the analytical column and the destilācija column, also known as the "Coffey still." Shortly after the advent of this column-type continuous distiller, it was used by the Scots in the production of grain whiskey due to its priekšrocības no augsta destilācija efektivitāte un zemas izmaksas. It also prompted Scottish blended whiskey to gradually replace Irish whiskey as the dominant player in in the world. Lai gan the destilācija efektivitāte of nepārtraukts joprojām ir augstāks un destilēts vīns is tīrāks, in terms of body and flavor, the whiskey distilled from the continuous column destilācija is vieglāks than the traditional pot still.
Nepārtraukta destilācija izmantojot a kolonna still is also a parasti destilācija metode for French brandy in add to Cognac and Armagnac. Cognac uses Charente pot destilācija, and Armagnac uses semi-nepārtraukta destilācija. Most of them require double destillation, while continuous destillation does not require double destilācija. The brandy distilleded from the continuous still has a lighter taste.
In general, column stills are characterized by high efficiency and can distill different fractions, but the disadvantage is that the final distilled wine has less flavor substances, who is what people usually call light. Pot stills, on the other hand, have lower distilation efficiency, but the flavor content of the wine distilled is much higher than that of column stills. Tāpēc, the price of wine distilled by column stills is general lower than that of wine distilled by pot stills. Due to its high destilācija efektivitāte and large production volume per unit time, the column still has significant role in promotion large-scale winedates.
