Cov Khoom Siv Armagacyog hais txog cov tooj liab cig cont (Alambic armagnacais) Thiab txuam zoo cov khoom siv los tsim argagnac, ib txwm french brandy los ntawm gascony
Tus qauv:Sab hauv thiab sab nraud daim duab polishing. Condenser piping yog qhov hloov cov kua dej tsis haum, thiab los nrog hose fittings rau cov kais dej yooj yim rau cov kais dej yooj yim. Cov khoom siv yog siv rau distillation, tshwj xeeb tshaj yog rau brewing, xws li brandy, whiskey thiab lwm yam.
Yam zoo
Armagnac distillery khoom siv txuas txuas ntxiv- ib qho kev sib tw-dhau-hla cov txheej txheem distillation (tsis zoo li cognac lub laujg ntawm ob lub laujkaum tseem ua rau muaj kev sib tw ntawm52-60 abvTxhawm rau khaws cov zaub mov muaj zog thiab floral flavors.
Kho Chaw Siv Tooj- NTA BOILER, RECORATION kem (nrog 5-15 perforated daim hlau los yog tooj liab mesh), thiab condenser, txhua tus ua los ntawm tooj liab los tshem cov kab mob sulphur.
Tus Txheej Txheem Armanture- Feem ntau me me-teev, nrog kev xaiv ncaj qha ntoo hluav taws xob cua sov rau ntxiv cov nyom, tab sis niaj hnub niaj hnub no siv cov pa.
Tswj hwm los ntawm AOC- Yuav tsum tau siv nyob rau hauv cheeb tsam Armagnac nyob rau hauv cov cai thov nruj kev cai.
Tus Armagnac distillery tsim cov brandy
Cov txheej txheem ntawm brandy los ntawm armagnac distillery
1. Kev xaiv grape & sau
Ntau yam: Feem ntauUgni blanc, nrogDaim Blanc Blanc, Colombard, thiabFoob blanchetso cai.
Sau qoob loo: Grapes yog siv tes (ib txwm muaj lub Kaum Hlis) nrog cov acidity siab thiab tsawg qab zib rau kev ntsuas fermanced.
2. Fermentation
Kev daj: Grapes raug nias (nrog lossis tsis muaj cov stems) los rho kua txiv.
Ntuj Fermentation: Kua txiv thaib hauv ntoo qhib lossis cov vats tsis muaj hlau5-10 hnub(Tsis muaj qab zib ntxiv lossis kev lag luam poov xab nyob hauv cov txheej txheem ib txwm).
Qho kawg: Qhuav, dej cawv (~ 9-10% abv) "Vin de Armagnac" (hauv paus cawv).
3. Distillation (qhov tseem ceeb sib txawv thiab cognac)
Cuab tam: Tooj liabNruam Sab Tsis (Alambic armagnacais), ib leeg-pass distillation.
Kev ua:
Caw yog rhaub hauv lub rhaub; vapors sawv los ntawmRectification(5-15 daim hlau liab).
Dej cawv ntawm52-60 abv(thiab cogncec's 70% los ntawm lub lauj kaub tseem).
Tsawg Tsawg Txiav: Qee cov neeg tsim tawm tau khaws ib feem ntawm "lub taub hau" thiab "Tail" rau kev nyuaj.
4. Kev laus & loj hlob
Lub ru tsev: Tshiab lossis sivFab Kis(feem ntau gascony dub oak), 400-600L muaj peev xwm.
Txog kawg: Tsawg kawg1 xyoo(Vs), tab sis Hwm Armagnac hnub nyoog10 - 30+} xyoo.
Huab cua: Quaj Hlob Ntawm Cellars ua nrawm evaporation ("Angel's Share" ~ 2% \/ xyoo).
Txiaj Ntsig Kev: Vanilla, prune, thiab spice sau ntawv los ntawm ntoo qhib; Oxidatterative Laus Ntxiv tob.
5. Blending & Bottling
Tswvyim rhoMixes Eaux-de-vie los ntawm cov sib txawv \/ Casks rau kev sib xws.
Abv hloov kho: Txo rau40-48% abvNrog dej distilled yog tias xav tau.
Tsis muaj kev sib ntxiv: Caramel xim lossis qab zib txwv tsis pub muaj (AOC cov cai).
Armagnac distillery khoom siv configuration
1. Distillation nkoj (tooj liab lauj kaub tseem)
Muaj peev xwm boiler: 300L (Ua haujlwm ntim: {{200-250 l toj ib pob, 30% headspace rau vapor nthuav dav)
Khoom: {2-3 nkauj} tsaus hammered tooj liab (Sulphur tshem tawm & tsw li)
Kev Xaiv Cua Sov:
Direct Hluav Taws: Roj \/ lpg burner (ib txwm muaj, yuav tsum muaj nplaim taws ntes)
Hoom lub tsho(niaj hnub, muaj kev nyab xeeb dua Ethanol vapors)
Sab Qhov Qhov Siab: 1. {{{{2-1. 5m tooj liab kem nrog {{} Cov paib npuas (yeem rau lub teeb rectification)
2. Condenser System
Ntaus: Tooj ntses serpentine coil condenser lossis plhaub-thiab-raj
Qhov chaw txias: Ntau dua los yog sib npaug rau 2m² (rau kev ua kom muaj vapor ua kom txaus siab ntawm 20 degree dej temp)
Coolant Flow tus nqi: {30-50 l \/ min (kho tau rau feem kev tswj hwm)
3. Feem FUTTER & Sau
Ntsuj Plig Tso Kev Nyab Xeeb: Iav lossis stainless hlau nrog 3- txoj kev diverter (taub hau \/ lub siab \/ lub siab \/ Tails)
Cov hlab ntsha: 2x 50L iav tau txais nrog Abv Hydrometer chaw nres nkoj
4. Fermentation pre-khoom
Tune mow: 500l stainless hlau (rau cov txiv hmab txiv ntoo maceration)
Fermenters: 2x 300L 300L Cov Neeg Tso Tsheb Nres Pe PE Tso Tsheb Hlau Luam nrog Windlocks
5. Tswj & Kev Saib Xyuas
Kev Kub: Dual analog \/ digital (boiler + kem taub hau)
Abv saib xyuas: {0-100% Cwjmemeter Nrog Kev Ntsuas Kub
Siab nyem Valve: 1.5 bar kev nyab xeeb tawg disc
Q&A
Q1: Dab tsi ua rau Armagnac tseemcs tshwj xeeb piv rau cognac?
A:
Ib Leeg-PASS kem tseem(thiab cognac ob lub lauj kaub tseem distillation).
Txo Abv Tso Tawm (52-60%) khaws ntau dua congeners (Fruity \/ Rustic flavors).
Coj kev cai qubNtoo cua sov(Niaj hnub nimno version siv Chav).
Q2: Dab tsi yog cov tseem ceeb ntawm alambic armagnacais?
A:
Lauj kaub: Tooj liab, {100-1000 u muaj peev xwm (kev kub ceev \/ tsis ncaj \/ tsis ncaj).
Rectification: {{4-6 m siab nrog 5-15 tooj liab \/ mesh.
Condenser: Tooj serpentine los yog plhaub-thiab-raj.
Caw Ua Ntej Ua Ntej-Rhaub(yeem): lub zog-txuag hluav taws xob kub hloov pauv.
Q3: Vim li cas yog tooj liab rau armagnac tseem yog?
A:
Tshem tawm cov lus faj tim dej paus (piv txwv li, thiols) ntawm kev siv tshuaj.
Txhim kho Enkas muaj cov fromas aromas.
Txoj cai: AOC yuav tsum tooj liab rau qhov tseeb.
Q4: Qhov taub dej kub cuam tshuam rau qhov kub thiab txias li cas?
A:
Tsawg & qeeb({78-85 degree vapor temp): Khaws cia cov ntawv sau ua paj \/ floral.
Muaj kev pheej hmoo kub kub "hlawv" off-flavors (tseem ceeb rau cov tshuab hluav taws ntoo).
Q5: Puas yog Armagnac tau ua nrog lub lauj kaub tseem?
A: Tsis tau. AOC cov cainruj me ntsis xav tau kem tseem-Pot tseem raug txwv rau Armagnac ntau lawm.
Q6: Dab tsi yog qhov muaj peev xwm ua kom muaj peev xwm ua tau rau cov khoom qub me me?
A:
Tus txawj: {200-500 l batches (5-8}} teev \/ distillation).
Ua lag luam: {1000-5000 l \/ hnub tas nrho cov tshuab.
Ntim thiab Xa Khoom
Daim ntawv muaj cai
Cov qhua tuaj noj mov tshuaj xyuas
Cim npe nrov: Armagnac distillery khoom, Tuam Tshoj Armagn Distilly Khoom Chaw Tsim Tshuaj, Chaw muag khoom, Hoobkas
