감압증류 1973년경 증류식소주에 도입술덧의 온도를 40～70℃

감압증류
1973년경 증류식소주에 도입
술덧의 온도를 40～70℃에서 진공펌프를 사용하여
증류기 내의 압력을 감압하여 증류
증류시간은 4∼4.5시간이 일반적
상압증류보다 백탁이 적고 거의 나타나지 않음
특징:향미가 가볍고 불쾌한 뒷맛이 없음
가열로 생성되는 불쾌한 냄새가 거의 없음
furfural이 거의 생기지 않음

결과 (영어) 1:

Reduced pressure distillation Still, circa 1973, expression introduced in SuzhouThe temperatures of 40 to 70 ° c alcohol comments in a vacuum pump is used to Distiller can decompress distillation pressure within the Distillation time is 4-4.5 hours in General More than hundred pressure distillation Tak is small and almost does not appear Features: spicy, light and no unpleasant aftertaste Heat generated by an unpleasant odor seldom Furfural does this almost free

결과 (영어) 2:

Evaporated under reduced pressure
introduced into the expression shochu distilled circa 1973
the temperature of the mash in the 40 ~ 70 ℃ with a vacuum pump
to a pressure in the reduced pressure distillation still,
the distillation time is usually from 4 to 4.5 hours is
almost no white turbidity is not less than the atmospheric distillation
characteristics: No unpleasant aftertaste flavor is light and
heating are almost no unpleasant odor generated by
furfural does hardly

결과 (영어) 3:

Distilled water distilled water pressure closed around 1973 back to top
back to top
expression introduced soju drinking temperature of the four or five to 40 ~ 70 degrees Centigrade C using the vacuum pump pressure within a closed back to top
kettle came to suppress the distilled water distilled water back to top
time is 4 to 4 hours is generally less than the table back to top
crude distillation is low, and almost no top
features: flavor, with a light, unpleasant aftertaste, that top
heat generated by an unpleasant smell that almost no back to top
furfural is almost did not top
top