Cold, long nights mark the season in northern Sweden. The snow cover lies thick, and any shelter from the elements is welcome. At these times, we crave a warming beverage more than ever.
Fortunately, the rotating bed reactor can be used to synthesize the most valuable products, and mulled wine is certainly within that category. In this video, we demonstrate how to make mulled wine using a rotating bed reactor.
Selected spices (ginger, orange zest, clove, cinnamon, allspice, vanilla, cardamom) were loaded into a SpinChem® S3 Plus rotating bed reactor (RBR) and extracted into a mixture of white wine (750 mL, 13% (v/v)) and liquor (50 mL, 37.5% (v/v)). The temperature of the mixture was kept at 70 °C and the outside temperature at -6 °C, using a heating jacket and a northern latitude, respectively. The speed of the RBR was 500 rpm, within a SpinChem® V3 flower-baffled reaction vessel, during which granulated sucrose (90 g) was added to the reaction mixture. Samples were extracted after lunch and enjoyed together with gingerbread cookies and classic, Swedish Lussebullar.
Products SpinChem® RBR S3 Plus, SpinChem® Vessel V3
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