What is the reason for the better quality of liquor distilled through the wooden retort and skillet condensation method than the modern U-shaped condensation method?

In the past, liquor brewing was carried out with wooden retorts and sky pots in conjunction with distillation of liquor; now white steel retort pots and coolers (water-cooled and air-cooled) are used in conjunction with distillation of liquor. \x0d\bord0\shad0\alphaH3D}The difference between the two is not very great, the principle is actually the same. Both are the liquor vapor cold go down. \x0d\ for liquor quality whether there is an impact, in the clear, strong, soy sauce several major aroma to see the impact is not great, mainly to see the flow of wine temperature can be controlled. \x0d\\ water-cooled or air-cooled modern cooler can be adjusted, similar to the principle of snake coil. Operation is simple \x0d\ for the past days pot condensation, to change the water, change the cold water, the operation is not convenient, the days pot in the retort pot directly above, there is no overcapacity conduit. Wine vapor cooling area is small, cold cold but slow. Easy to run wine (wine vapor).