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Process for promoting yellow wine non-biostability using classified membrane separation

A non-biological and stable technology, applied in the preparation of alcoholic beverages, ultrafiltration, etc., can solve the problems of ineffective promotion, huge power consumption, etc., and achieve the effect of stable effect, energy saving and high efficiency.

Inactive Publication Date: 2010-01-13
谢海腾
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this filtration process works well and is relatively stable, the yellow rice wine at room temperature needs to be cooled to 4°C--4°C and maintained for a certain period of time, requiring special cooling equipment and thermal insulation storage tanks, and it also requires a huge cost Electricity, some small and medium-sized enterprises cannot afford this cost, and cannot be effectively promoted in the whole industry

Method used

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  • Process for promoting yellow wine non-biostability using classified membrane separation
  • Process for promoting yellow wine non-biostability using classified membrane separation
  • Process for promoting yellow wine non-biostability using classified membrane separation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: as figure 1 Shown, the process of the present invention includes

[0022] (1) Yellow rice wine is pre-filtered through a polypropylene microfiltration membrane with a filter aperture of 0.2 microns;

[0023] (2) the wine liquor filtered out by the polypropylene microfiltration membrane is then filtered through a polysulfone ultrafiltration membrane with a molecular weight cut-off of 20,000;

[0024] (3) The wine liquor filtered out by the polysulfone ultrafiltration membrane with a molecular weight cut-off of 20,000 is the finished product for filling.

[0025] The wine sample index of yellow rice wine after being separated by the technology of the present invention changes as follows:

[0026] indicators

Before membrane separation

After membrane separation

alcohol v / v

17.5

17.4

Total sugar g / L

25.3

25.3

Solid content g / L

35.8

33.7

Amino nitrogen

0.75

0.74

...

Embodiment 2

[0042] Embodiment 2: as figure 2 Shown, the process of the present invention includes

[0043] (1) Yellow rice wine is pre-filtered through a polypropylene microfiltration membrane with a filter aperture of 0.2 microns;

[0044] (2) the wine liquor filtered out by the polypropylene microfiltration membrane is filtered through a polysulfone ultrafiltration membrane with a molecular weight cut-off of 30,000;

[0045] (3) The wine liquor filtered out by the polysulfone ultrafiltration membrane with a molecular weight cut-off of 30,000 is the finished product for filling.

[0046] Yellow rice wine changes as follows after the wine sample index by technology separation of the present invention:

[0047] indicators

Before membrane separation

After membrane separation

alcohol v / v

17.5

17.4

Total sugar g / L

25.3

25.3

Solid content g / L

35.8

34.3

Amino nitrogen

0.75

0.75

OD value

...

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PUM

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Abstract

The invention discloses the technology of improving non biostability, comprising the following steps: 1 filtering yellow rice wine; 2 filtering wine with ultrafilter membrane; 3 loading. The invention has the advantages of simple technology and high efficiency.

Description

technical field [0001] The invention discloses a process for improving the abiotic stability of yellow rice wine by using graded membrane separation, and belongs to the technical field of yellow rice wine production and processing technology. Background technique [0002] At present, the non-biological stability of rice wine is a problem that the rice wine industry has been unable to solve. The direct manifestation is that the shelf life of bottled rice wine can be as long as three or four months, and as short as one month, sediment will be produced. The formation of sediment in rice wine is due to the fact that particles such as bacteria in rice wine and macromolecular proteins, caramel pigments and other substances in rice wine coagulate and adsorb other small molecular substances in wine to form larger aggregates when subjected to external influences such as temperature. , thus breaking the stability of the yellow rice wine colloidal solution and causing the yellow rice w...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/07B01D61/14
Inventor 谢海腾
Owner 谢海腾