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Osmosis evaporation separation recombination white spirit

A technology of pervaporation and liquor, applied in the field of winemaking science and membrane science and engineering, can solve the problems of uncomfortable and dry taste of wine, the quality of new liquor has not yet been seen, and the processing time is long, so as to improve the irritation and spicy taste, Good market prospects and the effect of short processing cycles

Inactive Publication Date: 2008-05-28
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In response to these problems, some liquor researchers artificially added acetal monomer spice components when blending new-type liquors with edible alcohol as the main proportion, in order to achieve satisfactory results, but there was an uncomfortable and dry taste in the liquor
People such as Yang Tao (publication number CN1609183) have invented a kind of new nanometer material, can effectively improve white wine turbidity after being placed in the wine storage container and original wine storage certain hour, remove new wine smell, but the required processing time of this method is longer long
[0004] At present, there is no literature report on improving the quality of new liquor by pervaporation method

Method used

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  • Osmosis evaporation separation recombination white spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] According to the flow chart of the attached figure, a silicone rubber composite membrane with an area of ​​0.024m 2 The membrane module is connected with other equipment to form a test device for pervaporation separation of recombined liquor. Take 8L of raw wine at 52 degrees, and maintain its temperature at 30°C for pervaporation, the circulating flow rate of feed liquid is 0.2m / s, the vacuum degree downstream of the membrane is 10mmHg, and the condensation temperature is -25°C. The raw liquor circulates upstream of the membrane for 10 hours, and the condensed liquor is collected every 2 hours. At the end of the operation, most of the flavor components in the original wine are completely separated through the membrane. The flavor components and their content changes in the condensed wine collected at each period are shown in Table 1.

[0018] Separation rate and recovery rate can characterize the removal ability of silicone rubber composite membrane to flavor compone...

Embodiment 2

[0028] Using the same device as in Example 1, take 8L of raw wine at 52 degrees, and maintain its temperature at 35°C for pervaporation, the circulating flow rate of the feed liquid is 0.2m / s, the vacuum degree downstream of the membrane is 10mmHg, and the condensation temperature is - 25°C. The raw liquor circulates upstream of the membrane for 10 hours, and the condensed liquor is collected every 2 hours. At the end of the operation, most of the flavor components in the original wine are completely separated through the membrane. The flavor components and their content changes in the condensed liquor collected at each period are shown in Table 3.

[0029] Table 3 Changes and data analysis of flavor substances in condensed liquor at 35°C Unit: mg / 100mL

[0030] Flavor Components

[0031] It can be seen from Table 3 that the composition of flavor substances in the condensed wine collected at each time period is different, and each component (except acetaldehyde and...

Embodiment 3

[0036] Using the same device as in Example 1 and Example 2, take 8L of raw wine with a temperature of 52 degrees, and maintain its temperature at 40°C for pervaporation. The temperature was -23°C. The raw liquor circulates upstream of the membrane for 10 hours, and the condensed liquor is collected every 2 hours. At the end of the operation, most of the flavor components in the original wine are completely separated through the membrane. The flavor components and their content changes in the condensed wine collected at each period are shown in Table 5.

[0037] Table 5 Changes and data analysis of flavor substances in condensed liquor at 40°C Unit: mg / 100mL

[0038] Flavor Components

[0039]It can be seen from Table 5 that the composition of flavor substances in the condensed wine collected at each time period is different, and each component (except acetaldehyde and ethyl lactate) is more concentrated than the original wine. The separation efficiency of the five...

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Abstract

A process for improving the quality of novel alcohol by permeation, evaporation, separation and reforming relates to application of separation technique with pervaporation membrane in the field of alcohol. The technique of the invention is that raw material alcohol is maintained in constant relatively low temperature, the liquor is transferred to a silastic composite membrane device by a pump and the liquor conducts circular flow in the upper reaches of the membrane, the lower reaches of the membrane is maintained in vacuum state by a vacuum pump, ethanol and volatile flavoring substances are selectively separated by pervaporation and turn into permeation vapor, representative mouth feeling and flavoring substances are reformed or concentrated in vapor, a low temperature condenser is equipped in the lower reaches of the membrane, condensed liquor with different components quantity of mouth feeling and flavoring substances is achieved by time steps of condensing of the permeation vapor, the liquor made by time steps of condensing is reformed and novel alcohol with high quality is blended. The process has the advantages of simple technological process, compact equipment, high maneuverability, short treatment period, which can develop novel alcohol with low cost and poor quality into novel alcohol with high price and good quality.

Description

technical field [0001] The invention discloses a method for producing high-quality liquor by pervaporation, relates to the application of pervaporation membrane separation technology in the liquor industry, and belongs to the technical field of brewing science and membrane science and engineering. technical background [0002] The new type of liquor is made by combining edible alcohol with high-quality solid-state fermented base liquor, carrying out string aroma or solid-liquid blending, and then using a variety of edible spices and various seasoning liquids to increase the volume according to the ratio of trace components in famous wines or self-designed wine body. Fragrant seasoning. my country's new type of liquor was developed in the 1950s, but it did not flourish until the 1990s. In recent years, the development speed has been extremely fast. The output and sales volume have increased year by year, and the products have covered the whole country. At present, the total ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/08
Inventor 肖泽仪汤晓玉徐瑶曾凡俊丁文武邹庆石尔许荣强
Owner SICHUAN UNIV
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