Method and device for purifying vinosity

A purification device and wine quality technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of not meeting modern production requirements, etc., and achieve the effects of simple structure, improved internal quality, and simple operation

Inactive Publication Date: 2011-01-19
李建东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing methods still have great limitations, and the old production methods can no longer meet the requirements of modern production.

Method used

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  • Method and device for purifying vinosity
  • Method and device for purifying vinosity
  • Method and device for purifying vinosity

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] At room temperature, light up the ultraviolet lamp, and the reaction chamber is irradiated by ultraviolet light greater than 3.01mv. The self-priming pump 13 continuously pumps the original wine into the upper part of the reaction chamber at a speed of 4T / h, and oxygen is transported from the bottom of the reaction chamber at 2.0m 3 Inhaled at a speed of 1 / h, the wine body spreads evenly on the surface of the photocatalyst of the solid particle 5 and fully contacts and reacts with oxygen, and removes the foreign smell and harmful substances in the wine through the photocatalytic redox reaction. The by-products of the reaction, carbon dioxide and excess oxygen, accumulate in the upper part of the reaction chamber, and the Venturi tube 11 generates negative pressure under the action of the self-priming pump 13. Drain together into wine jug. The photocatalyst layer on the solid particle 5 of the present embodiment is to spray the TiO that the weight concentration is 1%. 2...

Embodiment 2

[0026] Different from Example 1, from the bottom of the reaction chamber at 2.0m 3 Ozone is inhaled at the speed of / h, and the photocatalyst layer on the solid particles is TiO with a spray weight concentration of 3%. 2 Photocatalyst solution, formed by curing at 100°C. It has been determined that the n-propanol in the original wine decreased from 128 mg / l before purification to 95 mg / l, the isoamyl alcohol decreased from 140 mg / l to 103 mg / l, and the n-butanol decreased from 85 mg / l to 50 mg / l. Other steps are the same as in Example 1.

[0027] The principle of above-mentioned embodiment 1 and embodiment 2 removing peculiar smell and harmful substance in wine by photoelectric catalysis redox reaction is: when photon energy (hv) ≥ forbidden band width of semiconductor material (E g ) light irradiates the semiconductor photocatalyst, the surface of the photocatalyst produces OH free radicals with strong oxidation, and because the oxygen or ozone charged has strong oxidation ...

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PUM

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Abstract

The invention discloses a method for purifying vinosity, comprising an oxidation reduction reaction which is carried out on the surfaces of solid particles attached with TiO2 photochemical catalyst layers under the irradiation of ultraviolet light after the body is mixed with oxygen or ozone. The invention also discloses a device for realizing the method for purifying the vinosity. In the invention, multiple groups of ultraviolet light sources are evenly arranged at each part of a reaction chamber to directly irradiate the body and the surface of the photocatalyst; the ultraviolet light can efficiently decompose unsaturated compounds in the body, such as aldehydes, fusel oil, sulfide and other harmful components under the action of catalyst, eliminates impurities and peculiar smell in thewine, eliminates spicy, stimulated and bran taste of green wine, eliminates the off-flavor of edible alcohol, and deeply promotes the inherent quality of the wine.

Description

technical field [0001] The invention relates to a wine quality purification method and device, belonging to the technical field of wine post-processing. Background technique [0002] The purification of existing alcoholic beverages and the removal of peculiar smell generally all rely on long-term storage or use treatment methods such as activated carbon, ozone, molecular sieves to complete. However, the existing methods still have great limitations, and the old production methods can no longer meet the requirements of modern production. With the improvement of people's health awareness. Wine production has a strong demand for new technologies to remove impurities, detoxify and improve the intrinsic quality of wine. The current study found that TiO 2 The photoelectric reaction produced under the irradiation of ultraviolet light has obvious effects on detoxification, impurity removal and aging of wine. TiO 2 It also has the performance of a catalyst for repeated use, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/12C12H1/16
Inventor 李建东
Owner 李建东
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