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Tartrate removing method from red wine by continuous deepfreeze

A technology of tartrate and red wine, which is applied in the preparation of wine, alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of low cold stability pass rate, unsuitable for processing needs, etc., and achieve easy crystal growth, The cold stability is qualified and stable, and the effect of increasing volume

Inactive Publication Date: 2005-01-26
SINO FRENCH JOINT VENTURE DYNASTY WINERY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the technical problem that the imported tartrate removal continuous quick-freezing method is not suitable for the wine quality processing needs of red wine in my country, so that the qualified rate of cold stability is low, and proposes a continuous quick-freezing method for removing tartrate in red wine

Method used

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Embodiment Construction

[0011] Hereinafter, the present invention will be further explained with the embodiment of applying the method.

[0012] The complete set of automatic quick-freezing equipment consists of a plate heat exchanger, a scraper-type stirring cooler, a heat preservation stirring crystallization tank, a tartar separator, a stirring crystal mother tank, a diatomite filter and a program control mechanism. The wine inlet of the complete set of equipment is connected with the red wine to be frozen wine storage tank after blending and filtering to remove turbid substances, the wine outlet is connected with the finished wine storage tank, and the wine pipeline before the diatomaceous earth filter A program-controlled valve is connected, and an outlet is connected with the wine storage tank to be frozen.

[0013] First, determine the conductivity difference of the wine before freezing. For example, the conductivity difference is 90μs / cm, and the control value range of the programmable valve is s...

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Abstract

The invention relates to a tartrate removing method from red wine by continuous deepfreeze which comprises, cooling the wine to -4 to -5 deg. C, mixing with measuring crystal method phase at the entrance of the cooling apparatus, thermal insulation 10 hours, equivalent temperature phenindamine tartrate separation, diatomaceous earth filtration and heat exchanging with the wine liquid, and exporting.

Description

Technical field [0001] The invention belongs to a processing method of red wine, and particularly relates to a method for continuously quick freezing and removing tartrate in red wine. Background technique [0002] Tartrate substances in red wine (potassium hydrogen tartrate, calcium tartrate, etc.) will crystallize from the wine in the form of tartar under low temperature conditions and become precipitates. Therefore, the cold stability of red wine is one of the important technical indicators to measure wine quality. [0003] At present, in order to improve the cold stability of red wine, the wine industry at home and abroad generally adopts the process of long-term freezing and heat preservation, which is to circulate the temperature of the wine in the heat preservation tank by the refrigeration equipment and keep it at -4.5°C to -5°C. During the circulation process, the crystal mother-potassium hydrogen tartrate crystal is put into it, and it is fully contacted with the wine b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/10
Inventor 吴军王继光俞然邢凯吕长义
Owner SINO FRENCH JOINT VENTURE DYNASTY WINERY
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