China Wine News Network Author: Bian Chuanze Yang Fengqi Time: April 2, 200718:11:03 Source: Huaxia Wine News Subscription Email Newsletter.
Health wine or medicated wine has short shelf life, unstable quality and poor palatability, mainly due to improper post-treatment and purification methods. For example, adsorption method and flocculation method with clarifier will have certain limitations. If you don't master it well, you can't completely solve the problem of turbidity and precipitation, and even make the effective components in wine undergo biochemical changes and reduce the effective components. According to our practical experience, we think there are two better methods, one is freezing and the other is ultrafiltration. Health wine or medicated wine relies on two solvents with different polarities to dissolve effective components. One is ethanol with weak polarity, and the other is water with strong polarity. The effective components of health wine or medicated wine include alkaloids, glycosides, flavonoids, terpenoids, sterols, saponins, amino acids, vitamins, etc. And various flavor substances in liquor. The ineffective components mainly include tannin, wax, fat, colloid, starch, cellulose and so on. And higher fatty acid ethanol in liquor. Invalidation not only affects the stability, shelf life and purity of wine, but also affects the color, taste and aroma of wine. The ineffective components in liquor are particles, microparticles and macromolecules. Conventional filtration equipment, such as diatomite filter and microporous membrane fine filter, can remove granular and particulate substances, while macromolecular substances invisible to the naked eye are difficult to remove. Therefore, the quality of liquor is unstable, the shelf life is short, the taste is poor, and turbidity and precipitation are easy to occur, especially for low-alcohol health wine and medicinal liquor. Due to the low alcohol content, the solubility of alcohol-soluble substances is also relatively reduced. Such as alkaloids, steroids, higher fatty acid ethyl esters, etc. , will produce macromolecules, but also increase water-soluble substances, such as polysaccharides, starch, pectin and other macromolecules dissolved in wine. It is difficult for traditional filtration equipment to remove these macromolecules. Under the induction of external conditions, such as low temperature, shelf life and mutual adsorption between macromolecules, particles are formed and precipitation is produced. Therefore, the post-treatment of health wine or medicated wine is more difficult and complicated than other kinds of wine. The freezing method is to put the wine at a low temperature, where the solubility of macromolecules in the wine decreases and flocculates with each other to form particles, and then remove them by a conventional filter at a low temperature. Ultrafiltration is the separation of macromolecules and other substances by membrane cutting at room temperature. The removal rate of macromolecules is above 99.9%. The filtered wine body is clear, transparent, shiny and zero turbidity, and there will be no turbidity and precipitation during the shelf life or shelf life. The ultrafilter in Xiangfan, Hubei Province is a dynamic cross-flow membrane filter. After the liquor enters the ultrafiltration machine, it instantly forms vortex and convection, so that the substances in the liquor are fully mixed, and then the molecules are forced to associate through the nanopore. Therefore, the wine produced by ultrafiltration is soft, pure, waterless and tasteless, and the effective components will not be reduced, which can improve the comprehensive quality of wine. Please indicate the source of this article when reprinting it.