At present, due to the gradual improvement of people's health awareness, the concept of liquor consumption has also changed, and liquor consumption is gradually developing from a high to a low level. High-quality low-grade liquor not only has a soft taste and smooth throat, but also has a lower alcohol content, and the content of harmful substances such as methanol and fusel oil is also reduced, which is more conducive to health. Therefore, the successful conversion of high-alcohol to low-alcohol has adapted to the needs of a generation; the low-grade and healthy Chinese liquor has also adapted to the current trend of world wine development, and has achieved the integration of Chinese liquor and the world. However, problems such as white turbidity, loss of light, and flocculation may occur in the production of low-grade liquor. At the same time, when the temperature is lowered, the white wine floc suspension will appear in the finished low-grade wine, which seriously affects the appearance quality of the liquor. Therefore, solving the problem of turbidity, precipitation and style change and low temperature turbidity of finished wine after low-alcohol liquor addition has become a technical problem for the production of low-alcohol liquor by various wineries. To this end, we have dealt with the preferred method of low-alcohol technology - activated carbon adsorption method. In search of the best process for the treatment of low-alcohol liquor with activated carbon.
First, the reason why low-grade liquor produces turbidity
The reasons for the turbidity of low-alcohol liquor are as follows: 1. The high-alcohol liquor is added to a lower degree, so that the alcohol-soluble and high-water-soluble substance in the wine body is precipitated to produce turbidity or flocculent precipitation. Especially when the alcohol content is reduced to below 40% vol, the white turbidity is more obvious; 2. Under low temperature conditions, especially below -5 °c, some water-soluble substances in the wine will follow the temperature of the wine. The lowering of the precipitated, so that the original clear wine will also appear white flocculent precipitation. However, this white flocculent precipitate is generally reversible, and the body becomes clearer as the temperature rises.
According to research, the specific ingredients that cause turbidity or precipitation of low-alcoholic beverages are palmitic acid (C16H82O2), linoleic acid (C16H32O2), oleic acid (C16H34O2) and their ethyl esters, as well as some fusel oils and other esters. More than 70 kinds of substances such as acids and acids, but the main ones are the first three higher fatty acid ethyl esters. They are all soluble in ethanol and insoluble in water, and their solubility decreases with decreasing temperature and alcohol content. Therefore, when the liquor is lowered or the temperature is lowered, the solubility is reduced, and it appears in a white state, and a milky white flocculent precipitate appears. .
Second, the treatment of low-level liquor turbidity - adsorption method
1, the principle of adsorption
Adsorption is the attraction of a substance to the surface of another substance. This has the combined effects of Coulomb force, van der Waals force, and dipole interaction hydrogen bonds. Under the action of Coulomb force, electrostatic force, dipole interaction, hydrogen bond, coordination bond, van der Waals force, etc., the adsorbent and the adsorbate are coagulated and settled by the adsorbent and adsorbed. The concentration of the substance in the liquor is greatly reduced.
2. Adsorbent
There are many adsorbents for degrading turbidity of wine, such as powdered activated carbon, sodium alginate, modified starch, inorganic minerals, silica gel, diatomaceous earth, gelatin, agar, adsorption resin and the like. The principle of selecting the adsorbent is to remove only the turbidity, and the flavor loss in the wine is less, and the wine is not contaminated. Select the adsorbent to check the adsorption capacity of the adsorbent. In general, the strength of the adsorbent is closely related to its nature and structure, and the adsorption capacity is related to the specific surface area of ​​the adsorbent. The larger the specific surface area, the stronger the adsorption capacity, the more pores of the adsorbent, and the better the average pore size and the size of the adsorbed molecules, the stronger the adsorption capacity.
3. Activated carbon adsorption method
Activated carbon is a very good adsorbent. It has the dual characteristics of physical adsorption and chemical adsorption. It can selectively adsorb various substances in the gas phase and liquid phase to achieve decolorization, purification, disinfection and deodorization, and decontamination and purification. . So far, it has been used to treat white wine with good results.
3.1 Origin of activated carbon
Activated carbon is produced by a series of processes such as crushing, sieving, catalyst activation, rinsing, drying and screening by using physical and chemical methods using charcoal, various nut shells and high-quality coal as raw materials. The reputation of activated carbon is from the beginning of the First World War. In 1915, during the First World War, the Germans used a terrible new weapon, the chemical gas chlorine, 180,000 kilograms to the British and French coalition forces. The British and French soldiers died five thousand on the spot, and the wounded was 15,000. If there is a "spear", it will inevitably invent the "shield". If there is chemical poison gas, it will inevitably invent anti-virus equipment. Two weeks later, military scientists invented a tool to protect against chlorine poisoning. They sent a special mask to each soldier on the front line. The mask was made of cotton soaked with sodium thiosulfate and sodium carbonate solution. Both drugs have the function of removing chlorine and can play a protective role. But if the enemy switched to the second poison gas, the mask would be powerless. The same is true, and less than a year later, the two sides have used dozens of different chemical gases, including meson gas and hydrogen cyanide compounds that are well known today. Therefore, it is necessary to find a substance that will make any toxic gas lose its toxicity. This bait's antidote was discovered by scientists in late 1915. It is activated carbon.
3.2 Types of activated carbon
There are many kinds of activated carbon. According to different raw materials, it can be divided into plant raw material charcoal, coal charcoal, petroleum charcoal, bone charcoal, charcoal, etc.; according to the manufacturing method, it can be divided into physical method activation, chemical method activation, chemical-physical method activation. According to the shape of the shape, it can be divided into powdered activated carbon, amorphous granular activated carbon, shaped granular activated carbon, spherical carbon, fibrous carbon, fabric-like carbon, etc.; according to the use, it can be divided into gas phase adsorption carbon, liquid phase adsorption carbon, sugar carbon, Industrial charcoal, catalyst and catalyst carrier carbon.
In general, powdered activated carbon is usually applied in a liquid phase, and after adding a liquid, it is stirred, mixed, filtered, and settled to obtain a desired liquid. The advantages of powdered activated carbon treatment are: suitable for batch process; easy to control the amount of addition; available off-the-shelf filtration equipment; lower price. Granular activated carbon is generally used in the gas phase or in the liquid phase, and the usual method is to continuously pass the gas to be treated through the activated carbon column. The characteristics of granular activated carbon treatment are: suitable for continuous process and automatic control; less activated carbon consumption, high carbon/liquid ratio; easier to clean operation.
3.3 Advantages of activated carbon adsorption
(1) Activated carbon has a very high chemical inertness, so its safety is also extremely high. It has no toxic side effects on the human body, and it does not chemically react with any ingredients in the wine. Therefore, the activated carbon adsorption method is not only safe but also safe. Maximize the original flavor of the wine.
(2) Activated carbon has a strong deodorizing effect. The use of activated carbon to treat white wine can absorb some of the odorous substances such as hydrogen sulfide, thioether, acrolein and free ammonia in the wine, which can appropriately reduce the mud odor in the wine and improve the smell.
(3) Activated carbon has a developed pore structure, a large specific surface area and an adsorption capacity, so among many adsorbents, its adsorption effect is good and the amount is small.
3.4 Principles of activated carbon adsorption
The adsorption of activated carbon is mainly through chemical adsorption (formation of strong chemical bonds), physical adsorption (van der Waals force) and ion exchange (through its pores). During the activation process, the activated carbon eliminates various carbon-containing compounds and disordered carbon between the carbon-based crystallites, and also removes a part of the carbon in the graphite layer of the basic crystallite. This creates a number of voids, including micropores, transitions, and macropores, with a large surface area up to 1600 m2/g. The polar groups of activated carbon have strong adsorption, such as -COOH, -OH, and the like. Although it also adsorbs certain aroma components such as ethyl hexanoate and ethyl acetate, it is easier to adsorb higher fatty acid esters having a relatively large molecular weight, and therefore, it can be used to remove three kinds of turbidity causing low liquor. High-grade fatty acid ethyl ester for the purpose of clarifying the quality of the wine.
3.5 Selection of activated carbon
In the low-grade liquor, the basic requirement for the selection of activated carbon is that the various flavor components of the treated liquor are less damaged; the excess fatty acid ester is removed under the premise of maintaining the flavor of the original wine, and there is no turbidity after the reduction. Activated carbon as a product also has corresponding quality standards. Therefore, it is necessary to treat low-alcohol wine with activated carbon. First of all, the appearance of activated carbon should be identified. The high-performance activated carbon color is pure black and the particles are uniform. This activated carbon has high decolorization and deodorization ability, and its adsorption power is also strong. Secondly, its model is selected. According to the measurement, the molecular diameter of ethyl hexanoate is 1.4 nm. If activated carbon with a pore diameter of 1.4-2.0 nm is selected, ethyl hexanoate will enter the micropores and be adsorbed, so that the flavor of the liquor is impaired. If activated carbon with a pore diameter of less than 1.4 nm is used, ethyl hexanoate cannot enter the micropores, so ethyl hexanoate is not lost. However, due to the large pore size of the activated carbon, higher fatty acid ethyl esters, higher fatty acid alcohols, etc. with large ionic radii Less adsorption, can not achieve the purpose of turbidity. Only the activated carbon with a pore diameter greater than 2.0 nm is used, and the carbon does not adsorb ethyl hexanoate to meet the requirements of the production process, and the turbidity and quality are preserved. In addition, it is also necessary to pay attention to the characteristics of activated carbon: activated carbon with a large number of pores tends to adsorb small molecules, and activated carbon with large pores tends to adsorb larger molecules. Therefore, in order to remove higher fatty acid esters, we should choose activated carbon with a large pore size.
Third, the use of activated carbon
1. Low-grade wine processing process
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Activated carbon - Stir for more than 1 hour (twice a day for two consecutive days) - standing - filtration - blending - seasoning - fine filtration - storage - out of the warehouse.
2, the timing of activated carbon treatment of low-alcohol
In order to maximize the absorption of high-grade fatty acid ethyl esters and other substances that cause low alcohol turbidity, it is best to use activated carbon to treat low-grade wines when the temperature is low in winter. Since the precipitation of higher fatty acid ethyl esters such as poor water solubility is low when the temperature is low, the treatment with activated carbon is the best, and the occurrence of turbidity at low temperatures can be effectively prevented.
3, the amount of activated carbon added
For the same 38% vol superior base wine, under the same temperature conditions, activated carbon was added in five different proportions of 0.1%, 0.12%, 0.15%, 0.18%, and 0.20%, and the mixture was allowed to stand for 10 hr after filtration. Have to clarify the liquor. Managerial analysis and evaluation of the processed wine.
The test results show that in winter, the amount of activated carbon added is about 0.12%. At this time, the wine is clear and transparent, the low temperature resistance is good, and the loss of flavor component is less.
4. Choice of the best processing time
The effect of activated carbon on low-alcohol is closely related to the length of treatment. The treatment time is short, the turbid substance in the wine is not cleaned, which causes the low-grade wine to lose light at low temperature, which affects the product quality; the treatment time is too long, and the activated carbon has a large amount of adsorption to the wine due to the long contact time with the wine, so that The wine taste is shortened, the quality of the product is lowered, and the activated carbon stays in the wine for too long, and the charcoal odor in the wine becomes apparent and the quality is lowered. To this end, an addition amount of 0.12% was selected, and 38% vol based wine was treated at 24 hr, 36 hr, 48 hr, 60 hr, respectively.
The test results show that in winter, the treatment time with activated carbon is 48 hours, and the loss of aroma in the wine is relatively small, and the phenomenon of light loss at low temperature is well eliminated.
Results and discussion
1. Use activated carbon to treat low-alcohol, and control the dosage. In general, the amount of activated carbon is related to the wine quality, alcohol content and wine temperature of the treated wine. If the base wine is not good, it should be used appropriately; if the base wine is lower, the amount of charcoal will be larger; the lower the wine temperature, the larger the amount of charcoal will be. However, in different regions and different manufacturers, when using activated carbon to treat low-alcoholic beverages, the best dosage should be obtained according to the actual alcoholicity, alcoholicity and wine temperature.
2, the use of activated carbon to treat low-alcohol, to master the processing time. Because the adsorption of activated carbon is strong first and then weak, its adsorption efficiency is not proportional to the treatment time, but the excessive treatment time will also affect the quality of the wine. According to research, if the activated carbon stays in the wine for a long time, the content of acetaldehyde in the wine will increase slightly, thus breaking the balance of the trace components of the wine, causing the wine to change in flavor and taste, affecting the quality of the wine. Activated carbon stays in the wine for too long and produces an unpleasant charcoal odor. Therefore, the effect of treating activated wine with activated carbon is closely related to the treatment time.
3. During the process of treating low-grade liquor with activated carbon, intermittent stirring should be carried out intermittently. Practice shows that the adsorption rate of activated carbon can be increased by stirring to prevent the carbon from being suspended in the middle of the liquor, so that the precipitate in the wine can quickly sink to the bottom of the tank for subsequent filtration. When stirring, stir at least four times (twice a day, not less than one hour at a time) to make it fully contact with the turbid material to speed up the adsorption process.
4, because the activated carbon itself contains a certain amount of metal ions (such as Zn2+, Fe2+ non-metallic elements (such as N, O, etc.) can promote the oxidation reaction in the wine. Therefore, as a low-alcohol adsorbent, there is a certain reminder Chen Laoshuo can reduce the spicy taste of new wine and soften the taste.
5, activated carbon treatment of low-alcohol wine must also grasp the filter off, otherwise, after a period of storage, the activated carbon remaining in the wine will deposit on the bottom and black precipitate, severely will make the wine taste thin and rough, with charcoal .
6. Since the solubility of organic matter in wine increases with the increase of temperature, when using activated carbon adsorption, it should be avoided at high temperature (especially in hot summer), otherwise it will affect the adsorption effect and make the treatment good. The product appears turbid in the cold winter.
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