Use membrane filter to reduce Baijiu liquor precision

Baijiu is an alcoholic beverage distilled from fermentation after fermentation. The alcohol content in the production process (usually called raw pulp) is usually in a wider range. The products produced by industrialization need to adjust the alcohol quality according to the standard requirements.

For Baijiu alcohol degree control, people who do not know the situation will think that simply adding alcohol to the wine can reduce the alcohol content. In fact, Baijiu alcohol consumption is a difficult problem in production, and the taste and perception of the process will change.

Baijiu is a technical activity. What is the reason for lowering alcohol content?

In fact, it mainly stems from two reasons.

1. Regulations and standards on the protection of drinking groups, control alcohol, recommend drinking low alcohol, let drinkers control the amount of alcohol, can reduce the alcohol content in their blood, the whole industry is guiding the low alcohol route. Moreover, the world distilled liquor general liquor degree is about 40 degrees; China is in line with international standards, Baijiu is also imperative.

2. In the 70s of last century, the state began to advocate the reduction of Baijiu. At that time, the food habits and health problems were not only taken into account, but also the grain saving problem was also considered. In 1987, the liquor brewing magazine published the development direction and policy of liquor making industry. The article mentioned four changes in Baijiu industry: high alcohol to low alcohol liquor. Change from distilled liquor to brewed liquor; Transformation from grain wine to fruit wine; General wine to high-quality wine change.

After decades of development, the technology of reducing alcohol content, in the final analysis, is to control the taste and vision of the finished wine. Generally, Baijiu is treated by adsorption, filtration and ion exchange. Although the principles of these methods are different, they are all aimed at removing the reduced solubility of lipids, precipitated impurities and flocs in the wine after the degree reduction. Taking adsorption method as an example, adsorption is a common method for producing low alcohol baijiu. Porous activated carbon can adsorb methanol, fusel oil and precipitate in Baijiu, but activated carbon is adsorbed with ethyl hexanoate in Baijiu, so the aroma of wine will become less refined. Therefore, the blending process should be used to compensate for the taste. Organic membrane filtration, ion exchange technology treatment, often introduce plastic, impurity ions, but also affect the taste. Therefore, in the request of quality improvement of wineries, it is a very advantageous process to adopt stable and reliable ceramic membrane technology for Baijiu degree filtration.

However, in the food industry, especially in the drinking wine industry, ceramic membrane technology needs to provide a full set of technical solutions, which need to be improved in the following aspects: first, the packaging process of ceramic membrane needs to be optimized, and seals, adhesives, pipes and valve ports need to be improved into food grade products. Secondly, the selective separation membrane module should be developed, and the appropriate filtration precision should be selected to effectively intercept the precipitates in the degree reduction process, while retaining the aroma substances in the wine body.