CN114164074A - Novel blending process for wine - Google Patents
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- CN114164074A CN114164074A CN202111508698.4A CN202111508698A CN114164074A CN 114164074 A CN114164074 A CN 114164074A CN 202111508698 A CN202111508698 A CN 202111508698A CN 114164074 A CN114164074 A CN 114164074A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
- B01D61/58—Multistep processes
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
- B01D61/02—Reverse osmosis; Hyperfiltration ; Nanofiltration
- B01D61/025—Reverse osmosis; Hyperfiltration
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
- B01D61/02—Reverse osmosis; Hyperfiltration ; Nanofiltration
- B01D61/027—Nanofiltration
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Abstract
The invention relates to a novel blending process of wine, a) firstly, introducing yellow water which is filtered for many times and is subjected to solid-liquid separation into an ultra-frequency vibration nanofiltration system; b) after enough produced water is stored in the tank, the NF primary filtered produced water is taken out when the NF primary filtered produced water is filtered again, the NF secondary filtering is called by filtering through the super-frequency vibration nanofiltration system again, c) when the produced water after the NF secondary filtering is introduced into the high-pressure super-frequency vibration reverse osmosis system, d) the RO produced water and the RO concentrated water which are further classified and labeled and filtered through the high-pressure super-frequency vibration reverse osmosis system are respectively stored in a large tank; and then determining to add the RO water and the RO concentrated water into the raw wine according to different component contents and different characteristics, e) starting primary blending of a large sample and blending of a small sample finished product, and f) finally blending of the large sample finished product. The invention provides a novel blending process for wine, which enables the quality of each batch of factory products to be basically consistent and reduces the production cost of wine.
Description
Technical Field
The invention relates to the field of wine brewing, in particular to a novel blending process for wine.
Background
The prior common wine blending process comprises the following steps: the traditional flavoring wine is used for mixing and blending according to the design of the basic wine, and the blending is assisted by tasting and using digital blending and computer blending.
The seasoning wine used in the wine blending process is usually purchased from the outside, the quality of the seasoned wine is unstable due to the unstable quality of the seasoning wine purchased from the outside, the cost is required to be spent on the externally purchased additive substances, and the wine brewing cost is increased.
Disclosure of Invention
The purpose of the invention is: provides a novel blending process of wine products, and solves the problems.
In order to achieve the above purpose, the present invention provides the following technical solutions:
a novel blending process of wine products is characterized in that: the manufacturing method comprises the following steps:
a) firstly, introducing yellow water which is filtered for multiple times and is subjected to solid-liquid separation into an ultra-frequency vibration nanofiltration system; the super-frequency vibration membrane is distributed by using a membrane layer of a fiber winding chamber, and the introduction speed of yellow water is 6m3/h～9m3H; the temperature is 25 ℃ to 40 ℃; concentrated water and produced water can be generated by the super-frequency vibration nanofiltration system, the concentrated water is returned to a superior water tank through a pipeline, and the produced water is stored in a tank for later use after the filtration is completed, and is called as NF primary filtration produced water; the water production storage tank speed is adjusted according to the water production quality, and when the quality reaches the standard, the water production speed can be increased to 300L/h;
b) after enough water is stored in the tank, the water produced by NF primary filtration is taken out when the water is filtered again, the water is filtered again by an ultra-frequency vibration nanofiltration system, namely NF secondary filtration, and useless alcohols, aldehydes, lipids and pigments in the water are filtered out, wherein 7.42mg/100ml of 3-methylbutyraldehyde is reduced to be undetectable, 6.08mg/100ml of phenethyl hexanoate is reduced to be 0.24mg/100ml, 6mg/100ml-15mg/100ml of ethyl palmitate is reduced to be 4mg/100ml-10mg/100ml, 1.5-2mg/100ml of ethyl phenylpropionate is reduced to be 0.1mg/100ml-0.3mg/100ml, and 2.5-20mg/100ml of benzaldehyde and phenylacetaldehyde are reduced to be undetectable, and other alcohols and aldehydes are reduced; retaining valuable materials includes: the ethyl lactate is reserved for more than 160mg/100ml-270mg/100ml after the ethyl lactate is filtered from 200mg/100ml-300mg/100ml, the acetic acid is reserved for more than 500mg/100ml-870mg/100ml after the acetic acid is filtered from 680mg/100ml-880mg/100ml, the propionic acid is reserved for 50mg/100ml-80mg/100ml after the acetic acid is filtered from 50mg/100ml-53mg/100ml, the 2, 3-butanediol (meso) is reserved for 37mg/100ml-40mg/100ml after the 2, 3-butanediol (levo) is reserved for 175mg/100ml-190mg/100ml after the 2, 3-butanediol (levo) is reserved for 210mg/100ml-230mg/100ml after the acetic acid is filtered from 38mg/100ml-45mg/100ml, Valeric acid is filtered from 10mg/100ml to 15mg/100ml by the grade to be reserved with 8mg/100ml to 10mg/100ml, caproic acid is filtered from 65mg/100ml to 85mg/100ml by the grade to be reserved with 55mg/100ml to 75mg/100ml, lactic acid is filtered from 7500mg/100ml to 10000mg/100ml by the grade to be reserved with 6000mg/100ml to 7000mg/100 ml; the yellow water color can be reduced from 7500Cu-8500Cu to 2000Cu-2500 Cu; the water can be stored in a large tank for standby after the filtration is finished, or the water produced by NF secondary filtration can be directly introduced into the next stage after the adjustment according to the production task;
c) when the produced water after NF secondary filtration is introduced into the high-pressure super-frequency vibration reverse osmosis system, the concentrated water and the produced water after reverse osmosis treatment are respectively reserved, and the content promotion degree of the beneficial substances in the concentrated water after NF secondary filtration water production separation is as follows:
the ethyl lactate reaches 240mg/100ml from 24mg/100 ml;
propionic acid from 8mg/100ml to 53mg/100 ml;
2, 3-butanediol (meso) from 5mg/100ml to 40mg/100 ml;
2, 3-butanediol (levo-rotary) from 30mg/100ml to 190mg/100 ml;
butyric acid reaches 35mg/100ml from 10mg/100 ml;
caproic acid reaches 70mg/100ml from 15mg/100 ml;
the lactic acid reaches 7000mg/100ml from 270mg/100 ml;
glycerol from 37mg/100ml to 885mg/100 ml;
the water produced before reverse osmosis is called RO water produced, and the concentrated water after reverse osmosis is called RO concentrated water;
d) further, the RO produced water and the RO concentrated water which are classified and labeled and filtered by the high-pressure super-frequency vibration reverse osmosis system are respectively stored in a large tank; and then, determining to add the raw wine according to different component contents and different characteristics of the RO produced water and the RO concentrated water:
e) and then, starting primary blending of the large sample and blending of the small sample finished product: mixing RO produced water and RO concentrated water together according to a certain proportion to form a large amount of wine, then adding and blending wine, adding liquor with wine, checking to meet the requirements, then called sample wine, and beginning to blend formally: calculating the quantity of large-batch blended wine according to the proportional relation of the small sample blending, pumping the base wine into a blending tank by a wine pump according to the respective dosage, uniformly stirring by an air compressor, sampling for tasting and evaluating, taking a small amount of wine sample from the base wine, adding the blending wine and the carrying wine according to the proportional relation of the small sample blending, uniformly mixing, tasting and evaluating, and comparing with the sample wine;
f) finally blending the large sample finished product: if the original small sample is qualified, blending the large sample wine according to the blending proportion of the small sample, introducing the mixed wine and the mixed wine into a blending tank through conversion and enlargement, adding the mixed wine to the standard alcohol content of the finished product, and uniformly stirring to obtain the flavored base wine; the sensory evaluation of the tea meets the requirements; then formal seasoning is carried out, and necessary adjustment can be carried out until the flavor changes or the data does not reach the standard according to the sensory effect of the taste evaluation and the chromatographic analysis of the wine sample; adjusting the proportion of the RO produced water and the RO concentrated water according to the blending requirement.
The size of a membrane hole of the super-frequency vibration membrane is 0.01 micrometer, a reverse osmosis membrane is arranged in the high-pressure super-frequency vibration reverse osmosis system, the pressure of high-pressure super-frequency vibration is between 4Mpa and 8Mpa, the frequency of a vibration exciter is 45hz, and the amplitude of a membrane barrel is 5 mm; the pore size was 0.0001 microns.
The yellow water treated by the ultra-frequency vibration nanofiltration system is yellowish, the chroma is 2000Cu-2500Cu, the content of ethyl lactate is 160mg/100ml-270mg/100ml, the content of acetic acid is 500mg/100ml-870mg/100ml, the content of propionic acid is 50mg/100ml-53mg/100ml, the content of 2, 3-butanediol (meso) is 37mg/100ml-40mg/100ml, the content of 2, 3-butanediol (levo) is 175mg/100ml-190mg/100ml, the content of valeric acid is 8mg/100ml-10mg/100ml, and the content of caproic acid is 55mg/100ml-75mg/100ml, and the content of lactic acid is 6000mg/100ml-7000mg/100 ml.
The aperture of the high-pressure super-frequency vibration reverse osmosis system is 0.0001 micron; the working pressure is within 4-8 Mpa; the working temperature is controlled within 20-40 ℃ by using a cold machine.
The invention has the beneficial effects that: the novel blending process of the wine is provided, beneficial substances in yellow water are extracted to form a standard additive solution, the standard additive solution is added into the corresponding wine according to actual requirements according to the condition of the blended wine, and the purpose of blending the required wine stably and efficiently is achieved; the quality of liquor blending by adopting the liquor byproduct filtering water production is stable, so that the quality of each batch of delivered products is basically consistent; the new blending production mode reduces the raw material cost, reduces the production procedures of the traditional flavoring wine, does not need to purchase additional raw materials and blending products, and reduces the production cost of wine products.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
A novel blending process of wine products is characterized in that: the manufacturing method comprises the following steps:
a) firstly, introducing yellow water which is filtered for multiple times and is subjected to solid-liquid separation into an ultra-frequency vibration nanofiltration system; the super-frequency vibration membrane is distributed by using a membrane layer of a fiber winding chamber, and the introduction speed of yellow water is 6m3/h～9m3H; the temperature is 25 ℃ to 40 ℃; concentrated water and produced water can be generated by the super-frequency vibration nanofiltration system, the concentrated water is returned to a superior water tank through a pipeline, and the produced water is stored in a tank for later use after the filtration is completed, and is called as NF primary filtration produced water; the water production storage tank speed is adjusted according to the water production quality, and when the quality reaches the standard, the water production speed can be increased to 300L/h; used for producing water and filtering out residual solid suspended flocculent particles;
b) after enough water is stored in the tank, the water produced by NF primary filtration is taken out when the water is filtered again, the water is filtered again by an ultra-frequency vibration nanofiltration system, namely NF secondary filtration, and useless alcohols, aldehydes, lipids and pigments in the water are filtered out, wherein 7.42mg/100ml of 3-methylbutyraldehyde is reduced to be undetectable, 6.08mg/100ml of phenethyl hexanoate is reduced to be 0.24mg/100ml, 6mg/100ml-15mg/100ml of ethyl palmitate is reduced to be 4mg/100ml-10mg/100ml, 1.5-2mg/100ml of ethyl phenylpropionate is reduced to be 0.1mg/100ml-0.3mg/100ml, and 2.5-20mg/100ml of benzaldehyde and phenylacetaldehyde are reduced to be undetectable, and other alcohols and aldehydes are reduced; retaining valuable materials includes: the ethyl lactate is reserved for more than 160mg/100ml-270mg/100ml after the ethyl lactate is filtered from 200mg/100ml-300mg/100ml, the acetic acid is reserved for more than 500mg/100ml-870mg/100ml after the acetic acid is filtered from 680mg/100ml-880mg/100ml, the propionic acid is reserved for 50mg/100ml-80mg/100ml after the acetic acid is filtered from 50mg/100ml-53mg/100ml, the 2, 3-butanediol (meso) is reserved for 37mg/100ml-40mg/100ml after the 2, 3-butanediol (levo) is reserved for 175mg/100ml-190mg/100ml after the 2, 3-butanediol (levo) is reserved for 210mg/100ml-230mg/100ml after the acetic acid is filtered from 38mg/100ml-45mg/100ml, Valeric acid is filtered from 10mg/100ml to 15mg/100ml by the grade to be reserved with 8mg/100ml to 10mg/100ml, caproic acid is filtered from 65mg/100ml to 85mg/100ml by the grade to be reserved with 55mg/100ml to 75mg/100ml, lactic acid is filtered from 7500mg/100ml to 10000mg/100ml by the grade to be reserved with 6000mg/100ml to 7000mg/100 ml; the yellow water color can be reduced from 7500Cu-8500Cu to 2000Cu-2500 Cu; the water can be stored in a large tank for standby after the filtration is finished, or the water produced by NF secondary filtration can be directly introduced into the next stage after the adjustment according to the production task;
c) when the produced water after NF secondary filtration is introduced into the high-pressure super-frequency vibration reverse osmosis system, the concentrated water and the produced water after reverse osmosis treatment are respectively reserved, and the content promotion degree of the beneficial substances in the concentrated water after NF secondary filtration water production separation is as follows:
the ethyl lactate reaches 240mg/100ml from 24mg/100 ml;
propionic acid from 8mg/100ml to 53mg/100 ml;
2, 3-butanediol (meso) from 5mg/100ml to 40mg/100 ml;
2, 3-butanediol (levo-rotary) from 30mg/100ml to 190mg/100 ml;
butyric acid reaches 35mg/100ml from 10mg/100 ml;
caproic acid reaches 70mg/100ml from 15mg/100 ml;
the lactic acid reaches 7000mg/100ml from 270mg/100 ml;
glycerol from 37mg/100ml to 885mg/100 ml;
the water produced before reverse osmosis is called RO water produced, and the concentrated water after reverse osmosis is called RO concentrated water; used for improving the content of beneficial substances in RO water, discharging redundant water,
d) further, the RO produced water and the RO concentrated water which are classified and labeled and filtered by the high-pressure super-frequency vibration reverse osmosis system are stored in a large tank; and then, determining to add the raw wine according to different component contents and different characteristics of the RO produced water and the RO concentrated water:
sensory evaluation and computer blending method; taste evaluation blending method: combining base wine according to the fragrant, strong, mellow, sweet and clean sensory impression, wherein the blended base wine is required to have inherent fragrance of the fragrance type and form a wine body with original style; meanwhile, the characteristics of various wines are also required to be noticed, and the dosage proportion of various wines is mastered; the latter is to check the original wine in storage, measure the micro-aroma component by jar, then number the measured data according to qualitative and quantitative variety, number, replace the manual work with the microcomputer to carry on the digital equilibrium, can make the wine have unique style too; is used for clearly classifying products with different types and varieties, is convenient for blending wine at the later stage,
e) and then, starting primary blending of the large sample and blending of the small sample finished product: and then, starting primary blending of the large sample and blending of the small sample finished product: mixing RO produced water and RO concentrated water together according to a certain proportion to form a large amount of wine, then adding and blending wine, adding liquor with wine, checking to meet the requirements, then called sample wine, and beginning to blend formally: calculating the quantity of large-batch blended wine according to the proportional relation of the small sample blending, pumping the base wine into a blending tank by a wine pump according to the respective dosage, uniformly stirring by an air compressor, sampling for tasting and evaluating, taking a small amount of wine sample from the base wine, adding the blending wine and the carrying wine according to the proportional relation of the small sample blending, uniformly mixing, tasting and evaluating, and comparing with the sample wine; the blending of large-sample wine at the later period is convenient,
f) finally blending the large sample finished product: if the original small sample is qualified, blending the large sample wine according to the blending proportion of the small sample, introducing the mixed wine and the mixed wine into a blending tank through conversion and enlargement, adding the mixed wine to the standard alcohol content of the finished product, and uniformly stirring to obtain the flavored base wine; the sensory evaluation of the tea meets the requirements; then formal seasoning is carried out, and necessary adjustment can be carried out until the flavor changes or the data does not reach the standard according to the sensory effect of the taste evaluation and the chromatographic analysis of the wine sample; adjusting the proportion of the RO produced water and the RO concentrated water according to the blending requirement.
The membrane pore size of the super-frequency vibration membrane is 0.01 micron, and the super-frequency vibration membrane is used for filtering useless macromolecular particles, a reverse osmosis membrane is arranged on the high-pressure super-frequency vibration reverse osmosis system, the pressure of the high-pressure super-frequency vibration is between 4Mpa and 8Mpa, the frequency of a vibration exciter is 45hz, and the amplitude of a membrane barrel is 5 mm; the pore size was 0.0001 microns.
The yellow water treated by the ultra-frequency vibration nanofiltration system is yellowish, the chroma is 2000Cu-2500Cu, the content of ethyl lactate is 160mg/100ml-270mg/100ml, the content of acetic acid is 500mg/100ml-870mg/100ml, the content of propionic acid is 50mg/100ml-53mg/100ml, the content of 2, 3-butanediol (meso) is 37mg/100ml-40mg/100ml, the content of 2, 3-butanediol (levo) is 175mg/100ml-190mg/100ml, the content of valeric acid is 8mg/100ml-10mg/100ml, and the content of caproic acid is 55mg/100ml-75mg/100ml, and the content of lactic acid is 6000mg/100ml-7000mg/100 ml.
The aperture of the high-pressure super-frequency vibration reverse osmosis system is 0.0001 micron; the working pressure is within 4-8 Mpa; the working temperature is controlled within 20-40 ℃ by using a cold machine.
The above examples are intended to further illustrate the present invention, but are not intended to limit the invention to these specific embodiments. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be understood to be within the protection scope of the present invention.
Claims (4)
1. A novel blending process of wine products is characterized in that: the manufacturing method comprises the following steps:
a) firstly, introducing yellow water which is filtered for multiple times and is subjected to solid-liquid separation into an ultra-frequency vibration nanofiltration system; the super-frequency vibration membrane is distributed by using a membrane layer of a fiber winding chamber, and the introduction speed of yellow water is 6m3/h～9m3H; the temperature is 25 ℃ to 40 ℃; concentrated water and produced water can be generated by the super-frequency vibration nanofiltration system, the concentrated water is returned to a superior water tank through a pipeline, and the produced water is stored in a tank for later use after the filtration is completed, and is called as NF primary filtration produced water; the water production storage tank speed is adjusted according to the water production quality, and when the quality reaches the standard, the water production speed can be increased to 300L/h;
b) after enough water is stored in the tank, the water produced by NF primary filtration is taken out when the water is filtered again, the water is filtered again by an ultra-frequency vibration nanofiltration system, namely NF secondary filtration, and useless alcohols, aldehydes, lipids and pigments in the water are filtered out, wherein 7.42mg/100ml of 3-methylbutyraldehyde is reduced to be undetectable, 6.08mg/100ml of phenethyl hexanoate is reduced to be 0.24mg/100ml, 6mg/100ml-15mg/100ml of ethyl palmitate is reduced to be 4mg/100ml-10mg/100ml, 1.5-2mg/100ml of ethyl phenylpropionate is reduced to be 0.1mg/100ml-0.3mg/100ml, and 2.5-20mg/100ml of benzaldehyde and phenylacetaldehyde are reduced to be undetectable, and other alcohols and aldehydes are reduced; retaining valuable materials includes: the ethyl lactate is reserved for more than 160mg/100ml-270mg/100ml after the ethyl lactate is filtered from 200mg/100ml-300mg/100ml, the acetic acid is reserved for more than 500mg/100ml-870mg/100ml after the acetic acid is filtered from 680mg/100ml-880mg/100ml, the propionic acid is reserved for 50mg/100ml-80mg/100ml after the acetic acid is filtered from 50mg/100ml-53mg/100ml, the 2, 3-butanediol (meso) is reserved for 37mg/100ml-40mg/100ml after the 2, 3-butanediol (levo) is reserved for 175mg/100ml-190mg/100ml after the 2, 3-butanediol (levo) is reserved for 210mg/100ml-230mg/100ml after the acetic acid is filtered from 38mg/100ml-45mg/100ml, Valeric acid is filtered from 10mg/100ml to 15mg/100ml by the grade to be reserved with 8mg/100ml to 10mg/100ml, caproic acid is filtered from 65mg/100ml to 85mg/100ml by the grade to be reserved with 55mg/100ml to 75mg/100ml, lactic acid is filtered from 7500mg/100ml to 10000mg/100ml by the grade to be reserved with 6000mg/100ml to 7000mg/100 ml; the yellow water color can be reduced from 7500Cu-8500Cu to 2000Cu-2500 Cu; the water can be stored in a large tank for standby after the filtration is finished, or the water produced by NF secondary filtration can be directly introduced into the next stage after the adjustment according to the production task;
c) when the produced water after NF secondary filtration is introduced into the high-pressure super-frequency vibration reverse osmosis system, the concentrated water and the produced water after reverse osmosis treatment are respectively reserved, and the content promotion degree of the beneficial substances in the concentrated water after NF secondary filtration water production separation is as follows:
the ethyl lactate reaches 240mg/100ml from 24mg/100 ml;
propionic acid from 8mg/100ml to 53mg/100 ml;
2, 3-butanediol (meso) from 5mg/100ml to 40mg/100 ml;
2, 3-butanediol (levo-rotary) from 30mg/100ml to 190mg/100 ml;
butyric acid reaches 35mg/100ml from 10mg/100 ml;
caproic acid reaches 70mg/100ml from 15mg/100 ml;
the lactic acid reaches 7000mg/100ml from 270mg/100 ml;
glycerol from 37mg/100ml to 885mg/100 ml;
the water produced before reverse osmosis is called RO water produced, and the concentrated water after reverse osmosis is called RO concentrated water;
d) further, the RO produced water and the RO concentrated water which are classified and labeled and filtered by the high-pressure super-frequency vibration reverse osmosis system are respectively stored in a large tank; and then, determining to add the raw wine according to different component contents and different characteristics of the RO produced water and the RO concentrated water:
e) and then, starting primary blending of the large sample and blending of the small sample finished product: mixing RO produced water and RO concentrated water together according to a certain proportion to form a large amount of wine, then adding and blending wine, adding liquor with wine, checking to meet the requirements, then called sample wine, and beginning to blend formally: calculating the quantity of large-batch blended wine according to the proportional relation of the small sample blending, pumping the base wine into a blending tank by a wine pump according to the respective dosage, uniformly stirring by an air compressor, sampling for tasting and evaluating, taking a small amount of wine sample from the base wine, adding the blending wine and the carrying wine according to the proportional relation of the small sample blending, uniformly mixing, tasting and evaluating, and comparing with the sample wine;
f) finally blending the large sample finished product: if the original small sample is qualified, blending the large sample wine according to the blending proportion of the small sample, introducing the mixed wine and the mixed wine into a blending tank through conversion and enlargement, adding the mixed wine to the standard alcohol content of the finished product, and uniformly stirring to obtain the flavored base wine; the sensory evaluation of the tea meets the requirements; then formal seasoning is carried out, and necessary adjustment can be carried out until the flavor changes or the data does not reach the standard according to the sensory effect of the taste evaluation and the chromatographic analysis of the wine sample; adjusting the proportion of the RO produced water and the RO concentrated water according to the blending requirement.
2. The novel wine blending process as claimed in claim 1, wherein: the size of a membrane hole of the super-frequency vibration membrane is 0.01 micrometer, a reverse osmosis membrane is arranged in the high-pressure super-frequency vibration reverse osmosis system, the pressure of high-pressure super-frequency vibration is between 4Mpa and 8Mpa, the frequency of a vibration exciter is 45hz, and the amplitude of a membrane barrel is 5 mm; the pore size was 0.0001 microns.
3. The novel wine blending process as claimed in claim 1, wherein: the yellow water treated by the ultra-frequency vibration nanofiltration system is yellowish, the chroma is 2000Cu-2500Cu, the content of ethyl lactate is 160mg/100ml-270mg/100ml, the content of acetic acid is 500mg/100ml-870mg/100ml, the content of propionic acid is 50mg/100ml-53mg/100ml, the content of 2, 3-butanediol (meso) is 37mg/100ml-40mg/100ml, the content of 2, 3-butanediol (levo) is 175mg/100ml-190mg/100ml, the content of valeric acid is 8mg/100ml-10mg/100ml, and the content of caproic acid is 55mg/100ml-75mg/100ml, and the content of lactic acid is 6000mg/100ml-7000mg/100 ml.
4. The novel wine blending process as claimed in claim 1, wherein: the aperture of the high-pressure super-frequency vibration reverse osmosis system is 0.0001 micron; the working pressure is within 4-8 Mpa; the working temperature is controlled within 20-40 ℃ by using a cold machine.
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| CN114570206A (en) * | 2022-03-14 | 2022-06-03 | 四川绵竹剑南春酒厂有限公司 | Over-frequency vibration nanofiltration system |
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