Application of PP pleated filter element in clarification and filtration of rice wine

The filtration of rice wine mainly filters the internal suspended solids, particulate impurities and mechanical impurities. The folded filter element is made of olefin fiber membrane and non-woven fabric or (wire mesh) inner and outer support layers. The filter element shell, center rod and end cover are processed by hot-melt welding technology, without any glue, no leakage, no secondary Pollution. It can effectively remove suspended solids, particles, impurities, colloids, bacteria, microorganisms, etc. in rice wine. Yellow rice wine is made by decomposing and fermenting grains, and the turbid precipitation produced by rice wine is biological and abiotic. Biological turbid precipitation is caused by the presence of yeast, lactic acid bacteria, acetic acid bacteria and miscellaneous bacteria in rice wine. Abiotic turbid precipitation mainly includes thermal turbidity, cold turbidity, oxidative turbidity, etc. Thermal turbidity is mainly caused by high temperature-induced protein denaturation and flocculation. Cold turbidity is the flocculation of β-globulin in rice wine that combines with polyphenols when the temperature is lower than 15 °C. Oxidative turbidity is a permanent precipitate formed by the oxidative condensation of proteins and polyphenols; sulfur-containing proteins are oxidized and aggregated into macromolecular turbid precipitates. Yellow rice wine is rich in nutrients and contains 21 kinds of amino acids, including several unknown amino acids, and the human body cannot synthesize it by itself and must rely on food to ingest 8 kinds of essential amino acids. Yellow wine has all of them, so it is known as 'liquid cake'. In order to improve the quality of rice wine, the clarification and filtration of rice wine is the top priority. The application of membrane separation in the clarification and filtration of rice wine can effectively improve the taste and quality of rice wine. Membrane separation of rice wine can better protect the original flavor and important nutrients of rice wine, and at the same time, all impurities in rice wine can be filtered out, almost all bacteria are trapped, and turbidity is reduced, ensuring the taste and quality of rice wine. The application of the microporous membrane filter in the clarification and filtration of rice wine has greatly improved the quality of the wine, enhanced the competitiveness of the product, and brought more benefits to people. At present, membrane separation has become one of the important processes in the wine production process. Compared with traditional separation methods, membrane separation has the advantages of energy saving, almost no pollution, no health hazards, no need for filter aids, and flexible use. The application of the abiotic stability of wine, the replacement of diatomaceous earth for filtration, etc.
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