The Improvement And Optimization Of Wine Filtration System Process

Wine is a wonderful drink with high nutritional value. Although the compositionof wine were complex, but with changes in the composition including wine color,clarity, aroma, taste, also brought a certain amount of instability. If the productionprocess always in a poor storage environment, there will be instabilities such asturbidity, sedimentation, pale, loss of light, become sour and so on. Those will alsoaffect the sensory quality. The main factors to determine its quality are clarity andstability of the wine.The purpose of my research is to find out the best filter model during the clarifyand cold-stable processing; Verify the service life of membrane rod and selected theappropriate terminal filter membrane; Establish a new and modern filtration system ofthe process of clarify to filling. Specific contents and methods are as follows:Firstly, analysis the filtering performance and operating parameters in severalfiltration systems under different processing stages. Compare with the physical andchemical indicators of the filtered wine, analysis of the sensory and quality, thenfilter out the cross-flow filtration system is appropriate in the clarification and coldstabilization stages of processing, and obtain the diatomite filtration system after theexperiments: Filtration rate increased by12%, Duty cycle extend to four hours, Theuse of accessories were50%reduced and other advantages. Through the analysis ofmembrane filtration systems, establish operation of pressure and temperature were0.2MPa and35-40℃. Also based on the wine Filter index comparative experiment,created the "ideal filter index of Dynasty wine, the range values were: Vmax>2000;IF<18S; IFM<18S, solve the frequent clogging problem that happened in the filtermembrane stick. In addition to this, this study is the first time as the membrane rod"pressure attenuation test method to determine the integrity of experimental evidence.Make sure the membrane stick cycle was45days. And compared with four different factories’ test about the integrity of filter membrane, identify the most appropriateterminal filter membrane to Dynasty wine.In this study, the results of the analysis of three kinds of filtration systems wereused in clarify freezing and bottling the wine blending process. Find out thecombination of cross-flow micro-through facilities and the terminal membranefiltration, establish the new filter system. So that improve the production efficiency,reduce production costs, ensure a good quality wine.