Process Application Calculation MSDS

First： Remove the precipitate from the low liquor

In the production of low-grade liquor, the solubility of the high-grade fatty alcohol, the higher fatty alcohol in the liquor is reduced due to the lowering of the wine, and the milk is cloudy. It is the key to produce low-grade liquor. There are many ways to produce low-grade liquor, such as freezing method, starch method, resin method, anticoagulant method, calcium phosphate, calcium phosphate and so on. France, the crystallization of cellulose, alcohol and other charcoal method, a comprehensive comparison of alcohol for the best charcoal method of low-grade liquor in the loss of ethyl caproic acid is a key indicator of the impact of wine flavor, the choice of different activated carbon, Titanium tartrate is also different. It was determined that ethylhexanoate had a molecular diameter of 14A. If the choice of pore size of 14 ~ 2oA activated carbon to the low white liquor in the precipitate, ethyl caproate will be into the microporous and be adsorbed, so that the low liquor flavor damage. Only the choice of pore size greater than 2.0 alcohol-specific charcoal, the microporous into the channel of ethyl caproic acid, carbon does not adsorate ethyl caproate. This is the alcoholic charcoal preparation of low-grade white wine, can absorb the sediment, keep the low-alcohol low temperature without losing the light, but also a good way to maintain the flavor of the flavor of liquor reasons.

Second： Remove the smell and bitterness in the wine

Alcohol-specific activated carbon is a kind of special adsorbent which is made in different production process with different pore size. It mainly adsorbs organic matter such as odors, fouling fructose, furfural and dimethyl sulfide. And the use of activated carbon pore size and treatment time, the amount of different adsorption of macromolecule fatty acid ethyl ester, to accelerate the association of water and ethanol molecules to prevent alcohol in the low temperature precipitation of acid ethyl ester, accelerated aging, improved Wine quality. Alcohol-specific activated carbon for alcohol in addition to turbidity, reminders, shallow removal of heterogeneous smell, to prevent a high degree of low temperature hypothermia, remove the various colors in liquor, remove the bitter substances in alcohol, improve the taste.

Third： Accelerate the aging of wine

Alcohol special charcoal to speed up the aging of white wine, aging, the new wine is generally tasteless, spicy, bran miscellaneous knowledge, and sometimes there is a new wine smell. To produce high-quality wine, must be in the production process provides a certain storage period, ranging from three months, six months, more than a few years or more, known as wine aging, aging. Aging, aging process is a comprehensive chemical ~ physical process. Oxidation, esterification, acetylation and other chemical changes. But also molecular structure rearrangement and other physical and chemical effects. Natural aging, aging is a very slow process, Luzhou-flavor liquor at least six months; and Maotai liquor to store aging for three years. Such a long cycle, the wine store occupies a large area. The backlog of funds as much as the corresponding reduction in the economic benefits of the winery. In order to overcome this problem, to accelerate the aging of wine, the market appeared a variety of fast old machine, aging machine. Ray, x-ray, ultrasonic crossing, but the effect is not good. It takes only 1-3 days to treat the new wine (0.2% to 0.4% of the carbon) with alcohol. The new wine has a soft taste, less spicy, no new wine, and the reason is alcohol Is a kind of carbonized carbon, has a large specific surface area. Its surface there are more oxygen-containing functional groups and a variety of trace metals and metal ions, a small amount of alcohol-specific charcoal in the wine, a large surface area and oxygen functional groups with full contact with wine, alcohol-specific carbon adsorption Some substances with odor (sulfide, higher fatty acids, etc.); alcohol-specific carbon to accelerate the oxidation of ethanol, making it acetaldehyde. Further oxidation into acetic acid, acetic acid and catalytic alcohol and acetic acid to produce ethyl acetate and higher fatty acid esters, and other condensation reactions: visible, adding alcohol-specific charcoal, in the short term to complete the new wine natural aging in the long-term to complete the oxidation, Shrink, to miscellaneous taste and so on.

Usage: low liquor treatment: base wine → plus soft water reduction → plus SJ-J201 or 203 → stir even → clarification (24-48 hours) → supernatant filtration → finished liquor

High degree of wine treatment: base wine → plus SJ-J205 → stir even → clarification (24-48 hours) → supernatant filtration → finished high degree of liquor

Alcohol treatment: the use of alcohol or molasses alcohol or pure alcohol → plus SJ-J203 or 205 → stir even → clarification (24-48 hours) → supernatant filter → high purity purified alcohol