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How To Choose Activated Carbon In The Production Of Wine

Activated carbon is often used in liquor production, because activated carbon is a non-toxic agent and can make wine more fragrant. So what's the role of activated carbon in it? How should we choose activated carbon?

All kinds of esters in liquor were precipitated under the low temperature solubility according to the solubility characteristics of liquor aroma components. Among three high boiling fatty acids, ethyl palmitate, ethyl oleate and ethyl linoleate, ethyl linoleate is active and unstable, and two of them are unsaturated fatty acids. Ethyl palmitate is ethyl ester of saturated fatty acid, and the three kinds of ethyl esters are colorless oil. The boiling point is above 185.5 1.33Kpa. Ethyl oleate and linoleic acid ethyl ester are unsaturated fatty acid ethyl esters. Their properties are unstable. They are all soluble in alcohol but not soluble in water. The stability of these components in liquor is closely related to their solubility, alcohol content and temperature in ethanol. When there is a high fatty acid ethyl ester in liquor, and the liquor precision is diluted to 40% (volume fraction), the white floc colloid precipitate appears because of its low solubility. At this time, the precipitate can be removed effectively by reducing the temperature and the filtration temperature. It is observed that when the temperature is below 0 C, it is easier to precipitate the above three substances.

The selection of activated carbon is very important. In addition to the requirements of turbidity treated liquor can maintain the flavor of wine, but also in a certain range no longer cloudy. Ethyl hexanoate is an important index in Luzhou flavor liquor. The adsorption of ethyl caproate by different activated carbons is also different. It is determined that the diameter of ethyl hexanoate is 1.44nm. If the active carbon of 1.4nm 2nm is chosen to remove the turbidity of the low alcohol liquor, the hexyl ester will be absorbed into the micropore and is adsorbed, so that the low alcohol liquor is damaged. Only the activated carbon with the pore size larger than the 2.0nm is selected, and the pore carbon of the hexyl ester will not adsorb hexyl ester. Quality. Therefore, the selection of activated carbon is an important part of the production process. According to the actual situation, it is effective to choose activated carbon with different pore structure. For the sweetness of molasses, large ionic radius should be selected; small pore activated carbon can be selected for the odor in the new wine; a microporous alkaline activated carbon containing nitrogen should be selected for the bitterness in wine, and other pure nitrogen containing activated charcoal or alkaline activated charcoal can not remove the bitterness in wine. Therefore, active carbon is selected as an active carbon. A very important part of any activated carbon is not omnipotent.

Cryopreservation is one of the methods of low degree liquor turbidity in domestic research and application. According to the solubility characteristics of the aroma components of some liquor, three kinds of high fatty acid ethyl ester, the principle of precipitation agglutination precipitation at low temperature at low temperature is made. The low degree liquor is cloudy after freezing in white color. These white precipitates need to be precipitated. Remove by filtration at low temperature. The temperature in the north is low in winter. It can be used natural freezing to filter outside the temperature of 25 and 20 C. The use of carbon core is selected in the required range, using activated carbon core filtration, the amount and the pore size of activated carbon can greatly reduce the filtration and improve the filtration effect.

Activated carbon has higher chemical inertness, so its safety is also very high. It does not have any toxic and side effects to the human body, and it will not react with any component in the wine. Therefore, it is not only safe to treat liquor by activated carbon adsorption, but also can ensure the original flavor of wine to the maximum. Activated charcoal also has a strong deodorization effect. The alcohol treated with activated carbon can adsorb some odor substances such as hydrogen sulfide, thioether, propyl aldehyde and free ammonia in some wine. It can reduce the odor of mud in wine. The activated carbon also has developed pore structure. It has a large surface area and adsorption capacity, so it is in a lot of adsorbents. The adsorption effect is good and the dosage is little.

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