CN1328125A - Filter technology of yellow wine - Google Patents
Filter technology of yellow wine Download PDFInfo
- Publication number
- CN1328125A CN1328125A CN 01113066 CN01113066A CN1328125A CN 1328125 A CN1328125 A CN 1328125A CN 01113066 CN01113066 CN 01113066 CN 01113066 A CN01113066 A CN 01113066A CN 1328125 A CN1328125 A CN 1328125A
- Authority
- CN
- China
- Prior art keywords
- wine
- yellow
- freezing
- yellow rice
- yellow wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Devices That Are Associated With Refrigeration Equipment (AREA)
Abstract
A filtering technology for yellow wine includes freezing yellow wine to -4-4 deg.C, keeping the temp in great tank, natural deposition and filtering. Its advantages are high stability of yellow wine without deposition, and less deposit.
Description
The present invention relates to a kind of yellow wine production technology, relate in particular to a kind of filter technology of yellow wine.
Yellow rice wine is Chinese traditional famous brand of wine, nutritious with it, features good taste and be subjected to consumers in general's great kindness deeply, the traditional yellow rice wine production technique generally can be divided into: rice → the soak rice → steamed rice → cylinder fermentation → filling altar that falls is supported unstrained spirits → presss for extracting juice wine → fry in shallow oil wine → altar ageing greatly → suction wine → filtration → can → sterilization → decals → vanning warehouse-in → finished product.Wherein the purpose of filtration process is the trickle material in the yellow rice wine is removed.But general employing of traditional filtering technology filters out trickle material by filter plant under natural temperature, and easy like this causing filtered insufficiently, in case the yellow rice wine finished product is long storage period, produces throw out very easily again, influences the quality and the sense organ of yellow rice wine.
The object of the present invention is to provide a kind of filter technology of yellow wine that the trickle material in the yellow rice wine as far as possible fully can be filtered out.
The present invention is a kind of filter technology of yellow wine, and by freezing, big jar of insulation natural sedimentation and cold wine filter supervisor to be formed, and adopts cooler that yellow rice wine is cooled to 4 ℃--4 ℃ in freezing procedure, and cooler directly adopts yellow rice wine to freeze as medium in the freezing procedure simultaneously.
The present invention cools off yellow rice wine by cooler, the trickle material Yin Wendu that can quicken in the yellow rice wine descends, solubleness descends and precipitates, by big jar of insulation natural sedimentation, can further the trickle species precipitate in the yellow rice wine be got off to remove, by traditional filtering equipment, further trickle material in the yellow rice wine and throw out are filtered again then.Can will meet cryoprecipitate in the yellow rice wine like this, the trickle material of meeting heat of solution filters out before can, can prolong again to produce the sedimentary time, reduces producing sedimentary quantity.Cooler refrigeration mode is changed and is adopted salt solution or other materials to transmit heat as medium simultaneously, carries out heat exchange then, the wine liquid temp is descended, and directly adopt yellow rice wine as medium, has greatly improved heat transfer effect and refrigeration, has saved the energy.
It below is laboratory report of the present invention.
Experiment 1:
1. accurately measure the former wine 5000ml that does not spend filterable each time, duplicate, a freezing treatment, portion is not made freezing treatment.
2. with the former wine of portion in 4 ℃--4 ℃ refrigerator-freezer freezing 24 hours, portion was put in the room temperature.
3. the wine liquid after freezing is filtered in refrigerator-freezer, another part is put in the room temperature and is filtered.
4. filter the back oven dry, claim sedimentary weight.
The result is as follows:
| Sample | 97 rice wines | 98 rice wines | 99 rice wines |
| Sample 1 | ???1.2013g | ???0.9589g | ???1.1883g |
| Sample 2 | ???0.8175g | ???0.7271g | ???0.8751g |
Annotate: sample 1 expression freezing and filtering, sample 2 is represented freezing and filtering not.
Experiment shows, by freezing and filtering technology, and without the comparing of freezing and filtering, on average can remove the low temperature insolubles of 0.062g/L more.
Experiment 2:
The old rice wine of producing last October with the our factory is an example below.Sample 1 is handled through freezing and filtering, and sample 2 is without freezing, and direct filtration, observations is as follows:
Show by above-mentioned two experiments, adopt this filter technology of yellow wine, really further fully filter out trickle material in the yellow rice wine than traditional yellow rice wine filterer artistic skill.
| Sample | Bottle and observed later in 3 months | Bottle and observed later in 6 months |
| Sample 1 | Limpid transparent glossy | The limpid transparent microprecipitation that has |
| Sample 2 | The limpid transparent microprecipitation that has | The limpid transparent small amount of precipitate that has |
Below the embodiment of the invention is described in further detail.
The present invention is a kind of filter technology of yellow wine, it is important step in the yellow wine production technology flow process, by freezing, big jar tempering storage and cold wine filter supervisor and form, in freezing procedure according to the difference of every batch of yellow rice wine quality, adopt cooler that upper track is inhaled the yellow rice wine that flows in the wine technology and directly be cooled to 4 ℃--4 ℃, then the yellow rice wine after freezing is flowed into big jar of insulation natural sedimentation 24-72 hours, the throw out that is produced is discharged by big pot bottom, filter by traditional filtering equipment in the wine source of supernatant again, thereby as much as possible the trickle material in the yellow rice wine is removed, entered down the road filling process then and carry out can.Simultaneously when freezing by cooler, refrigeration modes to cooler improves again, the refrigeration modes of general cooler adopts salt solution or other material to transmit heat as medium, carry out heat exchange, the wine liquid temp is descended, and this technology directly adopts yellow rice wine as medium, has improved heat transfer effect and refrigeration greatly.
Claims (2)
1, a kind of filter technology of yellow wine is characterized in that by freezing, and big jar of insulation natural sedimentation and cold wine filter supervisor to be formed, and adopts cooler that yellow rice wine is cooled to 4 ℃--4 ℃ in freezing procedure.
2,, it is characterized in that cooler directly adopts yellow rice wine to freeze as medium in the freezing procedure according to claims 1 described filter technology of yellow wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011130660A CN1182237C (en) | 2001-05-31 | 2001-05-31 | Filter technology of yellow wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011130660A CN1182237C (en) | 2001-05-31 | 2001-05-31 | Filter technology of yellow wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1328125A true CN1328125A (en) | 2001-12-26 |
| CN1182237C CN1182237C (en) | 2004-12-29 |
Family
ID=4659810
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011130660A Expired - Fee Related CN1182237C (en) | 2001-05-31 | 2001-05-31 | Filter technology of yellow wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1182237C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102304459A (en) * | 2011-09-14 | 2012-01-04 | 福建惠泽龙酒业有限公司 | Yellow wine clarifying device |
| CN103555547A (en) * | 2013-10-31 | 2014-02-05 | 福建惠泽龙酒业有限公司 | Freezing process in process of making yellow wine |
| CN104630016A (en) * | 2015-02-09 | 2015-05-20 | 山西大学 | Method for removing turbidity of yellow rice wine |
| CN109609329A (en) * | 2019-02-12 | 2019-04-12 | 冯张法 | A kind of new resources yellow rice wine and preparation method thereof |
| CN116694423A (en) * | 2023-07-13 | 2023-09-05 | 会稽山绍兴酒股份有限公司 | Manufacturing method of pure aged yellow wine |
-
2001
- 2001-05-31 CN CNB011130660A patent/CN1182237C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102304459A (en) * | 2011-09-14 | 2012-01-04 | 福建惠泽龙酒业有限公司 | Yellow wine clarifying device |
| CN102304459B (en) * | 2011-09-14 | 2013-11-13 | 福建惠泽龙酒业有限公司 | Yellow wine clarifying device |
| CN103555547A (en) * | 2013-10-31 | 2014-02-05 | 福建惠泽龙酒业有限公司 | Freezing process in process of making yellow wine |
| CN103555547B (en) * | 2013-10-31 | 2015-04-15 | 福建惠泽龙酒业有限公司 | Freezing process in process of making yellow wine |
| CN104630016A (en) * | 2015-02-09 | 2015-05-20 | 山西大学 | Method for removing turbidity of yellow rice wine |
| CN104630016B (en) * | 2015-02-09 | 2016-05-11 | 山西大学 | A kind of method of yellow rice wine turbidity removal |
| CN109609329A (en) * | 2019-02-12 | 2019-04-12 | 冯张法 | A kind of new resources yellow rice wine and preparation method thereof |
| CN116694423A (en) * | 2023-07-13 | 2023-09-05 | 会稽山绍兴酒股份有限公司 | Manufacturing method of pure aged yellow wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1182237C (en) | 2004-12-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102286342B (en) | Preparation method for organic red yeast glutinous rice wine | |
| CN104232390B (en) | Brewing method for grape wine | |
| CN100497576C (en) | Seabuckthorn wine and method for producing same | |
| CN1182237C (en) | Filter technology of yellow wine | |
| CN103695487B (en) | A kind of fermentable produces arginine technique | |
| CN103103100A (en) | Processing method of immersion type red bayberry wine | |
| CN101307280B (en) | Tremella polysaccharide yellow wine and method for preparing same | |
| CN101429476A (en) | Method for producing balsam pear wine | |
| CN1441048A (en) | Loquat wine brewing technology | |
| CN113186051A (en) | Bai Shi nan Li kou wine and preparation method thereof | |
| CN103122303B (en) | A kind of defecation method of alcoholic drink mixed with fruit juice | |
| CN1009206B (en) | Process of producing low white spirit by direct freezing method | |
| CN101429472B (en) | Method for producing coconut wine | |
| CN1309172A (en) | Ribes burejense fruit-haw wine | |
| CN1077222A (en) | Method of making honey fermentation wine | |
| CN1258732A (en) | Brewage process of juice shaoxing wine | |
| CN1289654C (en) | Tomato fruit wine and method for brewing the same | |
| CN106974152A (en) | A kind of production method of Chinese yam nutritional | |
| CN87101550A (en) | A kind of manufacture method of nutritious wine with low alcohol content | |
| CN103555547B (en) | Freezing process in process of making yellow wine | |
| CN109401903A (en) | A kind of preparation process of blueberry assembled alcoholic drinks | |
| CN1107718C (en) | Nutritive health-care spirulina beer and its brewing technology | |
| CN109797058A (en) | A kind of no sulphur claret brewage process | |
| CN1173301A (en) | Rhubarb juice beverage and its prodn. method | |
| CN1067793A (en) | Producing technology of concentrated haw juice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Lv Xinglong Document name: Patent specification |
|
| C56 | Change in the name or address of the patentee |
Owner name: ZHEJIANG PROVINCE TAPAI SHAOXING WINE CO., LTD. Free format text: FORMER NAME: ZHEJIANG PAGODA BRAND SHAOXING YELLOW WINE FACTORY |
|
| CP03 | Change of name, title or address |
Address after: Hutang Town, Shaoxing County, Zhejiang Patentee after: Zhejiang Pagoda Brand Shaoxing Wine Co., Ltd. Address before: Hutang Town, Shaoxing County, Zhejiang Patentee before: Tapai Brand Shaoxing Winery, Zhejiang |
|
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Jiang Weidong Document name: Notification of Passing Examination on Formalities |
|
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20041229 Termination date: 20130531 |