Fruit wine membrane sterilization filter reduces the number of workers and labor intensity

The fruit wine vinegar stock solution produced by the fruit wine membrane sterilization filter process contains many plant protein, pectin, starch, plant fiber, macromolecular pigment, bacteria, yeast and other impurity components, and these impurities are semi-dissolved or exist in macromolecular form. Traditional filtration methods (diatomaceous earth, plate and frame filtration, etc.) cannot completely retain impurities, and can only temporarily clarify, but the gloss is not good.

Within a certain period of time, under the influence of time, temperature, and charge, these impurities will re-polymerize to form impurities that can be seen by the eye, which will cause the filtrate to turbid or precipitate, that is, secondary precipitation. Traditional process: wine → treatment → diatomaceous earth coarse filtration → cardboard clarification filtration → microporous membrane sterilization filtration → filling; cross-flow membrane process: wine → treatment → cross-flow membrane clarification (sterilization) filtration → microporous membrane removal Filtration filtration → filling.

The fruit wine membrane sterilization filter simplifies the filtration process, which is equivalent to the investment of the cross-flow membrane equipment of the disc type diatomaceous earth filtration equipment, directly eliminating the equipment expenditure of the cardboard filtration, and replacing the cumbersome and unreliable diatom with simple and stable automation operation. The operation technology of soil and paperboard reduces the number of workers and labor intensity, and eliminates the impact of workers' operation level on product quality. The filtration precision of the fruit wine membrane sterilization filter is superior to the traditional one, which can significantly improve the clarity, make the wine more lustrous, and stably reach the national sanitary standard of the microbiological index of wine below 50/ml.

The fruit wine membrane sterilization filter filters out the non-biostable colloidal particulate matter and macromolecular protein in the wine, significantly improves the non-biological stability of the wine, solves the precipitation problem of the wine, and filters the effective alcohol and acid in the wine. Physical and chemical indicators and mouthfeel such as dry extracts have little effect. The actual service life of the membrane is 2-5 years, and the cost of replacing the expensive cardboard is discarded, and the operating cost can be saved by 50% or even lower.

The fruit wine membrane sterilization filter simplifies the filtration process, which is equivalent to the investment of the cross-flow membrane equipment of the disc type diatomaceous earth filtration equipment, directly eliminating the equipment expenditure of the cardboard filtration, and replacing the cumbersome and unreliable diatom with simple and stable automation operation. The operation technology of soil and paperboard reduces the number of workers and labor intensity, and eliminates the impact of workers' operation level on product quality. Fruit wine membrane sterilization filter has no effect on the physical and chemical indicators and mouthfeel of effective alcohols, acids and dry extracts in wine. The actual service life of the membrane is 2-5 years, and the cost of replacing expensive cardboard is lost. Can save 50% or even lower.