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Why wine needs to be filtered

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Update time : 2021-04-07 16:13:06
Wine should be colorless and transparent, no suspended solids, no turbidity, no precipitation, but a variety of factors in the production process will bring the above substances to the wine, mainly as follows:

(1) In the distillation and liquor flowing operation, the fermented grains and rice husk residues are accidentally dropped into the liquor receiving container; the koji powder is flying when the koji is scattered; the fermented grains residue and dust are flying when the site is cleaned, and they will also fall into the liquor receiving container.

(2) Dust on the road during the transportation of the wine produced in the workshop to the wine storehouse; unclean wine conveying pipeline; unclean wine storage container; unclean air quality;

Dust and dregs in wine storehouse or poor sanitation of wine storehouse.

(3) With the decrease of alcohol content, the amount of water added to the pulp increases. If the water quality is poor, or sometimes the content of metal salts in the water is too high, the salts gradually precipitate after adding into the wine, resulting in turbidity and precipitation.

(4) The ethyl esters of higher fatty acids will precipitate and cause turbidity.

Therefore, liquor (especially low alcohol liquor) must be filtered before it can be packed out of the factory.

With wedge wire, the possibility of clogging is minimal, which means that all steps of the filtration process can be performed efficiently.

The wedge-shaped steel wire sieve plate is also the simplest filter structure for cleaning and maintenance.
Why wine needs to be filtered