Why should liquor be filtered?

In the process of production, storage, decoction and filling of liquor, there are many reasons for the presence of impurities in liquor.

If the distillation operation is improper or the distillation speed is too fast, some suspended oil will appear in the original wine;

The sediment, distiller's grains, rice husks, fibers, residues in the condenser, etc. brought in during operation will enter the wine;

The storage tank, the wine pipe, the packaging bottle, the slurry water, etc. are also part of the mechanical impurities;

After the liquor is lowered, some alcohol-soluble substances, such as higher fatty acids, will precipitate, which will cause the wine to become turbid.

So how did a bottle of clear and transparent white wine come from?

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filter

Liquor filtration uses a filter device (using the corresponding filter material) to filter out impurities in the liquor. Impurities not only affect the transparency of liquor, but also the aroma, taste and purity of the wine. They must be removed from the liquor as much as possible. Almost every winery uses a filtering method to achieve this.

Filtering cannot be considered a simple general procedure. Proper use of filtration operations can, in some cases, solve the quality problems of wines that are difficult to solve by other methods. According to national standards, liquor is transparent, and liquor on the shelves sometimes appears turbid, suspended or precipitated. Filtering is one of the important reasons.

The person who is engaged in the filtration of the winery is very clear that a large amount of clear white liquor has been carefully filtered by a normal temperature diatomaceous earth filter. If it is filtered by a membrane filter, there will still be a layer of sticky material on the surface of the sand bar. It is part of the solids), so enhanced filtration is a hygienic requirement for wine quality.

During the process of adding liquor to the liquor, the wine will become turbid and lose light. A certain amount of activated carbon is added to the wine. After sufficient time of natural precipitation, the activated carbon, mechanical impurities and mechanical properties are separated by filtration through a diatomaceous earth filter. The wine is so clear and transparent that this process is called room temperature filtration.

In the normal temperature filtration process, due to improper flow control of the diatomaceous earth filter, improper addition of diatomaceous earth or excessive addition of activated carbon, it is necessary to filter again until the wine is clear. Alcohol cans with added activated carbon must be independent.

White wine that has only been filtered at room temperature will cause the alcohol-soluble solubility to decrease as the temperature decreases, causing some substances to precipitate, resulting in loss of light or even flocculation. Then it needs to be filtered by the white wine freezing filter to keep the wine body clear and transparent at -10 ° C. This process is called low temperature freezing filtration.

Divide the same can of wine into two portions, one of which is filtered with activated carbon and diatomaceous earth at room temperature, and the other with low temperature freeze filtration. There is a clear difference between the wine filtered at room temperature and the wine filtered at low temperature. The taste, smell and purity of the latter are better than the former.

The filtration of liquor is subjected to low temperature freezing filtration.

Try to remove mechanical impurities,

Adsorbs some of the higher fatty acids and solids to make the wine more stable