膜过滤技术在青梅酒澄清中的应用  

Application of Membrane Filtration Technology in the Clarification of Plum Wine

作　　者：周婉红 萧永坚 罗格罗 甘长先 ZHOU Wanhong;XIAO Yongjian;LUO Geluo;GAN Changxian(Shunde Distillery Co.Ltd.,Foshan,Guangdong 528300;Pall Filter（Beijing）Co.Ltd.,Beijing 100176,China)

机构地区：[1]广东顺德酒厂有限公司,广东佛山528300 [2]颇尔过滤器(北京)有限公司,北京100176

出　　处：《酿酒科技》2018年第9期52-56,共5页Liquor-Making Science & Technology

摘　　要：采用不同微孔膜进行青梅酒过滤澄清试验,对比不同材料、不同孔径膜的过滤性能,研究不同膜与过滤方式对青梅酒主要理化指标、感官质量、澄清度与稳定性的影响,以此确定最佳滤膜与过滤方式。结果表明,错流过滤能使ULP143、USP143膜表现出良好的过滤性能,采用孔径0.1μm的USP143膜错流过滤青梅酒,感官质量、澄清度与稳定性显著提高,不影响理化指标,能保持酒体固有风格。生产上按此条件采用颇尔Oenoflow 2M过滤系统过滤5 k L青梅酒,流量维持2500~3000 L/h,滤液澄清有光泽,果香协调,口感清爽,风格突出,具有很好的稳定性,膜过滤技术在青梅酒生产中具有较高实用价值。The experiments of the filtration and clarification of plum wine by using different types of microporous membrane were performed. The filtration performance of membrane made from different materials, and of different pore was compared and their effects on the main physiochemical indexes, sensory quality, the clarity and the stability of plum wine were investigated to select the best membrane and the best filtration mode. The result showed that, membrane ULP143 and USP143 displayed satisfactory filtration performance by use of cross flow filtration, and the use of membrane USP143 with the pore size of 0.1 μm could significantly improve the sensory quality, the clarity and the stability of plum wine without any change in physiochemical indexes. Based on these conditions, 5 kL of plum wine was filtered by using Oenoflow 2M filter, and liquid flow rate was kept within 2500 L/h to 3000 L/h. After the filtration, the filter liquid was glossy with fresh fruit aroma, good taste and good stability. Membrane filtration technology has great practical values in the production of plum wine.

关 键 词：青梅酒 膜过滤 澄清 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]