Brewing technology is constantly innovating today, the production capacity of polar wine is expanding, the consumption level of wine is rising sharply, wine quality has become the most basic factor affecting the growth of market sales, high quality and high price, low quality and low taste, has become the consensus of wine brewing and wine tasting people. With wine quality to speak, with wine quality so that consumers taste consumption, improve the quality of wine has become the full action of the wine industry merchants.
There are many technological ways to improve the quality of wine, but water is the most basic and critical element. As the saying goes, one side of the water brewing a side of wine, the country's various regions have their own local wine taste, to retain the promotion of the representative region of the wine is the development of local wine brand spindle. Scientific development, technological progress, the replacement of technology, the improvement of taste habits are constantly showing the impact of wine technology on the quality of wine.
Wine merchants and wine tasters often encounter the impact of water on wine. Turbidity: The wine itself is a solution of the gelatinous body. If there is no other substances, the liquor itself has excellent stability, without any suspended matter, impurity precipitation, liquor clear and transparent. When alcohol, acid and metal ions in the water are devious, there will be positive and negative charges neutralization, colloid resolution, particulate matter is revealed, the wine will appear turbid.
This turbidity comes from the presence of metal ions, mineral ions and other causes in the water.
Salty taste: Mainly because of the hardness of the water is too high, carrying sodium and other metal salts, without treatment that is brewing wine, can cause alcohol to be salty, or in the current commonly used water treatment process equipment, operation errors caused by residual sodium and water mixing process, but also resulting in a salty feeling of wine. Smell: Also known as iron fishy, rust flavor, the reason is that iron, manganese, tin and other metal ion content exceeded the standard, especially in the northern region, most of the brewing water from the well, the northern region of the iron, manganese content are super standards, untreated or incomplete treatment, water seems clear and transparent, but the water iron, manganese content is still very high,
Bitter taste: Also known as bitter, in the production of alcohol due to the taste of water quality is generally due to high alkalinity in the water, high temporary hardness, sulfate and other substances, such as excessive content, such water is not treated or water treatment equipment operation links errors, will directly aggravate the wine flavor.
Other because of the impact of water on the quality of wine, it is not elaborated, this paper will mainly be the brewing process of new water treatment technology for detailed introduction. In the process of wine making, the common techniques of water treatment are softening, ion exchange, Electrodialysis, ultrafiltration and so on. However, because the water treatment operators do not belong to professionals after all, in the use of often grasp the amount of bad treatment, coupled with the equipment management is not strict, the reception of different wine quality phenomenon, coupled with a variety of water treatment methods have advantages and disadvantages, it is impossible to fully treat the water content, it is impossible to fundamentally improve the quality of wine water, In view of the problems arising from the above technologies over the years, this paper introduces a new process water treatment technology, reverse osmosis membrane water treatment equipment.
The equipment described in this paper has been effectively applied in Harbin Beidahao Brewing Group, and the user reflects the positive. Reverse osmosis process technology is the use of membrane separation of water treatment technology.
With the progress of membrane scientific research and manufacturing technology, reverse osmosis water treatment technology has been developed rapidly. From 1950 at the University of Florida in the United States, Reid and Hassler and others proposed reverse osmosis desalination, in 1953 Reid and Bretom in the laboratory confirmed the desalination capacity of cellulose acetate membrane, in 1960, Loed and Sourirajan of the University of California in the United States developed the world's first asymmetric cellulose acetate membrane, and later new reverse osmosis membrane products have been developed, from the initial asymmetric membrane of acetate fiber to the surface polymerization technology made of crosslinking aromatic polyamide composite film.
Experienced from high-pressure cellulose acetate film to low-pressure composite film to ultra-low pressure composite film, nanofiltration membrane, membrane form is also gradually showing a diversified trend. The development of reverse osmosis water treatment technology gives it a leading position in all water desalination methods, and the capacity of reverse osmosis devices worldwide has exceeded 12 million/ton per day, and has been increasing at an annual rate of 20% per year since the 1990s.
In addition to the use of brackish water and seawater desalination, reverse osmosis is also widely used in various fields such as pure purity preparation, wastewater treatment and concentration and recycling of drinking water, beverage and chemical products.