Several problems should be paid attention to when filling liquor with liquor filling machine

It is well known that bottled white wine is placed at a lower temperature for a period of time, which is prone to turbidity and sedimentation, which directly affects the sensory quality of the liquor and the economic benefits of the enterprise. The issues that should be noted when filling liquor are as follows.

First, the reasons for turbidity and precipitation

White precipitate

Mainly because the water hardness of the liquor mixing schedule is too high, the calcium and magnesium plasma is brought into the wine, so that the solubility in ethanol decreases and gradually precipitates, forming a salt white precipitate of calcium and magnesium.

2. Milky white flocculent

Mainly in the winter when the temperature is low. Liquor with higher content of macromolecular substances such as higher fatty acids and mildews, when the alcohol content is low, and the temperature drops to about 0 °C, the phenomenon of loss of light and turbidity will occur, and the temperature will continue to drop or be stored for a period of time. Precipitation, this phenomenon disappears when the temperature rises.

3. Other precipitation

When iron ions are dissolved in the wine, the divalent iron ions are oxidized to ferric ions during storage to form a brownish yellow precipitate. If the wine is often in contact with the copper, it will dissolve into the copper ions and produce a light blue precipitate.

Second, the problem that must be paid attention to when filling liquor

1. Dispatch and slurry requirements for water quality

In order to avoid sedimentation when filling the liquor, in order to avoid precipitation, apply soft water and do not use untreated hard water.

2. Problems to be noticed when using a solid wine tail

The solid wine tail contains not only a certain amount of alcohol molecules, but also a rich aroma. The use of wine tail reduction is an effective method to improve the quality of ordinary white wine. However, due to the high content of high-grade fat ethyl ester, it is easy to cause the prepared white wine to lose light, turbidity and sediment at low temperature. In the winter, when using the wine tail to reduce the degree, it must be treated as appropriate. For the high and middle-grade liquor, it is not easy to use the wine tail reduction, and it is easy to adopt the method of high-alcohol reduction and pulping.

3. When the production of solid liquor is strictly divided into wine

When distilling liquor, pay attention to the tail to the tail. You can't pull the tail of the wine too long. Keep a certain degree of storage. Otherwise, it will not only make the liquor smelly, but also make the liquor turbid and precipitate.

4. When filling or storing white wine, try to avoid contact with copper, iron and other utensils. The storage container is easy to use pottery or stainless steel tank, the wine pump is made of stainless steel, and the tube is stainless steel. Tube, to prevent the liquor from melting into copper and iron ions to produce discoloration or precipitation, affecting the sensory quality of liquor.

Third, remedial measures

1. If there is no soft water resource and no water treatment equipment, the water consumption of the slurry is relatively large, and the cleaned water after filtration can be selected. The prepared liquor is stored for a period of time, and all the sediment is deposited on the bottom of the container. The supernatant is filtered and ready for filling.

2. Liquor with low storage degree is likely to produce turbid precipitation in winter filling, which can be solved by starch adsorption method. Add 2% corn starch to the liquor, stir evenly, let stand for 24 hours, then filter to fill.