During the fermentation process of liquor, microbial metabolism produces water, which mixes and dissolves with organic acids, starch, amino acids, sugar, and aroma substances in the mash. This water then deposits at the bottom of the cellar, forming yellow water.
The Huangshui liquor contains acetic acid, lactic acid, etc. After purification and concentration, it is used as an acidic flavoring agent for blended wines and certain types of liquor; Huangshui liquor also contains abundant alcohols, esters, aldehydes and other aroma substances.
The yellow liquid originates from the bottom of the wine cellar and is complex in composition. It contains insoluble bacterial bodies, starch, pectin, etc., as well as soluble monosaccharides, oligosaccharides, amino acids, polypeptides, proteins and inorganic salts. To fully utilize the yellow liquid, issues such as clarifying the liquid, removing large and small molecules to prevent the wine from becoming cloudy, and retaining acidic substances and ester substances need to be addressed.
The membrane separation process is a physical separation process that does not involve phase changes. It has low energy consumption and is easy to achieve automated production.
Shandong Bonara Biotechnology Group Co., Ltd. specializes in the development of membrane separation and concentration technology and the production of membrane equipment. They have developed a set of integrated membrane filtration process for yellow water. Firstly, an inorganic microfiltration counter-flow filtration system is used to clarify and remove insoluble substances such as bacteria and starch, resulting in a clarified liquid; the clarified liquid undergoes pre-treatment to reduce the sugar and amino acid content and increase the acid and ester content; the treated clarified liquid is then further processed by an organic membrane counter-flow filtration system to remove useless small molecules, ultimately obtaining the required acid, ester, etc. components. The final clear liquid contains more than 80% of lactic acid by weight of the initial content, and the final product lactic acid content is not less than 20g/L, and the L-lactic acid content is not less than 10g/L. After blending, the wine body is stable without precipitation.
The process flow is shown in the following figure:
Process Characteristics:
The inorganic membrane cross-flow filtration system has excellent clarification effect; it is resistant to clogging and easy to clean.
2. The organic membrane cross-flow filtration system uses imported membrane elements which have stable quality, high concentration efficiency, high concentration ratio, and excellent product quality.
3. Optimization of membrane concentration process involves selecting the appropriate membrane core, resulting in high production efficiency.
4. The entire process does not involve any phase change. It effectively removes components such as sugar and amino acids, while effectively retaining components such as esters.
5. The entire process does not require the addition of any chemicals and is pollution-free. It is a green and environmentally friendly technology.
6. Optimize the system design, with reduced total energy consumption, low operating costs, simple operation, smooth running, and convenient maintenance;
7. The system is fully automated, capable of performing integrated data processing and real-time monitoring, thereby reducing labor intensity.
