Several problems should be paid attention to in liquor and wine filling

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 to be paid attention to when filling

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 storing or filling liquor, try to avoid contact with copper and iron. The storage container is best to use pottery or stainless steel tank. The wine pump uses stainless steel flow piping, preferably with foot tube or 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.

Wine: 1. Remove the ripe grapes, wash and drain. 2. The dried grapes are smashed with a pulverizer.

3. Add the grape juice to 2% white sugar, stir it, cover it, and put it in the warm place of 35-50.

4. After two days, the inside of the grape skin has turned brown and floated on it. At this time, open the cover and smell it. If there is aroma of wine, you can filter the slag with gauze, then add 10% white wine and 10% white sugar, stir and ferment. At this time, the hip flask should be placed in the shade.

5. After one month, the wine is ripe, the wine is orange or rose, the wine is full of alcohol and the taste is a bit sour. Filter once at this time (multiple gauze is used) before loading into the bottle for use.

note:

1) Glass bottles (2-3 days) for the first fermentation period

2) Use a small plastic pot during the second fermentation period (do not open the cap at any time)

My wine making method

1. Wash and dry the mature fresh grapes, crush them, put them into a wide-mouth container, seal them, and ferment them under normal temperature. There are two points to note during the operation of the package:

1. Do not contaminate oil when crushing raw materials and packaging.

2. The seal should not be too tight, and there should be a gap for the fermentation gas to be removed during the fermentation process.

2. The fermentation time at normal temperature is generally 3--5 days. The raw material after fermentation is in a solid-liquid separation state. The liquid is translucent and the solid is suspended and light brown.

3. After the fermentation is mature, the extraction of the raw juice can be carried out, and the method of diverting or filtering can be adopted when extracting the raw juice.

4. After the original juice is loaded, it should be stored in a cool, ventilated place. After one month, the wine can be matured.

5. The wine made from grape skin is dry red wine and the wine is red. The color of the wine is related to the color of the grapes chosen. The redder the grapes, the stronger the wine. Dry white wine is made from peeled grapes, which are light golden yellow.

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