As we all know, bottled liquor placed in the lower temperature for a period of time, prone to turbidity, precipitation and other phenomena, a direct impact on the sensory quality of liquor and corporate economic benefits. The problems that should be noted when filling liquor are briefly described below.
First, the reasons for turbidity and sedimentation
White precipitate
The main reason is that the water hardness of white spirits is too high, and the calcium and magnesium ions are brought into the wine, resulting in a decrease in the solubility of ethanol and gradual precipitation, resulting in a white precipitate of calcium and magnesium salts.
2. Milky white flocculation
Mainly in the cold winter temperatures. Higher levels of high molecular weight fatty acids and their molds and other macromolecules will result in loss of light and turbidity when the alcohol content is low and the temperature drops to around 0°C. The temperature will continue to drop or be stored for a period of time. Precipitates and this phenomenon disappears when the temperature rises.
3. Other precipitation
When more iron ions are dissolved in the wine, the divalent iron ions are oxidized to trivalent iron ions during storage, resulting in brown-yellow precipitates. If the wine is frequently exposed to copper, it will dissolve into the copper ions and produce a light blue precipitate.
Second, pay attention to the problem of filling
1. Dispatch plus slurry requirements for water quality
When filling white spirits for slurry scheduling, use soft water instead of untreated hard water to avoid sedimentation.
2. Problems to pay attention to when using solid alcohol tail drop
Solid tail wine not only contains a certain amount of alcohol molecules, but also contains a lot of aroma substances. It is an effective method to increase the quality of ordinary liquor by using the wine-drinking degree. However, due to the high content of high-grade fat and ethyl esters in the liquor, it is easy to cause the phenomenon of loss of light, turbidity, and sedimentation of the prepared liquor at low temperatures. In winter, it is necessary to handle the wine when it is lowered. It is not easy to use high-end and mid-range liquor to lower the wine, and it is easy to use a method of high wine picking and dropping.
3. Strictly cut wine during the production of solid white wine
When distilling white wine, it is necessary to pay attention to the sculpting of the sculptor, and it is not possible to pull the squeaky wine too long. It is necessary to maintain a certain degree of warehousing. Otherwise, it will not only make the liquor odor, but also cause turbidity and sedimentation of the liquor.
4. When storing or filling white wine, try to avoid contact with copper, iron and other utensils. The best container for wine storage is pottery or stainless steel tanks. The wine pump uses stainless steel wine pipes, preferably leg tubes or stainless steel. In order to prevent the liquor from dissolving copper and iron ions and causing discoloration or sedimentation, it affects the sensory quality of liquor.
Third, remedial measures
1. If there is no soft water resources and no water treatment equipment, and the amount of added water is relatively large, the filtered clean water can be used. The prepared liquor is stored for a period of time until all the sediment is deposited on the bottom of the container. Take the supernatant filter and fill it.
2. White liquor with low storage rate is easy to produce turbid sedimentation in winter filling, which can be solved by starch adsorption method. Add 2% cornstarch to white wine, stir well, and stand for 24 hours, then filter and fill.