Baijiu antifreeze and turbidity removal integrated machine Baijiu purification equipment

NegotiableUpdate on 05/11

Model

Nature of the Manufacturer: Producers

Product Category

Place of Origin

Online Consult

Overview

The flow rate of this aging purifier is 150 kg per hour, and it is suitable for small family workshops. Design principle: this device is a four stage filter. Each stage contains different filter media, so its functions are different. Only in this way can the turbidity of Baijiu, fusel oil, flocs, bitterness, odor, koji flavor, and low temperature low alcohol liquor turbidity in winter be fully solved. After filtering, the bottling requirements can be met. The characteristics of this device: the filtered Baijiu does not change the flavor of the original liquor, and the above problems can be solved while maintaining the flavor of grain liquor

Product Details

This aging purifier has a flow rate of 150 kilograms per hour and is suitable for use in small family workshops,Design principle: this equipment is a four stage filter, each stage contains different filter media, so its functions are different, which can fully solve the problem of turbidity, fusel oil, flocs, bitterness, odor, koji flavor, turbidity of low temperature and low alcohol Baijiu in winter. After filtering, it can meet the requirements for bottling,Features of this equipment: the filtered Baijiu does not change the flavor of the original liquor, and the above problems can be solved while maintaining the flavor of the grain liquor；

This aging purifier has a flow rate of 700 kilograms per hour and is suitable for use in small family workshops,Design principle: this equipment is a four stage filter, each stage contains different filter media, so its functions are different, which can fully solve the problem of turbidity, fusel oil, flocs, bitterness, odor, koji flavor, turbidity of low temperature and low alcohol Baijiu in winter. After filtering, it can meet the requirements for bottling,This device features: filteringpurificationThe later Baijiu does not change the flavor of the original liquor, and the above problems can be solved while maintaining the flavor of the grain liquor；

This aging purifier has a flow rate of 2000-3000 kilograms per hour,，Design principle: this equipment is a four stage filter, each stage contains different filter media, so its functions are different, which can fully solve the problem of turbidity, fusel oil, flocs, bitterness, odor, koji flavor, turbidity of low temperature and low alcohol Baijiu in winter. After filtering, it can meet the requirements for bottling,This device features: filteringpurificationThe later Baijiu does not change the flavor of the original liquor, and the above problems can be solved while maintaining the flavor of the grain liquor；

The reasons for the occurrence of alcohol odor:

1. The reasons for the peculiar smell of Baijiu are that the furfural is too high, the selection of raw materials is different, the production process is inappropriate, and the addition of water is not well associated with the liquor.

2. Several reasons for bitter taste

1. Furfural is generated from rice husk auxiliary materials and raw material shells, and the bran tank contains a severe bitter taste.

2. Bitter taste caused by excessive impurities, among which n-butanol has a smaller bitter taste, n-propanol has a heavier bitter taste, and isobutanol has a heavier bitter taste.

3. Add fragrance ingredients, tyrosol, and excessive bitterness.

4. Acrolein yeast, which interacts with lactobacilli to produce acrolein, produces a stimulating bitter taste.

5. Phenolic compounds, mainly due to the mold growth of grain raw materials, the infection of Penicillium in fermentation pit mud, and the resulting bitter taste.

6. Bitter taste caused by other substances. Baijiu raw materials also contain bitter taste components, such as tannins in sorghum. During the peeling process of citrus fruit wine, the remaining skin on the fruit pulp contains bitter substances

3. Causes of astringency.

The appearance of astringency is generally due to the excessive content of lactic acid, lipids, tannins, ferulic acid, syringic acid, syringaldehyde, furfural, and miscellaneous alcohols in the wine, among which isobutanol has a stronger astringency.

4. Spicy flavor

Spicy taste is inevitable in Baijiu, and moderate spicy taste can improve appetite. But it can't be too spicy, as it can make many people feel intimidated. Generally, newly brewed liquor has a strong spicy taste because it contains a large amount of lower aldehydes and trace components, and the spiciness is directly proportional to the aldehyde content. When stored for a long time, some of the low boiling point impurities will evaporate, and ethanol molecules will combine with water molecules to form large molecules, reducing the alcohol content. The taste of the wine gradually becomes soft and mellow, and the spiciness is not so prominent.

5. Sour taste

Baijiu must have a certain sour taste. Certain sour substances can be combined with other trace components to form Baijiu, which is inherently aromatic. But like other trace components, the content of acidic substances should be appropriate. If too much, it will turn into other unpleasant odors, which not only make the wine taste rough and uncoordinated, but also damage the flavor and reduce the quality, and affect the "sweet aftertaste" of the wine. On the contrary, if the acidity is too low, the taste of the wine will be weak and sweet afterwards.

6. Odor

The odor of Baijiu is generally due to the decomposition of raw protein and fat, especially in new liquor. However, some odor substances in Baijiu have different odors when their concentrations are different, some odor substances are thin, and some odor substances are not prominent. However, under normal circumstances, the odor of Baijiu is generally covered by aroma substances and stimulants, so it is not very prominent.

7. Salty taste

Salty taste is usually caused by the presence or addition of sodium ions and chloride ions in the base or water used for blending, resulting in a salty taste of the wine. Therefore, when processing the base or water, do not easily add substances such as sodium ions or metal ions, as this can cause the wine to have a salty taste. If there are many such ions in the liquor base, the ion exchange resin shall be used for treatment. If the hardness of the brewing water for Baijiu or alcohol production is too high, the salt in the liquor will be too much, which will make people feel that the liquor has a strong taste and produce a sour taste of glutamic acid.

8. Other miscellaneous flavors

Other miscellaneous flavors contained in Baijiu, such as bran flavor, musty flavor, fishy flavor, rubber flavor, yellow water flavor, pine flavor, etc. The production of bran flavor is mainly caused by neglecting the selection of ingredients and steaming. The moldy taste is mainly caused by poor storage of auxiliary materials, which lead to mold growth and introduce mold into the wine during the steaming process. Especially with gas leakage and mold growth on the cellar surface, it causes a moldy and bitter taste in the wine. The main reason for the smell of Baijiu is that the liquor contains some metal ions, such as tin, iron, etc.