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Wine Filtration

The taste of wine is an organic combination of technology and art. Filtration technology plays a vital role, such as particles, crystals, residues, organic matter, bacteria and yeast microorganisms, etc., which always affect the body, but with a delicate balance, the whole process control is the best solution. Many years of development and manufacturing experience combined with laboratory verification and analysis services, we bring together every solution and product, and apply it to the brewing process, so that customers can get full-bodied wine with pure taste and unique style.   Ripe grape string is the main raw material of winemaking, good wine, the craft is equally important. The brewing process represents as much potential quality as possible in the raw material, and is economical and perfect in the wine. Wine features: 1. SO2 plays an anti-oxidation and fresh-keeping role from picking, pressing, fermentation, ripening to bottling. SO2 (usually potassium metabisulfite K2S2O5) is also added to wine as a protective agent and antioxidant, which can kill bacteria while protecting the natural fruit properties of the wine and preventing aging. 2. Tartaric Acid, whose scientific name is 2, 3-dihydroxysuccinic Acid, is derived from grape fruits. Its physical properties make it easy to crystallize at low temperatures and produce insoluble calcium salts, etc.   Filtration applications in wine production 1. Clarification and filtration: generally, diatomite filter and paperboard are used for filtration, or the tangential flow filtration system of hollow fiber is adopted. 2. Remove tartarate crystal (potassium tartarate, calcium tartarate) and other particles, PP melt spray or fold filter core, 2-3 m nominal accuracy, 10 m absolute accuracy. 3. Wine recovery: solid-liquid separation system, such as plate and frame filter press, is adopted. 4. Pre-filtration before bottling: PP or GF folding filter element, 0.2-0.45 m nominal accuracy, 1 ~ 2 m absolute accuracy. 5. Sterilizing filtration before bottling: PES/N66/PVDF membrane filter element, 0.45 ~ 0.65 m. 6. Process and bottle washing water filtration: PP large-flow folding filter element with 40 m absolute accuracy, PP folding /GF folding/N66 film/hydrophilic PVDF film /PES film filter element with 0.45 ~ 1.5 m absolute accuracy. 7. Sterilization and filtration of process gas: hydrophobic PTFE membrane filter core, 0.22 m, up to 0.01 m in gas.   Note: For detailed technical solutions, please contact your sales engineer.   Examples of red wine brewing techniques:

Fruit Wine Filtration

Good fruit wine, wine should be clear, transparent, no sediment and suspended matter, give a person a sense of clarity, color is also the juice of the special pigment and aroma. The membrane filtration process is carried out at room temperature, and the pure physical method is used for filtration. There is no qualitative change in the separation process, and bacteria, impurities, extracts and harmful substances can be removed from the process. The fine degree of filtration determines the quality of the liquor. Hangzhou Dali helps customers to find the most suitable filtration solution through verification and other tests conducted by its laboratories. Fruit wine is fermented by yeast into alcohol with the sugar of the fruit itself. It has pure, elegant, pleasant, harmonious aroma and wine. It is sweet and sour and full bodied.There are many kinds of fruits in Our country, many fruits can brew fruit wine, especially plums, apples, kiwifruit, bayberries and other varieties in the wine brewing accounted for a larger proportion. At present, commercial production of a wide variety of wine, according to brewing methods and product characteristics, divided into fermentation wine, distilled wine, prepared wine, sparkling wine.Generally, certain amount of SO2 and pectinase powder should be added in time when apple and other fruit juices enter the fermentation tank, and separation should be carried out before fermentation occurs, so as to reduce the content of impurities in fruit juice to the minimum level, which can avoid the influence of impurities on the taste quality of fruit juice.

Packing Water Filtration

Water -- an indispensable nutrient for human beings, water in reality is undrinkable due to various external factors. In order to meet healthy drinking standards, water needs to be extremely filtration intensive while retaining beneficial mineral elements. Water quality varies greatly from region to region. Hangzhou Dali provides efficient and economical solutions based on field water quality to better meet the needs of enterprise reality and development. In China, the main packaging aquatic products on the market: drinking pure water, distilled water, drinking natural spring water, drinking mineral water, drinking natural water.The process of each product is slightly different. The production process of packaging drinking water, especially drinking mineral water, is relatively simple. In order to ensure the mineral content, reverse osmosis technology is generally not used.GB 19298-2014 and GB8537-2018, the national Food Safety Standard for Drinking Natural Mineral Water, are the main standards in the industry, which have strict requirements on microorganisms and added indexes of Pseudomonas Aeruginosa.Pseudomonas aeruginosa may enter the finished water through a defective filter, so it is very important to select a high efficient and reliable terminal sterilizing filter to ensure the quality of finished water.For the filter element with microorganism level removed, the bacteria challenge test must be carried out with the international standard bacteria species according to the international standard method and procedure, and the integrity test standard value of the filter element in use must be determined. Hangzhou Dali laboratory has a strict verification test to ensure that the filter element will completely retain the harmful microorganisms such as pseudomonas aeruginosa in the final filtration.