Study on Application of Ultrafiltration in Clarification of Hwang Kumbae Wine

Abstract

Abstract: The ultrafiltration technology was used to treatment the hwang kumbae wine. The effects of operating parameters such as pressure, temperature on the permeate flux of the ultrafilter were also studied. The results showed that the hwang kumbae wine ultrafiltered under the conditions that the operation pressure 0.1 MPa, temperature about 30 ℃ higher permeate flux was obtained. After ultrafiltered, the hwang kumbae wine is very clear with golden colours, and aroma components and some nutritional ingredients basically remained in the ultrafiltered wine

Key words: hwang kumbae wine, ultrafiltration, quality

LIANG Mao-Yu, FAN Zhen-Jiang, GAO Yuan-Jun, ZONG Wei. Study on Application of Ultrafiltration in Clarification of Hwang Kumbae Wine[J]. FOOD SCIENCE, 2007, 28(7): 212-214.

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Study on Application of Ultrafiltration in Clarification of Hwang Kumbae Wine

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