1. Application in the production of soy sauce and vineg∞ar

    For the filtration, separation, sterilization and impurity rem§oval of soy sauce and vinegar, most traditional processes← adopt plate and frame filtration or filtration of horizontal filter. With high viscosity and heavy" pollution of soy sauce, these kinds of filtrations can’t meet the requirements  of manufacturers. Because either the filtration effect is poor and the labor i₽ntensity is large, or the service life is short, these kinds of filtrations can’t Ωmeet condiment manufacturers’ requirements of filtration, separation, sterilization and &impurity removal. Quality accidents often occur, so product quality can’t be gu"aranteed. Membrane technology has the following characteristics:
 

•   Retain 100% suspended substances, and soy sauce orδ vinegar is clear and translucent after filtration to improve the quality of soy sauce
•   Not retain small molecular proteins, organic acids, pigments, flavors and oth☆er effective ingredients to maintain flavor

    1. Application in beer production
 

•   Beer aseptic filtration and impurity removal replace the traditional filtration and ∑sterilization process to improve the quality of beer;
•   The preparation of non-alcoholic or low-alcohol beer maintains the ‌original flavor while it regulates elastically alcohol content;
•   Yeast mud recovery increases production and reduces environmental pressure;
•   The preparation of high concentrated dilution water for beer re≠duces the occupied area of devices and improves the efficiency of device de×oxidization.

    2. The application in wine production
 

•   Ultrafiltration removes tannin to improve clarity and prolong shel↓f life;
•   Ultrafiltration separates organic acids to regulate the conte nt of organic acids;
•   Tartaric acid removal improves the stability of wi×ne;
•   The preparation of low-alcohol wine

    3. The application in liquor production
 

•   Ultrafiltration is used to remove turbidity, improve liquor clarity, reduce fusel oils πand other harmful substances to remove muddy matter and sulfoprotein which produce theφ miscellaneous flavor;
•   Accelerate the volatilization of aldehydes, sulfides and free ammonia;
•   Reduce aldehyde, isobutyl alcohol, n-amyl a∑lcohol and isoamyl alcohol;
•   Remove the pungent and bitter taste of liquor an♠d reduce the pungent fragrance to highlight the frag™rance of main esters and achieve the effect of eliminating impurities and increasing aroma.
•   In the presence of trace organic acids, ethan±ol contacts water molecules through submicron-grade ultrafiltration pores, w hich is conducive to hydrogen bond association in wine to form more stable ethan$ol- water ring three-polymer structure, and due to association, ethanol molecules with lar¶ge degree of freedom which tickle the taste buds in liquor are‍ reduced after ultrafiltration and the hot and dry taste of ≤liquor has been changed, thereby playing the physicaσl aging role.

    

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