FIELD: chemistry.
SUBSTANCE: wine is subjected to electrodialysis by passing it through processing chambers of an electrodialysis apparatus with electrodes. The processing chambers are bordered with alternating anion- and cation-selective membranes of the MA-40 and MK-40 type. Electrodialysis is carried out at current density of 60 to 80 A/m2 for 7 to 8 minutes. The electrolyte used in concentration chambers is a solution of potassium bitartrate with concentration of 4.5 to 5%.
EFFECT: possibility of preventing colloidal protein-phenol wine turbidity, reducing processing expenses by 2,5 to 3 times and enhancing its organoleptic properties.
1 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD OF GRAPE JUICE CONCENTRATE | 2008 |
|
RU2359530C1 |
| METHOD OF STABILIZING VINE | 0 |
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| METHOD FOR DETERMINING THE RESISTANCE OF WHITE AND ROSE WINE MATERIALS TO CRYSTALLINE TURBIDITY | 2022 |
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| METHOD OF CONCENTRATING BASIC AMINO ACIDS THROUGH ELECTRODIALYSIS | 2009 |
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| METHOD FOR PROCESSING MILK WHEY | 0 |
|
SU1729378A1 |
| METHOD FOR PURIFYING OF AQUEOUS ZINC SULFATE SOLUTIONS | 0 |
|
SU1837950A3 |
| METHOD OF EXTRACTING TARTRATE COMPOUNDS FROM GRAPE POMACE | 2008 |
|
RU2372399C2 |
| METHOD OF SEPARATING AMINO ACIDS AND CARBOHYDRATES BY ELECTRODIALYSIS | 2009 |
|
RU2426584C2 |
