固定化单宁的性质及其用于酒类除铁的研究

PROPERTIES OF IMMOBILIZED TANNIN AND ITS USE IN WINE AND SPIRITS FOR ELIMINATING IRON

固定化单宁(Immobilized tannin)是以植物纤维素为载体、天然单宁为配基,通过共价键结合制备的新型吸附剂。固定化单宁除了具有不溶于水和一般有机溶剂的性质以外,仍然保持着天然单宁那种对重金属离子和高分子物质的亲和性,能选择性地吸附这些物质.固定化单宁柱法除铁是利用其不溶于水、酒精和对铁离子选择性吸附的性质,将含铁的酒流过装有固定化单宁的柱床,过量的铁即被吸附除去。使用四川省通江林产化工厂生产的固定化单宁,以北京东郊葡萄酒厂等地的红葡萄酒、白酒为试样进行了柱法除铁试验,探讨了温度、流过速度、一次饱和量、酒类品种等因素对除铁效率的影响。在试验条件下,各试样酒的除铁效率均可达90％以上。除铁处理的酒清亮透明;感官鉴评和成分分析结果表明,除颜色稍有浅化外,酒的成分不变,保持了原酒的典型风味。

Immobilized tannin using plant cellulose as a carrier and natural tannin as a genin is a new-type cova-lently-bonded adsorbent. It is insoluble in water and ordinary organic solvents but remains strong affinity of natural tannin to heavy metal ions and high-molecular substances so that it can adsorb these substances. Column packed with immobilized tannin which is insoluble in water or alcohol and able to adsorb iron ions selectively is used to eliminate iron in wine. When the wine flows through the column,the excessive iron in the wine will be eliminated by adsorption. Immobilized tannin produced in Tongjiang Forest Chemical Plant in Sichuan Province was used in experiments for elimination of iron from red wine and distilled spirits and factors influencing eliminating efficiency such as temperature,flow rate,quantity of saturation, and varieties of wine were also investigated. It had been found that the iron eliminating efficiency of each wine was more than 90% under the experimental conditions. The treated wine remained clear and transparent. The sensory identification and analytical results indicated that the wine was unchanged in composition and maintained its original typical flavour except slight lightening in colour.