N, O-carboxymethyl chitosan （NOCC） composite nanofiltration （NF） membranes were prepared by coating and cross-linking. The fermentation effluent from a wine factory was treated with the resulting NOCC/polysulfone ...N, O-carboxymethyl chitosan （NOCC） composite nanofiltration （NF） membranes were prepared by coating and cross-linking. The fermentation effluent from a wine factory was treated with the resulting NOCC/polysulfone （PSF） composite NF membranes. The permeate flux and the removal efficiencies of the resulting NF membranes for the color, chemical oxygen demand （CODcr）, total organic carbon （TOC）, and conductivity of the fermentation effluent were investigated in relation to the driving pressure, the feed flow, and the operation time. The permeate flux and the removal efficiencies were found to increase with the increase of the driving pressure or the feed flow. At 0.40 MPa and ambient temperature the removal efficiencies were 95.5%, 70.7%, 72.6%, and 31.6% for color, CODcr, TOC, and conductivity, respectively. The membrane was found to be stable over a 10-h ooeration for the fermentation effluent treatment.展开更多
[Objective] The aim was to study the brewing technology of apple brandy. [Method] After the activated wine yeast was added to the apple juice by sizing classification, rinsing, falling to pieces and squeezing, the pre...[Objective] The aim was to study the brewing technology of apple brandy. [Method] After the activated wine yeast was added to the apple juice by sizing classification, rinsing, falling to pieces and squeezing, the preceding fermentation began. Every other day, parameters of fer- mentation broth such as temperature, pH, acidity, sugar content and bubble nurdbers were detected. Once the sugar content of the fermentation suspension was approaching 5 -6 °Bx, the following fermentation would start via pouring wine. After 20 -30 days, the cider was changed into origi- nal apple brandy by distillation. The last procedure was aging which included man-made speediness aging and oak wood aging about 20 days. The physical and chemical compositions before and after aging were measured. [ Result] 22.5 kg apple resulted into 16.56 L of juice. The juice yield was about 73.6% （10 ml/kg）. The alcohol rate of distilled apple juice was 20.0%. The color of apple brandy was darker than that of original apple brandy. Alcohol level reduced, but total acidity, fixed acid, lipid and furfural content rose. [ Conclusion] The apple brandy was of particular flavor and high quality by selecting befitting fruit, activated wine yeast and feasible brewing, distillation and aging technology. It will be conductive to the development of apple processing industry and the research and development of key brandy technique.展开更多
基金the Special Funds for Major State Basic Research Program of China(2003CB615706)
文摘N, O-carboxymethyl chitosan （NOCC） composite nanofiltration （NF） membranes were prepared by coating and cross-linking. The fermentation effluent from a wine factory was treated with the resulting NOCC/polysulfone （PSF） composite NF membranes. The permeate flux and the removal efficiencies of the resulting NF membranes for the color, chemical oxygen demand （CODcr）, total organic carbon （TOC）, and conductivity of the fermentation effluent were investigated in relation to the driving pressure, the feed flow, and the operation time. The permeate flux and the removal efficiencies were found to increase with the increase of the driving pressure or the feed flow. At 0.40 MPa and ambient temperature the removal efficiencies were 95.5%, 70.7%, 72.6%, and 31.6% for color, CODcr, TOC, and conductivity, respectively. The membrane was found to be stable over a 10-h ooeration for the fermentation effluent treatment.
文摘[Objective] The aim was to study the brewing technology of apple brandy. [Method] After the activated wine yeast was added to the apple juice by sizing classification, rinsing, falling to pieces and squeezing, the preceding fermentation began. Every other day, parameters of fer- mentation broth such as temperature, pH, acidity, sugar content and bubble nurdbers were detected. Once the sugar content of the fermentation suspension was approaching 5 -6 °Bx, the following fermentation would start via pouring wine. After 20 -30 days, the cider was changed into origi- nal apple brandy by distillation. The last procedure was aging which included man-made speediness aging and oak wood aging about 20 days. The physical and chemical compositions before and after aging were measured. [ Result] 22.5 kg apple resulted into 16.56 L of juice. The juice yield was about 73.6% （10 ml/kg）. The alcohol rate of distilled apple juice was 20.0%. The color of apple brandy was darker than that of original apple brandy. Alcohol level reduced, but total acidity, fixed acid, lipid and furfural content rose. [ Conclusion] The apple brandy was of particular flavor and high quality by selecting befitting fruit, activated wine yeast and feasible brewing, distillation and aging technology. It will be conductive to the development of apple processing industry and the research and development of key brandy technique.
