What is the sediment in liquor?

1 Turbidity and precipitation causes The hardness of water is too high in the blending process The hardness of water is determined by the calcium, magnesium and other metal ions contained in the water, and the salts corresponding to some metal ions are only soluble in water but not in alcohol, so after water is added to the wine, the solubility of some metal salts decreases and precipitates, forming a white precipitate, like calcium carbonate or magnesium carbonate is a white precipitate; When some metal ions are combined with wine, they react with the organic acids in the wine to form a white precipitate, or needle-like crystals precipitate, like lactate; There are also powdery white objects such as chloride and sulfate. Too much of a higher alcohol and a higher fatty acid ester in the base used for blending can also cause precipitation. Because higher alcohols and higher fatty acid esters are soluble in alcohol but insoluble in water, when the base is added to the pulp and reduced, the ethyl palmitate, ethyl oleate, ethyl linoleate and some higher acids and higher alcohols in the base wine are precipitated due to solubility changes, resulting in clump flocculent precipitation or white turbidity.

Precipitation caused by humus in water At present, the requirements of the production conditions and production facilities of liquor factories in China are not high, so it is common for a large number of microorganisms to be unintentionally introduced. Because the liquor itself is an excellent fungicide, the microorganisms can not survive in it, and once they enter the liquor, they die immediately, and the dead bacteria are dispersed in the liquor, and there is no decay, and the protein is dissolved, so that a white punctate precipitate is produced. Precipitation caused by equipment There are many kinds of wine storage containers in China's liquor factories, including iron cans, aluminum cans, ceramic containers, cement pools, wine seas, stainless steel cans, etc.

The transportation pipeline includes edible latex pipes, stainless steel pipes, galvanized pipes, plastic pipes, etc., and these containers and pipelines are not clean, which will bring in some unclean impurities. The organic acids contained in liquor and aluminum form organic aluminum, forming granular precipitation or translucent latex-like sticky substance, and this substance is particularly difficult to handle, and it is generally filtered and slowly forms latex-like substance. So it is recommended not to use aluminum cans.

The inner lining of the wine sea is made of mulberry paper and animal blood and calcium ion solvent, which is easy to fall off or dissolve calcium ions in the liquor after long-term use, and combine with the organic acids in the liquor to form a precipitate, or dissolve the PR latex precipitate. Due to the reduction of the alcohol content after adding slurry, the use of iron pipes in the process of transportation and filtration will dissolve part of the ferrous ions in the wine, if left for a long time, the ferrous ions will form ferric ions, and the complex will be formed in the wine solution and the wine will turn brown. If it comes into contact with a substance that contains too much tannin, a blue iron tannic acid precipitate is formed.

Precipitation caused by impure flavoring substances (spices) Some flavors on the market are not very pure, which contain more or less impurities, and flakes or flocculent precipitation will occur when flavoring and flavoring wine. The main reason is that ordinary esters contain a variety of higher acid esters or industrial residues left in the manufacturing and purification process, which are easy to precipitate after being added to wine. For example, lactic acid is only about 80% in commercially available products.

The standards of liquor are: sensory indicators, colorless, clear and transparent, no precipitation, no impurities.

If it belongs to the activated carbon and diatomaceous earth residues brought by the filtration problem, there is no big problem to drink, but the outside is not clean, which affects the drinking desire of the liquor.

If the impurities contained in the liquor cannot be determined, it is best not to drink it.

At present, there are more and more people who drink liquor, although they do not drink as much as before, but they are more frequent, so there is nothing wrong with it, drink a little less, drink more times, can bring great help to people, but drink bad wine, no matter how much you drink, it will be affected, bringing unpredictable damage to the body, so when buying liquor, you must first see if there is a town sedan precipitate in the liquor and whether it is very turbid, what is the sediment in the liquor? Why is liquor dirty and precipitated?

1. White precipitation

The main reason is that the water hardness of the liquor slurry scheduling is too high, which brings calcium and magnesium plasma into the liquor, resulting in the solubility in ethanol decreasing and gradually precipitating, and the white precipitate of calcium and magnesium salts is generated.

2. Milky white flocculent precipitation

It mainly occurs in the winter when the temperature is low. Liquor with high content of macromolecular substances such as high-grade fatty acids and molds, when the alcohol content is low and the temperature drops to about 0, there will be loss of light and turbidity, and the temperature will continue to drop or be stored for a period of time, it will produce flocculent precipitation, and when the temperature rises, this phenomenon will disappear.

3. Other precipitation

When more iron ions are dissolved in the wine, the ferric ions are oxidized to ferric ions during storage, resulting in brownish-yellow precipitates.

Fourth, bottling brings in foreign matter

When bottling liquor, if the process is not strict, it will appear more messy, and it is very likely that a small number of foreign substances will accidentally fall into the bottle, but if it is not detected during the test, it will circulate to the market.

It is the ester precipitation that occurs during the storage of liquor. Some liquors are stored for several years after brewing, during which esterification occurs, resulting in a mixture of ethyl linoleate, ethyl oleate, and ethyl palmitate.

When the temperature decreases, the solubility of these esters in the wine decreases, and the white crystals precipitated by saturation appear and a precipitate is formed.

It is also possible that there is precipitation from humus in the water. Due to equipment or other reasons, some microorganisms will be inadvertently introduced into the brewing of liquor, and microorganisms cannot survive in liquor. The bacteria do not decay after death, and these precipitates are produced when the proteins flow out.

It may be a precipitation caused by impurity of the spice. Nowadays, many alcoholic liquors are flavored with flavors, and if the flavors are not pure, they will carry impurities, and if they are flavored with these spices, they will appear flaky or flocculent sediments.

How to deal with the sediment in liquor:

The liquor has undergone turbidity and precipitation, and if it has not reached the level of deterioration and taste, it can be drunk after adsorption treatment. Various adsorbents commonly used include activated carbon, charcoal, activated clay, etc., to adsorb and remove substances that cause turbidity and precipitation. The adsorbent is put into the wine, stirred and then filtered.

The selection and amount of adsorbent should be differentiated according to the performance of the adsorbent and the degree of turbidity precipitation of the liquor. The most appropriate way is to do a small amount of testing to obtain good results, and then to carry out a larger amount of treatment.