The Application Study in Clarifying for Fermented Wine of Raspberry by Ultrafiltration
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Abstract:
In order to clarify the fermented wine of raspberry, it was treated by ultrafiltration. The conditions of ultrafiltration was studied, the results showed that the optimum pressure 0.3 MPa, temperature 45~50 ℃ and the velocity of materials (the power for pump) 45 Hz were suitable to fermented wine of raspberry, the time for ultrafiltration could not be more than 40 min at the same time. The flavor and function for fermented wine of raspberry was not affected by contrast of components changing for fermented wine of raspberry So the ultrafiltration is one of the feasible methods.
