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Production method of activated carbon special for wine

A production method and activated carbon technology, which are applied in the preparation of alcoholic beverages, chemical instruments and methods, inorganic chemistry, etc., can solve the problems of long processing time, loss of aroma main body, and large amount of use, so as to achieve a pure and soft taste, and accelerate molecular Associative effect, the effect of reducing the spicyness of the wine

Inactive Publication Date: 2018-11-23
MULINSEN ACTIVATED CARBON JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are some problems in the use of alcohol-specific activated carbon on the market, such as poor adsorption performance, large usage, long processing time and charcoal odor; the main body of aroma is seriously lost, and the taste of alcohol is indifferent.

Method used

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  • Production method of activated carbon special for wine
  • Production method of activated carbon special for wine
  • Production method of activated carbon special for wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Phosphoric acid activation method: Peach shell carbonized material, coconut shell carbonized material, walnut shell carbonized material and apricot shell carbonized material are soaked in phosphoric acid solution respectively, activated at 550°C for 2 hours, then pickled and washed with water to obtain activated carbon.

Embodiment 2

[0027] Zinc chloride activation method: Peach shell carbonized material, coconut shell carbonized material, walnut shell carbonized material and apricot shell carbonized material are respectively impregnated in zinc chloride solution, the impregnation ratio is 4, activated at 700 ° C for 2 hours, and then Pickling, water washing to get activated carbon.

Embodiment 3

[0029] Physical activation method: the peach shell carbonized material, coconut shell carbonized material, walnut shell carbonized material and apricot shell carbonized material are physically activated, CO 2 and water vapor as an activator, activated for 2 hours, then pickled and washed with water to obtain activated carbon.

[0030] Carry out pore size analysis to the product in embodiment 1 to embodiment 3, the results are shown in table 1

[0031] Table 1

[0032]

[0033] It can be seen from Table 1 that the activated carbon produced by the zinc chloride activation method has a relatively high mesopore occupancy rate. Although the activated carbon produced by the physical activation method has a large specific surface area, the micropore occupancy rate is high.

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Abstract

The invention relates to a production method of activated carbon special for wine. A production technology comprises the following steps: step 1, immersing carbonized shell materials and an activatorsolution; step 2, heating and activating the immersed carbonized materials at 600 to 800 DEG C, thus obtaining an activated carbon precursor, wherein the first activation time is 1.5 to 2.5 hours; step 3, immersing the activated carbon precursor obtained in step 2 with a zinc chloride solution under the condition of pressurizing; step 4, heating and activating the carbonized carbon precursor immersed in step 3 at 500 to 700 DEG C, and carrying out second activation, wherein the second activating time is 0.5 to 1.5 hours; reaming the activated carbon precursor, thus obtaining activated carbon;step 5, carrying out acid pickling and water washing on the activated carbon obtained in step 4, and drying, thus obtaining the activated carbon special for the wine. The activated carbon special forthe wine, disclosed by the invention, is capable of adsorbing hydrogen sulfide, fusel oil and low-boiling point aldehydes materials in a wine body, so that a foreign smell can be removed, and the winebody can be mellow.

Description

technical field [0001] The invention relates to the field of activated carbon preparation, in particular to a production method of activated carbon special for wine. Background technique [0002] The history of brewing liquor with traditional techniques in my country has a long history. In the production of liquor, due to different techniques and different selection of materials, there will always be various problems. Oil, methanol and other substances exceed the standard. In addition, new wine will also have a series of peculiar smells such as strange smell, spicy taste, bran smell, musty smell, and earthy smell. These problems have seriously imaged the quality of the wine, imaged the reputation of the product and the company, and made the product lack of market competitiveness, so correct post-processing technology is very necessary. [0003] Activated carbon is an adsorbent with a large specific surface area and rich pore structure. It has strong adsorption performance, a...

Claims

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Application Information

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IPC IPC(8): C01B32/348C01B32/324C12H1/044
CPCC12H1/0408C01B32/324C01B32/348
Inventor 汤海涌
Owner MULINSEN ACTIVATED CARBON JIANGSU
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