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Method of removing biogenic amines from winemaking products Mixture of bentonite, gelatine and an enzyme - transglutaminase - is added to wine material or wine, in the following content, wt %: bentonite - 60-80, gelatine - 10-20 and transglutaminase - 10-20, and ratio of gelatine to transglutaminase equal to 1:1 in amount of 0.1-0.3% of the volume thereof. The mixture is stirred, held until formation of a precipitate and the precipitate is separated by filtering. |
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Method of stabilising grape wine Polyvinylpyrrolidone (PVP) is mixed with at least one light fullerene, for example C60, in weight ratio 1.0:(0.001-0.3). A mixture of mainly light fullerenes (MLF) C60 and C70 may be used instead of one fullerene. The mixture is dissolved in the wine. The wine is held until precipitation stops and the precipitate is removed. After mixing, the obtained mass is ground until powder with a homogenous colour forms. A mixture of PVP and MLF in form of a wine solution, which is obtained beforehand by extracting MLF from fullerene-containing soot with the PVP wine solution, can be used. |
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Method of removing pesticides from winemaking products Soya milk or soya bean meal is added to a winemaking product in amount of 0.05-0.150 g/dm3 and soya bean meal is added to grape juice in amount of 0.100-0.150 g/dm3, while 0.05-0.100 g/dm3 soya milk is added to wine, juice and wine material. |
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Method for clarification of sea-buckthorn juice Method for clarification of sea-buckthorn juice provides for adding of clarification substance, instantaneous heating of juice and centrifuging. In process of instantaneous juice heating, at first juice is heated up to 80°C for 0.5-2.0 minutes, and then cooled down to 20°C for 0.5-2.0 minutes. Clarification substance, such as suspension of bentonite in amount of 1-10 g/dm3, is added into cooled juice. |
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Method of cognac stabilisation Cognac blending is cooled down to the temperature of 12°C, tannin is introduced in the quantity of 25-50 mg/dm3 and saturated with air oxygen till excess pressure of 0.1-0.2 MPa. Thereafter cognac is being chillproofed during 10 days. Cold filtration is being held under -3°C. |
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Device includes a crystalliser with an inlet fitting for the cooled wine and a connecting branch for removal of the stabilised wine, a pipe secured vertically in the crystalliser, an open pipeline installed in the pipe and a jet pump with a nozzle and a perforated mixing chamber installed in the bottom part of the crystalliser. The inlet fitting of the jet pipe is connected to the inlet fitting of the crystalliser and the outlet fitting is connected to the open pipeline. The jet pump has the second nozzle located opposite the first one and installed in the second outlet fitting directed towards the bottom part of the crystalliser. |
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Wine is subjected to electrodialysis by passing it through processing chambers of an electrodialysis apparatus with electrodes. The processing chambers are bordered with alternating anion- and cation-selective membranes of the MA-40 and MK-40 type. Electrodialysis is carried out at current density of 60 to 80 A/m2 for 7 to 8 minutes. The electrolyte used in concentration chambers is a solution of potassium bitartrate with concentration of 4.5 to 5%. |
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Method of extracting tartrate compounds from grape pomace Tap water is activated in the anode chamber of a flow electrochemical reactor with inert electrodes until achieving pH between 2.8 and 3.2 and redox potential between 600 and 800 mV relative a silver chloride electrode. Grape pomace is extracted in a continuous stream, using the activated water as the extracting agent, with ratio of solid phase to liquid phase equal to 1:(1-2) and at temperature ranging from 20 to 25°C. After extraction diffusion juice is separated in amount equal to amount of extracting agent added to the pomace. The diffusion juice is fed into the concentration chamber of an electrodialysis apparatus and concentrated through circulation in saturation chambers of the electrodialysis apparatus with ion-selective membranes at current density ranging from 60 to 80 A/m2 and specific output of the apparatus between 180 and 250 l/m2h until obtaining a saturated solution of tartrate compounds of potassium and calcium. Wine which is not resistant to crystal hazes is also fed into desalting cells of the said apparatus, where it is stabilised against crystal hazes. The concentrate is cooled at temperature below 10°C and pH 2.8 to 3.2, with precipitation of tartrate compounds. |
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Method of manufacturing wine materials and wine To manufactured wine or wine materials, which have the characteristic brown colour or prone to oxidative browning, is added edible biosorbent with moisture of 38-40% or 6.0-7.0%, represented in the form of a biomass of the fungi Pleurotus ostreatus "ВКПМ" F-697 or F-720 in the amount 0.5-5 g/dm3. The mixture is kept at a temperature of 20-45°C for 0.5-24 hours. For the process to be carried out most effectively the mixture is constantly or periodically stirred every 15-20 minutes for a period of 1-2 minutes. After this the processed wine and wine materials are separated from the biosorbent by filtration or centrifugation. This allows more complete removal of phenol. |
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Application of colloid anionic silicic sol as clarifier For clarification and stabilisation of liquid food products colloid anionic silicic sol is used with pH from 1 to 4, with diameter of particles from 4 to 150 nm and area surface from 20 to 700 m2/g. |
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Method clearing and stabilization of wine materials Method for clearing and stabilization of wine materials involves addition of silica sol representing 2% silicic acid gel prepared from sodium silicate under excessive pressure 0.2 MPa of carbon dioxide. Method involves addition of 2% gel of silicic acid in the amount 70 ml per 1 l of wine material. Proposed method provides accelerating the process and its decrease up to 1-2 days and to exclude formation of metallic precipitate. |
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Method for purifying aqueous-alcoholic solution Method involves addition of protein to an aqueous-alcoholic solution (mixture) wherein protein is taken among soybean, lupine, wheat, peanut, spinach, amaranthus followed by exposition and separating for phases. Invention provides expanding assortment of agent used for purifying an aqueous-alcoholic solutions and to reduce cost of the process. |
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Potassium ferrocyanide is mixed with chitin-containing sorbent in proportion (0.0005-0.01):1, mixture is flooded with water and kept for at least 2 h until sorbent is swollen and potassium ferrocyanide dissolved. Resulting aqueous solution is added to metal-containing wine in amount corresponding to 3-4 g/dm3, after which wine is thoroughly stirred for 1-2 h and filtered. |
Another patent 2513652.