RussianPatents.com
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Device for removing tartar. RU patent 2378362. |
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FIELD: food industry. SUBSTANCE: 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. EFFECT: improved effectiveness of wine processing and simplified technique of introducing inoculating tartar crystals that can be poured as powder directly on the bottom of the crystalliser. 2 dwg
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Method of stabilising wine / 2373272 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%. |
Method of extracting tartrate compounds from grape pomace / 2372399 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. |
Method of manufacturing wine materials and wine / 2349639 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. |
Application of colloid anionic silicic sol as clarifier / 2330879 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. |
Method clearing and stabilization of wine materials / 2272833 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. |
Method for purifying aqueous-alcoholic solution / 2247772 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. |
Wine demetallization method / 2244740 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. |
Wine demetallization method / 2244740 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. |
Method for purifying aqueous-alcoholic solution / 2247772 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. |
Method clearing and stabilization of wine materials / 2272833 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. |
Application of colloid anionic silicic sol as clarifier / 2330879 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. |
Method of manufacturing wine materials and wine / 2349639 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. |
Method of extracting tartrate compounds from grape pomace / 2372399 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. |
Method of stabilising wine / 2373272 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%. |
Device for removing tartar / 2378362 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. |
Method of cognac stabilisation / 2389790 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. |
Method for clarification of sea-buckthorn juice / 2402960 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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