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    • 10. 发明授权
    • Tartar removal by electrodialysis and potassium level control in wine
    • 通过电渗析去除鞑靼葡萄酒中的钾水平控制
    • US4015020A
    • 1977-03-29
    • US572726
    • 1975-04-29
    • Taro NagasawaMamoru TomitaYoshitaka TamuraTeruhiko Mizota
    • Taro NagasawaMamoru TomitaYoshitaka TamuraTeruhiko Mizota
    • C12G3/08
    • C12G3/085
    • A method of treating wine, comprising introducing crude wine to both the dilution and concentration chambers of an electrodialysis apparatus; operating said apparatus so that the potassium concentration of the wine in the dilution chamber falls to below 500 mg/liter and the potassium content of the wine in the concentration chamber is increased into the range 1000 to 2000 mg/liters; cooling the wine from the concentration chamber to below 10.degree. C and adding tartaric acid crystals to said wine in order to adjust the pH into the range of 2.8 to 3.2 thereby precipitating tartar; separating the tartar from the wine and admixing said wine with wine emerging from the dilution chamber of the electrodialysis apparatus in a ratio such that the potassium content of the resulting mixture is below 500 mg/liter.
    • 一种处理葡萄酒的方法,包括将粗酒引入电渗析装置的稀释和浓缩室; 操作所述装置,使得稀释室中的葡萄酒的钾浓度降至500mg /升以下,浓缩室中酒的钾含量增加到1000-2000mg /升; 将葡萄酒从浓缩室冷却至10℃以下,并将酒石酸晶体加入到所述葡萄酒中,以将pH调节至2.8至3.2的范围,从而沉淀出牙垢; 将酒石与葡萄酒分离,并将所述葡萄酒与电渗析装置的稀释室中出现的葡萄酒混合,使得所得混合物的钾含量低于500mg /升。