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PRODUCING FRUIT BRANDY, COMPRISES USING ULTRA-FILTRATION, FOR A DILUTED FRUIT BRANDY FEED, GIVING A FILTRATE AS A CLARIFIED AND STABLE FRUIT BRANDY.
PRODUCING FRUIT BRANDY, COMPRISES USING ULTRA-FILTRATION, FOR A DILUTED FRUIT BRANDY FEED, GIVING A FILTRATE AS A CLARIFIED AND STABLE FRUIT BRANDY.
Producing a fruit brandy, comprises that diluted brandy is passed through an ultra-filtration stage, to give a clarified filtrate, where the ultra-filtration uses a cross-flow action with membranes with a cut-off of 10000-100000 Daltons at temperatures of 15-35 degrees C, with a pressure of 2-4 bars on entry and 0.5-3.0 bars on exit, giving a filtration of at least 100 liters/hour/m2. Producing a fruit brandy, comprises that diluted brandy is passed through an ultra-filtration stage, to give a clarified filtrate, where the ultra-filtration uses a cross-flow action with membranes with a cut-off of 10000-100000 Daltons at temperatures of 15-35 degrees C, with a pressure of 2-4 bars on entry and 0.5-3.0 bars on exit, giving a filtration of at least 100 liters/hour/m2. At least one membrane is of oriented cellulose hydrate.
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