Effect of Clarifier Combined with Membrane Filtration on the Stability of Purple Rice Wine

Abstract

During its shelf life, sedimentation and discoloration occurred in purple rice wine, severely diminishing its marketability. To improve the stability of the wine body, the effects of clarifier and membrane filtration treatments on the clarity and anthocyanin content of purple rice wine were investigated in this paper. This study used purple rice as the raw material to produce purple rice wine, and the best of six clarifiers was chosen. The clarification process of clarifiers was optimized using single-factor experiments and response surface experiments, and then five distinct filter membranes were used to filter the wine's supernatant. Clarity and anthocyanin concentration selected the optimal filter membrane, and membrane flux was analyzed. From the results, the optimal clarifying process had a diatomite concentration of 0.83 g/L, pH4.55, and a temperature of 29 ℃. The comprehensive clarification value was 69.72±1.03 under these conditions. The wine's supernatant clarity and anthocyanin concentration decreased significantly after filtration with various filter membranes (P<0.05). The optimal filter membrane pore size was determined to be 0.10 µm, and membrane flux after treatment with a clarifier was nearly seven times greater than without treatment (P<0.05). The experiment demonstrates that combining a clarifier and membrane filtration could significantly increase wine's membrane flux and improve wine's stability.

Keywords

• purple rice wine
• clarifying agent
• clarification process
• response surface method
• membrane filtration