Traditional Chinese Ultrafiltration to produce low-alcohol liquor: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Ultrafiltration to produce low-alcohol liquor: Fermentation Process, Recipe & Home Production Guide (Baijiu (White Spirits)). This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1979 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Ultrafiltration to produce low-alcohol liquorUltrafiltration membrane removes turbidity, which is simple and easy to implement, has little impact on the quality and flavor of wine, and can make up for the shortcomings of other main methods of removing turbidity.The surface of the ultrafiltration membrane has micropores of 30 to 1000 Angstroms. The effective separation range of the solute molecular weight ranges from hundreds to hundreds of thousands. Choose an ultrafiltration membrane with a micropore size that prevents oleic acid, linoleic acid, palmitic acid and their esters from passing through, while other effective acids, esters, alcohols, etc. can pass through. The wine liquid flows through the surface of the ultrafiltration membrane under pressure. Large molecular weight oleic acid, etc. and their aggregated polymers are intercepted, and other small molecular weight substances are allowed to pass, achieving the purpose of turbidity removal. …
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