Today's emo.,Ha,I can't fix it with a random sentence from an expert.,It seems that the experiment is done in vain.,It's useless.。 Why do you say that, people say that activated carbon can process hundreds of tons a day by one person, and the effect is much better than yours.
Although I have posted a lot of liquor-related articles, the real me, as a real novice, quickly went to take a look, what is activated carbon? Is it activated carbon in the general sense that I understand, or is it something special with selective adsorption? As this common sense, I still have it, if activated carbon or resin can choose adsorption, then other methods of promoting aging and new removal are really unnecessary.
Then I saw some articles that seemed to have a good conclusion, which roughly explained the feasibility of activated carbon in the application of liquor, and it turned out that the activated carbon used in liquor is really special, special, and the adsorbable substances are also selected.
I'm a little emo when I see this.,Those other ripening methods.,Aren't you misleading.,I'm waiting for Xiaobai? Since you have a convenient and fast, almost zero cost, zero input, relatively reliable activated carbon adsorption method, why do you still do so much fancy work, just to really simulate old wine? After removing impurities, isn't it good to leave time to settle slowly?
At this point, I'm still a little reluctant, because I haven't seen the data analysis of wine quality, and the credibility of articles without data analysis is worth scrutinizing, so I continue to look for it.
In the end, I still found a few articles about the impact of activated carbon for liquor on the quality of liquor, and also found some introductions to activated carbon for liquor. According to the instructions for the use of activated charcoal, it can eliminate the odor of the original sake, and make the new sake soft, mellow and mature. The liquor purified by activated carbon has disappeared the new flavor of the liquor, the spicy and evil flavor has been significantly reduced, the body of the liquor is soft and clean, and the purified liquor can be arbitrarily increased and reduced, and it is no longer turbid at low temperature. These specialty activated carbons are also available in a variety of models to meet the needs of a variety of different body treatments.
So, how to analyze the data of activated carbon use in wine in the literature?
There are roughly the following key points, and literature studies have found that 0 parts per thousand is used5. Activated carbon for 24 hours, the best activated carbon type, the minimum loss of total ester 364%, followed by a total ester loss of 566% compared to 25 percent of the highest total ester loss caused by other alcoholic activated carbon47%. Note that the usage here is 0 parts per thousand5. The recommended general usage of activated carbon manufacturers is mostly to add 01%-0.2%, then stir for 30 minutes and let stand for 48 hours.
One document concluded that the optimal amount of activated carbon adsorption is 4 parts per thousand, adsorption for 24 hours, and if the activated carbon is used too much, the total ester will be lost too much, and the wine will have a short taste after being thin and thin. Another article recommended the use of 1 per thousand2。The data summary of the literature is close to the review of an activated carbon factory, which introduced that activated carbon for wine is a hydrophobic adsorbent, and the recommended optimal dosage is 3 parts per thousand for high-grade raw liquor and 1 per thousandth for low-alcohol liquor. The optimal action time of high-grade liquor is 24h, and the optimal adsorption time of low-alcohol liquor is 12h. Strengthen the stirring, so that the activated carbon is fully dispersed and the effect is good, and the general contact time of 1h is enough.
After reading the data, there is a slight balance, although my aging experiment has no economic value, but I did not introduce ash and other elements into the wine, it is difficult to say whether the aroma is lost, because I have no data to verify, although I have always hoped to buy gas chromatography to play, but unfortunately in the end I was not willing to do it, and I missed the opportunity, and now I don't have that leisure.
After reading this article, do you wonder why low-end liquor is still spicy and difficult to eat, whether the quality requirements of the distillery are high, and they refuse to use the simple process of activated carbon to remove impurities, or whether the liquor company just treats the customer group differently. But on the customer list of an activated carbon manufacturer, I clearly saw the logo and words of the Royal Three.