Study on the enhancement of the non-biological stability of the rice wine by the inorganic ceramic membrane ultrafiltration
The rice wine was filtrated by the inorganic ceramic membrane ultrafiltration equipment at about 20~25℃.The results show that when the rice wine is filtrated by the membrane whose aperture is 0.15μm,the removal percentage of high-molecular proteins is 56.9%.The stability of the rice wine is enhanced significantly.The physics and chemistry indicator is up to the standard and the traditional flavor of rice wine is maintained.