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Redn. of loss of calcium tartrate from vinasse, vinasse lees or marc piquettes - by rapid cooling after lime reaction and collecting crystalline seeds for recycling
Redn. of loss of calcium tartrate from vinasse, vinasse lees or marc piquettes - by rapid cooling after lime reaction and collecting crystalline seeds for recycling
Redn. of the loss of Ca tartrate during the lime reaction by crystallisation of the vanasse lees or the marc piquettes involves (a) instant cooling of the vanasse at the end of the lime reaction and (b) collecting the crystalline seeds at the end of crystallisation, for recycling to the head of the lime reaction. USE/ADVANTAGE - The process can be applied also to wine vinasse, to water freed from tartar, or to any soln. contg. dissolved salts. Loss of Ca tartrate, expressed as tartaric acid, is reduced to below 1.5 g/l, compared wtih 2.5-7 g/l in known processes, and the amt. of tartaric acid in the withdrawn mother liquor is less.
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机译:Redn。石灰反应过程中通过酒渣或酒渣的结晶损失的酒石酸钙损失包括(a)在石灰反应结束时立即冷却钒矿,以及(b)在结晶结束时收集晶种,回收到石灰反应的头部用途/优点-该工艺还可以应用于葡萄酒酒,无牙垢的水或任何溶解剂。续溶解盐。与酒石酸钙相比,酒石酸钙的损失降低到1.5 g / l以下,而在已知工艺中,酒石酸钙的损失为2.5-7 g / l。排出的母液中酒石酸的含量较少。
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