Recycling And Utilization Of Expired Red Wine Active Ingredients

According to reports,the world causes 10 million tons of expired red wine to be treated every year for various reasons,and the total amount of expired red wine in China is more than 100,000 tons per year.This part of the red wine is not suitable for drinking,and does not allow emissions,resulting in huge economic losses.The research on this subject was carried out in response to the fact that a winery in the north was unable to sell and caused 10,000 tons of expired red wine to be disposed of.The recycling and utilization of the active ingredients of expired red wine was carried out,and a small experimental device of atmos Pheric pressure and vacuum was built.The rectification experiment was carried out with the expired red wine as the raw material.On this basis,the continuous production process of the heat pump rectification side is designed and simulated,and the annual total annual cost TAC is calculated in detail.The response surface analysis method was used to optimize the energy of the single-column distillation system,and compared with the single-tower side distillation process in actual production,which provided theoretical and technical support for the recovery and utilization of the expired red wine active ingredients.The active ingredients of expired red wine were rectified and separated by atmos Pheric distillation test and vacuum distillation test.The collected product samples were blended at different ratios to obtain a volume fraction of 50%(V/V)～70%(V/V).The product of brandy demonstrates the feasibility of rectifying the active ingredient of expired red wine.At the same time,the difference in alcohol,total acid,total Phenol,total sugar and aroma components of expired red wine and product brandy was also compared.The total annual cost TAC of the continuous recovery distillation system was calculated in detail.Under the conditions of rectification system separation and separation target,the heat pump rectification side extraction process was established,which achieved the goal of improving the quality of wine and reducing the total annual cost.The continuous recovery distillation process was optimized by single factor optimization and response surface methodology(RSM),and the optimal rectification column process parameters were determined: the number of plates in the rectification column was 13 and the feed position was the sixth block.board.Under the target condition of improving the quality of the wine,it was determined that the side mining position was the vapor Phase of the fifth tray.The results show that the TAC of the heat pumprectification side extraction process in the case of improved wine quality,which is 6.759%lower than that of ordinary continuous rectification.In the case of the same quality of wine,the TAC of the continuous production process of the single-tower side is reduced by9.227%.No other components were introduced during the heat pump rectification process,which not only improved the recovery of the active ingredients of expired red wine,but also reduced the annual total annual cost TAC.