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Views: 0 Author: Stella xiao Publish Time: 2026-08-18 Origin: Site
Traditional rice wine often suffers from turbidity, sediment formation and cold‑haze issues after bottling, caused by macromolecular proteins, colloids and polysaccharides in raw wine. Conventional diatomaceous earth filtration brings auxiliary agent residue, high consumption and waste of useful substances. Ultrafiltration membrane technology provides an ideal physical separation solution for rice wine clarification.
As shown in the test sample picture: The left bottle is ultrafiltration permeate. After membrane treatment, most colloids and macromolecular proteins are removed. The wine presents bright golden‑yellow color with high transparency. Small‑molecule flavor substances, alcohol and aroma components are well retained. The finished rice wine obtains long‑term storage stability, effectively avoiding post‑bottling precipitation and cold turbidity.
The right bottle is ultrafiltration retentate (concentrate). Macromolecular proteins, polysaccharides and partial pigments intercepted by the membrane are concentrated in this stream. This concentrated fraction can be recycled as flavor‑enhancing base wine instead of being discarded, improving raw material utilization rate.
Physical cold separation, no heating, no damage to original rice wine flavor;
Replace diatomaceous earth filter, no filter aid consumption, reduce solid waste;
Effectively remove haze‑causing macromolecules, improve wine clarity and shelf‑life stability;
Concentrated retentate can be recovered for value‑added utilization, lower production loss;
Compact skid‑mount system, easy automatic operation, suitable for craft rice wine and large‑scale beverage wine factories.
Ultrafiltration membrane separation is widely applied in rice wine, rice beer, fruit wine, herbal wine and other fermented beverage clarification. It helps beverage manufacturers solve common pain points such as wine turbidity, bottle sediment and short shelf life.
