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A Study on the Formation Mechanism of a Health Wine

Author: YangYuTing
Tutor: ZhuLiHua
School: Huazhong University of Science and Technology
Course: Chemical Engineering
Keywords: Health wine Precipitation Calcium oxalate Mechanism
CLC: TS262.91
Type: Master's thesis
Year: 2011
Downloads: 24
Quote: 0
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Abstract


Health wine is easily subjected to cloudiness, chalkiness and precipitation in the shelf life, which affect the sensory indexes of the product and then seriously influence its sales and circulation. The health wine, medicinal plants extract as the main effective ingredients, is an extremely complex and thermodynamics unstable system. In order to fully solve the precipitation problems or significantly extend the shelf life of the health wine,the first thing we have to do is to prove the formation mechanism of the precipitation in this kind of wine.（1） According to the principle of reverse engineering we analyzed the precipitation components of the Health wine firstly. Spectrophotometry, fluorescence spectrophotometry, ICP-AES, TGA, XRD, FT-IR, SEM etc. were used to systematically analyze the chemical composition and the basic physical characteristics of the health wine sediment. It showed that the main inorganic composition of this health wine sediment was calcium oxalate dehydrate with the content of about 90%. Additionally it composed of 10% of organics.（2） The content of the main component associated with precipitation in the health wine was determined. The main ingredient of the sediment was calcium oxalate. The content of calcium ion, oxalic ion in the health wine was closely related with the formation of the precipitation. Firstly we measured the physico-chemical constants of Oxalic acid and calcium oxalate. The concentration of metal ion in the health wine was measured by the digestion-ICP-AES. Moreover, the solid-phase micro-extraction and HPLC hyphenated techniques were used to measure the content of oxalate ion. By contrasting the result with the main physico-chemical constants of oxalic acid and calcium oxalate, it concluded that the concentration product of the two ion in different health wine from different workshop section were all located at 10-7 level , and were 6780 times than the concentration product constant of calcium oxalate in the base liquor. It was explained that the health wine did exist the risk of calcium oxalate sediment. This is the main reason for the thermodynamic unstability of the health wine.（3） We explored the reasons for the improvement in the stability by 4A zeolite treatment. The field test indicated that the wine samples treated by 4A zeolite were very stable. According systematically study and comparison of health wine after treatment, we found that 4A zeolite could significantly reduce the content of calcium ion and oxalic ion, thus decreased the concentration product of the related ions, and then improved the stability of wine.（4） The formation mechanism of the precipitation was proposed. Based on the results of the experiment, we comprehensively proposed the formation mechanism of the precipitation, and designed the threshold experiment. By the results of threshold experiment we concluded that the health wine remain stable in a long time when the ratio of ion product and solubility product of the calcium ion and oxalate ion ([Ca2+][C2O42-]/Ksp) is less than 20.

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