The factors affecting the quality of the final finished […]
The factors affecting the quality of the final finished wine in the packaging process are: the conveying pipeline of sake, the dissolved oxygen in the filling process, the beer bottle, the crown cap, the quality of the washing bottle, and the sterilization intensity. I will give you a specific introduction.
1. Factors affecting the quality of finished wine
(1). The influence of the sake delivery pipeline
The qualified sake in the fermentation workshop is transported from the sake pipeline to the packaging workshop. For example, the pipeline is long, the elbows and the tees are more, the dead corners are easily formed in the pipeline, and the air can not be drained. At the time of filling, the air is gradually dissolved in the liquor, so that the dissolved oxygen content of the finished wine is increased.
(2). The influence of beer bottles and crown caps
If the quality of beer bottles and crown caps does not meet the standards, such as: the bottle mouth is not uniform, there are cracks, the cap gasket is not tightly sealed, it will directly affect the filling quality of the finished wine.
(3). The impact of washing bottle quality
The beer bottle is not cleaned, or the residual water in the bottle is high or the residual alkali is high, which will increase the oxygen content in the wine or cause the wine to precipitate.
(4). Filling quality impact
a. If the vacuum is insufficient during the filling process, the oxygen content of the wine in the bottle will be higher, which directly affects the quality of the finished wine.
b. When the bottled wine comes out of the filling machine, it should be shot with high pressure of sterile water, and the bottleneck will be excluded. For example, the sterile water itself has a high dissolved oxygen content, which in turn increases the oxygen content of the finished wine.