Research results on productivity stabilization by ultrasonic camera (plant) with membrane ceramic elements during vine processing

The article describes solutions to the problems of declining productivity of ceramic membrane elements for wine processing on the final manufacturing phase. A relative stabilization of filtration velocity, venting efficiency and wine lightening were experimentally confirmed during contacts with oscillation waves of ultrasonic transmitter on the ceramic filter. Which significantly reduced the cost of various preservatives to increase periods storage. To study the processes of wine processing by the proposed method it was made an experimental installation on the basis of pilot machine MRp-1/2 for bottling of quiet liquids and an ultrasonic device "Volna– M" UZTA-1/22-OM with a firmly, waveguide which transmits sound, fixed filter frame on the ultrasound emitter. To stabilize the performance of ultrasonic units with ceramic membrane elements without quality deterioration of wines it was empirically determined rational parameters of power of ultrasound input and pressure in the system. The given derived dependencies and graphs allow to define the time of relatively stable operating filter regime. It was revealed a significant cost reduction on filtration, as it allows escape from the contamination of the product by various preservatives, and increasing of storage duration in a sealed container during aseptic filling without a thermal sterilization. Ultrasonic emitter contact by superposition wave vibrations on the ceramic filter increases not only the efficiency of gas removal, but also improves the organoleptic characteristics, stabilizes the filters, improves their productivity. Gas removal creates unfavorable conditions for development of the yeast, which in turn increases the shelf life of semisweet wine.