| 摘要 |
<p>For the controlled reduction of the sugar content in fruit juices, and particularly from grapes, the raw fruit juice (PJO) which can be preclarified is passed through an ultra-filtration stage (UF) using filter material which is permeable and sensitive to sugar, followed by nano-filtration (NF) where the filter is impermeable and sensitive to sugar. For the controlled reduction of the sugar content in fruit juices, and particularly from grapes, the raw fruit juice (PJO) which can be preclarified is passed through an ultra-filtration stage (UF) using filter material which is permeable and sensitive to sugar, followed by nano-filtration (NF) where the filter is impermeable and sensitive to sugar. The mixture of the residue (PNF) from the two filter stages, together with the permeate or concentration from the ultra-filtration (RUF) and, if required, a portion of the untreated juice (PJON) is treated to reduce or eliminate crystallization or the formation of clouding in the retentate or concentration of the nano-filtration.</p> |
