猕猴桃果酒降酸研究

以猕猴桃果酒为原料,探讨了不同化学降酸物质对果酒降酸的影响。通过采用单因素实验和正交实验确定了降酸效果最优的化学降酸法:以CaCO3、K2CO3、酒石酸钾联合降酸效果最佳,3.0 g/L的CaCO3,1.2 g/L的K2CO3和4.0 g/L的酒石酸钾可使猕猴桃果酒的酸度从13.85 g/L降低到7.31 g/L,降酸率达到47.22%。此法不仅能降低果酒的酸度,而且还能保持其良好的风味口感。该实验结果可以为生产优质猕猴桃果酒提供一定依据。

Study on the Deacidification of Kiwi Wine

Puts kiwi fruit as the raw material finds the impact of different chemical substances to deacidification of fruit wine.The single factor experiments and the orthogonal test determine the best chemistry deacidification method:Combining CaCO3,K2CO3 and potassium tartrate is the best way of deacidification.3.0 g/L of CaCO3,1.2 g/L of K2CO3 and 4.0 g/L of potassium tartrate decrease kiwi fruit wine’s acidity from 13.85 g/L to 7.31g/L,and its deacidification rate reaches 47.22%.This method is not only reduces the wine’s acidity,but also maintains its good taste.The results of experiment could provide certain reference for producing high quality kiwi fruit wine.