猕猴桃酒两种不同降酸方法的研究  

Study on Two Different Methods for Deacidification of Kiwi Wine

作　　者：诸葛庆[1] 帅桂兰[1] 赵光鳌[1] 郑永政 甘蒲兵 

机构地区：[1]江南大学生物工程学院,江苏无锡214036 [2]江西猕猴桃酒有限公司,江西宜丰336300

出　　处：《酿酒科技》2005年第3期61-64,共4页Liquor-Making Science & Technology

摘　　要：壳聚糖及离子交换树脂降酸都可降低猕猴桃酒的酸度。在一定范围内,壳聚糖的加入量与降酸后酒液的滴定酸呈线性关系,1g壳聚糖可以降低0.41g/L的滴定酸,但壳聚糖只能吸附主要有机酸中的柠檬酸和苹果酸,对奎尼酸无作用。流速是影响离子交换树脂降酸的重要因素,较小的流速可使猕猴桃酒获得较大的处理量,树脂对主要有机酸的吸附顺序首先是柠檬酸,其次是苹果酸,最后才是奎尼酸。壳聚糖和离子交换树脂降酸后的酒进行比较,其中330树脂处理后的酒颜色变化较小,处理量较大,降酸效果较好。Chitosan and ion exchange resins can effectly decrease the acidity of kiwi wine.In some range,the addition of chitosan and titriable acidity after deacidification appears linear correlation,1 g chitosan can absorb 0.41 g titriable acidity, but chitosan only can absorb citric acid and malic acid, and it has no effect on quinic acid. When deacidification with resins,the flow rate is an important effect factor. The slower the flow rate, the higher the volume of kiwi wine obtained, three weakly basic anion exchange resins, for the absorption order of the main organic acid of kiwi wine , citric acid is first, malic acid is the second, the last one is quinic acid. Compared the kiwi wine after deacidification using chitosan with ion exchange resins, 330 is the suitable resin for the acidification of the kiwi wine because of the little change of colour and the high yield of deacidification of kiwi wine.

关 键 词：猕猴桃酒 降酸 壳聚糖 离子交换树脂 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]