猕猴桃果酒的降酸研究  

Study on the deacidification of Kiwi wine

作　　者：赵磊 陈茂彬 

机构地区：[1]工业微生物湖北重点实验室,湖北武汉430068

出　　处：《中国酿造》2008年第3期64-66,共3页China Brewing

基　　金：湖北省科技攻关计划(20056002045);武汉市科技攻关计划(2005AA201C19)

摘　　要：对猕猴桃果酒的化学降酸和梨汁勾兑降酸技术进行了研究。实验结果表明,猕猴桃果酒的化学降酸法以Na2CO3使用效果较好,但混合猕猴桃汁和梨汁的勾兑法亦可达到同样的降酸效果而且天然、健康,无任何化学添加剂。不仅能改善口感,还保持了果酒的稳定性。因此效果更佳。The methods described in this article are relative to the deacidification technology of kiwi wine by chemical and blending pear juice methods. The results show that betteer reagent for kiwi wine deacidification is sodium carbonate （Na2CO3）. In comparison, the blending method which mixed kiwi fruit juice and pear juice can also receive the same result, and even make a better effect than Na2CO3. It not only improves the taste of the wine, but also maintains the wine＇s stability.

关 键 词：猕猴桃果酒 降酸 NA2CO3 梨汁 

分 类 号：TS262.7[轻工技术与工程—发酵工程]