荔枝酒的降酸处理研究  

Study on deacidification of Litchi wine

作　　者：尹艳[1] 岳强 叶青[3] 刘胜国[3] 曾宪远[4] 

机构地区：[1]惠州学院生命科学系,广东惠州516007 [2]大亚湾出入境检验检疫局,广东惠州516084 [3]惠州出入境检验检疫局,广东惠州516001 [4]惠州市质量计量监督检测所,广东惠州516003

出　　处：《酿酒》2013年第1期55-56,共2页Liquor Making

摘　　要：采用碳酸钙、碳酸钾、碳酸氢钾三种物质分别对荔枝酒的总酸含量、挥发酸含量的降低作用进行研究,实验表明在添加量控制在0.6g/200mL时,碳酸钙对荔枝酒的降酸作用比碳酸钾和碳酸氢钾更为显著。The deacidification of Litchi wine has been studied by three substances such as calcium carbonate, potassium carbonate and patassium acid carbonate. According to the results, calcium carbonate has more significant effect on deacidification than potassium carbonate and patassium acid carbonate, when the adding amount is below 0.6g/200ml.

关 键 词：荔枝酒 降酸 挥发酸 

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]