离子交换树脂脱酸对葡萄酒香气影响研究  

Study on the Effect on the Aroma of Wine by Deacidfication of Ion Exchange

作　　者：彭欣莉[1] 刘晓秋[1] 

机构地区：[1]吉林工程技术师范学院食品工程学院,长春130052

出　　处：《食品工业》2017年第8期110-113,共4页The Food Industry

摘　　要：研究了离子交换树脂脱酸对葡萄酒香气的影响。选用D314,D630s,D363和D354大孔弱碱阴离子交换树脂填料,脱除同一种葡萄酒有机酸,考察有机酸脱除效率;检测葡萄酒动态脱酸工艺过程中,葡萄酒香气成分变化情况。研究发现,不同类型树脂的有机酸脱除率大致相同;采用不同树脂,脱酸程度不同,葡萄酒香气成分变化很大。The effect on the aroma of wine by ion exchange resin deacidifcation was studied. Using D314, D630s, D363 and D354 weak based anion exchange macroporous resin, removed organic acid from the same wine, the removal efficiency of organic acid was tested, the changes of aroma wine situation were detected in the wine dynamic deacidification process. The study founded that the removal rate of organic acid of different types of resin was approximately equal; It had a great change in the aroma components of wine, when the wine had different degrees of acid removal by different resins.

关 键 词：葡萄酒 脱酸 香气 

分 类 号：TS262.6[轻工技术与工程—发酵工程]