浸泡型树莓果酒降酸方法的研究  

Deacidification Methods for Raspberry Steeped Wine

作　　者：柯旭清[1] 徐兆伯[1] 王力[1] 沈晖 KE Xuqing;XU Zhaobo;WANG Li;SHEN Hui(Guizhou Light Industry Technical College,Guiyang,Guizhou 550025,China)

机构地区：[1]贵州轻工职业技术学院,贵州贵阳550025

出　　处：《酿酒科技》2019年第3期99-101,共3页Liquor-Making Science & Technology

基　　金：贵州轻工职业技术学院项目(18QY006)

摘　　要：以浸泡型树莓果酒为研究对象,采用不同的降酸方法处理后,测定果酒中总酸含量的变化,并进行感官评定比较。结果表明,采用D301大孔树脂处理后,树莓果酒的总酸可降低4 g/L以上,降酸率达到40%,果酒的酒体澄清透明,醇香突显,滋味果香醇香柔和,回味较爽。树脂降酸法是浸泡型树莓果酒降酸、调整感官的一种较好的方法。Different deacidification methods were adopted in the treatment of raspberry steeped wine.After the treatment,the total acids content was measured and sensory evaluation was carried out.The results suggested that,deacidification by D301 macro porous resin could reduce the total acids content by more than 4 g/L(acid-reducing rate up to 40%);the treated wine was clear and transparent with soft and mellow aroma and enjoyable aftertaste.Accordingly,such method was a good choice for the deacidification of raspberry steeped wine.

关 键 词：树莓 浸泡型果酒 降酸 

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]