树莓干酒澄清和降酸技术研究

A Study on the Technologies of Clarification and Acitity Reduction of Raspberry Dry Wine

本文对树莓干酒的澄清和降酸技术进行了研究。结果表明 :树莓原酒中加入 1.0 8g/kg的明胶 ,酒的澄清度较好。采用钠盐和钾盐降酸对树莓干酒香气和口感影响较大 ,K2 CO3和酒石酸钾及KHCO3和酒石酸钾联合降酸的幅度小 ,用碳酸钙降酸酒体的稳定性较差。利用D380 弱碱性离子交换树脂树脂交换量为 1∶10 (体积比 )下酸降幅达 76 .9% ,树莓干酒中总酸的含量得到国家标准规定指标 ,产品的色泽、风味好。

Technologies of clarification and acitity reduction of raspberry dry wine were studied. The results showed that raw raspberry dry wine could be clarified by adding 1.08 g/L glutin and D_(380), a weak basic ion-exchange resin with exchange capacity of 1∶10(V/V) could reduce 76.9% of acidity (accounted with citrie acid), making up the national standard.