阳离子交换树脂调酸酿造水蜜桃果酒研究

Acidification by Cation Exchange Resin in Peach(Prunuspersica L.Batsch)Winemaking

分别使用S1568凝胶型、S2568大孔型阳离子交换树脂对水蜜桃果汁进行增酸处理后酿造果酒,以添加酒石酸处理作为对照。考察两种树脂流出液的pH值和可同化氮的动态变化过程,分析不同处理对水蜜桃果汁及果酒的理化指标和感官特征的影响。结果表明,两种树脂均可有效降低水蜜桃果汁pH值,处理量约为40倍柱床体积,树脂对果汁的含氮组分也有吸附作用。将pH值调至3.5时,树脂处理后的果汁中矿物元素、总酚含量显著降低(P<0.05),草酸和奎宁酸含量没有明显差异(P>0.05);S1568凝胶型树脂对有机成分吸附量较少,处理后的果酒口感平衡性、香气质量优于其他两种处理方式,因此更适合用于水蜜桃果酒调酸。

Peach juice for winemaking was acidified by S1568 gel type and S2568 macro-porous type cation exchange resin,in comparison with treatment by addition of tartaric acid.The dynamic change of pH and yeast assimilable nitrogen of treatments by resins were studied.The effects of different treatments on the physicochemical and sensory characteristics of peach juice and wine were analyzed.The results indicated that both type of resins could effectively lower the pH of peach juice with the capacity of about 40 bed volumes.The nitrogen content in the juice was also absorbed by the resins.When the pH was lowered to 3.5,concentration of minerals and total phenols were decreased(P<0.05)in treatments with resins while oxalic acid and quinic acid concentration were not significantly changed(P>0.05).Less absorption of organic substances,more balanced taste and better aroma quality were observed in the wine treated with S1568 gel type resin,making it more suited for peach wine acidification.