摘要
采用不同的方法对沙棘干酒进行降酸;通过实验结果表明:使用CaCO3进行物理和化学降酸,用量根据具体的沙棘品种而定;然后用20ppm的乳酸菌进行生物降酸,可以有效的降低沙棘干酒的酸度,能得到风味和口感良好的沙棘干酒。
There are malic acid, tartaric acid, citric acid and amber acid in the Seabuckthorn juice, which is hard for ferment because of high acid （pH2.4～2.8） . At first, calcium carbonate was used to reducing acid adding to Seabuckthorn Juice for12h, filtering, then adjust solid to 22 %, sterilize （75℃, 30min）, cooling （30℃）, inoculation and fermentation. After ferment, adding lactobacillus to continue malic acid-lactic acid fermentation. Experiment results showed ： CaCO3 dosage 3%, and lactobacillus 20ppm can gain good taste and flavor Seabuckthorn fruit wine.
关键词
降酸
沙棘
果酒
seabuckthorn
truit winel reduce acid
