葡萄汁降酸及澄清技术研究与应用现状

Research and application of deacidification and clarification of grape juice

降低葡萄汁酸度和减少沉淀是葡萄汁加工过程中亟待解决2大难题。分析了葡萄汁中影响降酸及可产生沉淀的成分,介绍了常用的降低葡萄汁酸度的方法,阐述了防止沉淀产生的澄清技术,探讨了不同方法的优缺点,为葡萄汁的加工及产品的贮藏提供理论参考。

Decrease of acidity and reduction of turbidity of grape juice are the two major problems of grape juice processing. The constituents which affect deacidification and clarification of grape juice were analyzed. The methods of deacidification and clarification were summarized, respectively, and advantages and disadvantages of different methods were discussed. It will provide a theoretical reference to the processing and storage of grape juice.