摘要
通过对荔枝酒的降酸研究,发现在D301R、D301、314、330、SD303五种树脂中,以330的降酸效果最为理想,其能够在短时间内达到比较好的降酸效果。模糊综合评判模型评价结果显示,经过5种树脂处理后的酒样的感官质量优劣顺序为330>314>D301>SD303>D301R。
The deacidification of Lichi wine has been studied from five resins such as D301R,D301,314,330 and SD303.According to the results,330 is the best,which can get significant effect on deacidification.Fuzzy comprehension evaluation showed that the sensory quality for 5 kinds of wine after deacidification was ordered as follows： 330314D301SD303D301R.
出处
《酿酒》
CAS
2013年第3期56-59,共4页
Liquor Making
基金
惠州市科技计划项目资助
项目编号2012-25
项目名称是<惠州市荔枝品种加工特性研究>
关键词
树脂
降酸
荔枝酒
模糊综合评判模型
resin deacidification Lichi wine fuzzy comprehension evaluation model
