猕猴桃酒中酸份分析及其降酸工艺研究

The Research of Acid Analysis and Acid Reduction Technology in Kiwi Wine

采用高效液相色谱法确定了猕猴桃酒中的酸份组成,猕猴桃酒中有机酸主要为苹果酸、酒石酸、柠檬酸,并分析苹果酸、酒石酸、柠檬酸所占浓度,寻找最佳降酸剂的比例,通过单因素实验和正交试验得出最佳降酸工艺条件为碳酸钠1.2g/L、碳酸钾0.4g/L、酒石酸钾3g/L。

The acid formed in kiwifruit wine was determinated by high performance liquid chromatography（HPLC）, and the main organic acids in the wine were malic acid, tartaric acid, citric acid. We analysed the content of malic acid, tartaric acid, citric acid and found the best proportion of deacidification agent. Based on the single factor experiment and orthogonal experiment method, we obtained the optimum deacidification conditions which were 1.2 g/L Na2CO3, 0.4g/L K2CO3, 3g/L C4H6K2O7.