果酒中的有机酸及降酸策略研究

Research on Organic Acids in Fruit Wine and Acid Reduction Strategies

有机酸是果酒主要风味物质之一,其种类和含量对果酒的品质具有重要影响。适量的有机酸能够赋予果酒柔顺的口感,同时具有一定的抑菌功效;但较高的有机酸含量,给人以尖锐刺口等不愉悦的体验,严重影响果酒感官品质。因此充分掌握有机酸的呈味特征及降酸方法,对果酒酿造具有十分重要的指导意义。本文系统介绍了果酒中的重要有机酸,重点论述了物理、化学、生物及新兴技术等降酸工艺及应用现状,并比较了各种降酸工艺的优缺点,以期为生产高品质果酒提供参考。

The type and content of organic acids have important influence on the quality of fruit wine.Proper amount of organic acids can give fruit wine soft taste,and has certain antibacterial effect.However,higher organic acid content causes the unpleasant sensation of sharp prickles,which seriously affected the sensory quality of fruit wine.Therefore,it is of great significance to master the flavor characteristics and acid reduction methods of organic acids in fruit wine brewing.The imporant organic acids in fruit wine are reviewed,and the physical,chemical,biological and emerging technologies for acid reduction and their application are emphatically discussed.The advantages and disadvantages of various acid reduction techniques are also compared,in order to provide reference for the production of high quality fruit wine.