降酸方法对3种果酒降酸效果的比较

Comparison of Deacidification Effects of Three Kinds of Fruit Wine by Deacidification Methods

通过对葡萄酒、桑葚酒、树莓酒进行微生物降酸、化学降酸、物理降酸,并监测这3种果酒在降酸后的一定时间内的变化,包括pH、酸度、苹果酸和乳酸的相对含量,比较3种降酸方法对不同种类果酒的效果差异。结果显示:不同降酸方法对不同果酒产生的效果不同;3种果酒中,化学降酸在升高pH和降低酸度方面效果最好,微生物降酸在调整苹果酸和乳酸的比例上效果最好,物理降酸引起的各个变化均不明显。通过不同降酸方法对3种果酒降酸效果的比较,以期找出不同种类果酒最优的降酸方法。

The effects of three deacidification methods on different kinds of fruit wines are compared by carrying out microbial deacidification,chemical deacidification and physical deacidification on wine,mulberry wine and raspberry wine,and monitoring the changes of these three fruit wines after deacidification for a certain period of time,including pH,acidity,relative contents of malic acid and lactic acid.The results show that different methods of deacidification have different effects on different fruit wines.Among three fruit wines,chemical deacidification has the best effect in raising pH and reducing acidity,while microbial deacidification has the best effect in adjusting the ratio of malic acid to lactic acid,and the changes caused by physical deacidification are not obvious.By comparing the deacidification effects of three kinds of fruit wines with different deacidification methods,the best deacidification methods of different kinds of fruit wines are found out.