干红沙棘果酒的降酸研究

Study on reduce the acid degree in the dried red sea buckthorns fruit wine

采用不同的方法对干红沙棘果酒进行降酸。实验结果表明 ,联合使用K2 CO3 与KC4H5O6两种试剂可以有效地降低干红沙棘果酒的酸度。

Adopt the different ways to reduce the acid degree in the dried red sea buckthoms fruit wine.The experiment result show that the acid degree of the dried red sea buckthorns fruit wine can be reduced effectually by using K_2CO_3 with KC_4H_5O_6.