摘要
杨梅清汁深层发酵生产的杨梅果酒有机酸含量高,以致酒体口感粗糙,口味不协调。利用一种改进的普通膜两隔室电渗析设备,对杨梅果酒进行了降酸。实验结果显示杨梅果酒可滴定酸的含量能够在短时间内,从12～14g/L降低到6～8g/L;同时,pH升高,挥发酸降低;降酸速度快,连续,大大提高了杨梅果酒的口感和品质。实验结果表明,本技术也有可能作为其它高酸度果酒、果汁的降酸手段。
The bayberry-wine with high acidity which submerged fermented from clarified bayberry juice led to the wine taste rough,uncoordinated. The reduction of acidity of bayberry-wine by electrodialysis （ED） with ordinary membrane and two compartments was investigated at the laboratory. Results showed that the titratable acid （TA） content of bayberry-wine had decreased from 12-14g/L to 6-8g/L, fast and effectively. Moreover, the deacidification process increased the pH up to 3.5,decreased the volatile acid. This continuous process improved the taste and quality of the wine greatly. The results indicated that the technology had the potential application of deacidification for other fruit wine which has high acidity.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第13期266-268,共3页
Science and Technology of Food Industry
关键词
电渗析
降酸
杨梅
果酒
electrodialysis
deacidification bayberry
fruit-wine
