摘要
山楂果汁中的有机酸含量达到(15～18)g/L,影响着微生物的生长和果酒的风味。采用D X树脂降酸,分别在果汁发酵前和原酒后酵期进行。结果表明:D X树脂能反复使用且对果酒中黄酮等有效成分的吸附量减少,保证了山楂果酒的营养价值和药用价值。山楂干酒的还原糖为(4.0～8.0)g/L,酒精体积分数为(10～11)00,总酸(以柠檬酸计)为(6.5～8.0)g/L。
The organic acid is(15～18) g/L on average in the hawthorn juice. It affects the growth of S. cerevisiae and harms the flavor of the wine. Experiment used D-X resin to reduce acids. By experiment the resin can be used again and again, and after repeated use it can reduce on absorption of the flavone, that guaranteed the nutrition worth and efficacy of hawthorn wine. The result shows the reducing sugar is about (4.0～8.0) g/L; the ethanolicity is (10～11)~0_0 and the total acid is (6.5～8.0) g/L.
出处
《天津科技大学学报》
CAS
2004年第1期17-19,24,共4页
Journal of Tianjin University of Science & Technology
