树莓酒不同降酸工艺研究

树莓在我国是一种新兴水果,具有较好的鲜食和加工价值。通过采用CaCO3、KHCO3、K2C4H4O6、复盐法等6种不同降酸方式,分析比较了不同降酸方式的降酸效果及对酒的质量的影响。结果表明：采用KHCO3降酸,能较容易达到树莓酒降酸的要求,但如果用量过大,会使酒体略微表现出苦涩味;利用CaCO3处理,能达到树莓酒降酸目的,而且可以保留原有的香气和口感,但热稳定性差,需要结合离子交换树脂去除Ca2＋;利用K2C4H4O6降酸,用量大,成本高,且易生成KHC4H4O6,清除较麻烦。

Study on Different Deacidification Process for Raspberry Liquor

Raspberry is a new fruit in our country,with a good value in eating and processing.The paper analyzed the different methods of deacidification processes with CaCO3,KHCO3,K2C4H4O6 and some complex-salt.The result indicated that the method by using KHCO3 could get a good effect of acid reduction,but if the amount was used excessive,liquor would show slightly bitter taste.CaCO3,could lead raspberry liquor acid reduction.By using CaCO3 could retain aroma and taste better,but the wine was easy to subjected to po...