The research status of deacidification methods of fruit wine
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摘要: 酸是果酒的构架,是果酒风味物质的重要组成部分。适度的酸给人带来清新、爽口和愉快的感觉。随着果酒的开发和酿制,发现原酒的酸度非常高,因此降酸及降酸方法对果酒非常关键,既不损害果酒的品质,又要改善果酒的适口性。本文概述常用的降酸方法,比较各自的优缺点,为生产高品质的果酒提供参考。Abstract: Acid is the framework of fruit wine, and is an important part of fruit wine flavor compounds.Moderately acid can bring people fresh, refreshing and pleasant feeling. With the developing and brewing of fruit wine, the acidity of the raw wine is very high, so the deacidification and deacidification method is critical for the quality of wine, no harm to the quality of fruit wine, but also to improve the palatability of wine.This article outlined the common deacidification methods and compares their advantages and disadvantages, which could take reference for the production of high quality wine.
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Keywords:
- fruit wine /
- deacidification /
- deacidification methods
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