文档介绍：11 1
现代食品科技 Modern Food Science and Technology 2013, ,

离子交换树脂 314 对荔枝酒的降酸处理研究

尹艳 1,岳强 2
(,广东惠州 516007)(,广东惠州 516084)
摘要:采用正交实验法研究离子交换树脂 314 对荔枝酒的降酸效果,试验结果表明,离子交换树脂 314 的最佳降酸条件为:固
液比为 1:10,搅拌速率为 200 r/min,处理时间为 60 min。在此条件下处理荔枝酒,并用酒石酸回调总酸,挥发酸含量为 g/L,效
果理想。
关键词:离子交换树脂 314;荔枝酒;降酸
文章篇号:1673-9078(2013)2-380-382
Study on the Deacidifying Condition of Litchi
Wine by Ion-exchange Resin 314
YIN Yan1, YUE Qiang2
( of Life Science, Huizhou University, Huizhou 516007, China)
( Entry-Exit Inspection and Quarantine Bureau, 516084 Huizhou, China)
Abstract: The deacidifying conditions by ion-exchange resin 314 were investigated by orthogonal experiments. The optimal parameters
were that the ratio of ion-exchange resin 314 to wine, stirring rate and time were 1:10, 200 r/min and 60 min, respectively. It was proved that
ion-exchange resin 314 could decrease volatile acid effectively. When the total acid of Litchi wine got the certain concentration, the mass
fraction of volatile acid was g/L
Key words: ion-exchange resin 314; litchi wine; deacidification

果酒的质量一方面取决于酒精含量,另一方面取究。
决于有机酸的含量与种类。为了得到协调而精细的果
1 材料与方法
酒风格,酸度应限制在一定范围内。果酒的酸度如达
不到要求会使酒的风味平淡,如甜佐餐葡萄酒的酸度实验材料
过低会使人有腻的感觉;果酒的酸度过高则会使人感所用酒样为广东惠来帝浓酒业有限公司 2005 年
觉不快,难以下咽[1]。全发酵荔枝酒,其总酸为 g/L(以酒石酸计),挥
果酒的有机酸中,包含一些挥