柠檬果酒两步法快速降酸工艺研究

Study on two-step rapid acid reducing of lemon wine

摘要: 研究了7种离子交换树脂结合乳酸菌发酵作用于柠檬果酒的降酸效果。采用离子交换树脂对柠檬果酒进行吸附及乳酸菌发酵对果酒进行降酸处理。最终筛选出的树脂为弱碱性阴离子交换树脂D311,条件为常温下流速为4 BV/h;肠膜明串珠菌为发酵菌株,接种量10~6CFU/m L。得到的果酒酸度下降至2.18 g/L,异戊醇、乙酸乙酯、乳酸乙酯等风味物质含量增加。因此,经过离子交换树脂和乳酸菌发酵后的柠檬果酒,减少了酒体中酸涩感和粗糙感,使得酒质变得柔和、圆润。

Abstract: The effect of 7 kinds of ion exchange resin combined with lactic acid bacteria on the leaching of lemon wine were studied.The lemon wine was adsorbed by ion exchange resin and lactic acid bacteria fementation for acid treatment. The final resin was weakly alkaline anion exchange resin D311 with the condition that flow rate was 4 BV/h at room temperature.Leuconostoc mesenteroides was a fermentative strain, and its inoculation amount was 10⁶ CFU/m L. The acidity of the wine was reduced to 2.18 g/L, and the content of flavor substances such as isoamyl alcohol, ethyl acetate and ethyl lactate were increased.After the ion exchange resin and lactic acid bacteria fermentation, reduced the sourness and roughness, and the wine quality became soft and mellow.