Study on the deacidification technology of pawpaw dry wine by the malic acid-lactic acid fermentation

The effects of amount of lactobacillus and fermenting assistant, as well as ferment temperature on the deacidification of pawpaw dry wine were studied by the three-factor quadric orthogonal rotation regression experiments method.The best parameters of reducing acid process on pawpaw dry wine malic acid-lactic acid fermentation (MLF) were:the addition of lactic acid was 15mg/L, the addition of assisted leaven agent was 0.47g/L, the temperature of fermentation was 20℃.On this conditions, the softness of pawpaw dry wine was 4.648.MLF went completely, the general acid decreased from 9.80g/L to 7.27g/L, and reached the national acidity standard of raisin wine.The taste was soft and coordinated.Furthermore, the effective component of oleanolic acid in the wine wasn't affected.