The research status of deacidification methods of fruit wine

ZHANG Fang-yan; PU Biao; CHEN An-jun

doi:10.13386/j.issn1002-0306.2014.01.049

ZHANG Fang-yan, PU Biao, CHEN An-jun. The research status of deacidification methods of fruit wine[J]. Science and Technology of Food Industry, 2014, (01): 390-393. DOI: 10.13386/j.issn1002-0306.2014.01.049

Citation:

The research status of deacidification methods of fruit wine

Graphical Abstract

Abstract

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.

FullText(HTML)

References (42)

Supplements (0)

Cited By

Science and Technology of Food Industry

The research status of deacidification methods of fruit wine

Abstract

Catalog

Export File

Citation

Format

Content