Science and Technology of Food Industry

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ZHANG Fang-yan, PU Biao, LIU Xing-yan. Study on the deacidification of Kiwi wine[J]. Science and Technology of Food Industry, 2014, (18): 207-210. DOI: 10.13386/j.issn1002-0306.2014.18.036
Citation: ZHANG Fang-yan, PU Biao, LIU Xing-yan. Study on the deacidification of Kiwi wine[J]. Science and Technology of Food Industry, 2014, (18): 207-210. DOI: 10.13386/j.issn1002-0306.2014.18.036
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Study on the deacidification of Kiwi wine

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    • Abstract
  • The deacidification technology of Kiwi wine by chemical and physical methods. Through single and compound deacidification were studied, we dropped a best deacidification combination of 2.2g/L Na2CO3and6.0g/L Chitosan which could drop the acidity of Kiwi wine from 13.69g/L to 7.63g/L, the acid-lowering rated to44.27%, the light transmittanced to 99.70%. The deacidification combination could not only reduce the acidity of Kiwi fruit, but also to improve its flavor and taste. This results could provide a certain theoretical basis for producing high quality Kiwi wine.
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