Study on Optimization of Acid-reducing Process of Cabernet Sauvignon Wine by Combining Lactic Acid Bacteria with Potassium Carbonate
In order to reduce the acidity of Cabernet Sauvignon wine,the effects of lactic acid bacteria combined with potassium carbonate on the total acid content and sensory quality of Cabernet Sauvignon wine were studied.The optimal process conditions of mixed acid reduction were determined by single factor experiment and orthogonal experiment:The concentration of potassium carbonate and Lactobacillus was 1.5 g/L,the mixing ratio of potassium carbonate and Lactobacillus was 100∶1 g/g,the reaction time was 7 d and the reaction temperature was 26℃.Under these conditions,the total acid content of Cabernet Sauvignon wine was 3.2054 g/kg and the sensory score was 88.7 points.This study provides a theoretical basis for the deacidification of Cabernet Sauvignon wine by combining lactic acid bacteria with potassium carbonate.
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