Comparison of Deacidification Effects of Three Kinds of Fruit Wine by Deacidification Methods
The effects of three deacidification methods on different kinds of fruit wines are compared by carrying out microbial deacidification,chemical deacidification and physical deacidification on wine,mulberry wine and raspberry wine,and monitoring the changes of these three fruit wines after deacidification for a certain period of time,including pH,acidity,relative contents of malic acid and lactic acid.The results show that different methods of deacidification have different effects on different fruit wines.Among three fruit wines,chemical deacidification has the best effect in raising pH and reducing acidity,while microbial deacidification has the best effect in adjusting the ratio of malic acid to lactic acid,and the changes caused by physical deacidification are not obvious.By comparing the deacidification effects of three kinds of fruit wines with different deacidification methods,the best deacidification methods of different kinds of fruit wines are found out.
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