食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
20期
26-28,29
,共4页
张敏%刘晓秋%彭欣莉%陈长武
張敏%劉曉鞦%彭訢莉%陳長武
장민%류효추%팽흔리%진장무
葡萄酒%离子交换%降酸
葡萄酒%離子交換%降痠
포도주%리자교환%강산
wine%ion exchange%deacidfication
研究离子交换方法降酸的影响因素和结果。选择3种大孔弱碱阴离子交换树脂静态吸附比较，吸附率由高到低的顺序为：D630s＞D363＞D314；动态葡萄酒降酸工艺过程中，常规范围内流速对脱酸率的影响并不显著；葡萄酒中不同种类的有机酸脱除率不同，采用离子交换法进行葡萄酒降酸，将改变葡萄酒中酸的比例。
研究離子交換方法降痠的影響因素和結果。選擇3種大孔弱堿陰離子交換樹脂靜態吸附比較，吸附率由高到低的順序為：D630s＞D363＞D314；動態葡萄酒降痠工藝過程中，常規範圍內流速對脫痠率的影響併不顯著；葡萄酒中不同種類的有機痠脫除率不同，採用離子交換法進行葡萄酒降痠，將改變葡萄酒中痠的比例。
연구리자교환방법강산적영향인소화결과。선택3충대공약감음리자교환수지정태흡부비교，흡부솔유고도저적순서위：D630s＞D363＞D314；동태포도주강산공예과정중，상규범위내류속대탈산솔적영향병불현저；포도주중불동충류적유궤산탈제솔불동，채용리자교환법진행포도주강산，장개변포도주중산적비례。
The influence factors and results of deacidfication from wine were studied by ion exchange. Static adsorption of three kinds of macroporous weakly basic anion exchange reson was choose , the adsorption rate from high to low in order for:D630s>D363>D314;In the process of dynamic deacidfication from wine , it was not significant that concentional range velocity impacts the removal rate of acid;the different kinds of organic acid had different removal rate, the ratio of acid in the wine would be changed used method of the ion exchange resin.
