Studies On The New Technology Of Deacidification And Reducing Acerbity Of Kiwi Fruit Wine

Aiming at the awful compatibility of the kiwi fruit wine which was caused by the high acidity ,weattempted to resolve it by deacification。At present,there are two main methods for deacidifacation of fruitwine , one is adding chemical agent into the wine, which has much bad influence on the quality of kiwifruit wine , the other is malolactic fermentation , but it has evident effect only when the concentration ofmalic acid is high in kiwi fruit wine. So we attempted to find a physical method for deacidification of kiwifruit wine , and the process could improve quality of kiwi fruit wine. Firstly, the species and concentration of main organic acid could be analyzed by HPLC, the recoveryrate of all kinds of organic acids was much higer than 94%, which suggested the method was accurate.Theresult displayed there weree 11478.42mg/Lquinic acid ,10719.31mg/Lcitric acid and 2820.08mg/L malicacid in the kiwi fruit juice ,and there were 10236.67mg/Lquinic acid , 8993.04mg/L citric acid and2512.70mg/L malic acid in the kiwi fruit wine , the main organic acid were quinic acid ,citric acid andmalic acid in kiwi fruit wine which came from juice. The acidity of kiwi fruit wine could be effectly decreased by the ion -exchange resins and chitosan ,but they mainly adsorbed citric acid and malic acid , the result of the adsorption of quinic acid byion-exchange resins was not much obvious , and chitason could hardly adsorb quinic acid. The evolutionresult showed ion -exchange resins and chitosan were unfit to the deacidification of kiwi fruit wine ,because the quility of samples after deacidification by ion -exchange resins and chitosan was notimproved .The deacidification of kiwi fruit wine was investigated using two types of eletridialysis sets(ED1andED2) . After analyzing and tasting the samples , we could draw a concolusian that the AC-220 of ED2 wasthe best menbrane for deacidification of kiwi fruit wine, because when kiwi fruit wine reaching appropriateacidity about 7.0g/L only needed 30min~40min, the main organic acids were synchronous decrease. Thepercentage loss of alcohol was least ,and the total quility of kiwi fruit wine after deacidification wasimproved .After deacidification by ED , the acerbity of the kiwi fruit wine was more prominent。In the paper ,adsorbing polyphenols by PVPP was investigated, the concentration of polyphenols reducing to400~500mg/L was moderate. Through deacidification by ED and decreaseing the concentration ofpolyphenols by PVPP, and the quility of kiwi fruit wine reached an acceptability level. The process ofdeacidification by eletridialysis and reducing acerbity by PVPP has much direction effect on producing.