Studies On The Reducing Acid Technology Of Vitis Davidii Foex. Wine Of Hunan Province

The study determin the main organic acids of the Vitis davidii Foex. fruits, reseaching the fermentation technology of Vitis davidii Foex. wine, chemical drop off the acids process, drop off acids process by ion exchange resin, drop off acids process by MLF, and the effects of thorn Vitis davidii Foex.wine quality.There are in variety of organic acids in the fruits of Vitis davidii Foex., mainly consist of oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, the tartaric acids is most and its content is 4.4g/L, secondly is malic acid, its content is 0.321g/L.The drop off acid effects that the dipping time is 9d is bad than do not adding pectinase tset, but there more prominent effects sbout improve the quality of wine from the alcoholic strength and tannin content.Adding respective 2.0g/L calcium carbonate,6.0g/L tartaric acid potassium, 1.0g/L potash and 4.0g/L tartaric acid potassium to j Vitis davidii Foex. to joint drop off acid can made the total acids reach to 5.00g/L-7.00g/L, accord with the acidity standard of national of wine.to improve Vitis davidii Foex. wine quality, adding 6.0g/L tartaric acid potassium taste is best after drop off acids, after adding 2.0g/L of calcium carbonate production cost is lowest.The optimal parameters of the 335 type resin to drop off acid is:the resin content is 5mL, the resin quantity is 100mL and the flow velocity is lOmL/min. The optimal parameters of the D315 type resin to drop off acid is:the resin content is 5mL, the column quantity is 100mL,and the flow velocity is lOmL/min, right now oxalic acid, tartaric acid, malic acid, lactic acid, butanedioic acid reduced to 0.106g/L 4.105g/L, 0.923g/L, and 1.261g/L,0.769g/L respectively. The Vitis davidii Foex. wine acidity have all accord with the acidity standard of national of wine in the two kinds of process conditions, but the acid reduction of optimal combination process of D315 is smooth, easy to control, lactic acid content won't increase,so the D315 type resin is the better resin in reducing acid of Vitis davidii Foex. wine.The soft degree of Vitis davidii Foex. wine is 2.72 when add 10mg/L of lactic acid bacteria. The soft degree of Vitis davidii Foex. wine is 3.08 when the fermentation temperature is 20℃.The soft degree of Vitis davidii Foex. wine is 2.996 when the adding amount of lactic acid bacteria is 10mg/L, the fermentation temperature is 15℃, the total acids is 6.44 g/L...