Research on Organic Acids in Fruit Wine and Acid Reduction Strategies

被引：0
|
作者：
Cao Y. [1 ]
Geng Y. [1 ]
Han N. [1 ]
Wang Z. [1 ]
Wang X. [1 ]
Sun Z. [1 ]
机构：
[1] College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 14期
关键词：
biological acid reduction method; chemical acid reduction method; emerging technologies for acid reduction; fruit wine; organic acid reduction strategies; organic acids; physical acid reduction method;
D O I：
10.13386/j.issn1002-0306.2022090119
中图分类号：
学科分类号：
摘要：
The type and content of organic acids have important influence on the quality of fruit wine. Proper amount of organic acids can give fruit wine soft taste, and has certain antibacterial effect. However, higher organic acid content causes the unpleasant sensation of sharp prickles, which seriously affected the sensory quality of fruit wine. Therefore, it is of great significance to master the flavor characteristics and acid reduction methods of organic acids in fruit wine brewing. The imporant organic acids in fruit wine are reviewed, and the physical, chemical, biological and emerging technologies for acid reduction and their application are emphatically discussed. The advantages and disadvantages of various acid reduction techniques are also compared, in order to provide reference for the production of high quality fruit wine. © 2023 Science and Technology of Food Industry. All rights reserved.
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页码：457 / 464
页数：7
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