目前市售山楂酒均存在糖含量较高的问题,本研究以D311和D301G树脂对发酵型山楂酒进行降酸处理,以浸提酒调配后的酒体为基准,并以甜味剂替代部分蔗糖加入基准酒中,进行低糖山楂酒的调配。试验结果表明,选用D301G树脂降酸,树脂最佳的用量为6 g/100 m L,树脂处理山楂酒的最佳时间为60 min,蔗糖添加量为0.875%,三氯蔗糖为0.9‰的复合甜味剂配方可生产出酸甜适口、醇厚协调的低糖山楂酒。
【英文摘要】
At present, most hawthorn wine has high content of sugar. In this study, D311 and D301 G resin were applied respectively to reduce the acidity of fermented hawthorn wine, and sweetener instead of part of sucrose was added in the low-acidity wine for wine blending. The experimental results suggested that, D301 G resin was superior to D311 resin, and the best use level of D301 G resin was 6 g/100 m L and its best treatment time was 60 min, and the adding levels of sucrose and sucralose were 0.875 % and 0.9 ‰ ...
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