摘要
对渗透蒸发生产低醇葡萄酒的工艺条件进行了研究。试验用膜在10h内的平均渗透通量为16.08g/m2·h,平均分离因数接近10。在34℃条件下,面积为0.024m2的膜,经过19h,可将葡萄酒中乙醇含量由11.5%(V/V)降至4.46%(V/V)。经过脱醇处理后,葡萄酒中的挥发酸、总酸、色度、总酚、主要有机酸、钾、钙、铁、铜等矿质元素均有不同程度的降低,脱醇后的葡萄酒香气变弱,口味变淡,需要进一步勾兑调配和相应的风味修饰。
Application of pervaporation technologies in low-alcohol wine production were studied. The results showed that average permeating vector of experimented membrane during 1 Oh was 16.08g/m^2·h, average separating ratio near to 10. Under 34℃, membrane of 0.024 square meter area can reduced 11.5% to 4.46% for wine alcohol content during 19h. After dealcoholizing treatment, total acid, organic acid, volatile acid, color density, total phenol, potassium, calcium, iron and copper in wine decreased to some extent, aroma of de-alcohoized wine became weaker and flavour thinner. So they should be blended with other wine and made flavour modifications.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第2期379-381,共3页
Food Science
关键词
低醇葡萄酒
渗透蒸发
脱醇
成分
感官质量
low-alcohol wine
pervaporation
dealcoholizing
components
sensory quality
