碳酸钙降酸对山葡萄酒有机酸及感官品质的影响

利用CaCO3对山葡萄酒进行降酸，研究不同CaCO3添加量对山葡萄酒总酸含量、有机酸含量和有机酸质量分数变化及对感官品质的影响。结果表明，随CaCO3添加量的增加（8～12 g/L），山葡萄酒总酸含量和有机酸含量逐渐降低，苹果酸和酒石酸质量分数逐渐降低，琥珀酸、草酸、乳酸和乙酸质量分数逐渐增加，柠檬酸质量分数先增加后降低。 添加10 g/L CaCO3的山葡萄酒降酸效果最佳，总酸含量为9.13 g/L，苹果酸、酒石酸、柠檬酸、琥珀酸、草酸、乳酸和乙酸含量分别为5.59 g/L、0.16 g/L、1.45 g/L、1.20 g/L、0.09 g/L、 0.31 g/L和0.11 g/L，相应的质量分数分别为62.87%、1.79%、16.36%、13.51%、0.96%、3.28%和1.24%。 降酸后的山葡萄酒酸感平衡，入口柔和；酒体丰满、圆润；感官品质得分最高为（91.6±2.4）分。

Effect of CaCO3 deacidification on organic acids and sensory quality of wild grape wine

CaCO3was used to reduce acid contents in wild grape wine. The effects of different CaCO3additions on total acid content, organic acid content, organic acid mass fraction changes and sensory quality of wild grape wine were researched. The results showed that with the increasing of CaCO3 addition in the range of 8-12 g/L, the contents of total acid and organic acid in wild grape wine gradually decreased, the mass fraction of malic acid and tartaric acid gradually decreased, but the mass fraction of succinic acid, oxalic acid, lactic acid and acetic acid gradually increased, and the mass fraction of citric acid increased at first and then decreased. The deacidification effect was the optimal with 10 g/L CaCO3addition in wild grape wine, the total acid content was 9.13 g/L, the contents of malic acid, tartaric acid, citric acid, succinic acid, oxalic acid, lactic acid and acetic acid were 5.59 g/L, 0.16 g/L, 1.45 g/L, 1.20 g/L, 0.09 g/L, 0.31 g/L and 0.11 g/L, respectively, and the corresponding mass fraction were 62.87%, 1.79%, 16.36%, 13.51%, 0.96%, 3.28% and 1.24%, respectively. After deacidification, the wild grape wine had balanced sour taste, gentle entrance, full and round body. The sensory score was up to (91.6±2.4).