大孔吸附树脂抑制荔枝酒褐变的研究

研究了大孔吸附树脂应用到荔枝酒中的防褐变效果。通过考察LSA-900C、LSA-800B和XDA-5三种树脂的静态吸附时间、料液比、吸附温度对荔枝汁总酚含量、色度及香气的影响,确定LSA-900C为较合适的吸附处理树脂,吸附条件为料液比3∶200¹∶20,温度20³0℃,时间5¹0min;采用LSA-900C分别吸附荔枝汁及荔枝酒,考察其防褐变效果及感官品质,结果表明,发酵后吸附比发酵前吸附所得荔枝酒在贮存过程中更加不易褐变,且感官品质更佳,因此采用LSA-900C大孔树脂在发酵完成后处理荔枝酒能有效减缓褐变且较少影响荔枝酒的品质。 

Study on probing the effects upon browning of litchi wine by macroporous resin treatment

Use macroporous resin as raw material to absorb polyphenols to solve browning problem of litchi wine. Three different kinds of macroporous resin:LSA-900 C, LSA-800 B and XDA-5 were used for studying the effects of absorption time, additive volume and absorption temperature on polyphenols concentration, chroma as well as fragrance and LSA-900 C was chosen as the most suitable macroporous resin for litchi juice, which suitable conditions were solid-to-liquid ratio 3∶200~1∶20, temperature 20~30℃ and absorption time 5~10min.Furthermore, a comparision was conducted between absorption treatment by LSA-900 C before and after fermentation with untreated litchi wine, and the result indicated that the absorption treatment after fermentation was more effective on preventing browning than before. It showed that LSA-900 C macroporous resin treatment after fermentation was able to reduce browning of litchi wine potently and maintain its quality.