A novel, effective, and feasible method for deacidifying kiwifruit wine by weakly basic ion exchange resins

摘要

In this study, an effective deacidification process for kiwifruit wine using ion exchange resins was investigated. Static adsorption experiments were conducted to screen an appropriate resin and optimize the volume ratio of resin to wine. Dynamic adsorption experiments were conducted to optimize the flow rate. Sensory and chemical analysis of the deacidified kiwifruit wine were also performed. The results demonstrated that 330 resin with a maximum adsorption capacity decreased total acid and citric acid to 4.32 and 1.39g/L in kiwifruit wine. The acid adsorption process fitted Ho's sorption kinetic model well. The volume ratio of the 330 resin to wine and the feed flow rate were further optimized to be 1:30 and 4 mL/min. Kiwifruit wine with total acid and citric acid contents of 7.98 and 4.74g/L was obtained, under optimum conditions, while preserving alcohol, vitamin C (Vc), flavonoids and phenol content, and improving the flavor.