Activation process of food ion exchange resin for reducing amount of sulfites of wine

摘要

The activation process of food ion exchange resin for reducing amount of sulfites of wine according to the present invention is characterized in that in the first stage the ion exchange resin is activated in usual manner by an ion exchange resin activation solution, and subsequently in the second stage it is activated by an activation solution of acids wherein in the second activation stage, there is used a solution of malic acid and tartaric acid in the ratio 0:1 to 1:0 with a total content of the organic acids in the range of 10 to 50 g.le-1. The invented activation process guarantees minimization of changes in the amount of acids in wine.