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《Liquor-making Science & Technology》 2004-01
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Study on Deacidification of Waxberry Wine

LIN Xiao-zi,HE Zhi-gang and LI Wei-xin(Pomology Research Institute of Fujian Academy of Agricultural Sciences,Fuzhou,Fujian,350013China)  
Deacidification on waxberry wine was studied.The experimental results indicated that the optimum effects of deacidification on waxberry wine could be achieved by using K 2 C 4 H 4 O 6 coupled with K 2 CO 3 which could decrease acidity of waxberry wine from0.93%to0.79%with the use level of1.6g /L K 2 C 4 H 4 O 6 and0.8g /L K 2 CO 3 and could improve wine taste and preserve wine stability.(Tran.by YUE Yang)
【Fund】: 由福建省科技厅重点科技攻关资助项目的部分内容;项目号:2002N028
【CateGory Index】: TS262
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