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

Abstract

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 1.39 g/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 4.74 g/L was obtained, under optimum conditions, while preserving alcohol, vitamin C (Vc), flavonoids and phenol content, and improving the flavor. Practical applicationsThe high acidity in kiwifruit wine depress the sensory quality and attraction to consumers.Resins are applied for liquid treatment because of high efficiency, insolubility and low cost. This work showed that 330 resin treatment is a promising method to deacidify kiwifruit wine and provided an economical and effective processing method for kiwifruit processing enterprises.Monitoring acidity change and kiwifruit wine quality help enterprises better control the process. Furthermore, the easy removal of resins will greatly reduce energy consumption, resulting in lower processing cost.

Isolation and Selection of Non-Saccharomyces Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation

“…The finally obtained pure precipitation was washed into the 150 mL WLC, and concussion cultured at 120 r/min for 7 d at 28 • C. The initial inoculation was maintained at 10 6 CFU/mL within the OD 600 , ranging from 0.181 to 0.490. Residual citric acid concentration in WLC was further measured by high performance liquid chromatography (HPLC) [25]. Yeast strains isolated from orange peels were coded as LJD and JP.…”

“…The citric, tartaric and malic acids' content in kiwifruit juice and wine were measured by high performance liquid chromatography (HPLC) (e2695, Waters, Milford, MA, USA) [25]. The samples were centrifuged at 8000 r/min for 15 min, twice, and the obtained supernatant was filtered into chromatographic sampling vials by a 0.22 µm water phase filter before chromatographic separations.…”

“…The content of total flavonoids and phenolics in juice and wine was measured as previously reported by Zhong [25]. The estimation was carried out in triplicate and the results were averaged.…”

Preparation of fluorine and carbon co-introduced TiO2 at low temperature with enhanced visible-light degradation performance for 2,4,6-trichlorophenol

“…Thus, more requires immediate attention and sustainable solutions are needed. Researchers have paid many efforts on 2,4,6-TCP removal from the wastewater, such as chemical oxidation, microbial degradation, photocatalytic, ion exchange resins, catalytic oxidation processes [5][6][7][8][9].…”

Adsorption Properties for La(III), Ce(III), and Y(III) with Poly(6-acryloylamino-hexyl hydroxamic acid) Resin

“…Ion exchange and adsorption resin is a type of functional polymer material with network structure. It is widely used in light industry [1,2], food [3,4], medicine [5,6], environmental protection [7,8], and hydrometallurgy [9][10][11]. Chelating resin, as a special ion exchange resin having chelating functional groups, has the advantage of high selection during adsorption process and easy regeneration during desorption process [10].…”