Effects of different methods on reducing acid of papaya juice and papaya wine

Abstract

Effects of different acid-reducing methods on the deacidification effect of papaya fruit juice and wine, thought as raw materials, were studied. The papaya juice was treated with two methods, calcium carbonate, calcium carbonate combining with biological acid-reducing. Calcium carbonates of the first method were 7.0 g/L, 8.0 g/L, 9.0 g/L and 10.0 g/L, respectively. Whereas the second method was that pulped Papaya raw material was added 22.38 g/L calcium carbonate. After 24 hours of quiescence, 1 g/100 kg of lactic acid bacteria was also added. The acid-reducing effect was expressed by titration acid. The wine was tested with calcium carbonate (8.05 g/L, 9.05 g/L and 10.05 g/L, in turn) and potassium tartrate (19.45 g/L, 20.45 g/L and 21.45 g/L, in turn). The acidity reduction effects was also showed by titration acid. Two methods could all reduce acid content of Papaya juice, but effect of calcium carbonate on acid-reducing was more obvious with an average decrease of 11.25 g/L. Two methods could reduce all the acid content of the wine, but the effect of calcium carbonate was also the most significant with an average reduction of 12.0 g/L. The second was potassium tartrate. In general, calcium carbonate was time-consuming and easy to achieve acid-lowering purpose, and the second was less and low cost to calcium carbonate. Effect of 9.0 g/L and 10.05 g/L calcium carbonate to reduce acid in papaya juice and papaya wine was the most obvious with short time and low cost. Therefore, 9.0 g/L and 10.05 g/L of calcium carbonate were the best choice to reduce the acid content of papaya juice and papaya wine with higher acid content, respectively.