Study on Acid-degradation of Dry Wild Grape Wine

Four physical and biological methods were applied for acid-degradation of grape juice and base grape wine. The results showed that the content of total acids could be decreased to 8.75g/L (counted by tartaric acid), acid-degradation should better be operated at the stage of grape juice which had less effects on wine body, no off-flavor produced in acid-degradation and the original acerb taste of grape wine weakened evidently, however, the problems including thin wine body and inevident fruit aroma in wine were still in need of further research.