Abstract:

The main bitter compounds in honey pomelo pulp are limonin and naringin. During the processing of honey pomelo wine from honey pomelo pulp, most the above two compounds would be retained. In this study, adsorption combined with adding bitter inhibitors method was applied to honey pomelo wine debittering. The combined debittering technology was optimized through single-factor and orthogonal tests. The results showed that strong basic anion exchange resin 201 × 7 presented low adsorption capacity, and diatomite had no obvious debittering, so both of them were unsuitable for honey pomelo wine debittering. The best addition amounts of macroporous adsorption resin Y7, activated carbon, silica gel, β-cyclodextrin and white sugar for honey pomelo wine debittering were 0.3%, 0.3%, 0.2%, 0.2% and 1%, respectively.

Key words: honey pomelo wine, naringin, limonin, debittering