Abstract:Peach juice for winemaking was acidified by S1568 gel type and S2568 macro-porous type cation exchange resin，in comparison with treatment by addition of tartaric acid.The dynamic change of pH and yeast assimilable nitrogen of treatments by resins were studied.The effects of different treatments on the physicochemical and sensory characteristics of peach juice and wine were analyzed.The results indicated that both type of resins could effectively lower the pH of peach juice with the capacity of about 40 bed volumes.The nitrogen content in the juice was also absorbed by the resins.When the pH was lowered to 3.5，concentration of minerals and total phenols were decreased （P<0.05）in treatments with resins while oxalic acid and quinic acid concentration were not significantly changed（P>0.05）.Less absorption of organic substances，more balanced taste and better aroma quality were observed in the wine treated with S1568 gel type resin，making it more suited for peach wine acidification.