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目的通过对我国8个主要产区的89支品牌葡萄酒和4支疑似劣质葡萄酒中甘油含量的调查和分析,为国产葡萄酒的初步品质鉴别提供重要参考。方法采用甘油激酶法对葡萄酒中的甘油含量进行检测,采用葡萄酒、果酒通用分析方法 GB 15038—2006中的蒸馏法测定葡萄酒中的酒精度含量,对甘油含量及计算得到甘油与酒精度的比值(简称甘酒比)进行初步比较分析。结果葡萄酒中甘油的含量与气候、葡萄品种与成熟度等因素有关,正常发酵的葡萄酒甘油的含量为4~10 g/L,甘酒比应处于6%~10%。绝大部分品牌葡萄酒的相关指标在正常范围之内,指标出现异常则需要采用其他分析手段做进一步测试。结论葡萄酒中甘油含量和甘酒比可为葡萄酒的初步品质鉴别提供重要依据,建议加强对葡萄酒中甘油含量的检测和监管。
Objective To investigate and analyze the content of glycerol in 89 wines and 4 wines of inferior quality in 8 main producing areas of our country, and provide an important reference for the identification of the quality of wines made in China. Methods The content of glycerol in wine was detected by glycerol kinase method. The alcohol content in wine was determined by the distillation method of GB 15038-2006, the common method of analysis of wine and fruit wine. The ratio of glycerol and alcohol was calculated Referred to as sweet wine ratio) for a comparative analysis. Results The content of glycerol in wine was related to climate, grape variety and maturity. The content of glycerol in normal fermented wine was 4 ~ 10 g / L, and the ratio of sweet and sour wine was 6% -10%. Most brands of wine related indicators within the normal range, indicators of abnormalities need to use other analytical tools for further testing. Conclusion The content of glycerol and wines in wines can provide an important basis for the identification of the initial quality of wines. It is suggested to strengthen the detection and regulation of the content of glycerol in wines.