葡萄酒中有机酸及其分析方法的研究进展
葡萄酒中主要有机酸有酒石酸、苹果酸、琥珀酸、乳酸、乙酸、柠檬酸等, 有机酸的含量和种类是影响葡萄酒口感和风味的重要因素, 也是探究葡萄酒酿造工艺及管控产品品质的指标。本研究较全面地综述了近些年来国内外葡萄酒中有机酸的研究进展, 对葡萄酒酿造过程中有机酸的变化进行了分析, 并综合气相色谱法、高效液相色谱法、离子色谱法、毛细管电泳法在葡萄酒有机酸检测中的应用, 总结比较了不同检测方法的优缺点, 研究发现现代分离技术和分析仪器的发展与应用, 使彻底了解葡萄酒中的各种有机酸成为可能, 为葡萄酒酿造过程中有机酸的控制及葡萄酒的监管提供参考。
The main organic acids in wine are tartaric acid, malic acid, butanedioic acid, lactic acid, acetic acid, and citric acid, etc. The contents and kinds of organic acids are key factors in affecting the taste and flavor of wine, and also are important indicators of wine fermentation technology development and product quality control. This paper comprehensively reviewed the research progress of organic acids in wine in recent years, analyzed the changes of organic acids in wine production, synthesized and compared the application of gas chromatography, high performance liquid chromatography, ion chromatography and capillary electrophoresis in the detection of organic acids, and summarized and compared the advantages and disadvantages of different detection methods. It was found that the development and application of modern separation techniques and analytical instruments made it possible to thoroughly understand the organic acids in wine, which provided a reference for the control of organic acids in wine brewing process and wine supervision.
标题：葡萄酒中有机酸及其分析方法的研究进展
英文标题：Research progress on the analysis methods of organic acids in wine
作者：
庞敏 上海杉达学院食品质量与安全专业
蔡松铃 上海杉达学院食品质量与安全专业
刘茜 上海杉达学院食品质量与安全专业
中文关键词:葡萄酒,有机酸,分析方法,
英文关键词:wine,organic acids,analysis methods,
发表日期：2018-11-15
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