摘要
将 2 0 0 3年份 ,沙城、蓟县、汉沽、昌黎四个葡萄产地 ,不同葡萄品种 ,生长过程中各种有机酸的变化进行高效液相色谱法测定比较 ,结果葡萄在成熟过程中各种有机酸含量的变化为 :柠檬酸在葡萄中的含量很小 ,小于 0 .4g/L ,且在葡萄成熟过程中含量变化不大。葡萄中的酒石酸和L -苹果酸含量在葡萄成熟过程中逐渐降低 ,其中L
Several sorts of organic acids in different grapes were determined by HPLC during the grapes growing from Shacheng, Jixian, Hangu and Changli in 2003. Results showed that the content variety of several organic acids in grapes during their maturing was that the contents of citric was very little in grapes, less than 0.4g/L, and the content varied little during the grapes maturing. The contents of tartaric and L-malic decreased gradually during grape matures. L-malic decreased more quick than tartaric.
出处
《酿酒》
CAS
北大核心
2004年第5期69-71,共3页
Liquor Making
