摘要
利用缓冲系数法和氨基酸态氮定量法对干红葡萄酒中原汁含量进行测定。结果表明:利用缓冲性鉴定葡萄酒原汁含量时,与未调配的葡萄酒相比,经过调配的葡萄酒的缓冲系数减小,缓冲性降低,但缓冲系数和原汁含量仍呈线性关系;利用氨基酸态氮定量法鉴定葡萄酒原汁含量时,氨基酸态氮的测定不受葡萄糖、酒石酸添加的影响且氨基酸态氮含量与原汁含量也呈线性相关。并且利用上述两种方法测定葡萄酒原汁含量具有迅速、简便的特点。
The content of the raw grape juice in dry red wine was detected using buffer coefficient method and the quantitative determination method of amino acid nitrogen. The results showed that when using buffering ca- pacity to detect the content of the raw grape juice in the dry red wine, compared with unblended wine, the buff- er coefficient of the blended wine reduced and the buffering capacity decreased, but there was a linear correla- tion between the buffering capacity and the content of the raw grape juice;but when using quantitative determi- nation method of amino acid nitrogen, the addition of glucose and tartaric acid did not affect the determination of amino acid nitrogen and there was a linear correlation between the content of amino acid nitrogen and the content of the raw grape juice also. Buffer coefficient method and quantitative determination method of amino acid nitrogen were quick and simple in determining the content of the raw grape juice in dry red wine.
出处
《河北科技师范学院学报》
CAS
2012年第1期12-18,64,共8页
Journal of Hebei Normal University of Science & Technology
基金
河北科技师范学院博士启动基金项目
关键词
葡萄酒原汁
缓冲系数
氨基酸态氮定量法
the raw grape juice
buffer coefficient
quantitative determination method of amino acid nitrogen
