摘要
研究3,5-二硝基水杨酸(DNS)法对葡萄酒发酵醪中还原糖的检测效果,以期为葡萄酒发酵过程的监控提供新的方法依据。以直接滴定法为对照,比较了DNS法对Triple M、白葡萄酒和红葡萄酒发酵醪中还原糖的检测效果。结果表明,DNS能够准确指示葡萄酒发酵醪中还原糖的消耗趋势,对发酵中后期还原糖的测定和发酵终点的判断与直接滴定法一致,同时检测过程快速简便,因此适用于实时监控批量红、白葡萄酒及模拟汁的发酵进程。
Effect of 3,5-dinitrosalicylic acid （DNS） method on contents of reducing sugar of wine must was investigated to provide new monitoring method basis for wine fermentation process. The reducing sugar contents of must including Triple M, white wine, and red wine were determined by DNS method using direct titrate method as control. The results showed that DNS could accurately indicate the changes trend of reducing sugar during fermentation, and for determination of reducing sugar during late fermentation and judgment of ending point, DNS accorded well with direct titrate method. Therefore, DNS method is quite suitable for monitoring wine fermentation process for its simplicity, rapid speed and accuracy.
出处
《中国酿造》
CAS
2012年第9期24-27,共4页
China Brewing
基金
国家葡萄产业技术体系建设专项经费(CARS-30-jg-03)
