摘要
有机酸是葡萄酒中的主要呈味物质，它与葡萄酒的工艺条件、感官质量、贮藏性、抗性等有密切关系，实验中利用层析原理，以滤纸为支持介质，以水为固定相，以不同的有机酸及不同的展开剂为流动相，研究葡萄酒中各种有机酸的分离顺序。结果表明葡萄酒中有机酸的分离顺序为：乳酸、琥珀酸、苹果酸、柠檬酸、酒石酸。因为在大部分红葡萄酒和少数白葡萄酒工艺中的苹果酸——乳酸发酵是一种严格的生物脱酸方法，在葡萄酒的生产中及时确知酒中有没有苹果酸十分重要。所以目前科研及生产上均需要一个准确、方便、快捷的测定方法。我们认为纸上层析法是目前为止检测苹果酸——乳酸发酵最直接、简单、有效、经济的方法，通过对生产中常用的几种展开剂分离效果的比较，发现第二种展开剂的分离效果最好，清晰度最高，所用时间最短，速度最快，费用最少，可以作为常规条件下的检测方法。
Organic acid is a main matter for presenting flavour of wine.There is important relationship between organic acid and technolgy,sense of quality,store nature,resistant nature of wine. In this experiment,filter Paper is the base,water is fixture matter and different eluting solventes are mobile matter.we had researched the order about different organic acides in wine when they were separated on filter paper.It is lactic acid, amberic acid,malic acid,citric acid,tartaric acid. The mailc-lactic fermentation is a good and stern method for depressing acid content in wines.It occures in the process of roducting mostly red wine and part of white wine.It is important to have a general idea about malo-lactic fermentation in process of production.so we repuire a accurate,convenient and fast method to have a general idea about malic acid content of the wine. we relatived some eluting solventes which were used in practice,Then found the second eluting solvent is the best.The eluting solvent in a 250mL container add 100mL n-butyl acetate,40mL formic acid and 10mL distilled water.A measuring cylinder is sufficiently accurate.To this solution add and dissolve 0.075g sodium formate and 0.03 gbromophenol blue indicator.
出处
《中外葡萄与葡萄酒》
1999年第3期9-12,共4页
Sino-Overseas Grapevine & Wine
关键词
葡萄酒
有机酸
层析
测定
Wine
Organic acid
Eluting solvent
