有机酸鉴定山葡萄酒及山葡萄露酒真伪的方法研究

目的:建立总有机酸鉴定山葡萄酒及山葡萄露酒真伪的分析方法。方法:采用Shimpack VP-ODS色谱柱,以磷酸二氢钾(0.02mol/L,pH=2.9)-甲醇(98∶2,V/V)为流动相,210nm检测波长,测定不同品种(双红、双优、左优红、北冰红、公酿一号)山葡萄原酒有机酸,确定山葡萄酒及露酒必备有机酸的种类和数量,即有机酸特征峰,以此作为山葡萄酒及露酒品质评价和真伪鉴定的依据。通过计算不同品种山葡萄原酒总有机酸(酒石酸、苹果酸、乳酸、琥珀酸之和)平均值及标准偏差,根据"3σ"原理,以X-3S方法分别确定山葡萄酒及山葡萄露酒总有机酸最低限值。结果:干红山葡萄酒的总有机酸最低限值≥5.0g/L,甜红山葡萄酒的总有机酸最低限值≥4.5g/L,山葡萄露酒的总有机酸最低限值≥0.75g/L。结论:为鉴别山葡萄酒及其露酒的品质和真伪提供了方法依据。

Research on the Identification of the Authenticity of Mountain Wine and Grape Wine

Objective]A method was developed for the identification of the authenticity of mountain wine and grape wine by the total organic acid.Method]Organic acid in the different varieties of grape wine was separated in Shimpack VP-ODS column using KH2PO4（0.02mol/L,pH 2.9）-methanol（98： 2,V/V） as mobile phase,and determined at 210nm.Type and amount of organic acid in mountain wine and grape wine（the characteristic peaks of organic acid） were confirmed to identify the authenticity and quality evaluation of mountain wine and grape wine.The mean value and standard deviation of the total organic acid,i.e.the total of tartaric acid,malic acid lactic acid and succinic acid,were calculated.According to 3σ principle,the minimum limit of the total organic acid in mountain wine and grape wine was defined by X-3S,respectively.Result]The minimum limit of the total organic acid in dry red wine was no less than 5.0g / L,and no less than 4.5g / L and 0.75g / L in sweet red wine and grape wine,respectively.Conclustion]This study provided evidence for the identification of the authenticity and quality of mountain wine and grape wine.