金属元素对葡萄酒稳定性的影响

影响葡萄酒稳定性的金属元素有铁、铜、铝、铅、钠、锌、锡和镉等。葡萄酒中金属主要来源葡萄本身的生物铁；泥土或灰尘带入铁和铜；酿酒用具；不锈钢材质所含铁的溶解；调配时酒与容器、酒泵、管路及用具接触铁、银、铝等；使用含锌器具；设备中铝或者摄取劣质皂土、明胶或鱼胶等造成铝含量超标。清除葡萄酒中金属元素的方法有氧化加胶法、麸皮处理法、亚铁氰化钾法和离子交换技术。生产中尽量减少与金属设备和器具的接触及加强生产过程检测，预防金属污染。

Effects of Metallic Elements on the Stability of Grape Wine

Metallic elements such as Fe, Cu, Al, Pb, Na, Zn, Sn and Cd etc. would influence the stability of grape wine. Those metallic elements mainly came from the following sources: inherent bio Fe; Fe and Cu in mud and dust; Fe dissolution of stainless containers; contact with Fe, Ag and Al in containers, wine pump and pipes during wine blending; application of Zn-containing apparatus; Al content in excess of standard in facilities or caused by ingestion of inferior bentonite and gelatin. The relative measures to remove metallic elements from grape wine included oxidizing gelatin-adding method, bran treatment method, potassium ferrocyanide processing method and ion-exchange technique. Besides, we should try our best to reduce the contact between metal facilities and containers in the production and strengthen production detecting to avoid metal contamination.