葡萄酒酿造过程中有机酸变化规律研究

采用离子色谱法分析了葡萄酒中9种有机酸含量。通过对赤霞珠葡萄酒发酵过程中主要有机酸变化分析，研究其从葡萄汁到原酒的酿造过程中有机酸含量变化规律和量变的幅度。结果表明，葡萄酒中有机酸主要有酒石酸、苹果酸、乳酸、柠檬酸和琥珀酸，葡萄汁经发酵产生了乳酸、乙酸和琥珀酸。酿造过程中酒石酸、苹果酸、抗坏血酸和柠檬酸含量一直呈下降趋势；草酸和琥珀酸含量先增高后减少，乳酸含量一直呈上升趋势。乙酸是葡萄酒酒精发酵的主要副产物，含量为0.2～0.3 g/L。

Organic acids variation in wine brewing process

The content of nine kinds of organic acids was analyzed by ion chromatography. In the process of Cabernet Sauvignon wine fermentation, the changes of main organic acids were analyzed, the variation regularity of organic acids contents and quantitative change extent from the grape juice to the wine were researched. The results showed that the main organic acids in wine were tartaric acid, malic acid, lactic acid, citric acid and succinic acid. The lactic acid, acetic acid and succinic acid were produced by grape wine fermentation. The content of tartaric acid, malic acid ascorbic acid and citric acid showed a downward trend during fermentation. The oxalic acid and succinic acid content increased at first and then decreased. The lactic acid content showed arising trend in the whole process. Acetic acid was the main by-product in wine alcohol fermentation and the content was 0.2-0.3 g/L.