南北方葡萄酒中有机酸的研究

摘要

Constructing a rapid HPLC method for organic acids determining in red wine, comparing southern and northern red wine made of different fermenting technology. It shows that both southern and northern red wine have more tartaric acid and lactic acid, less malic acid、citric acid and succinic acid. Therein, southern have higher tartaric acid than northern red wine, northern red wine have higher lactic acid, just a few northern wine brands have higher citric acid, no obvious difference in other organic acids contents.%建立高效液相色谱法快速测定葡萄酒中有机酸的含量,对不同工艺生产的南方葡萄酒和北方葡萄酒中的有机酸进行分析研究.结果表明:南、北方葡萄酒中酒石酸和乳酸含量较高,苹果酸、柠檬酸、琥珀酸的含量少,其中南方葡萄酒中的酒石酸含量较北方葡萄酒高,乳酸含量则较北方葡萄酒低,个别品牌北方葡萄酒中柠檬酸含量比较高,其它有机酸含量差别较小.