Lactic acid was determined by p-hydroxybiphenyl colorimetry during wine fermentation, in which the relative standard deviation was 1. 213% , and scope of recovery were between 98. 10% and 103.05%, and the average recovery was 100.46%, and other organic acids had little effect on the determination of lactic acid. Those suggested that the method was suitable for lactic acid detection by p-hydroxybiphenyl colorimetry during different species of wine fermentation. The result showed that lactic acid was increased during wine alcoholic fermentation, and the maximum concentrations was over 1 g/L, indicated that most lactic acid was synthesized during alcoholic fermentation.%采用对羟基联苯比色法定量测定葡萄汁酒精发酵过程中的乳酸,此方法的相对标准偏差为1.213％;回收率范围为98.10％～103.05％,平均回收率为100.46％；其他有机酸对乳酸测定影响甚小,表明此方法适合测定葡萄汁酒精发酵过程中乳酸的质量浓度.结果显示,采用此方法测定不同品种葡萄汁发酵液中乳酸的浓度,在葡萄汁酒精发酵过程中乳酸的质量浓度呈增长的趋势,最大值均大于1 g/L,表明乳酸的生成大部分是在酒精发酵过程中进行的.
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