Sulfur dioxide is a routine food additive in wine-making and it has the functions including sterilization and anti-oxidation. In national standard GB 2760-2011 and GB/T 15037-2006, the usage of SO2 in grape wine, especially in organic grape wine, must conform to the strict rules. In GB/T 19630-2011, the maximum use amount of SO2 in organic dry red wine is 100 mg/L. Therefore, to ensure the quality of organic products and to control SO2 content within the standard range is the key technology in the production of organic grape wine. In this study, two different application approaches of SO2 in grape wine storage were compared. The new applica-tion approach of adding low-intensity SO2 frequently at wine surface was an ideal approach, which could ensure that SO2 content in organic wine was less than 80 mg/L.%二氧化硫是葡萄酒生产中常规使用的食品添加剂,具有杀菌、抗氧化等多重功效.国家标准GB 2760—2011、GB/T 15037—2006都对SO2的使用量有严格的限定.有机葡萄酒则更为严格,《GB/T 19630—2011有机产品》标准规定在葡萄酒生产中,干红葡萄酒的最大使用量为100 mg/L.因此,既要保证有机产品质量,又能将二氧化硫尽可能低的控制在标准范围内,是有机葡萄酒生产的关键技术.本研究通过对比二氧化硫的两种不同添加方式,探索出了"SO2罐顶添加"新方法,保证成品有机葡萄酒总二氧化硫含量小于80 mg/L.
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