不同方法测定进口葡萄酒中二氧化硫残留量的比较

摘要

Sulfur dioxide residual quantity in wine is one of the most strictly-controlled important indexes by national quality supervision department. In the process of grape wine fermentation, both human and non-human factors may result in sulfur dioxide residue in wine. Total sulfur dioxide residual quantity was analyzed and compared in a group of imported original red, dry white wine from Australia, by three different determination methods, which are direct iodometry in GB/T 15038-2006 （General analysis method of wine and cider）, pararosaniline colorimetry in GB/T 5009.34-2003 （Determination of sulfite in food ） and distillation method, respectively.%葡萄酒中二氧化硫残留指标是国家质检部门的严控指标之一。葡萄酒发酵过程中，人为或非人为的因素都会导致葡萄酒中二氧化硫的残留。文章分别引用GB／T15038—2006《葡萄酒、果酒通用分析方法》中的“直接碘量法”和GB／T5009．34—2003《食品中亚硫酸盐的测定》中的“副玫瑰苯胺比色法”与“蒸馏法”三种检测方法对一批进口澳大利亚原装干红、干白葡萄酒中的总二氧化硫残留量进行检测，并对检测结果进行比较分析。