葡萄酒中单宁含量调查与口感关系的分析

Investigation of the relationship of content of tannins and taste of the grape wine

中文关键词:  葡萄酒  单宁含量  没食子酸  柔顺指数  品质

英文关键词:red wine  tannins content  gallic acid  supple index  quality

中文摘要:

      目的 通过测定不同产地、不同品种、不同类型的524支进出口葡萄酒中单宁的含量, 进一步分析葡萄酒中的单宁与口感质量的关系。方法 将样品用蒸馏水稀释100倍, 以没食子酸为标准物质, 采用分光光度法对葡萄酒中的单宁进行定量分析。结果 在0~5.0 mg/L范围内线性关系良好, 相关系数为0.9999; 单宁添加回收率在86.7%~120%之间, 平均回收率达103.8%。产地方面, 意大利的红葡萄酒中单宁含量最高, 平均为2.70 g/L; 品种方面, 黑皮诺酿造的红葡萄酒中单宁含量较多, 平均含量为3.15 g/L; 国产葡萄酒方面, 云南产区的葡萄酒中单宁含量相对较高, 平均为2.51 g/L。结论 葡萄酒中单宁含量与葡萄品种、产地、酒类型有关; 柔顺指数超过5.0的葡萄酒, 口感与品质良好。该方法简单可靠, 试剂用量少, 操作方便, 快速准确, 仪器设备简单。

英文摘要:

      Objective The content of the tannins in the import-export wine were measured about five hundred and twenty-four, from different origin, different varieties. The relationship of the tannins wine and taste quality was analyzed. Method The samples were diluted with distilled water, and the tannin contents were quantitatively analyzed using spectrophotometric method, with gallic acid as a standard substance. Results The method was simple, reliable, less reagent consumption, easy to operate, fast and simple accurate equipment. The linear range inside sex of the method for determination tannins from 0 mg/L~5.0 mg/L was good, the correlation coefficient was 0.9999. The tannins added recovery rate was between 86.7%~120%, the average recovery was 103.8%. In the place of origin, the tannins content in red wine of Italy was the highest, with an average content of 2.70g/L, in the varieties, the tannins content in the red wine brewed by Pinot Noir was more than others, with the average content of 3.15g/L, in the domestic wine, the tannins content in the red wine from Yunnan region was relatively higher, with the average content of 2.51g/L. Conclusion The tannins content in wine was related to grape varieties, origins, the types of the wine, if the supple index was more than five, the taste and quality was good.