干红葡萄酒中总糖测定方法的改进

Improvement of determination method of the total sugar in dry red wine

通过对干红葡萄酒中酒精、蛋白质、氨基酸等对总糖测定是否有影响,以及滴定时如何使滴定终点明显易判断进行研究。结果证明,测定干红葡萄酒中总糖时要先除酒精,酒中的蛋白质、氨基酸等对总糖的测定无影响,滴定时将水解液与葡萄糖标准溶液按1∶2混合后进行滴定可使终点明显、易判断。

The effects of the alcohol, protein and amino acids in dry. red wine on total sugar determination and the method of making the end point of titration obviously were studied in this paper. The results proved that the determination of the total sugar in dry red wine wouldnl be affected by protein and amino acid if the alcohol is removed before determination. When mixed the hydrolyzate and glucose standard solution by ratio 1：2, it was exhibited a clear end point of titration and was easy to judge.