葡萄酒中有机酸和甘油掺伪鉴别检测方法的研究

Identification of Adulterated Grape Wine by Adding Exogenous Organic Acids and Glycerol

分析葡萄酒中的有机酸、甘油含量,建立葡萄酒中添加的外源性有机酸和甘油含量的掺伪鉴别检测方法。按照国家标准规定的液相色谱法测定葡萄酒中的有机酸和甘油含量,确定有机酸的特征峰,确定有机酸总量的最低限值,确定甘油含量的最高限值,对有机酸和甘油含量的相关性进行分析;结果显示,未掺假葡萄酒中甘油含量在4.0~13.0 g/L之间,含量超过15.0 g/L,可认为葡萄酒中人为添加了外源性甘油。未掺假干白葡萄酒中有机酸总含量在5.0~7.5 g/L之间,未掺假干红葡萄酒中有机酸总含量在5.5~10.0 g/L之间,而掺假的干白、干红葡萄酒中有机酸总量均低于5.0 g/L;未掺假的干白葡萄酒中有13个特征峰,未掺假的干红葡萄酒中有14个特征峰。结果表明,葡萄酒中有机酸总量低,但是甘油含量过高,可鉴别该款葡萄酒为劣质葡萄酒,有造假的嫌疑;如果缺少有机酸特征峰,则鉴别该葡萄酒为掺假葡萄酒。

Through the analysis of organic acid/glycerol content in grape wine, the identification method of adulterated grape wine by adding exogenous organic acids/glycerol had been developed. Firstly, the content of organic acids and glycerol was measured by HPLC, the characteristic peaks of organic acids were determined, then the minimum limits of organic acids and the maximum limits of glycerol were determined, and the correlations between organic acids and glycerol were explored. The results suggested that, nor- mal glycerol content in grape wine was between 4.0 g/L to 13.0 g/L, and glycerol content above 15.0 g/L in grape wine could be re- garded as adding exogenous glycerin; normal organic acids content in white wine was between 5.0 g/L to 7.5 g/L and in dry red wine was between 5.5 g/L to 10.0 g/L, but organic acids content in adulterated white wine/dry red wine was less than 5.0 g/L; there were 13 characteristic peaks in normal white wine and 14 characteristic peaks in normal dry red wine. In general, grape wine with low or- ganic acids and high glycerol content is inferior wine product with a suspicion of adulterated wine; if it lacks organic acids characteris- tic peaks, such wine is surely adulterated.