自酿葡萄酒与市售葡萄酒品质对比分析

Analyzed the Quality of Home-brewed Wine and Commercially Produced Wine

以安顺平坝农场的自制葡萄酒为研究对象,通过对自制葡萄酒与市售葡萄酒理化指标(甲醇含量、糖度、酒精度、p H值)进行测定和感官分析,初步探究自制葡萄酒与市售葡萄酒品质间的差异及食用安全性。通过研究得到,所测自制葡萄酒与市售葡萄酒酒精度分别为11.8%、12.76%,均符合国标要求;自制葡萄酒糖度为11.63,相对市售葡萄酒(7.10)较高;p H差距较小;自制葡萄酒与市售葡萄酒的甲醇含量分别为0.3211 mg/m L、0.2375 mg/m L两种样品甲醇含量均未超标,在一定程度上可放心饮用;自制葡萄酒感官评分为76分,相对较低。自制葡萄酒在酿制过程中还应严格控制加工及贮藏条件。

This study took homemade wine from Ping Ba farm in Anshun as the research objects,by measuring the physicochemical index（ methanol content; sugar degree; alcohol degree; p H） and sensory evaluation to study the differences in the quality between homemade wine and commercially produced wine,and analyzed the food safety Preliminarily. The results showed that the Alcohol degree of homemade wine and commercially produced wine are 11. 8% and 12. 76% which did not exceed national standard,the sugar degree of the homemade wine is 11. 63 that higher than commercial wine sugar degree which is 7. 10,the methanol content of homemade wine and commercially produced wine are 0. 3211 mg/m L and 0. 2375 mg/m L which did not exceed national standard and could be assured to drink in this respect,the sensory score of the homemade wine is 76 points lower than the commercial wine. So the processing and storage conditions of home-made wines should be strictly controlled in the brewing process.