摘要
以家酿葡萄酒为原料,运用气相色谱技术,内标法定量检测葡萄酒中的甲醇含量,在优化改进葡萄酒中醇、酯等多组分物质检测分析方法的基础上,研究发酵时间对葡萄酒中甲醇含量的影响。
Home brewed wine as raw material, a quantitative determination of methanol content in wine by gas chromatography and internal standard method, on the basis of optimizing and improving the detection and analysis methods of alcohol, ester and other multi components in wine, the effect of fermentation time on methanol content in wine was studied.
作者
周永青
梁天然
钱臣
唐琪
谢益群
Zhou Yongqing, Liang Tianran, Qian Chen, Tang Qi, Xie Yiqun(Market supervision and Inspection Institute of Dangtu County, Dangtu243100, Chin)
出处
《现代食品》
2018年第15期140-144,共5页
Modern Food
关键词
家酿葡萄酒
甲醇
气相色谱
条件优化
发酵时间
Home brewed wine
Methanol
Gas chromatography
Condition optimization
Fermentation time
