光谱法检测红葡萄酒的研究进展

Research Progress in Spectral Detection of Red Wine

红葡萄酒的成分复杂多样,其中以糖类、酸类和酚类为重要呈味物质,以萜烯类、挥发酸和挥发酚类为重要呈香物质。简要分析了红葡萄酒中所蕴含的特征物质对红葡萄酒品质的影响,包括酚类、醇类和酸类等有效成分,以及霉菌毒素、农药残留和添加剂等风险成分。汇总了不同的光谱法检测红葡萄酒特征物质的检测方法和研究进展,为实现红葡萄酒光谱学性质研究的创新和优化提供了可行性的参考。

Red wine has a complex and diverse composition,with sugars,acids,and phenols as important flavoring substances,while terpenes,volatile acids,and volatile phenols are important flavoring substances.The article briefly analyzes the impact of characteristic substances contained in red wine on its quality,including effective components such as phenols,alcohols,and acids,as well as risk components such as mycotoxins,pesticide residues,and additives.Summarized the detection methods and research progress of different spectral methods for detecting characteristic substances in red wine,providing feasible reference for achieving innovation and optimization of red wine spectral properties research.