葡萄酒中单宁含量调查与口感关系的分析-食品安全质量检测学报.PDF

5 7 Vol. 5 No. 7 2014 7 Journal of Food Safety and Quality Jul. , 2014 * 刘朝霞, 刘 青 , 李 荀, 李志勇, 何吉子, 何应愉 (, 510623) 摘 要: 目的 524 , 方法 100 , , 结果 0~5.0 mg/L , 0.9999; 86.7%~120%, 103.8%, , 2.70 g/L; , , 3.15 g/L; , , 2.51 g/L结论 ; 5.0 , , , , , 关键词: ; ; ; ; Investigation of the relationship of content of tannins and taste of the grape wine * LIU Zhao-Xia, LIU Qing , LI Xun, LI Zhi-Yong, HE Ji-Zi, HE Ying-Yu (Guangdong Entry-Exit Inspection and Quarantine Bureau, Guangzhou 510623, China) ABSTRACT: Objective The content of the tannins in the import-export wine, five hundred and twenty-four samples, from different origins, different varieties, were measured. The relationship of the tannins in wine and taste quality was analyzed. Methods The samples were diluted with distilled water, and the tannins content were quantitatively analyzed using spectrophotometric method, with gallic acid as a standard substance. Results The method showed a good linearity over the range of 0~5.0 mg/L, with the correlation coefficient of 0.9999. The tannins added recovery rates were between 86.7%~120%, and