作者： 李青青，刘永杰，周 翔，张玉娇，宋苓苓，尹 珂
果酒中挥发酸的含量是检验该酒是否健康的一个重要指标。本实验研究检测过程的规范操作、添加山梨酸及二氧化硫和发酵酒中泡沫对挥发酸测定结果的影响。该研究中，挥发酸馏出液超出20 mL、煮沸时间、锥形瓶内水量、锥形瓶侧口出现蒸汽的时间对挥发酸测定结果的影响较小，均在误差范围内。山梨酸、二氧化硫添加量和挥发酸成正比。发酵酒中二氧化碳气泡使酒体膨胀，挥发酸测量值偏低。 |
山楂酒； 挥发酸； 检测 |
Analysis of the Errors in the Detection of Volatile Acids in Hawthorn Wine
LI Qingqing,LIU Yongjie,ZHOU Xiang,ZHANG Yujiao,SONG Lingling and YIN Ke
Huangzun Manor Hawthorn Wine Co. Ltd., Weifang, Shangdong 262500, China
The content of volatile acids in fruit wine is an important indicator to judge whether the wine is healthy. In the experiment, three factors influencing the detection of volatile acids including standard detection operation, the addition of sorbic acid and sulphur dioxide, and carbon dioxide bubbles in wine were explored. It was found that volatile acid distillate in excess of 20 mL, boiling time, water amount in Erlenmeyer flask, and steam time at the side of Erlenmeyer flask had a little influence on volatile acid detection (within the allowed error range), the addition of sorbic acid and sulfur dioxide was positively proportional to volatile acid, and carbon dioxide bubbles might result in wine body enlargement and further led to low volatile acids measurement values.
hawthorn wine; volatile acid; detection