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投稿时间：2015-07-06
投稿时间：2015-07-06
中文摘要: 以2011年～2014年的国内葡萄酒为研究对象，对葡萄酒质量指标数据展开统计。结果表明，葡萄酒中干浸出物不合格率为0.8%；总SO2不合格率为0.5%；甲醇不合格率为0.08%；铁和铜的不合格率分别为2.3%和0.2%。葡萄酒中山梨酸、苯甲酸和脱氢乙酸的不合格率分别为1.2%、0.3%和0.2%；防腐剂总不合格率为1.7%。葡萄酒中合成色素不合格率为1.4%，甜味剂总不合格率为1.0%。菌落总数检出率和不合格率分别为1.4%和1.2%，大肠菌群、致病菌均未检出。甜型葡萄酒菌落总数的检出率和不合格率均为3.6%。以上述数据为基础，对葡萄酒指标不合格的原因进行分析。
Abstract:The quality indexes of domestic wine from 2011 to 2014 were investigated.The results showed that the unqualified rate of dry extract，total sulfur dioxide，methanol，iron and copper were 0.8%，0.5%，0.08%，2.3%and 0.2%，respectively.The unqualified rates of sorbic acid，benzoic acid and dehydroacetic acid were 1.2%，0.3%and 0.2%，respectively.Total unqualified rate of preservative，synthetic pigment and sweeteners were 1.7%，1.4%and 1.0%，respectively.The coliform bacteria and pathogenic bacteria were not detected out.Forthetotalnumberofcolonies，thedetectionrateandtheunqualifiedrate respectively were 1.4%and 1.2%. For sweet wine，the detection rate and the unqualified rate of the total colonies number both were 3.6%.Based on the above data，the reasons for unqualified wine were analyzed.
keywords: wine quality index unqualified rate analysis of causes
文章编号：201613015 中图分类号： 文献标志码：
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