CAJ | 학술논문

通过对干红葡萄酒中酒精、蛋白质、氨基酸等对总糖测定是否有影响,以及滴定时如何使滴定终点明显易判断进行研究.结果证明,测定干红葡萄酒中总糖时要先除酒精,酒中的蛋白质、氨基酸等对总糖的测定无影响,滴定时将水解液与葡萄糖标准溶液按1∶2混合后进行滴定可使终点明显、易判断.
통과대간홍포도주중주정、단백질、안기산등대총당측정시부유영향,이급적정시여하사적정종점명현역판단진행연구.결과증명,측정간홍포도주중총당시요선제주정,주중적단백질、안기산등대총당적측정무영향,적정시장수해액여포도당표준용액안1∶2혼합후진행적정가사종점명현、역판단.
The effects of the alcohol, protein and amino acids in dry red wine on total sugar determination and the method of making the end point of titration obviously were studied in this paper. The results proved that the determination of the total sugar in dry red wine wouldn't be affected by protein and amino acid if the alcohol is removed before determination. When mixed the hydrolyzate and glucose standard solution by ratio and was easy to judge.