CAJ | 학술논문

基于不同植物来源糖发酵后乙醇不同位点D/H同位素含量存在差异的原理，本研究利用点特异性天然同位素分馏核磁共振技术(SNIF-NMR)分析了加糖酿造葡萄酒乙醇分子中同位素的变化，结果表明，当添加蔗糖时，乙醇分子(D/H)Ⅰ含量上升，而R值下降；添加甜菜糖，(D/H)Ⅰ含量下降，而R值上升，乙醇(D/H)Ⅰ含量与添加的糖量呈显著正相关关系，通过测定乙醇分子中甲基位(D/H)Ⅰ的含量，可判断葡萄酒在酿造前是否进行了加糖操作。研究表明，SNIF-NMR方法是一种鉴别葡萄酒加糖种类和加糖量的有效分析技术。
기우불동식물래원당발효후을순불동위점D/H동위소함량존재차이적원리，본연구이용점특이성천연동위소분류핵자공진기술(SNIF-NMR)분석료가당양조포도주을순분자중동위소적변화，결과표명，당첨가자당시，을순분자(D/H)Ⅰ함량상승，이R치하강；첨가첨채당，(D/H)Ⅰ함량하강，이R치상승，을순(D/H)Ⅰ함량여첨가적당량정현저정상관관계，통과측정을순분자중갑기위(D/H)Ⅰ적함량，가판단포도주재양조전시부진행료가당조작。연구표명，SNIF-NMR방법시일충감별포도주가당충류화가당량적유효분석기술。
Based on the fact that the deuterium content at specific positions of alcohol molecules fermented by diverse plant source is different, in this study, SNIF-NMR was used for detecting isotope variation of alcohol molecules in chaptalizing of grape wine. The results showed that, there was significant positive correlations between the percentage of added sugar and (D/H)I isotope ratio. As cane sugar was added, (D/H)I iso-tope ratio increased and R value decreased. As beet sugar was added, (D/H)I isotope ratio decreased and R value increased. Accordingly, the use of SNIF-NMR for the detection of (D/H)I isotope ratio of alcohol molecules could judge whather chaptalizing was operated before the brewing of grape wine. SNIF-NMR is a powerful method for identifying the added sugar varieties and sugar-adding quantity for grape wine production.