Method for detecting stability of potassium hydrogen tartrate in wine

A technology of potassium hydrogen tartrate and a detection method, which is applied in the field of stability detection of wine potassium hydrogen tartrate, can solve the problems of multiple detection steps, low detection efficiency, and low accuracy, and achieve high detection efficiency, low equipment investment cost, and high accuracy high effect

Active Publication Date: 2019-02-15
COFCO GREAT WALL WINE YANTAI
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  • Claims
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AI Technical Summary

Problems solved by technology

Advantages of the freezing method: simple detection equipment, less labor, and multiple samples can be detected at the same time; disadvantages: more detection steps, high requirements for the experience of the inspectors, the results are greatly affected by the environment and operation process, and the accuracy rate is low
The advantage of the conduct

Method used

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  • Method for detecting stability of potassium hydrogen tartrate in wine
  • Method for detecting stability of potassium hydrogen tartrate in wine
  • Method for detecting stability of potassium hydrogen tartrate in wine

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Example Embodiment

[0043] Below in conjunction with various charts, provide the specific detection process of wine potassium hydrogen tartrate stability detection method of the present invention, to have deeper understanding to detection principle of the present invention.

[0044] S1. Take the frozen canned wine to be tested in a 350ml plastic bottle and place it in an incubator with ice packs;

[0045] S2. Place the wine to be tested in a -4.5°C refrigerator for static settlement, and the time is controlled within 5-10 hours;

[0046] S3. Pour the wine sample supernatant into a clean Erlenmeyer flask, place the Erlenmeyer flask in a plastic beaker filled with -5°C ice-salt water, operate according to the Langer peristaltic pump operating procedures, and filter with the same model as the workshop Plate such as 606 filter plate for filtration, pour it into a 200ml transparent glass bottle;

[0047] S4. Put the wine to be frozen into the freezer compartment of the refrigerator, and keep it in a ...

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Abstract

The invention relates to a method for detecting stability of potassium hydrogen tartrate in wine. The method is characterized by comprising steps as follows: S1, to-be-detected frozen wine is taken and put in a container; S2, the container is put in an environment at subzero 4.5 DEG C and left to stand and settle for 5-10 h; S3, a wine sample supernatant is taken and poured into a clean triangularflask, the triangular flask is placed in a plastic beaker containing brine ice at subzero 5 DEG C, a mixed solution is filtered, and a filtrate is injected into a transparent glass bottle; S4, to-be-frozen wine is kept in a frozen state for 7 h at subzero 10 DEG C; S5, the frozen wine is thawed in normal-temperature tap water until no ice exists, and then the wine is left to stand and settle for30 min at subzero 4.5 DEG C; S6, the wine is irradiated by a glare flashlight in a darkroom, and the wine body is observed in each direction. The method is higher in accuracy and has the advantages ofbeing low in equipment investment cost, high in detection efficiency and capable of realizing simultaneous detection of multiple samples.

Description

technical field [0001] The invention relates to the technical field of wine detection, in particular to a method for detecting the stability of potassium hydrogen tartrate in wine. Background technique [0002] Bitartrate is the salt with the highest content in wine, and it is usually supersaturated in wine. Bitartrate will slowly crystallize during storage. If this crystallization occurs after wine is bottled, it will often make consumers misunderstood. Therefore, it is a very important winemaking technology to remove the bitartrate in wine in advance during the production process to prevent crystal precipitation after bottling, and the stability of bitartrate in wine has also become an important quality control index. [0003] Because there is no unified standard test method for the stability of wine bitartrate, wine manufacturers adopt their own empirical methods. At present, the two most widely used wine bitartrate stability detection methods are the freezing method...

Claims

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Application Information

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IPC IPC(8): G01N21/84
CPCG01N21/84
Inventor 栾红蕾程军孙辉丁浩闫浩陈景辉
Owner COFCO GREAT WALL WINE YANTAI
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