CN110632020A - 一种葡萄酒发酵过程中甘油含量的检测方法 - Google Patents
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Abstract
本发明公开的是一种葡萄酒发酵过程中甘油含量的检测方法。包括以下步骤：采集不同发酵时期的葡萄酒样品，进行编号，对样品进行离心过滤，采取样品的红外光谱，使用液相色谱仪测得样品中甘油含量并记录，建立有关于甘油的回归模型，对待测甘油含量的样品采集红外光谱数据，建立的模型对待检测发酵过程中的样品进行检测。和现有技术相比，本发明的优点在于方法简单易操作，样品无需进行前处理，无需添加化学试剂，降低了检测成本。使用红外光谱对葡萄酒发酵过程中甘油含量进行测定，使用样品量小，样品检测速度快，所建立模型准确率高，可以快速无损检测葡萄酒发酵过程中甘油含量。
Description
技术领域
本发明属于一种葡萄酒发酵过程中甘油含量的检测方法。具体地说是一种利用红外光谱对葡萄酒发酵工程中甘油含量的检测方法。
背景领域
葡萄酒是以葡萄为原料经发酵制成的，故保留了绝大部分葡萄果实原有的营养成分如：糖、蛋白质、无机盐、微量元素、有机酸、果胶、各种醇类及多种维生素等。其历史悠久、营养丰富，深受人们的喜爱。由于葡萄酒中含有花青素及白藜芦醇等抗氧化活性物质，俨然已成为各类葡萄酒酒保健功效的突出特点而备受青睐。
甘油又名丙三醇，是一种无色、无臭、味甘的粘稠液体。葡萄酒中的甘油主要在葡萄汁发酵初期产生，是正常发酵主要副产物之一。甘油存在于各类葡萄酒中，是葡萄酒中除水、酒精、CO2以外的含量最丰富的成分。甘油不影响葡萄酒香气，具有甜味、粘性，含量高时会改善葡萄酒的甜味、酒体与丰满度，浓度达到25.8s/L时会增加葡萄酒的粘度。因此在酒精发酵过程中多产甘油有利于提高葡萄酒的质量。
近年来，随着人们生活水平的提高，葡萄酒已逐渐成为普通百姓餐桌上的重要饮品。为提高产品质量，我们可以通过建立一种方便快捷的检测方式，对葡萄酒发酵过程中的甘油含量进行及时检测，针对检测数据及时调整发酵条件，以提高葡萄酒产品口感。
发明内容
本发明公开的是一种葡萄酒发酵过程中甘油含量的检测方法。其主要目的在于发明一种检测方法可以检测，并科学有效的给出葡萄酒发酵过程中甘油的含量。
本发明解决其技术问题所采用的技术方案是：
(1)采集不同发酵时期的葡萄酒样品，进行编号。
(2)对样品进行离心过滤。
(3)采取样品的红外光谱。
(4)使用液相色谱仪测得样品中甘油含量并记录。
(5)建立有关于甘油的回归模型。
(6)对待测甘油含量的样品采集红外光谱数据，并利用步骤(5)建立的模型对待检测发酵过程中的样品进行检测。
更进一步，步骤(3)、步骤(6)中使用傅立叶红外光谱仪(可选用美国赛默飞尼高力红外光谱仪NicoletiS50及衰减全反射ATR套件)及衰减全反射ATR套件对基酒进行光谱采集，采集波数范围为4000-650cm-1，分辨率4cm-1，扫描次数8-64次(优先选择32次)。光谱采集过程中，均以空气为背景，采集光谱前均使用蒸馏水与无水乙醇擦拭ATR套件的金刚石晶体，等烘干后将样品均匀的滴在警惕上；采集完毕后均使用蒸馏水与无水乙醇对金刚石晶体进行擦拭，并进行烘干，以方便进行下一样品的光谱采集工作。为了保证采集到的光谱误差较小，每个样品均采集三次，取平均光谱使用。
更进一步，步骤(4)中液相色谱仪(可选用美国安捷伦液相色谱仪)，色谱柱可选用WATERS ENERGY ANALYSIS NH2 300mm×3.9mm，10μm；流动相：乙腈∶水＝80％∶20％；流速：1.0mL/min；柱温：30℃；检测池温度：35℃；进样量：10μL。
更进一步，步骤(5)使用pls算法建立有关于葡萄酒甘油含量的回归模型。
更进一步，步骤(6)中对待检测甘油含量的样品，可使用傅里叶红外光谱仪采集红外光谱，带入模型进行检测。
和现有技术相比，本发明的优点在于方法简单易操作，样品无需进行前处理，无需添加化学试剂，降低了检测成本。使用中红外光谱对葡萄酒发酵过程中甘油含量进行检测，使用样品量小，样品检测速度快，可以快速无损检测出发酵工程中的葡萄酒中的甘油含量。所建立模型准确率高，可用于常规检测，也可用于改变红葡萄酒产品质量的生产中。。
附图说明
图1是本发明的流程图。
具体实施方式
下面对本发明中的技术方案进行清楚、完整地描述。
(1)采集不同发酵时期的葡萄酒样品，进行编号。
(2)对样品进行离心，取上清液过0.45μm滤膜。
(3)运用傅里叶红外光谱仪对葡萄酒进行光谱采集。使用美国赛默飞尼高力红外光谱仪Nicolet iS50及衰减全反射ATR套件对基酒进行光谱采集，采集波数范围为4000-650cm-1，分辨率4cm-1，扫描次数选择32次。采集过程中，均以空气为背景，采集光谱时均先用蒸馏水与无水乙醇擦拭ATR晶体，等烘干后将样品均匀滴在晶体上；采集完毕后均使用蒸馏水与无水乙醇对ATR晶体进行擦拭，并进行烘干，以方便进行下一样品的光谱采集工作。为了保证采集到的光谱误差较小，每个样品均采集三次，取平均光谱使用。
(4)选用美国安捷伦液相色谱仪，色谱柱可选用WATERS ENERGY ANALYSIS NH2300mm×3.9mm，10μm；流动相：乙腈∶水＝80％∶20％；流速：1.0mL/min；柱温：30℃；检测池温度：35℃；进样量：10μL。
(5)使用pls算法建立有关于葡萄酒甘油含量的回归模型。
(6)对待测样品采集傅立叶红外光谱数据，并将光谱数据通过建立的模型进行检测，得出检测结果。
Claims (5)
1.一种葡萄酒发酵过程中甘油含量的检测方法，其特征在于所述步骤：
(1)采集不同发酵时期的葡萄酒样品，进行编号。
(2)对样品进行离心过滤。
(3)采取样品的红外光谱。
(4)使用液相色谱仪测得样品中甘油含量并记录。
(5)建立有关于甘油的回归模型。
(6)对待测甘油含量的样品采集红外光谱数据，并利用步骤(5)建立的模型对待检测发酵过程中的样品进行检测。
2.据权利要求1所述的一种葡萄酒发酵过程中甘油含量的检测方法，其特征在于所述步骤(3)、步骤(6)中使用傅立叶红外光谱仪(可选用美国赛默飞尼高力红外光谱仪NicoletiS50及衰减全反射ATR套件)及衰减全反射ATR套件对基酒进行光谱采集，采集波数范围为4000-650cm-1，分辨率4cm-1，扫描次数8-64次(优先选择32次)。光谱采集过程中，均以空气为背景，采集光谱前均使用蒸馏水与无水乙醇擦拭ATR套件的金刚石晶体，等烘干后将样品均匀的滴在警惕上；采集完毕后均使用蒸馏水与无水乙醇对金刚石晶体进行擦拭，并进行烘干，以方便进行下一样品的光谱采集工作。为了保证采集到的光谱误差较小，每个样品均采集三次，取平均光谱使用。
3.根据权利要求1所述的一种葡萄酒发酵过程中甘油含量的检测方法，其特征在于所述步骤(4)甲液相色谱仪(可选用美国安捷伦液相色谱仪)，色谱柱可选用WATERS ENERGYANALYSIS NH2 300 mm×3.9mm，10μm；流动相：乙腈∶水＝80％∶20％；流速：1.0mL/min；柱温：30℃；检测池温度：35℃；进样量：10μL。
4.根据权利要求1所述的一种葡萄酒发酵过程中甘油含量的检测方法，其特征在于所述步骤(5)所建立的模型使用pls算法。
5.根据权利要求1所述的一种葡萄酒发酵过程中甘油含量的检测方法，其特征在于所述步骤(6)中对待检测甘油含量的样品，可使用傅里叶红外光谱仪采集红外光谱，带入模型进行检测。
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