进口葡萄酒二氧化硫限量规定和检测方法的探讨  

Discussion on the Extreme Gauge and the Measuring Methods of Sulfur Dioxide in Imported Wine

作　　者：王淞[1] 王伟[1] 章骅[1] 

机构地区：[1]天津出入境检验检疫局,天津300456

出　　处：《酿酒科技》2010年第11期93-94,共2页Liquor-Making Science & Technology

摘　　要：葡萄酒中二氧化硫残留指标是国家质检部门的严控指标之一。葡萄酒发酵过程中,人为或非人为的因素都会导致葡萄酒中二氧化硫的残留。本文旨在探讨国家标准在葡萄酒二氧化硫残留限量规定及在检测方法的选用上如何进一步规范统一,以避免因采用不同的标准而对结果判定错误的问题,为进出口葡萄酒一线检测工作提供可靠的依据。Sulfur dioxide residual quantity in grape wine is one of the most strictly-controlled important indexes by national quality supervision department. In the process of grape wine fermentation, both human and non-human factors may result in sulfur dioxide residue in grape wine. This paper aims to discuss how to unify national standards for the extreme gauge and the measuring methods of sulfur dioxide in grape wine, which could provide reliable evidence for the first-line inspection personnels and avoid judging mistakes.

关 键 词：葡萄酒 二氧化硫 残留量 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]