葡萄酒真实性及鉴别方法研究  

A Research on the Authenticity of Wine Products and Its Identification Method

作　　者：岳红卫[1] 郑淼[1] 郭新光[1] 钟其顶[1] 

机构地区：[1]中国食品发酵工业研究院,北京100027

出　　处：《食品研究与开发》2017年第3期212-216,共5页Food Research and Development

基　　金：中国-奥地利国际合作项目(S2015 ZR1061)

摘　　要：随着葡萄酒消费市场的繁荣,葡萄酒真实性问题愈发引人关注。探讨了葡萄酒真实性的含义,并从原料、成分和其他三方面对葡萄酒真实性进行了系统梳理与归类。其次,针对标准尚未颁布、技术尚未成熟的葡萄酒真实性鉴别方法进行整理和综述。最后,从完善标准体系的角度提出了保障葡萄酒真实性的建议和展望。As the consumption market of wine thrives,the authenticity problems of wine products have been attracting more and more concerns. This research discussed the concept of wine authenticity,and then classified its problems systematically from raw material source,product composition and other aspects. Secondly,this research summarized the identification methods of wine authenticity,which is unmature and lack of standard. Finally,this paper gave some advice on how to ensure the authenticity of wine products by perfecting related standard systems.

关 键 词：葡萄酒 真实性 鉴别方法 标准 建议 

分 类 号：TS262.6[轻工技术与工程—发酵工程]