Applications Of Fourier Transform Infrared Spectroscopy For Determination Of Components In Wine

Wine is widely welcomed by consumers. In recent years, the wine industry hasdeveloped with high speed. the production and consumption of wine has increasedyear by year. The determination of components in wine in the process of production、transportation and subpackage is directly related to consumers’ health and safety. Thechange of some components may affect the flavor and quality of wine after a bottle ofwine was opened. Then it is very important and necessary to strengthen and controlthe determination of wine. This paper using the wine analyzer detecting componentsin wine and establishing a simple、quick and more feasible analysis method.The papercarried out research in the following areas:1. Because of the difference between the results detected by the wine analyzerwhich comes from Switzerland and the national standard method. The wine analyzerneeded calibration. The work was proceed in Different number samples. The numberwas30、60、90、120、150. Using the wine analyzer detecting the reducing sugar andtotal acid in wine. The results showed that, with the increasing of calibration samplenumbers,the results was closer to the reference value. And150was the optimum.After the calibration, The standard deviation between the measured value and thereference value were12.77%、9.09%. If we added the number of calibration set, theresults changed a little. Therefore this paper finished the calibration with150samples.And using the wine analyzer after calibration detecting components in wine quickly.2. Using the adjusted wine analyzer detecting physical and chemical indexs indifferent wine. Which were stored in four different condition. The six indexs wereReducing sugar、total acid、pH、alcohol、malic acid and volatile acid. The resultsshowed that only the content of alcohol was gradually decreasing, the content of theother five indexs were increasing gradually. When the lid was blocked, the content ofreducing sugar of White wine and malic acid of dry red wine changed a lot. After20days, the change range of reducing sugar was21.11-580.00%; the change range ofmalic acid was66.67-1400.00%.And there were some difference among different brands of wine. The change under the opening lids was bigger than closing lids. Thechange under closing lids in3℃was very little, So we suggested that wine stored inthis condition..