期刊
FOOD CHEMISTRY
卷 241, 期 -, 页码 40-50出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.08.074
关键词
Copper; Wine; Grape; Vineyard soils; Grape variety; Vine age; Training systems
资金
- National Nature Science Foundation [31471835]
- Science and Technology Project in Beijing [D161100005416002]
- National key research and development program [2016YFD0400504, 2016YFD0400501]
The copper contents in vineyard soil, grape must and wine and the relationship among them in the Huaizhuo Basin Region, China, were investigated. The results showed that the copper pollution status in vineyard soils, grapes and wines in the investigated area in China is under control, with only 4 surface soil (0-20 cm) samples over maximum residue limits (MRL) and no grape or wine samples over MRL. Different vineyards, grape varieties, vine ages, and training systems all significantly influenced the copper contents in the vineyard soils, grape and wines. Additionally, the copper levels in the vineyard soils, grapes and wines all had some correlation. In wine samples, the copper contents ranged from 0.52 to 663 mu g/L, which is only approximately one percent the level found in grapes and one ten-thousandth that found in soils. Of the wine samples, red wines showed a significantly higher copper content than white wines, while in the red/white grape and soil samples, no significant differences were observed.
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