进口葡萄酒质量安全风险分析及对策

从中国进口葡萄酒现状、中外的葡萄酒质量安全标准的比较、进口葡萄酒检验检疫监管现状、近5年的深圳口岸进口葡萄酒的抽样检测数据等大量资料及数据基础上,对我国进口葡萄酒质量安全隐患进行详细的阐述和深入的分析,着重对进口葡萄酒质量安全管理作了深入的探讨,并提出了相应的对策,将为监管机构进口葡萄酒的安全风险控制和管理决策提供技术支持,同时为进口葡萄酒安全监管体系的完善建设提供借鉴和参考。     

中国进口葡萄酒市场生变 澳大利亚超法国成第一来源国

<正>近期,中国食品土畜进出口商会酒类进出口商分会发布2019年1-2月酒类进口数据。数据显示,1-2月,进口酒类市场持续下跌,跌幅进一步扩大。其中,葡萄酒进口量1.1亿升,进口额4.7亿美元,跌幅双双超过10%以上。而进口来源国的三强位置也发生变化,澳大利亚量额齐超法国,成为中国进口酒市场上的第一;排位法国之后的智利也涨势喜人,市     

上海计划发展进口葡萄酒溯源系统

面对今年以来备受争议的我国进口葡萄酒市场乱象,5月初中国首批信誉酒商（葡萄酒）联盟在京成立。上海酒类专卖局局长卢荣华表示,针对目前进口葡萄酒市场乱象,计划发展进口葡萄酒溯源系统。前段时间媒体报道,国内发现有上百个假冒“拉菲”品牌。一个空的“拉菲”酒瓶卖到2000元。对此,上海酒类专卖局局长卢荣华介绍,对于进口葡萄酒乱象,目前在执法上有难度。     

法国酒业“舰队”访问中国

潜力巨大的中国进口葡萄酒市场 法国是世界上公认的传统葡萄酒生产王国,高质量的美酒、相对完善的原产地酒类质量控制体系和优雅、浪漫、迷人的饮酒文化都是举世瞩目的。中国是经济发展势头强劲的大国,人们生活水平和消费水平不断提高,葡萄酒消费需求也逐步提升,进口葡萄酒增幅高达117％。葡萄酒进口关税下调和交往贸易门槛降低,也给进口葡萄酒进入中国增加了机会。经预测,以后几年进口葡萄酒市场会稳步增长,进口葡萄酒消费市场潜力巨大。     

2013—2018年进口葡萄酒市场及理化指标分析

针对上海市进口葡萄酒现状,开展了113个不同价位的葡萄酒样品的理化指标分析,并对上海市进口量较大的两款葡萄酒进行了调查,分析讨论了其年份、价格分布、销售渠道。结果表明,不同销售渠道的同款葡萄酒价格差异较大。葡萄酒理化指标不合格项目主要为酒精度与标签不符,以及柠檬酸、铁、山梨酸含量超标,样品的不合格率与价格档次存在负相关。进口葡萄酒仍存在质量安全风险和假冒伪劣隐患,亟需相关法律法规的完善以及相应标准检测方法的制定与规范。     

山西省酿酒工业协会召开全省酒类产品质量品评会

为了解全省酒类质量和安全情况,山西省酿酒工业协会邀请国家评委、省评委于2013年4月6日在山西杏花村汾酒集团酒都宾馆召开全省酒类产品质量品评会,并对酒样进行理化及塑化剂指标检测。     

进口干红葡萄酒的感官质量与价位的关联分析

感官量化分析进口干红葡萄酒的感官特征,旨在筛选影响中国市场上不同价位进口干红葡萄酒产品的感官特征。实验采集上海葡萄酒市场上价格为100~600元且销量较好的9款进口干红葡萄酒样品,进行感官量化品评。品评小组由30名经过葡萄酒风味标准物质训练的学生组成,感官分析过程中要求其对所感知的感官特征用5点标度法进行量化,某一特征的最终量化值是词汇使用频率和强度率的几何平均数。量化数据的主成分分析(PCA)筛选出23种对葡萄酒感官质量贡献显著的感官特征,偏最小二乘回归(PLSR)用12种感官特征拟合出供试酒样的整体质量。结果表明,在100~600元价位的进口干红葡萄酒在感官特征上表现出差异,其整体质量与价格正相关,可用部分感官特征回归拟合葡萄酒的整体质量。     

上海葡萄酒销量仅次于啤酒

上海人均年消费葡萄酒约 1.2 5Ｌ ,在上海酒类市场上 ,葡萄酒已经成为消费量仅次于啤酒的酒类。有业内人士预测 ,未来几年我国的葡萄酒消费将以 2位数的速度增长 ,尤其是上海。据悉 ,目前已有近百个中外葡萄酒品牌进沪 ,据上海商业信息中心提供的数据 ,王朝、张裕、皇轩占据了上海葡萄酒 3 / 4的市场份额。上海葡萄酒销量仅次于啤酒     

商源携手 从玛歌出发——商源国际酒业华丽亮相成都糖酒会

商源集团作为行业内著名的酒类平台服务和价值链整合提供商,有着近20年酒类服务营销经验,也一直在探索一个适合中国经销商的进口葡萄酒通路体系。为传承商源集团的"共好"理念,商源国际酒业为经销商解决进口葡萄酒的产品选择、进口葡萄酒的销售人才培训、进口葡萄酒的营销方案以及进口葡萄酒的消费者培育等问题。     

信息摘录

(1)上海葡萄酒销量仅次于啤酒 上海人均年消费葡萄酒2.5斤,在上海酒类市场上,葡萄酒已经成为了消费量仅次于啤酒的酒类。 据《新闻晨报》报道,有业内人士预测,未来几年我国的葡萄酒消费将以两位数的速度增长,尤其是上海。据悉,目前已有近百个中外葡萄酒品牌进沪,据上海商业信息中心提供的数据,王朝、张裕、皇轩占据了上海葡萄酒四分之一的市场份额。据悉,联华超市、华联超市、农工     

Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference

Complexity is often stated as a mark of wine quality but there are no quantitative data supporting this assumption. The effect of partial alcohol reduction on the perceived complexity, temporality of sensations and liking of a Syrah wine was investigated.An Australian Syrah wine was partially dealcoholized using the reverse osmosis technique to obtain five wines with different alcohol content (13.5–8%). 71 French wine consumers evaluated their liking for these wines as well as the perceived intensity of overall complexity and eight items reported to be linked to perceived complexity in wine (familiarity, persistence, etc.) using continuous scales, anchored with pictures (Medel, Viala, Meillon, Urbano, & Schlich, 2009). In addition, eight trained panelists described temporality of sensations in the same wines with the Temporal Dominance of Sensations (TDS) method. The overall complexity scale was well understood by consumers with a significant discrimination of wines according to their alcohol content. Wines with higher alcohol content were perceived as more complex, persistent, strong and with many aromas. They were associated to more complex temporal sensory profiles, with many sensations that blend in-mouth along time.     

国产葡萄酒中甘油含量的调查与分析

目的通过对我国8个主要产区的89支品牌葡萄酒和4支疑似劣质葡萄酒中甘油含量的调查和分析,为国产葡萄酒的初步品质鉴别提供重要参考。方法采用甘油激酶法对葡萄酒中的甘油含量进行检测,采用葡萄酒、果酒通用分析方法 GB 15038—2006中的蒸馏法测定葡萄酒中的酒精度含量,对甘油含量及计算得到甘油与酒精度的比值(简称甘酒比)进行初步比较分析。结果葡萄酒中甘油的含量与气候、葡萄品种与成熟度等因素有关,正常发酵的葡萄酒甘油的含量为4~10 g/L,甘酒比应处于6%~10%。绝大部分品牌葡萄酒的相关指标在正常范围之内,指标出现异常则需要采用其他分析手段做进一步测试。结论葡萄酒中甘油含量和甘酒比可为葡萄酒的初步品质鉴别提供重要依据,建议加强对葡萄酒中甘油含量的检测和监管。     

葡萄酒产地溯源技术研究进展

由于葡萄酒产品有益健康并且具有较高的经济价值,近年来进口到中国的葡萄酒产品数量剧增,但掺假现象严重,因此急需开发能够准确追溯葡萄酒产地的技术。本文介绍了世界主要葡萄酒产地信息,阐述了多元素分析与稳定同位素技术在葡萄酒产地溯源中的应用历史,综述了国内外葡萄酒产地溯源技术的研究进展,并指出了我国葡萄酒产地溯源未来研究的一些重点,旨在推动我国葡萄酒安全追溯制度的建立与完善,保障葡萄酒市场稳定健康发展,保护消费者合法权益。     

葡萄酒中卤苯甲醚类化合物检测技术研究进展

卤苯甲醚类化合物能导致葡萄酒产生霉味、泥土味或令人不愉快味道,主要来自于软木塞和橡木桶,极大地影响葡萄酒的感官质量。该文综述了葡萄酒中卤苯甲醚类物质的组成、来源和危害,重点阐述了在检测葡萄酒中卤苯甲醚类物质时的浓缩萃取技术、检测技术及其进展,为我国葡萄酒产业质量监控、检测此类物质和葡萄酒安全提供参考。     

基于蒸汽蒸馏的黄酒和葡萄酒酒精度测定方法研究及应用

目的 建立一种利用蒸汽蒸馏测定黄酒和葡萄酒酒精度的方法,并比较该方法与水浴加热蒸馏法测定市售黄酒和葡萄酒酒精度结果的差异。方法 通过分析模拟酒样蒸馏前后酒精度测定结果的差异以及蒸馏时间对酒精度测定结果的影响,验证利用蒸汽蒸馏测定酒精度的可行性,并确定蒸馏时间;通过乙醇回收率实验分析蒸汽蒸馏测定黄酒和葡萄酒酒精度的准确性;分别采用蒸汽蒸馏和水浴加热蒸馏对市售不同酒精度的黄酒和葡萄酒进行测定,比较两方法测定结果的差异。结果 模拟酒样在使用蒸汽蒸馏前后测得的酒精度无显著性差异,最适蒸馏时间为8min;黄酒和葡萄酒采用蒸汽蒸馏测得的加标回收率分别为95.9%和98.8%;蒸汽蒸馏与水浴加热蒸馏对市售不同酒精度的黄酒和葡萄酒的酒精度测定结果一致,无显著性差异(P>0.05),精密度也符合国家标准要求。结论 蒸汽蒸馏法适用于黄酒和葡萄酒酒精度的测定,结果准确、重复性好。与水浴加热蒸馏相比,其操作更简便、快速。     

Chemical composition and in vitro antimicrobial and cytotoxic activities of plum (Prunus domestica L.) wine

A moderate intake of wine is associated with a positive impact on human health owing to the effects of important biologically active components present in the wine in large amounts. The aim of this study was to examine the chemical composition and to assess antimicrobial and cytotoxic activities of fruit wines produced from three plum varieties (?a?anska rana, ?a?anska lepotica and Po?ega?a) commonly grown in Serbia as an approach to assess the quality and acceptability of these wines as a functional food. Furthermore, the activity of a series of control samples was assessed in order to determine components from the wine that are responsible for its functional properties. The plum wines produced showed considerable antimicrobial activity against six bacterial and two yeast strains used in this study. In addition to antimicrobial activity, the plum wines showed a significant cytotoxic effect (IC₅₀ < 50 µg mL^?1) on the growth of three tested cancer cell lines (Hep2c, RD and L2OB). Regarding the determined activities, ?a?anska rana plum wine achieved the best results. The results indicated that the antimicrobial activity of the plum wines was, in large part, based on the effects of the total acids and the pH value, while the contribution of ethanol and the content of the phenolic compounds were not significant. Similar conclusions were drawn regarding the cytotoxic activity of this fruit wine. The results can be seen as a contribution to the global acceptance of fruit wines as a functional food, with the accent placed on moderate consumption. An important advantage of fruit wines (in particular plum wine), compared with traditional grape wine, is their lower alcohol content. Copyright © 2016 The Institute of Brewing & Distilling     

Determination of ochratoxin A in wine by immunoaffinity cleanup and liquid chromatography tandem mass spectrometry

A simple and accurate method has been developed for determining ochratoxin A (OTA), using an immunoaffinity column for cleanup and liquid chromatography-tandem mass spectrometry for identification and quantification. Wine samples were diluted with a solution containing polyethylene glycol 8000 and sodium hydrogen carbonate, filtered through a glass microfiber filter, and cleaned up on an immunoaffinity column. OTA was then eluted with methanol-acetic acid (98:2) and analyzed by liquid chromatography-tandem mass spectrometry. The average recoveries of OTA from red and white wines were 95 and 96.7% (spiked OTA level was 0.05 ng/ml) and repeatabilities (relative standard deviation) were 3.8 and 2.4%, respectively. The detection limit was 0.0003 ng/ml based on the signal-to-noise ratio in wine of 3:1. Analysis of 74 samples of domestic and imported wines showed OTA levels ranging from < 0.0003 to 0.82 ng/ml, with an incidence of contamination of 92.1% for red wines, and < 0.0003 to 0.51 ng/ml, with an incidence of contamination of 77.8% for white wines. These detection rates were higher than those rates of past reports of OTA contamination in wine, due to the high sensitivity of this method. However, all samples analyzed in this study complied with European Union regulations. It is concluded that this method is a useful tool for the quality assurance of wine.     

发酵后混酿调控‘赤霞珠’葡萄酒的香气和色泽

本研究以单品种‘赤霞珠’葡萄酒为主体,‘品丽珠’、‘马瑟兰’和‘小味儿多’葡萄酒分别为配体以10%、20%、30%三种比例进行发酵后二元混酿,旨在通过不同风格葡萄酒间不同比例的混和,弥补单一品种葡萄酒的缺陷和提升风味品质。通过气相色谱-质谱联用(GC-MS)和高效液相色谱-三重串联四极杆质谱(HPLC-Qq Q-MS/MS)测定葡萄酒中风味物质,结合感官定量描述(QDA)和CIELAB检测体系对香气和颜色感官品质进行分析。瓶储6个月后,仅果香酯类物质质量浓度较高的‘品丽珠’在混酿比例大于20%时显著提高了混酿组乙酸酯类物质质量浓度(p<0.05);‘马瑟兰’的比例大于10%时能显著提高类异戊二烯类物质质量浓度,有利于提高花香降低生青味,同时降低黄色色调;‘小味儿多’的混酿比例在30%时有较好效果,显著提高混酿组黄烷醇(1.43倍)、黄酮醇(1.27倍)、酚酸(4.68倍)质量浓度有利于颜色稳定。因此可通过发酵后混酿调控‘赤霞珠’葡萄酒香气和颜色品质,为科学制定混酿方案提供理论依据。     

葡萄酒质量安全风险与管理

食品卫生关系到广大人民群众的身体健康,一直是全社会关注的热点.随着中国葡萄酒产业的快速发展,消费者对国产葡萄酒的关注度逐渐提高.葡萄酒卫生不仅影响产品质量,也关系到葡萄酒形象和品牌崛起.葡萄酒卫生涉及原料生产、加工,产品贮运、销售整个过程,涵盖为保证葡萄酒安全性、有益性和完好性而采取的全部措施.葡萄酒的质量安全风险主要由两部分构成:一是葡萄原料安全,二是葡萄酒酿造加工过程安全.在葡萄酒生产过程中,为了实现对其质量的主动精确控制,需要利用HACCP原理,通过危害分析和关键控制点技术,采取相应的预防和控制措施.此外,葡萄酒生产企业在具体实践时,还应加强卫生方面的组织管理,如设立食品安全小组,重视生产环境的清洗和消毒,保证员工的健康并对其进行适当的培训指导.结合我国现行标准和生产实践,从葡萄酒质量安全风险、葡萄酒质量安全管理原则(危害鉴别原则、企业实施原则、清洗和消毒原则)两方面,详细阐述了葡萄酒的卫生和安全管理,以期为葡萄酒及果酒企业的规范化生产提供参考.