中文摘要：

为了开发武陵山区的地方特色饮品，采集了该地区的自酿葡萄酒，运用密度瓶法、气相色谱法、原子吸收分光光度法、酸碱滴定法及微生物培养法对其酒精度、干浸出物、甲醇、重金属、总酸度、菌落总数及致病菌等指标进行了检测，根据国家标准（GB15037--2006、GB2758--2012）对其安全性进行了初步的评价。结果表明，自酿葡萄酒的总酸为5．15g／L，总糖含量为24．08gm，干浸出物含量为22．42g／L，酒精度为8．66％vol-8．68％vol，甲醇含量为101．45mg／L，镉含量为3．22μg/L，铅含量为40．00μg/L，无致病菌检出，所检测的自酿葡萄酒的各项指标均符合相关标准，无安全隐患。根据自酿葡萄酒的总糖含量，将其归类为平静葡萄酒中的半甜葡萄酒。该研究结果为深入开发该地区的自酿葡萄酒特色饮品提供参考。

英文摘要：

In order to develop local drinks in Wuling Mountain area, the alcohol content, dry extract, methanol, heavy metal, total acid, total plate count and pathogenic bacteria of the home-brewed wine were detected by density bottle method, gas chromatography, atomic absorption spectrophotometry, acid-base titration and microbe cultivation, respectively. Wine safety was preliminarily evaluated based on the National Standard GB 15037--2006 and GB 2758--2012. The results showed that the total acid of home-brewed wine was 5.15 g/L, total sugar 24.08 g/L, dry extracts 22.42 g/L, alcohol content 8.66%vol-8.68%vol, methanol 101.45 mg/L, Cadmium 3.22 μg/L, Plumbum 40 μg/L, and no pathogenic bacteria detected. The detected indexes of home-brewed wine all met the National Standard, and without potential safety hazard. According to the total sugar content, the detected home-brewed wine was classified into semi-sweet wines of stil wines. These results provided reference for further development of local drinks in Wuling mountain area.