应用高中生已有的生物学知识,针对葡萄酒制作的造假手段,设计一种快速鉴定葡萄酒真伪的方法。通过测定待测样品中花青素的相对含量来分析葡萄酒的品质。 Applying the existing biological knowledge of senior high school students, aiming at the counterfeit means of making wine, a method to quickly identify the authenticity of wine is designed. The quality of the wine is analyzed by measuring the relative amount of anthocyanins in the sample to be tested.