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Year wine identification method

A technology for vintage wine and trace components, which is applied in testing food, measuring devices, instruments, etc., can solve problems such as identifying the storage time of vintage wine, and achieve the effect of broad application prospects.

Active Publication Date: 2008-03-12
四川绵竹剑南春酒厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no relevant report on the method of identifying the storage time of vintage wine using the volatilization coefficient of trace components in vintage wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1 Determination of Volatility Coefficient of Jiannanchun Type A Base Liquor in Different Years

[0034]Chromatographic conditions: continuous flow mode, column temperature: initial temperature is 40°C, hold for 5 minutes, program temperature rises to 100°C at 5°C / min, then heats up to 220°C at 10°C / min and holds for 5 minutes; sample injection Mouth temperature: 260°C; detector temperature: 260°C; carrier gas is high-purity nitrogen, flow rate is 1ml / min; hydrogen: 35ml / min: air: 400ml / min, split ratio is 20:1.

[0035] Headspace sampling conditions: the sealed sample solution in the headspace sample bottle is 5ml, temperature: sample bottle equilibrium temperature, 70°C; quantitative loop, 80°C; transfer line, 90°C. Time: sample bottle equilibration time, 30.0min; quantitative loop filling time, 0.13min; quantitative loop equilibration time, 0.10min; sample injection time, 1.00min.

[0036] The measurement results are shown in Table 1 (3 measurements, the aver...

Embodiment 2

[0040] Embodiment 2 Determining the year of vintage wine with standard curve

[0041] Chromatographic conditions: continuous flow mode, column temperature: initial temperature is 40°C, hold for 5 minutes, program temperature rises to 100°C at 5°C / min, then heats up to 220°C at 10°C / min and holds for 5 minutes; sample injection Mouth temperature: 260°C; detector temperature: 260°C; carrier gas is high-purity nitrogen, flow rate is 1ml / min; hydrogen: 35ml / min: air: 400ml / min, split ratio is 20:1.

[0042] Headspace sampling conditions: the sealed sample solution in the headspace sample bottle is 5ml, temperature: sample bottle equilibrium temperature, 70°C; quantitative loop, 80°C; transfer line, 90°C. Time: sample bottle equilibration time, 30.0min; quantitative loop filling time, 0.13min; quantitative loop equilibration time, 0.10min; sample injection time, 1.00min.

[0043] For Jiannanchun 46-degree vintage wine to be identified, it is necessary to determine its specific age...

Embodiment 3

[0048] Example 3 Determination of Volatility Coefficients of Jiannanchun Type B Basic Liquor Series Solutions

[0049] Chromatographic conditions: continuous flow mode, column temperature: initial temperature is 40°C, hold for 5 minutes, program temperature rises to 100°C at 5°C / min, then heats up to 220°C at 10°C / min and holds for 5 minutes; sample injection Mouth temperature: 260°C; detector temperature: 260°C; carrier gas is high-purity nitrogen, flow rate is 1ml / min; hydrogen: 35ml / min: air: 400ml / min, split ratio is 20:1.

[0050] Headspace sampling conditions: the sealed sample solution in the headspace sample bottle is 5ml, temperature: sample bottle equilibrium temperature, 70°C; quantitative loop, 80°C; transfer line, 90°C. Time: sample bottle equilibration time, 30.0min; quantitative loop filling time, 0.13min; quantitative loop equilibration time, 0.10min; sample injection time, 1.00min.

[0051] The ethanol solution with the same concentration as Jiannanchun type ...

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Abstract

The present invention relates to an age liquor recognition method belonging to the field of age liquor recognition, which includes steps below: Volatilization coefficients of trace ingredients in age liquors are referenced to judge storage period length of age liquors of the same specifications. Lower volatilization coefficient indicates longer storage period of the age liquor. In addition, the trace ingredient refers to organic compositions in the age liquor. The present invention can accurately measure age of the age liquor, solves longstanding technical problems for field technicians, show great significance to monitoring of age liquor market and bring a broad application prospect.

Description

technical field [0001] The invention relates to a method for identifying vintage wine, which belongs to the field of vintage wine detection. Background technique [0002] Vintage wine was first popular in foreign countries, and it is a concept of the level of wine, brandy, whiskey and other alcoholic beverages. Due to the relatively long development time, the standards and inspection methods for this level of classification are relatively mature, and there are special "wine wine" in foreign countries. Law or "Wine Code", which is inspected and managed by specific certification and testing institutions, such as the French V.S.O.P Standard Management Committee. However, the relevant domestic laws and regulations are not standardized enough, and the monitoring is not strong enough. Some unscrupulous merchants use the name of vintage wine to increase the price of their products, disrupting the vintage wine market and harming the interests of consumers. However, the main reason ...

Claims

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Application Information

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IPC IPC(8): G01N33/02G01N30/02
Inventor 徐占成张毅徐姿静
Owner 四川绵竹剑南春酒厂有限公司
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