Method for blending and appraising rice wine

A technology of rice wine and base wine, which is applied in the field of rice wine blending and wine evaluation, which can solve problems affecting the accuracy of evaluation and changes in the sensitivity of sensory organs, and achieve the effects of convenient blending, improved taste, and high evaluation accuracy

Inactive Publication Date: 2009-09-30
李博斌
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  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

However, the sensitivity of human sensory organs is easily changed by the interference of external factors, thus affecting the accuracy of evaluation.

Method used

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  • Method for blending and appraising rice wine
  • Method for blending and appraising rice wine
  • Method for blending and appraising rice wine

Examples

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Embodiment Construction

[0033] In the method of blending and evaluating yellow rice wine referred to in this example, the selection of yellow rice wine ingredients that contribute greatly to the taste of rice wine is through sensory evaluation of taste substances—sugar, amino acids, organic acids, various inorganic elements, and taste Correlation analysis was carried out to clarify the quantitative impact of each component on the taste and sensory, so as to determine the five rice wine components, isomaltose, proline, leucine, histidine and arginine, as the major contributors to the taste of rice wine. For the composition of rice wine, use stepwise regression analysis to establish the prediction of the taste and sensory score of rice wine through component values. This method replaces the artificial sensory evaluation and blending. Specifically include the following steps:

[0034] (1) Select the five components of rice wine that contribute greatly to the taste of rice wine, including isomaltose, pro...

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Abstract

The invention discloses a method for blending and appraising rice wine. The method comprises the following steps: (1) selecting rice-wine components with great contribution to the quality and taste of rice wine; (2) determining the content values of the rice-wine components with great contribution to the quality and taste of rice wine in base wine respectively; and (3) adopting stepwise regression analysis, selecting different species of base wine and obtaining the content value of blended wine through the component values and portions of the base wine pro rata; establishing a regression equation and adopting the content values of the components of the blended wine to calculate the appraisal value of the taste of the rice wine so as to obtain the degree of the sensory quality of the blended wine in the same mixture ratio; and obtaining an optimal blending proposal by regulating the species and portions of the base wine. The method can replace the method for appraising and blending wine through artificial sense, and has the characteristics of few interference factors, high appraisal accuracy, simple operation steps, more convenient blending and capability of improving the taste of the rice wine.

Description

technical field [0001] The invention relates to a method for blending and evaluating rice wine. Background technique [0002] Rice wine, also known as old wine, is brewed from grains through a series of processing procedures. It is a national specialty in my country with a history of more than 5,000 years and enjoys a high reputation both at home and abroad. Due to its low alcohol content and low food consumption, rice wine is a kind of brewed wine integrating enjoyment and health care, and has cooking and medicinal effects. The country has listed it as one of the key beverages for support and development. At present, the domestic per capita consumption is only about one liter, which has great consumption potential and space. At the same time, rice wine is a unique beverage in my country. It has relatively few competitors in the international market and is the wine with the greatest export potential in my country. [0003] Rice wine contains sugar, dextrin, organic acids, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04G01N30/02
Inventor 李博斌刘兴泉张弘郑云峰
Owner 李博斌
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