Method for identifying millet wine storage time based on multi-electrode sensing technology

Abstract

The invention discloses a method for identifying the millet wine storage time based on a multi-electrode sensing technology. The method comprises the following steps of: (1) forming a multi-electrode sensing array system by taking silver or silver chloride as a reference electrode, a platinum wire as a pair electrode and a glass carbon, gold or platinum electrode as a working electrode, wherein the electrodes are connected with an electrochemical constant potential rectifier; (2) putting a millet wine sample into an electrochemical detection pool, inserting the electrode array into the sample, and performing electrochemical cyclic volt-ampere scanning, wherein the scanning range is -0.5 to 1.6V, the starting potential and the end potential are -0.5V, and the scanning rate is 0.05 to 0.2V / s; (3) respectively extracting characteristic values of a cyclic volt-ampere curve of the millet wine sample tested by the glass carbon, gold or platinum electrode; and (4) performing standardized preprocessing on the extracted characteristic values, and performing judgment analysis on the characteristic property of the millet wine by a chemical metrology method. By the method, the experiment steps are simplified; and the sensitivity, the reliability and the repetitiveness are greatly improved.

Description

technical field [0001] The invention relates to a method for detecting the quality of rice wine with multi-electrode sensing technology, in particular to a method for identifying the age of rice wine with multi-electrode sensing technology. Background technique [0002] Yellow rice wine is the oldest kind of wine in the history of our country, and it is one of the three major brewed wines (rice wine, wine and beer) in the world. In the process of rice wine brewing, due to the influence of many factors such as raw material species, saccharification starter, brewing method, brewing season, and regional (environmental) conditions, there are many types of rice wine, and their flavor substances and aroma characteristics are not the same. In order to assess the quality grade and quality of yellow rice wine, and promote it to the society for consumers to choose, it is necessary to carry out scientific testing and evaluation of the quality of yellow rice wine. [0003] The quality ...

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Problems solved by technology

The application number is 200510050865.X, "An Electrochemical and Signal Analysis and Processing Method for Rice Wine Classification", the patent needs to prepare a mixed solution of rice wine and sodium hydroxide, and the steps are cumbersome

In addition, rice wine and sodium hydroxide will react, which will affect the signal obtained by the electrode from the rice wine sample itself, weaken the difference between samples, and thus affect the detection effect

The composition information of rice wine is complex, and the information of the rice wine sample obtained by using a single electrode in this patent is not sufficient

The application number is 201110203695.X, "a method for detecting the wine age of yellow rice wine". This patent uses six working electrodes, and needs to combine the pH, conductivity and total sugar of rice wine for qualitative analysis of the wine age of rice wine. The extracted There are many eigenvalues, and the steps are more cumbersome

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