Analysis and evaluation method of bad stable flavor substances in red wine

A red wine, bad flavor technology, applied in the field of analysis and evaluation of "stable smell" bad flavor substances in red wine, to achieve the effect of improving analysis efficiency

Inactive Publication Date: 2014-08-27
SHANGHAI INST OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there is no relevant literature report on the determination of the recognition threshold and the calculation of t

Method used

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  • Analysis and evaluation method of bad stable flavor substances in red wine
  • Analysis and evaluation method of bad stable flavor substances in red wine
  • Analysis and evaluation method of bad stable flavor substances in red wine

Examples

Experimental program
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Effect test

Embodiment 1

[0064] An analysis and evaluation method for "stable smell" undesirable flavor substances in red wine, specifically comprising the following steps:

[0065] (1) Using gas chromatography electronic nose (Flash E-Nose) to analyze and detect the content of 4-ethylphenol and 4-ethylguaiacol in the red wine to be tested, that is, a domestic red wine 1, the specific steps are as follows :

[0066] ①. Take 5mL of a certain domestic red wine 1 to be tested and put it in a 20mL headspace bottle for direct analysis of headspace by gas chromatography electronic nose. The headspace sample preparation is automatically completed by the sampler: extraction temperature 40℃, extraction time 20min ;

[0067] ②. In step ①, a certain domestic red wine 1 to be tested is detected and analyzed on the gas chromatography electronic nose. The data obtained by using the Arochemnbase database is used for qualitative analysis of the volatile components in a certain domestic red wine 1 to be tested. The ...

Embodiment 2

[0106] An analysis and evaluation method for "stable smell" undesirable flavor substances in red wine, specifically comprising the following steps:

[0107] (1) Analyze and detect the content of 4-ethylphenol and 4-ethylguaiacol in a certain domestic red wine 2 by gas chromatography electronic nose (Flash E-Nose), the specific steps are as follows:

[0108] ①. Take 10mL of a domestic red wine 2 and put it in a 20mL headspace bottle for direct analysis of headspace by gas chromatography electronic nose. The headspace sample preparation is automatically completed by the sampler: the extraction temperature is 45°C, and the extraction time is 25min.

[0109] ②. The data obtained after the detection and analysis of the domestic red wine 2 to be tested on the gas chromatography electronic nose in step ① is qualitatively analyzed using the Arochemnbase database for the volatile components in the domestic red wine 2 to be tested, and the obtained domestic red wine 2 is obtained. The E...

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Abstract

The invention discloses an analysis and evaluation method of bad stable flavor substances in red wine, and the method is as follows: using a gas chromatography electronic nose for analysis and detection of the red wine to obtain mass concentration of 4-ethyl phenol and 4-ethylguaiacol in the red wine; using a dynamic flavor dilution olfactometry measurement system for detection of the red wine to obtain recognition threshold of the 4-ethyl phenol and the 4-ethylguaiacol in the red wine; and finally, according to the mass concentration and the recognition threshold of the 4-ethyl phenol and the 4-ethylguaiacol in the red wine, calculating the flavor intensity of the two materials of the 4-ethyl phenol and the 4-ethylguaiacol in the red wine. When the flavor intensity is greater than 1, the wine aroma can be influenced, the analysis and evaluation has a good linear relationship in a common concentration range of bad stable flavor substances of the 4-ethyl phenol and the 4-ethylguaiacol in the red wine, and has the advantages of being fast, regular and accurate.

Description

technical field [0001] The invention relates to an analysis and evaluation method of "stable smell" bad flavor substances in red wine. Background technique [0002] The production of 4-ethylphenol and 4-ethylguaiacol in wine is mainly derived from Brettanomyces Flavor characteristics of yeast, 4-ethylphenol and 4-ethylguaiacol were described as plastic burning, herbal, stable, etc., and their concentrations in wine ranged from tens to hundreds of μg / L, Sometimes it reaches several mg / L, which brings a strong smell of stables to the wine. Even at a lower concentration (600-700μg / L), ethyl phenol will change the aroma of the wine. A large number of foreign studies have shown that it is common for these volatile substances to bring aroma defects to wine, and their existence greatly reduces the aroma and taste of wine, causing major economic losses. With the large-scale and group development of wine production, it is difficult to achieve the purpose of controlling product qual...

Claims

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Application Information

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IPC IPC(8): G01N30/02
Inventor 冯涛林文华刘铭王旭谢克林
Owner SHANGHAI INST OF TECH
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