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A visual method for evaluating the astringency of red wine

A technology for red wine and astringency, which is used in measuring devices, material analysis by optical means, instruments, etc., to achieve the effects of low cost, intuitive and accurate evaluation results, and reduced consumption of human and material resources.

Active Publication Date: 2018-08-24
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defects caused by the conventional methods for evaluating the astringency of wine, and provide a method for visually evaluating the astringency of red wine by using a microscope

Method used

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  • A visual method for evaluating the astringency of red wine
  • A visual method for evaluating the astringency of red wine
  • A visual method for evaluating the astringency of red wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Add 200mg bovine serum albumin powder to 100mL PBS buffer solution with a pH value of 7.2 (made by mixing 72mL 0.1mol / L disodium hydrogen phosphate aqueous solution with 28mL 0.1mol / L sodium dihydrogen phosphate aqueous solution and 2.34g NaCl) , mix well, and prepare 2mg / mL bovine serum albumin solution.

[0027] 2. Mix 1mL 2mg / mL bovine serum albumin solution with red wine Carmenere (Origin: Chile, year: 2012, average value of total phenols: 2965.95, total flavanol value: 1137.23), Cabernet Sauvignon (Origin: Chile, year : 2012, total phenol average: 2196.82, total flavanol value: 923.12), Cabernet (origin: Changli, Qinhuangdao, Hebei, year: 2012, total phenol average: 2337.38, total flavanol value: 950.45), black Noir (origin: Chile, year: 2012, average total phenols: 1627.27, total flavanols: 586.58) were mixed uniformly at a volume ratio of 1:1, 1:1.5, and 1:2, and then digital biological microscope was used to Observe the degree of disintegration of the main s...

Embodiment 2

[0030] 1. Prepare 2mg / mL bovine serum albumin solution, the preparation method is the same as step 1 in Example 1.

[0031] 2. Mix 1mL 2mg / mL bovine serum albumin solution with red wine Syrah (origin: Chile, year: 2008, average value of total phenols: 2239.76, total flavanol value: 739.36), Mernau (origin: Xi’an, year : 2012, total phenol average: 2168.33, total flavanol value: 1201.06), Merlot (origin: Chile, year: 2012, total phenol average: 1663.57, total flavanol value: 705.31), snake dragon pearl (origin : Xi'an, year: 2012, average value of total phenols: 1630.67, total flavanol value: 624.71) after mixing uniformly according to the volume ratio of 1:1, 1:1.5, and 1:2 respectively, the bovine serum albumin was observed with a digital biological microscope The degree of disintegration of the main structure, see the results Figure 5-8 , a, b, and c in the figure correspond to volume ratios of 1:1, 1:1.5, and 1:2 in turn. Depend on Figure 5-8 It can be seen that when t...

Embodiment 3

[0034] 1. Prepare 2mg / mL bovine serum albumin solution, the preparation method is the same as step 1 in Example 1.

[0035] 2. Combine 1mL 2mg / mL bovine serum albumin solution with red wine Cabernet Sauvignon (origin: Yantai Changyu Winery, year: 2012, average value of total phenols: 2644.53, total flavanol value: 1100.39), Syrah (origin: Chile, year: 2012, total phenol average: 2635.47, total flavanol value: 788.54), Carignan (origin: Chile, year: 2010, total phenol average: 2849.29, total flavanol value: 937.94), solution Baina (origin: Zhangjiakou, Hebei, year: 2012, average total phenols: 2342.14, total flavanols: 1072.69), Cinsuo (origin: France, year: 2012, average total phenols: 1745.02, total flavanols Value: 601.54) After mixing uniformly according to the volume ratio of 1:1, 1:1.5, and 1:2, the disintegration degree of the main structure of bovine serum albumin was observed with a digital biological microscope. The results are shown in Figures 9 to 13 , a, b, and c...

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Abstract

The invention discloses a method for visually evaluating astringent feeling of red wine. According to the method, on the basis of the principle that phenolic substances in wine and protein are combined and the astringent feeling is generated, the disintegration degree of a protein body structure after wine reacts with bovine serum albumin is directly observed through a microscope, and the degree of the astringent feeling of red wine can be objectively and accurately judged. According to the evaluation method, operation is easy, an evaluation result is visual and accurate, manpower and material resource consumption for evaluating the astringent feeling of wine is greatly reduced, the defect that sense organ taste is affected by personal subjective factors is overcome, cost of equipment in use is low, and the method is suitable for a large number of small and medium size wine enterprises.

Description

technical field [0001] The invention belongs to the technical field of wine quality evaluation, in particular to a method for visually evaluating the astringency of red wine. Background technique [0002] The astringency of wine is one of the important indicators to evaluate the quality of wine. The generation of astringency is a complex process involving many mechanisms. It is widely accepted that it is due to the combination of polyphenols in wine and salivary proteins in human oral cavity. A restrained tactile sensation evoked. At present, the evaluation of the astringency of wine is mainly through the sensory evaluation of wine tasters. There is no relatively objective evaluation standard, and it is greatly affected by factors such as personal preferences and evaluation environment. The large deviation makes it difficult to objectively evaluate the wine's astringency. [0003] In recent years, there have also been studies on the evaluation of wine astringency in vitro....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/84
CPCG01N21/84
Inventor 王晓宇王雪辉任梦梦张娟朱艳云朱丹烨杨巧丽
Owner SHAANXI NORMAL UNIV
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