Method for rapidly judging grade of base liquor of luzhou-flavor liquor based on infrared spectrum technology
A Luzhou-flavor liquor and infrared spectroscopy technology, which is applied in the field of rapid discrimination of Luzhou-flavor liquor base wine grades based on infrared spectroscopy technology, can solve the problem of inability to achieve real-time rapid detection, cumbersome gas chromatography detection methods, and uncertainty in taste evaluation results, etc. problem, to achieve the effect of improving the identification accuracy, reducing the detection cost, and high model accuracy
Inactive Publication Date: 2016-12-14
JIANGSU KINGS LUCK BREWERY
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In the current grading process of Luzhou-flavor liquor base liquor, although the sensory evaluators have been professionally trained, the manual sensory evaluation is easily interfered by external factors such as the experience, mental state, physical condition and environment of the evaluators, making the evaluation results unique. Uncertainty, at the same time, the gas chromatography detection method for the content of main esters such as ethyl hexanoate is cumbersome, time-consuming and laborious, and cannot achieve real-time rapid detection
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[0028] Below through specific embodiment and in conjunction with appendix figure 1 to attach image 3 The present invention is further elucidated, but not limited.
[0029] 1. Collection of different grades of liquor base liquor samples: The samples were taken from Jiangsu Jinshiyuan Co., Ltd. In the production process of liquor, workshop team members conduct a preliminary division of first-class liquor and second-class liquor for liquor base liquor through time-sharing, section picking and sensory tasting during the distillation process.
[0030] 2. Professional liquor sensory reviewers will accurately evaluate the first-class and second-class liquor submitted by the workshop workers. The sensory reviewers classified and graded the liquor base liquor samples according to the coordination of liquor body, aroma and presence or absence of off-flavors. In the end, 17 first-grade good wines, 9 first-grade poor wines, 19 second-grade good wines, and 15 second-grade poor wines we...
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The invention discloses a method for rapidly judging the grade of base liquor of luzhou-flavor liquor based on an infrared spectrum technology. The method comprises the following steps: performing sensory evaluation on collected base liquor samples of liquor for classifying and grading by professional sensory evaluation personnel; measuring the content of main ester compounds in the base liquor samples of the liquor by utilizing a gas chromatograph; performing spectrum acquisition on the base liquor samples of the liquor by utilizing a Fourier transform infrared spectrometer; establishing a model for grade qualitative judgment of the base liquor and content quantitative identification of the main ester compounds in the base liquor based on infrared spectrum; acquiring Fourier transform infrared spectrum of the base liquor to be graded, and rapidly judging and grading the base liquor to be graded. According to the method for rapidly judging the grade of the base liquor of the luzhou-flavor liquor based on the infrared spectrum technology, the quality of the base liquor of the liquor in a conventional production process is judged and graded rapidly by establishing a high-accuracy model based on the infrared spectrum technology; the accuracy is high, the efficiency is high, and the influence caused by human factors is avoided.
Description
technical field [0001] The invention relates to the technical field of liquor evaluation, in particular to a method for quickly identifying the grade of Luzhou-flavor liquor base liquor based on infrared spectrum technology, that is, to qualitatively judge the grades of different grades of Luzhou-flavor liquor base liquor and the main Rapid detection of the content of ester compounds (ethyl caproate, ethyl acetate, ethyl butyrate, ethyl lactate), combined with the corresponding enterprise standards to quickly identify the grade of Luzhou-flavor liquor base liquor. Background technique [0002] Accurate judgment of the grade of liquor base liquor is an important basis for liquor graded storage and blending, and is the lifeline of each winery. In the production process of Luzhou-flavor liquor, the workshop team members carry out preliminary quality classification of the liquor base liquor through time-sharing, section picking and sensory tasting during the distillation process...
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IPC IPC(8): G01N21/3577G01N30/02G01N33/14
CPCG01N21/3577G01N30/02G01N33/146G01N2030/022
Inventor 孙宗保吴建峰邹小波孙莹辛新石吉勇唐群勇沈丹萍
Owner JIANGSU KINGS LUCK BREWERY
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