Method for evaluating excited degree of wine after drinking

A technology of excitement and degree, applied in the field of evaluating the degree of excitement after drinking alcohol, which can solve the problems of long time, cumbersome operation process, unfavorable enterprise wine sample design and evaluation feeling, etc.

Inactive Publication Date: 2018-04-13
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although there are some published research methods that can detect alcohol intoxication, these methods still rely on manual detection and collection of experimental data, which are greatly dist...

Method used

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  • Method for evaluating excited degree of wine after drinking
  • Method for evaluating excited degree of wine after drinking
  • Method for evaluating excited degree of wine after drinking

Examples

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Embodiment 1

[0050] A simple and effective method for evaluating the degree of excitement after drinking alcohol, comprising the following steps:

[0051] 1. Preparation of evaluation wine samples and standard samples:

[0052] Use rectification and activated carbon to remove all trace components in the original wine, and only keep alcohol and water. Russian vodka and ultrapure water are prepared into alcohol standard solutions with various alcohol degrees (7.5%vol-70%vol) for use in Choose the appropriate concentration when feeding mice with different doses of alcohol. Two different brands of commercially available liquor with an alcohol content of 52% vol were selected for evaluation;

[0053] 2. Selection of objects for detecting excitatory response after drinking:

[0054] C57BL / 6 mice, cleaning class II, male, average weight 18-20g, age 4-6 weeks. Provided by Beijing Weitong Lihua Company Experimental Animal Co., Ltd. The feeding environment is the general research and experimenta...

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PUM

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Abstract

The invention belongs to the technical field of brewing, and discloses a method for simply and effectively evaluating the excited degree of wine after drinking and application thereof. By aiming at the current conditions that the existing method relies on the manual operation on experiment data detection and drunkenness degree collection and evaluation, and the excited degree cannot be evaluated,the method is characterized in that animal fine behavioristic analysis equipment is used for performing synchronous recording and real-time analysis on one-minute movement moving tracks and behavior parameters of mice subjected to intragastric administration of a certain specific dose of distilled wine, fermentation wine or prepared wine with different or identical alcoholic strength before the wine drinking and after the wine drinking; and the behavior parameter moving distance, the average speed, the moving time, the stop time, the moving frequency and the stop frequency are subjected to synchronous real-time analysis, the mouse blood ethanol concentration is combined, and the after-drinking behavior excited degree of different kinds of wine and the behavior excitement causing degree ofthe wine sample per se can be simply, effectively and scientifically evaluated according to the wine sample and wine alcohol reference behavior parameter ratio, the behavior excitement index and the wine sample relative excitement causing degree index. The method can be applied to the evaluation of after-drinking feeling of wine samples, or the evaluation of wine sample quality, can be used for wine body design and process optimization in the production process of the distilled wine, fermentation wine or prepared wine.

Description

technical field [0001] The invention belongs to the technical field of brewing, in particular to a method and application for evaluating the degree of excitement after drinking alcohol. Background technique [0002] Alcohol is an ethanol-containing beverage made by fermenting starchy or sugar-containing plants such as grains and fruits. With the development of brewing technology for nearly a thousand years, the types of wine are rich and diverse. In addition to the main components of ethanol and water, there are many other trace components. These trace components and main components in wine assist and interact with each other, to a certain extent, affect the accumulation degree and metabolism speed of ethanol in the human body, and affect the comfort level of the human body after drinking. After drinking a certain amount of alcohol for a certain period of time, some alcohols with better after-drinking comfort will make people feel excited, happy and improve motor performanc...

Claims

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Application Information

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IPC IPC(8): G06F19/00G01N30/88
CPCG01N30/88G01N2030/8822G16C20/30
Inventor 皇甫洁王德良刘蓉孙志伟江伟
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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