Method for evaluating excited degree of wine after drinking

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...

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 disturbed by external factors, and take a long time. The operation process is cumbersome and the cost is high. , which is not conducive to the design of wine samples and the evaluation of the feeling after drinking

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