Sensory quality evaluation method of kiwi wine

A sensory quality and evaluation method technology, applied in the field of sensory quality evaluation of kiwifruit wine, can solve the problems of unstable evaluation results and great influence, achieve objective and accurate evaluation results, simple operation, and reduce the consumption of human and material resources. Effect

Active Publication Date: 2018-12-28
广西德保新贝侬酒厂有限公司
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Problems solved by technology

[0003] At present, the sensory quality evaluation of kiwi fruit wine is the basic method. Sommeliers taste the kiwi fruit wine to obtain the sensory quality evaluation results of kiwi fruit wine. However, this method is greatly affected by personal subjective factors, and the evaluation results are unstable.

Method used

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Embodiment 1

[0025] A method for evaluating the sensory quality of kiwi fruit wine, using gas chromatography to measure the contents of 3 higher alcohols in kiwi fruit wine, comprising the following steps:

[0026] 1) Higher alcohol standard solution configuration: take by weighing 0.5500g n-propanol, isobutanol and isoamyl alcohol respectively in a 100mL volumetric flask, and use ethanol with a volume fraction of 35% to dilute to obtain a standard stock solution; then use a volume fraction of 35% ethanol and n-butyl acetate are carried out gradient dilution to described standard stock solution, are configured to mass concentration respectively 20mg / L, 40mg / L, 80mg / L, 120mg / L, 200mg / L, 400mg / L Standard solution, and the mass concentration of n-butyl acetate in the standard solution is 30mg / L;

[0027] 2) Sample configuration: Weigh 2 mL of kiwi fruit wine, filter it through an inorganic water-based filter membrane with a pore size of 0.45 μm, dilute it, and add n-butyl acetate until the ma...

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Abstract

The invention belongs to the technical field of food inspection and detection, and specifically discloses a sensory quality evaluation method of kiwi wine. The sensory quality evaluation method provided by the invention measures the contents of three higher alcohols in the kiwi wine by using gas chromatography, and comprises the following steps: 1) preparation of a higher alcohol standard solution: preparing a standard solution of n-propanol, isobutanol and isoamylol by using ethanol and n-butyl acetate; 2) sample preparation: adding the n-butyl acetate after diluting the kiwi wine to preparea sample solution; 3) detecting the standard solution and the sample solution by using the gas chromatography, and calculating the contents of higher alcohols in the sample solution; and 4) sensory quality judgment conditions: judging the sensory quality of the kiwi wine according to certain judgment conditions. According to the sensory quality evaluation method provided by the invention, the contents of flavor substance higher alcohols in the kiwi wine are measured, and the sensory quality of the kiwi wine can be objectively and accurately judged based on the content relationship between thehigher alcohols.

Description

【Technical field】 [0001] The invention relates to the technical field of food inspection and detection technology, in particular to a method for evaluating the sensory quality of kiwi fruit wine. 【Background technique】 [0002] Actinidia genus Actinidiaceae, also known as kiwifruit, Chinese vinegar pear, sheep peach, etc., is a berry deciduous vine planted in many countries in the world. Kiwi fruit is rich in a variety of nutrients, such as various amino acids, minerals, organic acids, vitamin C, etc., and has the reputation of "King of Vc". Kiwi fruit wine is an alcoholic beverage brewed from kiwi fruit through alcoholic fermentation. It is relied on by consumers for its unique taste, pleasant aroma and rich nutrition. [0003] At present, the sensory quality evaluation of kiwi fruit wine is the basic method. Sommeliers taste the kiwi fruit wine to obtain the sensory quality evaluation results of kiwi fruit wine. However, this method is greatly affected by personal subject...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02
CPCG01N30/02
Inventor 杨维特
Owner 广西德保新贝侬酒厂有限公司
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