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Method for evaluating quality of yeast for making hard liquor

A technology of Daqu and quality, applied in the field of winemaking, can solve the problems of unscientific and subjective quality of Daqu

Inactive Publication Date: 2020-03-24
SICHUAN GUCHUAN WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sensory evaluation largely depends on human sensory experience, and there are often subjective and unscientific defects in the evaluation of Daqu quality, which is obviously unreasonable

Method used

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  • Method for evaluating quality of yeast for making hard liquor
  • Method for evaluating quality of yeast for making hard liquor
  • Method for evaluating quality of yeast for making hard liquor

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0066] This embodiment provides a method for evaluating the quality of Daqu, comprising the steps of:

[0067] S1. Sensory parameters: set the sensory parameters of Daqu and the weights of the corresponding sensory parameters. The sensory parameters include appearance, section and smell, and carry out sensory testing, wherein the weight of appearance is divided into 35 points, the weight of section is divided into 40 points, smell The weight of incense is divided into 25 points, and the score of sensory parameters is recorded as S;

[0068] Select the whole piece of Daqu as a sample from the finished music library for sensory quality testing; perform sensory testing by observing the appearance, section and smell of Daqu, where the appearance includes dressing, cracks, color and uniformity, and the section includes mycelium plumpness, Color, water circle and skin, smell including koji and strange smell. It is required that the appearance is mostly off-white, brownish-yellow, e...

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PUM

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Abstract

The invention belongs to the technical field of wine brewing, and discloses a method for evaluating the quality of yeast for making hard liquor. According to the invention, the comprehensive indexes of the yeast for making hard liquor are obtained by processing sensory parameters, physicochemical indexes, biochemical indexes, microbial indexes and comprehensive indexes, wherein the comprehensive index values represent the quality of the yeast for making hard liquor, so the larger the comprehensive index values are, the better the quality of the yeast for making hard liquor is. The method is used for evaluating the quality of the yeast for making hard liquor, can replace an existing mode that the quality of the yeast for making hard liquor is judged only through sensory aroma smelling, provides a unified standard for evaluation of the quality of the yeast for making hard liquor, is objective, scientific, systematic, easy and convenient to use, high in operability and accurate, and provides technological theoretical parameters for improving the quality of the yeast for making hard liquor.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for evaluating the quality of Daqu. Background technique [0002] Liquor is a precious heritage left over from the five thousand years of Chinese civilization and an important component of Chinese traditional culture. Daqu is the driving force of brewing fermentation, and it is a composite carrier rich in bacteria, enzymes and substances needed for brewing. Daqu is used as a saccharification starter and flavoring agent in liquor brewing. Therefore, the quality of Daqu has a great influence on the yield and quality of liquor. [0003] With the advancement of science and technology and the development of the commodity economy, the advantages of regional resources and technological advantages of China's famous liquor have become increasingly prominent, and the phenomenon of exporting and commercializing and industrializing large-scale production of liquor brewe...

Claims

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Application Information

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IPC IPC(8): G16B40/10G16C20/30G16C20/70C12Q1/689C12Q1/6869G01N33/00G01N33/14
CPCG16B40/10G16C20/30G16C20/70C12Q1/689C12Q1/6869G01N33/0001G01N33/146G01N33/00
Inventor 罗惠波罗政黄丹陕小虎聂小军文春平许艳
Owner SICHUAN GUCHUAN WINE CO LTD
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