Pure-grain solid-state baijiu strict selection method based on Longshi multi-dimensional evaluation

Abstract

The invention discloses a pure grain solid-state white spirit strict selection method based on Longshi multi-dimensional evaluation, and relates to the technical field of white spirit quality screening. According to the method, a standardized evaluation system is constructed through six dimensions of production area, process, safety, sense organ, traceability and detection. The method specifically comprises the following steps: checking geographical indication authentication, verifying a raw material ratio and a fermentation period, detecting aflatoxin and methanol content, evaluating hops, hanging cup and empty cup fragrance retention characteristics, analyzing taste coordination, and detecting key flavor substances through block chain traceability and GC-MS. Different parameter thresholds are set according to different flavors, for example, strong-flavor total ester is larger than or equal to 1.5 g / L, and soy sauce flavor type empty cup fragrance is longer than or equal to 30 minutes. According to the method, HACCP authentication and third-party detection data are combined, so that the problems of high subjectivity and fragmentation of instrument detection in traditional sensory product identification are solved, accurate screening of pure grain solid-state white spirit is realized, and the product credibility and market transparency are improved.

Description

Technical Field

[0001] The present invention relates to the technical field of liquor quality screening, and specifically to a strict selection method for pure grain solid-state liquor based on Long's multi-dimensional evaluation. Background Art

[0002] As a representative of traditional Chinese distilled spirits, the market scale of liquor has been continuously expanding in recent years. The market scale of Chinese liquor reached 643 billion yuan in 2024, among which the bulk liquor market accounted for a significant proportion (about 160 billion yuan), and it is expected to further grow in 2025. However, behind the market prosperity, there are serious quality disorders, especially in the bulk liquor field, where the problems of passing off inferior goods as good ones and counterfeiting are prominent. Consumers face great challenges when purchasing pure grain solid-state liquor, and the existing technical means have obvious limitations in quality screening:

[0003] 1. Deficiencies of the sensory evaluation method

[0004] Traditional sensory evaluations (observing color, smelling fragrance, tasting) that rely on the subjective experience of wine tasters are easily affected by individual differences, and it is difficult to unify the judgment criteria. With the improvement of high imitation liquor technology, the similarity between the sensory characteristics and pure grain liquor increases, resulting in an increase in the misjudgment rate, lacking objectivity and repeatability.

[0005] 2. Limitations of the instrumental detection method

[0006] Existing detection technologies (such as gas chromatography, mass spectrometry) mostly focus on single components (such as methanol, esters), and cannot comprehensively evaluate the authenticity of raw materials (such as types of grain and mildew situation) or the compliance of processes (such as whether edible alcohol and synthetic flavors are added). In addition, the detection results are disconnected from the sensory experience of consumers, and it is difficult to form a comprehensive judgment basis.

[0007] 3. Defects of the traceability system

[0008] Traditional paper reports or simple label traceability have problems such as easy data tampering and low transparency. Consumers cannot conveniently verify the authenticity of information, resulting in the traceability becoming a mere formality and unable to effectively guarantee the credibility of the whole chain of products from raw materials to production.

[0009] 4. Gaps in standard implementation

[0010] Although the new national standards for liquor (such as GB / T 15109-2021, GB / T 10781 series) have clear requirements for the raw materials, processes and physical and chemical indexes of pure grain solid-state liquor, there is a lack of a set of standardized screening methods that integrate multiple dimensions (production area, process, safety, sensory, composition, traceability) in the market, making it difficult for distributors and consumers to efficiently identify compliant and high-quality products.

[0011] There is an urgent need for a multi-dimensional strict selection method that integrates objective data and sensory evaluation. Through standardized processes (such as checking the qualifications of production areas, verifying process parameters, blockchain traceability, detecting key flavor substances, etc.), it solves the fragmentation problem of existing technologies, provides a scientific and practical screening solution for pure grain solid-state liquor in the market, thus regulating the market order and protecting the rights and interests of consumers. Summary of the Invention

[0012] The technical problems to be solved by the present invention are the deficiencies of the sensory evaluation method, the limitations of the instrument detection method, the defects of the traceability system, and the blank of standard implementation.

[0013] The technical solution adopted by the present invention is: A strict selection method for pure grain solid-state liquor based on Long's multi-dimensional evaluation, which is characterized by including the following steps:

[0014] S1. Production area screening: Select the corresponding high-quality production area according to the liquor flavor type, and check the enterprise qualification documents and geographical indication certification;

[0015] S2. Process screening: Obtain production process records and third-party certifications, and detect the fermentation cycle, raw material ratio, and storage conditions;

[0016] S3. Safety screening: Implement the detection of aflatoxin in raw materials, monitor the content of methanol and cyanide, and verify the HACCP certification and blockchain traceability information;

[0017] S4. Color observation screening: Observe the transparency of the liquor, the duration of the liquor foam, and the hanging cup characteristics under natural light;

[0018] S5. Aroma smelling screening: Determine the aroma type and the empty cup fragrance retention time through olfactory detection in a standard environment;

[0019] S6. Taste screening: Detect the taste coordination, aftertaste duration, and aftertaste characteristics;

[0020] S7. Traceability screening: Scan the identification code to verify the authenticity of the raw material parameters and production process data;

[0021] S8. Detection screening: Use gas chromatography-mass spectrometry technology to detect the proportion of prohibited substances and key flavor substances.

[0022] As a further solution of the present invention: In the above S1:

[0023] For strong-flavor liquor, the base liquor of the top ten liquor enterprises in Yibin (such as Gaozhou Liquor Industry and Nanxi Liquor Industry) is specified. The traditional five-grain process of Wuliangye is adopted, the cellar pool is ≥30 years old, and it is required to have the national standard for strong-flavor liquor (GB / T 10781.1-2021) and geographical indication protection product certification;

[0024] Jiangxiangxing Baijiu is limited to the base liquor from the Maotai Town production area of the top ten liquor enterprises in Renhuai City (such as Huaizhuang Liquor Industry and Guotai Liquor Industry). It uses the Daqu Kunsha process and is produced within a 5-kilometer range of the core production area. It should hold the national standard for Jiangxiangxing Baijiu (GB / T 26760) and the certification for products protected by geographical indication.

[0025] The production area verification documents include geographical indication certificates, enterprise production licenses, and SC certification numbers.

[0026] As a further solution of the present invention: The process parameters in S2 include:

[0027] Raw material ratio of Nongxiangxing Baijiu: sorghum 45%, rice 22%, glutinous rice 18%, wheat 15%; It adopts the double-bottom fermentation process and is stored in pottery jars for more than 3 years with an annual evaporation rate ≤ 3%.

[0028] Jiangxiangxing Baijiu selects Hongyingzi sorghum (amylopectin ≥ 88%) and follows the 12987 process (1-year production cycle, 2 times of feeding, 9 times of steaming). When blending, the base liquor aged for 5 years accounts for ≥ 30% and 10-year flavoring liquor is added.

[0029] Enterprises are required to provide detailed production process records and process flow descriptions, and verify the process implementation situation in combination with traceability data and third-party inspection reports.

[0030] Requirements for the double-bottom fermentation process:

[0031] The fermentation cycle of the fermented grains at the bottom of the cellar pool ≥ 90 days;

[0032] The liquor yield ≤ 38%, and the alcohol content fluctuation range is ±0.5% vol;

[0033] The acidity is controlled at 1.2 - 1.8 g / L (calculated as acetic acid).

[0034] As a further solution of the present invention: The safety standards in S3 include:

[0035] In terms of raw material detection, the aflatoxin B1 in sorghum ≤ 5 μg / kg, and the water source complies with the national standard for domestic drinking water GB5749 - 2022;

[0036] In process control, each batch of base liquor is detected for methanol (≤ 0.6 g / L) and cyanide (≤ 8 mg / L). The blending water is treated by RO reverse osmosis, and the conductivity ≤ 10 μS / cm;

[0037] The finished product certification needs to pass the HACCP food safety system certification, and the whole production process is recorded using the blockchain traceability system.

[0038] When screening, check the raw material detection report, production process detection records, finished product certification certificates, and blockchain traceability information.

[0039] As a further solution of the present invention: The color observation standard in S4 is as follows:

[0040] Under natural light, pour 50 mL of the wine to be tested into a colorless and transparent ordinary glass cup.

[0041] Observe that the wine should be clear and transparent, without visible suspended substances and precipitates to the naked eye.

[0042] Gently shake the glass cup, and the wine foam should be uniform and fine, with a duration of ≥ 15 seconds.

[0043] The wine slides down along the inner wall of the cup to form a uniform liquid film, with a sliding speed of ≤ 0.5 mm / s, and the complete disappearance time of the liquid film is ≥ 30 seconds.

[0044] The observation is carried out using an ordinary glass cup, and the environmental illuminance is ≥ 1000 lux.

[0045] As a further solution of the present invention: The requirements for aroma detection in S5 are as follows:

[0046] Use an ordinary glass aroma cup, pour 30 mL of the wine, and let it stand for 5 minutes in an environment with a temperature of 18 - 28 °C and a relative humidity of 40 - 70%.

[0047] Bring the nose close to the cup mouth at a distance of 2 - 3 cm to smell the aroma. The pure grain solid-state fermented Baijiu should have the compound aroma corresponding to its flavor type, such as cellar aroma and grain aroma for strong flavor type; soy sauce aroma and burnt aroma for soy sauce flavor type, etc.

[0048] After emptying the glass cup, the remaining aroma time is ≥ 30 minutes.

[0049] Detection of the remaining aroma in the empty cup for soy sauce flavor type: The intensity of the burnt aroma in the front note is ≥ 75% of the reference sample, ≥ 3 kinds of characteristic substances of soy sauce aroma are detected in the middle note, and there is no residual abnormal or miscellaneous smell in the aftertaste.

[0050] As a further solution of the present invention: The requirements for taste screening in S6 are as follows:

[0051] Take 5 mL of the wine and hold it in the mouth, allowing the wine to fully contact all parts of the oral cavity to feel the taste coordination.

[0052] The wine entering the mouth should conform to the characteristics of the corresponding flavor type. For strong flavor type, it is mellow and sweet when entering the mouth; for soy sauce flavor type, it is mellow and delicate; for rice flavor type, it is gentle; for light flavor type, it is fresh and refreshing when entering the mouth, with a mellow and clean body, and no pungent or miscellaneous taste.

[0053] After swallowing, the aftertaste duration is ≥ 10 seconds, and the aftertaste is clean.

[0054] As a further solution of the present invention: The S7 traceability verification includes:

[0055] Obtain raw material information and production process data by scanning the product identification code (such as QR code).

[0056] The raw materials are limited to cereal grains such as sorghum, wheat, and corn, and the sorghum starch content ≥ 65% and tannin content ≤ 1.2%.

[0057] The production process needs to include a solid-state fermentation cycle of 28 - 32 days, and the production process data is certified by a third-party agency to ensure data traceability; the raw material supplier needs to have relevant qualification certifications, such as ISO9001 quality management system certification, and at the same time needs to provide a raw material inspection report that meets national standard requirements.

[0058] As a further solution of the present invention: the S8 detection and screening includes:

[0059] Detection of prohibited substances: zero detection of edible alcohol, synthetic flavors, sweeteners, and artificial pigments;

[0060] The methanol content ≤ 0.6 g / L, determined by gas chromatography, with a detection precision error ≤ ±0.05 g / L; phthalate plasticizers are detected by gas chromatography - mass spectrometry, and their content is lower than the safety limit specified in GB9685 - 2016;

[0061] The proportion of key flavor substances meets the preset threshold of the corresponding flavor type national standard: the total ester content of Luzhou-flavor liquor ≥ 1.5 g / L (GB / T10781.1), the β-phenethyl alcohol content of rice-flavor liquor ≥ 30 mg / L (GB / T10781.3), the ethyl lactate content of light-flavor liquor ≥ 1.2 g / L (GB / T10781.2), and the ratio of ethyl acetate to ethyl lactate in Maotai-flavor liquor is 1.5 - 2.5:1;

[0062] The detection instrument includes an FID detector and a DB-WAX capillary chromatographic column.

[0063] The beneficial effects of the present invention:

[0064] 1. Improve the screening accuracy and ensure the quality of liquor

[0065] Multi-dimensional comprehensive evaluation: Integrate six dimensions of production area, process, safety, sensory, traceability, and detection and screening, avoid the limitations of single detection methods, and ensure that the screening results are more comprehensive and reliable.

[0066] Scientific quantitative standards: Accurately detect methanol, plasticizers, and key flavor substances (such as total esters ≥ 1.5 g / L in Luzhou-flavor liquor and the ratio of ethyl acetate to ethyl lactate in Maotai-flavor liquor is 1.5 - 2.5:1) by gas chromatography - mass spectrometry, reduce human error, and improve objectivity.

[0067] Combination of sensory and physical and chemical indicators: On the basis of traditional sensory evaluation (observing color, smelling fragrance, tasting), combined with blockchain traceability and third-party certification data, ensure that the body style of the liquor is consistent with the process standard and prevent high imitation wines from passing through.

[0068] 2. Enhance the market competitiveness of distributors

[0069] Improve product credibility: The Baijiu selected by this method can provide complete traceability information (such as raw material test reports, HACCP certifications, blockchain production records), enhance consumer trust, and reduce market disputes.

[0070] Differentiated competitive advantage: Distributors can rely on the standardized strict selection process to create a high-quality pure grain solid-state Baijiu brand and stand out in the homogenized competition in the bulk Baijiu market.

[0071] Reduce business risks: Through strict process screening (such as fermentation cycle ≥ 90 days, storage in ceramic jars for more than 3 years) and safety inspections (methanol ≤ 0.6 g / L, aflatoxin B1 ≤ 5 μg / kg), avoid returns or penalties caused by quality problems.

[0072] 3. Protect consumers' rights and interests and optimize the consumption experience

[0073] Eliminate counterfeits and shoddy products: By zero detection of prohibited substances (such as edible alcohol, synthetic flavors) and origin certification (such as the top ten Baijiu enterprises in Yibin, the core production area of Maotai Town), ensure that consumers buy genuine pure grain liquor.

[0074] Improve the transparency of purchasing: Consumers can view the raw material sources, production processes, and test reports through scanning the code for traceability, avoid information asymmetry, and enhance the confidence in purchasing.

[0075] Optimize the taste experience: Through standardized sensory evaluation (such as the empty cup fragrance remaining for ≥ 30 minutes, aftertaste ≥ 10 seconds), ensure that the liquor body style conforms to the flavor characteristics and improve the drinking satisfaction.

[0076] 4. Promote the standardized development of the industry

[0077] Facilitate the implementation of national standards: This method strictly follows national standards such as the GB / T 10781 series and GB 5749-2022, and promotes the development of the industry towards standardization and transparency.

[0078] Reduce market chaos: Through blockchain anti-tampering traceability and third-party certification, curb the circulation of blended liquor and inferior bulk liquor, and purify the Baijiu market environment.

[0079] Assist in industrial upgrading: Provide scientific screening tools for liquor enterprises, guide enterprises to optimize production processes, and improve the overall quality level of the industry. Description of the Drawings

[0080] Figure 1 It is a flowchart for screening the qualification of liquor products of a method for strictly selecting pure grain solid-state Baijiu based on Long's multi-dimensional evaluation of the present invention. Detailed Implementation Manner

[0081] The present invention will be further described below.

[0082] (Example 1) Example of Selecting High-quality Luzhou-flavor Baijiu

[0083] S1. Region Screening: Check the relevant product certification documents to confirm that the base liquor is sourced from the top ten liquor enterprises in Yibin City, using the traditional five-grain process of Wuliangye, with a cellar age of 35 years, having the national standard for Luzhou-flavor Baijiu and the certification of geographical indication protection products, meeting the region standard.

[0084] S2. Process Screening: Examine the production process records provided by the enterprise. The raw material ratio is 45% sorghum, 22% rice, 18% glutinous rice, and 15% wheat. The fermentation cycle is 95 days, using the double-bottom fermentation process, stored in pottery jars for 4 years, with an annual evaporation rate of 2%, meeting the process requirements.

[0085] S3. Safety Screening: Check the raw material test reports. The content of aflatoxin B1 in sorghum is 3 μg / kg, and the water source meets the GB5749-2022 standard; check the production process test records. The methanol content in each batch of base liquor is ≤0.6 g / L, the cyanide content is ≤8 mg / L, and the conductivity of the blending water is ≤10 μS / cm; the product has passed the HACCP food safety system certification, and the blockchain traceability information is complete, meeting the safety standard.

[0086] S4. Color Observation Screening: Pour 50 mL of the Luzhou-flavor liquor to be tested into an ordinary glass and observe it under natural light. The liquor is transparent without suspended matter. After gently shaking, the wine flowers are uniform and fine, lasting for 18 seconds. The sliding speed of the liquor film hanging on the cup wall is 0.4 mm / s, and the time for the liquid film to completely disappear is 35 seconds, meeting the color observation standard.

[0087] S5. Aroma Smelling Screening: Pour the liquor into an ordinary aroma-smelling cup, let it stand for 5 minutes in a normal temperature and humidity environment, and then smell it. It presents a compound aroma of cellar aroma and grain aroma, and the fragrance remains in the emptied wine cup for 42 minutes, meeting the aroma smelling requirements.

[0088] S6. Taste Screening: Take 5 mL of the liquor in the mouth and swallow it slowly. It is mellow and sweet when entering the mouth, the body of the liquor is thick, without irritating off-flavors, the aftertaste duration is 12 seconds, and the aftertaste is clean, meeting the taste standard of Luzhou-flavor Baijiu.

[0089] S7. Traceability Screening: Scan the QR code on the wine bottle label to obtain the raw material information as sorghum (starch content 68%, tannin content 1.0%), wheat, and corn, without potatoes or moldy grain; the production process is solid-state fermentation for 30 days, with third-party institution certification. The raw material suppliers have ISO9001 quality management system certification and the raw material test reports meet the national standard requirements, meeting the traceability requirements.

[0090] S8. Detection and Screening: After detection, no edible alcohol, synthetic flavor, sweetener or artificial color was detected; the methanol content measured by gas chromatography was 0.5 g / L with an error of ±0.03 g / L; the total ester content was 1.8 g / L, and the ratio of acetaldehyde to ethyl acetate met the flavor threshold of strong-flavor type in GB / T 10781.1. It passed the detection and screening. After strict selection by a multi-dimensional system, this liquor was determined to be a strong-flavor type product meeting the standards of pure grain and solid-state liquor.

[0091] (Example 2) Example of strict selection of Maotai-flavor liquor

[0092] S1. Production Area Screening: It was confirmed that the base liquor was from one of the top ten liquor enterprises in Renhuai City, produced within a range of 5 kilometers from the core production area of Maotai Town, using the Daqu Kunsha process, with the national standard for Maotai-flavor liquor and the certification of geographical indication protection products, meeting the requirements of the production area.

[0093] S2. Process Screening: Review the production process records. The raw material is Hongyingzi sorghum (with 89% amylopectin), following the 12987 process. When blending, the proportion of 5-year base liquor is 35%, and 10-year flavoring liquor is added, meeting the process standards.

[0094] S3. Safety Screening: The raw material detection report shows that the content of aflatoxin B1 in sorghum is 4 μg / kg and the water source meets the standard; the production process detection records indicate that the methanol and cyanide contents in each batch of base liquor are compliant, and the treatment of blending water meets the requirements; the product has passed the HACCP certification and the blockchain traceability information is complete, meeting the safety standards.

[0095] S4. Color Observation Screening: Take 50 mL of the Maotai-flavor liquor to be tested for observation. The liquor is transparent without suspended matter, the wine flowers last for 17 seconds, the hanging speed of the wine film is 0.4 mm / s, and the time for the liquid film to completely disappear is 33 seconds, meeting the color observation standards.

[0096] S5. Aroma Smelling Screening: Pour it into a common aroma-smelling cup, let it stand for 5 minutes and then smell it. It presents a compound aroma of Maotai flavor and burnt aroma, and the empty cup retains the aroma for 39 minutes, meeting the aroma smelling requirements.

[0097] S6. Taste Screening: Take 5 mL of the liquor for tasting. It is mellow and delicate in the mouth, without irritating off-flavors, the aftertaste lasts for 13 seconds, and the aftertaste is clean, meeting the taste standards of Maotai-flavor liquor.

[0098] S7. Traceability Screening: Scan the identification code. The raw material is sorghum, without mildew, the solid-state fermentation period is 32 days, with third-party certification, and the qualifications of the raw material supplier and the raw material detection report are compliant, meeting the traceability requirements.

[0099] S8. Detection and Screening: No prohibited substances were detected, the methanol content was 0.52 g / L with an error of ±0.03 g / L, and the ratio of key flavor substances met the national standards. It passed the detection and screening. After strict selection by a multi-dimensional system, this liquor was determined to be a Maotai-flavor type product meeting the standards of pure grain and solid-state liquor.

[0100] (Example 3) Example of Strict Selection of Rice-flavored Baijiu

[0101] S1. Region Screening: Although there is no specific designated advantageous region for rice-flavored Baijiu, it is required that the production enterprise has good qualifications and reputation, and is initially screened through market research and industry evaluation.

[0102] S2. Process Screening: According to the production process characteristics of rice-flavored Baijiu, check whether the raw material is mainly rice and whether the fermentation process complies with industry norms to ensure the rationality and compliance of the process.

[0103] S3. Safety Screening: Detect the raw material rice to ensure that the content of harmful substances such as aflatoxin does not exceed the standard and the water source meets the standard; check the production process inspection records to ensure that the methanol and cyanide contents in the base liquor are compliant and the water treatment for blending meets the standard; the product passes the HACCP certification and the blockchain traceability information is complete, meeting the safety standards.

[0104] S4. Color Observation Screening: Take 50 mL of the rice-flavored liquor to be tested and observe it under natural light. The liquor is transparent without suspended matter, the liquor bubbles last for 16 seconds, the sliding speed of the liquor film hanging on the cup wall is 0.45 mm / s, and the time for the liquid film to completely disappear is 32 seconds, meeting the color observation requirements.

[0105] S5. Aroma Smelling Screening: Pour the liquor into a common aroma-smelling cup, let it stand for 5 minutes, and then smell it. It presents a compound aroma of rice and flower fragrance, and the empty cup retains the fragrance for 38 minutes, meeting the aroma-smelling standards.

[0106] S6. Taste Screening: Take 5 mL of the liquor and taste it. It is mellow and smooth when entering the mouth, the body of the liquor is refreshing, without irritating miscellaneous flavors, the aftertaste lasts for 11 seconds, and the aftertaste is clean, meeting the taste requirements of rice-flavored Baijiu.

[0107] S7. Traceability Screening: Scan the identification code. The raw material is rice without mildew or insect damage, and it has been detected and certified by a third party without aflatoxin. The solid-state fermentation period is 28 days. The raw material supplier has relevant qualification certifications and the raw material inspection reports meet the national standard requirements, meeting the traceability standards.

[0108] S8. Detection Screening: No prohibited substances are detected; the methanol content measured by gas chromatography is 0.55 g / L with an error of ±0.04 g / L; the β-phenylethyl alcohol content is 32 mg / L, and the ratio of acetaldehyde to ethyl acetate meets the rice-flavored flavor threshold of GB / T 10781.3, passing the detection screening. After strict selection through a multi-dimensional system, this liquor is determined to be a rice-flavored product meeting the standards of pure grain and solid-state Baijiu.

[0109] Core Dimension Comparative Analysis

[0110]

[0111] Key Difference Points

[0112] 1. Production Areas and Geographical Indications

[0113] Strong Aroma Type / Maotai Aroma Type: Dependent on traditional core production areas (Yibin, Maotai Town), with national geographical indication protection.

[0114] Rice Aroma Type: Without clear geographical indication, and needs to be screened through enterprise qualifications and market research.

[0115] Reason: The processes of strong aroma type and Maotai aroma type are strongly related to the regional microbial environment, while the rice aroma type process is more universal.

[0116] 2. Raw Materials and Processes

[0117] Strong Aroma Type: Multi-grain ratio + double-round bottom fermentation (95 days), emphasizing compound grain fragrance.

[0118] Maotai Aroma Type: Single sorghum + complex cycle (12987 process), emphasizing flavor levels.

[0119] Rice Aroma Type: Single rice + short cycle (28 days), pursuing a refreshing taste.

[0120] Data Comparison: The fermentation cycle shows significant differences (95 days for strong aroma type vs 28 days for rice aroma type).

[0121] 3. Sensory Characteristics

[0122] Aroma: The strong aroma type has the longest empty-glass fragrance retention time (42 minutes), the Maotai aroma type has a unique burnt aroma, and the rice aroma type has an obvious floral aroma.

[0123] Taste: The Maotai aroma type has the longest aftertaste (13 seconds), and the rice aroma type is more refreshing (aftertaste of 11 seconds).

[0124] Physical and Chemical Indexes: The rice aroma type has a slightly higher methanol content (0.55 g / L), but still meets the national standard.

[0125] 4. Key Points of Detection

[0126] Strong Aroma Type: The total ester content (1.8 g / L) reflects the richness of ester substances.

[0127] Maotai Aroma Type: Flavor substance thresholds (such as pyrazine compounds).

[0128] Rice Aroma Type: β-phenylethyl alcohol (32 mg / L) reflects the characteristic components of rice aroma.

[0129] Common Characteristics

[0130] 1. Uniformity of Safety Standards

[0131] All require that aflatoxin B1 ≤ 5 μg / kg (national standard limit), methanol ≤ 0.6 g / L, and cyanide ≤ 8 mg / L.

[0132] All need to pass HACCP certification and blockchain traceability verification.

[0133] 2. Process compliance

[0134] All adopt solid-state fermentation process and prohibit the use of edible alcohol and additives.

[0135] The conductivity of the water used for blending ≤ 10 μS / cm to ensure pure water quality.

[0136] 3. Sensory evaluation system

[0137] Quantitative indicators such as the duration of the wine foam (16 - 18 seconds) and the speed of wine adhering to the cup (0.4 - 0.45 mm / s) are similar.

[0138] All are required to have no off-flavors and a clean aftertaste.

[0139] Industry inspiration

[0140] 1. Geographical indication value: The production area endorsement of strong-flavor and sauce-flavor Baijiu significantly enhances the product premium ability, and the rice-flavor type needs to strengthen brand building.

[0141] 2. Process differentiation: The sauce-flavor process has the highest complexity (12987 process), with relatively high production costs and quality thresholds.

[0142] 3. Flavor scientificization: Through quantitative detection of key components (such as β-phenylethyl alcohol and total esters), flavor standardization control is achieved.

[0143] 4. Application of traceability technology: Blockchain technology is used in all three types of Baijiu for transparent supply chain management.

[0144] Summary

[0145] The three types of Baijiu in the strict selection system not only follow the common safety and process standards but also reflect the flavor characteristics of different types through the differential design of raw materials, processes, and flavors. The strong-flavor type emphasizes the multi-grain compound fragrance, the sauce-flavor type shapes the layering with complex processes, and the rice-flavor type features a refreshing taste and floral fragrance as selling points, reflecting the diverse characteristics of Chinese Baijiu of "making wine according to local conditions and generating fragrance from grains".

[0146] The above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements for some of the technical features; and these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A strict selection method for pure grain solid-state Baijiu based on Long's multi-dimensional evaluation, characterized in that, It includes the following steps: S1. Production area screening: Select the corresponding high-quality production areas according to the fragrance type of Baijiu, and verify the enterprise qualification documents and geographical indication certifications; S2. Process screening: Obtain production process records and third-party certifications, and detect the fermentation cycle, raw material ratio, and storage conditions; S3. Safety screening: Conduct aflatoxin detection of raw materials, monitor the methanol and cyanide contents, and verify the HACCP certification and blockchain traceability information; S4. Color observation screening: Observe the transparency of the liquor, the duration of the liquor foam, and the hanging cup characteristics under natural light; S5. Aroma smelling screening: Determine the aroma type and the empty cup fragrance retention time through olfactory detection in a standard environment; S6. Taste screening: Detect the taste coordination, aftertaste duration, and aftertaste characteristics; S7. Traceability screening: Scan the identification code to verify the authenticity of the raw material parameters and production process data; S8. Detection screening: Use gas chromatography-mass spectrometry to detect the proportion of prohibited substances and key flavor substances.

2. The strict selection method for pure grain solid-state liquor based on Long's multi-dimensional evaluation according to claim 1, characterized in that: In S1: For Luzhou-flavor Baijiu, the base liquor is limited to that produced by the top ten liquor enterprises in Yibin, using Wuliangye's traditional five-grain process, with cellar pits ≥ 30 years old, and it is required to have the national standard for Luzhou-flavor Baijiu and the certification of geographical indication protection products; For Maotai-flavor Baijiu, the base liquor is limited to that produced in the Maotai Town production area of the top ten liquor enterprises in Renhuai City, using the Daqu Kunsha process, produced within a range of 5 kilometers from the core production area, and should hold the national standard for Maotai-flavor Baijiu and the certification of geographical indication protection products; The production area verification documents include geographical indication certificates, enterprise production licenses, and SC certification numbers.

3. A method for strictly selecting pure grain solid-state liquor based on Long's multi-dimensional evaluation according to claim 1, characterized in that: In S2, the process parameters include: For Luzhou-flavor Baijiu, the raw material ratio is: sorghum 45%, rice 22%, glutinous rice 18%, wheat 15%; using the double-bottom fermentation process, stored in pottery jars for more than 3 years with an annual evaporation rate ≤ 3%; For Maotai-flavor Baijiu, Hongyingzi sorghum with amylopectin ≥ 88% is selected, following the 12987 process, with a production cycle of 1 year, 2 feedings, 9 cookings, and when blending, the proportion of 5-year base liquor ≥ 30% and 10-year flavoring liquor is added; Requirements for the double-bottom fermentation process: The fermentation cycle of the fermented grains at the bottom of the cellar pit ≥ 90 days; The liquor yield ≤ 38%, and the alcohol content fluctuation range is ±0.5% vol; The acidity is controlled at 1.2 - 1.8 g / L.

4. A method for strictly selecting pure grain solid-state Baijiu based on Long's multi-dimensional evaluation according to claim 1, characterized in that: The safety standards in S3 include: In terms of raw material detection, the aflatoxin B1 in sorghum ≤ 5 μg / kg, and the water source complies with the GB5749-2022 drinking water standard; In terms of process control, for each batch of base liquor, the methanol content is detected ≤ 0.6 g / L, the cyanide content ≤ 8 mg / L, the blending water is treated by RO reverse osmosis, and the conductivity ≤ 10 μS / cm; The finished product certification needs to pass the HACCP food safety system certification, and use the blockchain traceability system to record the entire production process.

5. The strict selection method for pure grain solid-state Baijiu based on Long's multi-dimensional evaluation according to claim 1, characterized in that: The color observation standards in S4 are: Under natural light, pour 50 mL of the liquor to be tested into a colorless and transparent ordinary glass; Observe that the liquor should be clear and transparent, without visible suspended matter and precipitation to the naked eye; Shake the glass, the liquor foam is uniform and fine, and the duration ≥ 15 seconds; The liquor slides down along the cup wall to form a uniform liquid film, with the sliding speed ≤ 0.5 mm / s, and the time for the liquid film to completely disappear ≥ 30 seconds; The observation is carried out using an ordinary glass, and the environmental illuminance ≥ 1000 lux.

6. A method for strictly selecting pure grain solid-state Baijiu based on Long's multi-dimensional evaluation according to claim 1, characterized in that: The requirements for the aroma smelling detection in S5: Use an ordinary glass scent cup, pour 30mL of wine into it, and let it stand for 5 minutes in an environment with a temperature of 18-28℃ and a relative humidity of 40-70%; Put your nose 2-3 cm close to the mouth of the cup to smell the aroma. Pure grain solid fermentation liquor should have a complex aroma of the corresponding flavor type. After the wine glass is emptied, the aroma of the empty glass should last for ≥30 minutes; Detection of aroma lingering in empty cups of sauce-flavored liquor: intensity of the top caramel aroma is ≥75% of the reference sample, ≥3 characteristic substances of sauce aroma are detected in the middle, and no evil or miscellaneous odor remains in the aftertaste.

7. A method for strictly selecting pure grain and solid-state Baijiu based on Long's multi-dimensional evaluation according to claim 1, characterized in that: The S6 taste screening requirements: Take 5mL of wine and put it in your mouth, allowing the wine to fully contact all parts of your mouth and feel the harmony of the taste; The wine should be in accordance with the characteristics of the corresponding flavor. The strong-flavored type is sweet and mellow, the sauce-flavored type is mellow and delicate, the rice-flavored type is soft, and the light-flavored type is refreshing, mellow, clean, and free of irritating flavors. After swallowing, the aftertaste lasts ≥ 10 seconds and the aftertaste is clean.

8. A method for strictly selecting pure grain solid-state Baijiu based on Long's multi-dimensional evaluation according to claim 1, characterized in that: The S7 traceability verification includes: Obtain raw material information and production process data by scanning product identification codes; The raw materials are limited to sorghum, wheat, and corn grains, and the sorghum starch content is ≥65% and the tannin content is ≤1.2%; The production process must include a solid-state fermentation cycle of 28-32 days, and the production process data must be certified by a third-party organization to ensure data traceability; the raw material supplier must have relevant qualification certifications and must provide a raw material test report that meets national standards.

9. The method for selecting pure grain solid liquor based on Long's multi-dimensional evaluation according to claim 1, characterized in that: The S8 detection screening includes: Prohibited substances detection: zero detection of edible alcohol, synthetic flavors, sweeteners, and artificial colors; Methanol content ≤ 0.6 g / L, measured by gas chromatography, with a detection accuracy error of ≤ ± 0.05 g / L; phthalate plasticizers were detected by gas chromatography-mass spectrometry, and their content was lower than the safety limit specified in GB9685-2016; The proportion of key flavor substances meets the preset threshold of the corresponding national standard for flavor type: the total ester content of Luzhou-flavor liquor is ≥1.5 g / L, the β-phenylethanol content of rice-flavor liquor is ≥30 mg / L, the ethyl lactate content of light-flavor liquor is ≥1.2 g / L, and the ethyl acetate / ethyl lactate ratio of sauce-flavor liquor is 1.5-2.5:1; The detection instrument includes a FID detector and a DB-WAX capillary chromatographic column.

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