A method for determining the initial total ester content of finished wine and related device

Abstract

The present application provides a method for determining the initial total ester content of a finished wine and related devices, and relates to the technical field of total ester content determination. First, the alcohol content of the finished wine, the initial total acid content of the finished wine when blended, and the lower limit of the qualified standard for total esters when the body of the finished wine is balanced are obtained. Then, based on the alcohol content of the finished wine, the ratio of total esters to total acids when the body of the finished wine is balanced is determined. Finally, based on the ratio of total esters to total acids when the body of the finished wine is balanced, the initial total acid content of the finished wine when blended, and the lower limit of the qualified standard for total esters when the body of the finished wine is balanced, the initial total ester content of the finished wine is determined. The present application provides a method for determining the initial total ester content of a finished wine and related devices, which have the advantages of being able to effectively determine the initial total ester content of the finished wine and having a wider range of uses.

Description

Technical Field

[0001] The present application relates to the technical field of total ester content determination, and in particular, to a method for determining the initial total ester content of finished wine and related devices. Background Art

[0002] For liquor manufacturers and distributors, shelf stability during the life of finished liquor is crucial, directly impacting the company's brand and product quality reputation, and has long been a focus of industry experts and researchers. However, due to the colloidal nature of liquor, current understanding of changes in total acids and esters during the shelf life of finished liquor is limited to superficial phenomena such as "increase in acids and decrease in esters," and the changes in individual acid esters within a single liquor body or solution.

[0003] For finished wines, there is a lower limit for the total ester content when the body of the finished wine is balanced. Since the initial total ester content of the finished wine directly affects the total ester content when the body of the finished wine is balanced, it is crucial to determine the initial total ester content of the finished wine.

[0004] However, the existing technology cannot effectively determine the initial total ester content of the finished wine to ensure the total ester content when the finished wine body is balanced. Summary of the Invention

[0005] The purpose of this application is to provide a method and related device for determining the initial total ester content of finished wine, so as to solve the problem in the prior art that the initial total ester content of finished wine cannot be effectively determined.

[0006] In order to achieve the above objectives, the technical solutions adopted in the embodiments of the present application are as follows:

[0007] In a first aspect, an embodiment of the present application provides a method for determining the initial total ester content of a finished wine, the method comprising:

[0008] Obtain the alcohol content of the finished wine, the starting total acid content of the finished wine when blending, and the lower limit of the total ester standard when the finished wine is balanced;

[0009] Determining the total ester to total acid ratio of the finished wine at body balance based on the alcohol content of the finished wine;

[0010] The initial total ester content of the finished wine is determined based on the ratio of total ester to total acid when the finished wine body is balanced, the initial total acid content of the finished wine during blending, and the lower limit of the total ester qualification standard when the finished wine body is balanced.

[0011] Optionally, the initial total ester content of the finished wine satisfies the formula:

[0012]

[0013] Among them, Y represents the initial total ester content of the finished wine, A represents the ratio of total ester to total acid when the finished wine body is balanced, c represents the initial total acid content when the finished wine is blended, and d represents the lower limit of the total ester qualified standard when the finished wine body is balanced.

[0014] Optionally, the ratio of total esters to total acids in the finished wine when the wine body is balanced satisfies the formula:

[0015] A=0.04358b-0.62726

[0016] Among them, A represents the ratio of total esters to total acids when the finished wine is balanced, and b represents the alcohol content of the finished wine.

[0017] Optionally, before the step of obtaining the alcohol content of the finished wine, the initial total acid content of the finished wine during blending, and the lower limit of the total ester qualified standard when the finished wine body is balanced, the method further comprises:

[0018] Obtain the total ester and total acid content of different grades and alcohol content at different times; wherein the different times include the blending period of the finished wine and the body balance period of the finished wine;

[0019] Fitting the total ester and total acid contents, and determining the correlation between the total ester to total acid ratio and the alcohol content of the finished wine when the finished wine is balanced;

[0020] The step of determining the total ester to total acid ratio of the finished wine at body balance based on the alcohol content of the finished wine comprises:

[0021] The ratio of total ester to total acid when the body of the finished wine is balanced is determined based on the alcohol content of the finished wine and the correlation relationship.

[0022] In a second aspect, the present application provides a device for determining the initial total ester content of a finished wine, the device comprising:

[0023] A data acquisition unit is used to obtain the alcohol content of the finished wine, the initial total acid content of the finished wine when blending, and the lower limit of the total ester qualified standard when the finished wine body is balanced;

[0024] a processing unit, configured to determine a ratio of total esters to total acids when the finished wine is in equilibrium according to the alcohol content of the finished wine;

[0025] The processing unit is also used to determine the initial total ester content of the finished wine based on the ratio of total ester to total acid when the finished wine body is balanced, the initial total acid content of the finished wine during blending, and the lower limit of the total ester qualified standard when the finished wine body is balanced.

[0026] Optionally, the initial total ester content of the finished wine satisfies the formula:

[0027]

[0028] Among them, Y represents the initial total ester content of the finished wine, A represents the ratio of total ester to total acid when the finished wine body is balanced, c represents the initial total acid content when the finished wine is blended, and d represents the lower limit of the total ester qualified standard when the finished wine body is balanced.

[0029] Optionally, the ratio of total esters to total acids in the finished wine when the wine body is balanced satisfies the formula:

[0030] A=0.04358b-0.62726

[0031] Among them, A represents the ratio of total esters to total acids when the finished wine is balanced, and b represents the alcohol content of the finished wine.

[0032] Optionally, the data acquisition unit is further configured to acquire the total ester and total acid content of different grades and different alcohol contents at different times; wherein the different times include the blending period of the finished wine and the body balance period of the finished wine;

[0033] The processing module is also used to fit the total ester and total acid content, and determine the correlation between the total ester to total acid ratio and the alcohol content of the finished wine when the finished wine body is balanced.

[0034] In a third aspect, an embodiment of the present application further provides an electronic device, including:

[0035] a memory for storing one or more programs;

[0036] processor;

[0037] When the one or more programs are executed by the processor, the above method is implemented.

[0038] In a fourth aspect, an embodiment of the present application further provides a computer-readable storage medium on which a computer program is stored, and the computer program implements the above method when executed by a processor.

[0039] Compared with the prior art, the embodiments of the present application have the following beneficial effects:

[0040] The present application provides a method for determining the initial total ester content of a finished wine and a related device. First, the alcohol content of the finished wine, the initial total acid content of the finished wine when blended, and the lower limit of the qualified standard for total esters when the body of the finished wine is balanced are obtained. Then, based on the alcohol content of the finished wine, the ratio of total esters to total acids when the body of the finished wine is balanced is determined. Finally, based on the ratio of total esters to total acids when the body of the finished wine is balanced, the initial total acid content of the finished wine when blended, and the lower limit of the qualified standard for total esters when the body of the finished wine is balanced, the initial total ester content of the finished wine is determined. On the one hand, the method for determining the initial total ester content of the finished wine provided in the present application can effectively determine the initial total ester content of the finished wine; on the other hand, because when determining the initial total ester content of the finished wine, the alcohol content of different finished wines can be determined, its scope of use is wider.

[0041] In order to make the above-mentioned objects, features and advantages of the present application more obvious and easy to understand, preferred embodiments are given below and described in detail with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following is a brief introduction to the drawings required for use in the embodiments. It should be understood that the following drawings only illustrate certain embodiments of the present application and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other relevant drawings can be obtained based on these drawings without creative work.

[0043] Figure 1 A schematic diagram of a module of an electronic device provided in an embodiment of the present application.

[0044] Figure 2 This is an exemplary flow chart of the method for determining the initial total ester content of the finished wine provided in the embodiments of the present application.

[0045] Figure 3 This is a module schematic diagram of the device for determining the initial total ester content of finished wine provided in an embodiment of the present application.

[0046] In the figure: 100 - electronic device; 101 - processor; 102 - memory; 103 - communication interface. DETAILED DESCRIPTION

[0047] To make the objectives, technical solutions, and advantages of the embodiments of the present application more clear, the technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the accompanying drawings of the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Generally, the components of the embodiments of the present application described and shown in the drawings herein can be arranged and designed in various different configurations.

[0048] Therefore, the following detailed description of the embodiments of the present application provided in the accompanying drawings is not intended to limit the scope of the present application for protection, but merely represents selected embodiments of the present application. All other embodiments obtained by persons of ordinary skill in the art based on the embodiments in the present application without creative work are within the scope of protection of the present application.

[0049] It should be noted that similar reference numerals and letters represent similar items in the following drawings. Therefore, once an item is defined in one drawing, it does not need to be further defined or explained in subsequent drawings. At the same time, in the description of this application, the terms "first", "second", etc. are only used to distinguish the description and should not be understood as indicating or implying relative importance.

[0050] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply the existence of any such actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article, or device comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or elements inherent to such process, method, article, or device. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of other identical elements in the process, method, article, or device comprising the element.

[0051] In the description of this application, it should be noted that the terms "upper", "lower", "inside", "outside", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, or are the orientations or positional relationships in which the product of the application is usually placed when in use. They are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they should not be understood as limitations on this application.

[0052] It should also be noted that, in the description of this application, unless otherwise expressly specified or limited, the terms "disposed" and "connected" should be understood in a broad sense. For example, they can refer to fixed connections, detachable connections, or integral connections; mechanical connections, or electrical connections; direct connections, indirect connections through an intermediate medium, or internal connections between two components. Those skilled in the art will understand the specific meanings of the above terms in this application based on the specific circumstances.

[0053] The following describes some embodiments of the present application in detail with reference to the accompanying drawings. In the absence of conflict, the following embodiments and features therein may be combined with each other.

[0054] As described in the background art, the existing technology cannot effectively determine the initial total ester content of the finished wine to ensure the total ester content when the finished wine body is balanced.

[0055] In view of this, the present application provides a method for determining the initial total ester content of a finished wine, by obtaining the alcohol content of the finished wine, the initial total acid content of the finished wine during blending, and the lower limit of the total ester qualified standard when the body of the finished wine is balanced, to determine the initial total ester content of the finished wine that meets the standards.

[0056] It should be noted that the method for determining the initial total ester content of finished wine provided in this application can be applied to the electronic device 100. Figure 1 A schematic block diagram of an electronic device 100 provided in an embodiment of the present application is shown. The electronic device 100 includes a memory 102, a processor 101, and a communication interface 103. The memory 102, processor 101, and communication interface 103 are electrically connected to each other directly or indirectly to enable data transmission or interaction. For example, these components can be electrically connected to each other via one or more communication buses or signal lines.

[0057] The memory 102 can be used to store software programs and modules, such as the program instructions or modules corresponding to the apparatus for determining the initial total ester content of finished wine provided in the embodiments of the present application. The processor 101 executes the software programs and modules stored in the memory 102 to perform various functional applications and data processing, thereby executing the steps of the method for determining the initial total ester content of finished wine provided in the embodiments of the present application. The communication interface 103 can be used for signaling or data communication with other node devices.

[0058] The memory 102 may be, but is not limited to, a random access memory (RAM), a read-only memory (ROM), a programmable read-only memory (PROM), an erasable programmable read-only memory (EPROM), an electrically erasable programmable read-only memory (EEPROM), etc.

[0059] The processor 101 may be an integrated circuit chip with signal processing capabilities. The processor 101 may be a general-purpose processor, including a central processing unit (CPU), a network processor (NP), etc.; it may also be a digital signal processor (DSP), an application-specific integrated circuit (ASIC), a field-programmable gate array (FPGA), or other programmable logic devices, discrete gate or transistor logic devices, or discrete hardware components.

[0060] I understand. Figure 1 The structure shown is for illustration only. The electronic device 100 may also include Figure 1 More or fewer components than shown, or with Figure 1 Different configurations shown. Figure 1 Each component shown in the figure can be implemented by hardware, software or a combination thereof.

[0061] The following uses the electronic device 100 as an illustrative execution entity to exemplify the method for determining the initial total ester content of the finished wine provided in the embodiment of the present application.

[0062] As an implementation, see Figure 2 The method for determining the initial total ester content of the finished wine includes:

[0063] S102, obtaining the alcohol content of the finished wine, the initial total acid content of the finished wine during blending, and the lower limit of the total ester qualified standard when the finished wine body is balanced.

[0064] S104, determining the ratio of total esters to total acids when the finished wine is in balance based on the alcohol content of the finished wine.

[0065] S106, determining the initial total ester content of the finished wine based on the total ester to total acid ratio when the finished wine body is balanced, the initial total acid content of the finished wine during blending, and the lower limit of the total ester qualified standard when the finished wine body is balanced.

[0066] Because finished wines may experience alcohol volatilization over time, the total acid and total ester content in the finished wine is constantly changing. Furthermore, after a certain period of time, the total ester and total acid content tends to reach equilibrium, and the total ester content needs to meet certain requirements. The method for determining the initial total ester content of finished wines provided in this application can determine an initial total ester content of finished wines that meets the requirements. Furthermore, the method is applicable to finished wines of varying alcohol content, and has a wider range of applications.

[0067] In an optional implementation, the initial total ester content of the finished wine satisfies the formula:

[0068]

[0069] Where Y represents the starting total ester content of the finished wine, A represents the total ester to total acid ratio at equilibrium, c represents the starting total acid content of the finished wine during blending, and d represents the lower limit of the total ester content standard at equilibrium. That is, when the starting total ester content of the finished wine is greater than or equal to Y, the total ester content will meet the acceptable standard at equilibrium.

[0070] Optionally, the ratio of total esters to total acids in the finished wine at equilibrium satisfies the formula:

[0071] A=0.04358b-0.62726

[0072] Among them, A represents the ratio of total esters to total acids when the finished wine is balanced, and b represents the alcohol content of the finished wine.

[0073] That is, the initial total ester content of the finished wine satisfies the formula:

[0074]

[0075] Of course, in actual operation, it is necessary to first determine the correlation between the various parameters. On this basis, the method also includes:

[0076] S1011, obtaining the total ester and total acid content of different grades and alcohol content at different times; wherein the different times include the blending period of the finished wine and the body balance period of the finished wine;

[0077] S1012, fitting the total ester and total acid contents, and determining the correlation between the total ester to total acid ratio and the alcohol content of the finished wine when the finished wine body is balanced.

[0078] S104 includes:

[0079] The ratio of total ester to total acid when the body of the finished wine is balanced is determined based on the alcohol content of the finished wine and the correlation relationship.

[0080] That is, in this application, it is necessary to first analyze the correlation between the total esters and total acids in the finished wine and the shelf life: take multiple batches, multiple grades, and multiple alcohol content finished wine samples, measure their total ester and total acid content respectively, track the changes in the batches of finished wine during the shelf life, and conduct correlation analysis. Among them, the majority of the multiple batches in this application can be no less than 10 times; the multiple grades can be divided into high-end, mid-range and low-end, and the multiple alcohol content can be 38 degrees, 45 degrees and 52 degrees. The determination of the alcohol content in the finished wine body, the total acid content in the wine body, and the total ester content in the finished wine body can be carried out in accordance with the GB / T 10345 standard. The storage conditions of the finished wine samples are glass bottle cap sealing, 25°C, full filling, static storage, and the shelf life of the finished wine is 1-36 months. Then, the correlation between the changes in total esters and total acids in the finished wine body was analyzed: multiple batches, grades, and alcohol content of finished wine samples were taken, and their total ester and total acid content at the beginning of blending and the total ester and total acid content when tending to equilibrium were measured respectively. The changes in total esters and total acids in the wine bodies of the batches of finished wines were tracked, and correlation analysis was performed.

[0081] The measured alcohol content of the finished wine and the total ester to total acid ratio at equilibrium were then input into the Origin software, and a linear equation between the alcohol content in the finished wine and the total ester to total acid ratio at equilibrium was fitted using the Origin software:

[0082] A = 0.04358 × b - 0.62726 (P < 0.05), where:

[0083] A is the ratio of total esters to total acids at equilibrium time; b is the alcohol content of the finished wine, %vol.

[0084] Then, the ratio of the total ester reduction to the total acid increase from the start of blending to the equilibrium of the finished wine (i.e., the total ester-to-total acid change ratio) is averaged and recorded as c=1.6, that is, 1.6g of total ester is reduced per liter of the finished wine, and the total acid is calculated to increase by about 1g. The measured alcohol content of the finished wine, the total acid content at the start of blending, the total ester-to-total acid ratio at equilibrium, and the lower limit of the total ester content that the wine must meet at equilibrium are subjected to correlation analysis. The lower limit of the total ester content of the finished wine at the start of blending can be calculated as follows:

[0085]

[0086] The following is an actual example:

[0087] Example 1:

[0088] 1.1 Step 1: Determine the lower limit of total ester content at the start of blending

[0089] Blending 52% of Product A wine requires that the total ester content of the wine during its shelf life meet the GB / T10781.1 (superior) standard, that is, total ester ≥ 2.00g / L, and the initial total acid content of the blending is 0.84g / L.

[0090] b=52, d=2.00, c=0.84;

[0091] According to the above model formula, Y=2.61, that is, the total ester content of the wine must be greater than 2.61g / L during blending to meet the national standard requirements for total ester content of the wine during the shelf life.

[0092] 1.2 Step 2: Blend according to wine body parameters and test the actual parameters after blending

[0093] Blend with 52% of Product A, with a final starting alcohol content of 52.3% vol, a starting total acid content of 0.84 g / L, and a starting total ester content of 2.67 g / L.

[0094] 1.3 Step 3: Testing parameters of finished wine after storage

[0095] After 45 months of storage, the finished wine was tested to have an alcohol content of 51.9% vol, a total acidity of 1.23g / L, and a total ester content of 2.08g / L. The test results showed that the wine quality met the GB / T10781.1 (Excellent) standard.

[0096] Example 2:

[0097] 2.1 Step 1: Determine the lower limit of total ester content at the start of blending

[0098] Blending 45% of Product B wine requires that the total ester content of the wine during its shelf life meet the GB / T10781.1 (Level 1) standard, that is, total ester ≥ 1.50g / L, and the initial total acid content of the blending is 0.73g / L.

[0099] b=45, d=1.50, c=0.73;

[0100] According to the above model formula, Y=2.13, that is, the total ester content of the wine must be greater than 2.13g / L during blending to meet the national standard requirements for total ester content of the wine during the shelf life.

[0101] 2.2 Step 2: Blend according to wine body parameters and test the actual parameters after blending

[0102] Example 45% of the product B wine was blended, with a final starting alcohol content of 45.2% vol, a starting total acid content of 0.73 g / L, and a starting total ester content of 2.23 g / L.

[0103] 2.3 Step 3: Testing parameters of finished wine after storage

[0104] After 36 months of storage, the finished wine was tested to have an alcohol content of 44.6% vol, a total acidity of 1.12g / L, and a total ester content of 1.53g / L. The test results showed that the wine was of qualified quality and met the GB / T10781.1 (Level 1) standard.

[0105] Example 3:

[0106] 3.1 Step 1: Determine the lower limit of total ester content at the start of blending

[0107] Blending 38% of Product C wine requires that the total ester content of the wine during its shelf life meet the GB / T10781.1 (Level 1) standard, that is, total ester ≥ 1.00g / L, and the initial total acidity of the blending is 0.76g / L.

[0108] b=38, d=1.00, c=0.76;

[0109] According to the model formula, Y=1.34, that is, the total ester content of the wine must be greater than 1.34g / L during blending to meet the national standard requirements for total ester content of the wine during the shelf life.

[0110] 3.2 Step 2: Blend according to wine body parameters and test the actual parameters after blending

[0111] Blend with 38% of Product A, with a final starting alcohol content of 38.1% vol, a starting total acid content of 0.76 g / L, and a starting total ester content of 1.54 g / L.

[0112] 3.3 Step 3: Testing parameters of finished wine after storage

[0113] After 42 months of storage, the finished wine was tested to have an alcohol content of 38.0% vol, total acidity of 1.01 g / L, and total esters of 1.07 g / L. The test results showed that the wine quality met the GB / T10781.1 (Level 1) standard.

[0114] In addition, to ensure the reliability and accuracy of the parameters in the present invention, random sampling and verification were carried out on finished wines that had been stored for more than 36 months, as shown in Table 1.

[0115] As can be seen from the table, the storage time of the retained finished wine samples of different alcohol content ranged from 38 to 63 months, exceeding the maximum storage time of 36 months in the experiment. Through measurement, the average total ester to total acid ratios at equilibrium for 38% vol, 48% vol, and 52% vol wines were 1.00, 1.48, and 1.68, respectively. The average ratio of total ester reduction to total acid increase was 1.64 (the ester content of the 38% vol finished wine had essentially reached equilibrium at the start of blending and was not included in the calculation), which is generally consistent with the parameters set in the total ester content control method. This method can be used to control the total ester content in finished wines.

[0116] Table 1 Random sampling of total acid and total ester content in stored finished wine

[0117]

[0118] Based on the above implementation, please refer to Figure 3 The present application also provides a device for determining the initial total ester content of a finished wine, the device comprising:

[0119] A data acquisition unit is used to obtain the alcohol content of the finished wine, the initial total acid content of the finished wine when blending, and the lower limit of the total ester qualified standard when the finished wine body is balanced;

[0120] It can be understood that the above-mentioned S102 can be executed by the data acquisition unit.

[0121] a processing unit for determining a total ester to total acid ratio of the finished wine at a balanced body according to the alcohol content of the finished wine;

[0122] It can be understood that the above-mentioned S104 can be executed by the processing unit.

[0123] The processing unit is also used to determine the initial total ester content of the finished wine based on the ratio of total ester to total acid when the finished wine body is balanced, the initial total acid content when the finished wine is blended, and the lower limit of the total ester qualified standard when the finished wine body is balanced.

[0124] It can be understood that the data processing unit can execute the above S104.

[0125] Among them, the initial total ester content of the finished wine satisfies the formula:

[0126]

[0127] Among them, Y represents the initial total ester content of the finished wine, A represents the ratio of total ester to total acid when the finished wine body is balanced, c represents the initial total acid content when the finished wine is blended, and d represents the lower limit of the total ester qualified standard when the finished wine body is balanced.

[0128] When the finished wine is balanced, the ratio of total esters to total acids satisfies the formula:

[0129] A=0.04358b-0.62726

[0130] Among them, A represents the ratio of total esters to total acids when the finished wine is balanced, and b represents the alcohol content of the finished wine.

[0131] The data acquisition unit is also used to obtain the total ester and total acid content of different grades and different alcohol content at different times; wherein the different times include the blending period of the finished wine and the body balance period of the finished wine;

[0132] In summary, the present application provides a method for determining the initial total ester content of a finished wine and a related device, first obtaining the alcohol content of the finished wine, the initial total acid content of the finished wine when blended, and the lower limit of the qualified standard for total esters when the body of the finished wine is balanced, then determining the ratio of total esters to total acids when the body of the finished wine is balanced based on the alcohol content of the finished wine, and finally determining the initial total ester content of the finished wine based on the ratio of total esters to total acids when the body of the finished wine is balanced, the initial total acid content of the finished wine when blended, and the lower limit of the qualified standard for total esters when the body of the finished wine is balanced. On the one hand, the method for determining the initial total ester content of the finished wine provided in the present application can effectively determine the initial total ester content of the finished wine; on the other hand, because when determining the initial total ester content of the finished wine, it can be determined for different finished wines with different alcohol contents, its scope of use is wider.

[0133] In the embodiments provided in the present application, it should be understood that the disclosed apparatus and method may also be implemented in other ways. The apparatus embodiments described above are merely schematic. For example, the flowcharts and block diagrams in the accompanying drawings show the possible architectures, functions, and operations of the apparatus, method, and computer program product according to the embodiments of the present application. In this regard, each box in the flowchart or block diagram may represent a module, a program segment, or a portion of code, and the module, program segment, or a portion of code includes one or more executable instructions for implementing a specified logical function.

[0134] It should also be noted that in some alternative implementations, the functions marked in the blocks may occur in a different order than that marked in the accompanying drawings. For example, two consecutive blocks may actually be executed substantially in parallel, or they may sometimes be executed in the opposite order, depending on the functions involved.

[0135] It should also be noted that each box in the block diagrams and / or flowcharts, and combinations of boxes in the block diagrams and / or flowcharts, can be implemented by a dedicated hardware-based system that performs the specified function or action, or can be implemented by a combination of dedicated hardware and computer instructions.

[0136] In addition, the functional modules in the embodiments of the present application can be integrated together to form an independent part, or each module can exist independently, or two or more modules can be integrated to form an independent part.

[0137] If the functions are implemented in the form of software function modules and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present application, or the part that contributes to the prior art, or the part of the technical solution, can be embodied in the form of a software product. The computer software product is stored in a storage medium and includes several instructions for enabling a computer device (which can be a personal computer, a server, or a network device, etc.) to execute all or part of the steps of the method described in the embodiment of the present application. The aforementioned storage medium includes various media that can store program codes, such as a USB flash drive, a mobile hard disk, a read-only memory, a random access memory, a magnetic disk, or an optical disk.

[0138] Although the present invention is disclosed as above, the present invention is not limited thereto. Any person skilled in the art can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the scope defined by the claims.

Claims

1. A method for determining the initial total ester content of finished wine, characterized in that: The method comprises: Obtain the alcohol content of the finished wine, the starting total acid content of the finished wine when blending, and the lower limit of the total ester standard when the finished wine is balanced; Determining the total ester to total acid ratio of the finished wine at body balance based on the alcohol content of the finished wine; Determining the initial total ester content of the finished wine based on the total ester to total acid ratio of the finished wine at balanced body, the initial total acid content of the finished wine during blending, and the lower limit of the total ester qualification standard of the finished wine at balanced body; The initial total ester content of the finished wine satisfies the formula: Wherein, Y represents the starting total ester content of the finished wine, A represents the ratio of total ester to total acid when the finished wine is balanced, c represents the starting total acid content of the finished wine during blending, and d represents the lower limit of the total ester standard when the finished wine is balanced. When the finished wine is balanced, the ratio of total ester to total acid satisfies the formula: Among them, A represents the ratio of total esters to total acids when the finished wine is balanced, and b represents the alcohol content of the finished wine.

2. The method for determining the initial total ester content of finished wine according to claim 1, wherein: Before the step of obtaining the alcohol content of the finished wine, the initial total acid content of the finished wine during blending, and the lower limit of the qualified standard for total esters when the finished wine body is balanced, the method further includes: Obtain the total ester and total acid content of different grades and alcohol content at different times; wherein the different times include the blending period of the finished wine and the body balance period of the finished wine; Fitting the total ester and total acid contents, and determining the correlation between the total ester to total acid ratio and the alcohol content of the finished wine when the finished wine is balanced; The step of determining the total ester to total acid ratio of the finished wine at body balance based on the alcohol content of the finished wine comprises: The ratio of total ester to total acid when the body of the finished wine is balanced is determined based on the alcohol content of the finished wine and the correlation relationship.

3. A device for determining the initial total ester content of finished wine, characterized in that: The device comprises: A data acquisition unit is used to obtain the alcohol content of the finished wine, the initial total acid content of the finished wine when blending, and the lower limit of the total ester qualified standard when the finished wine body is balanced; a processing unit, configured to determine a ratio of total esters to total acids when the finished wine is in equilibrium according to the alcohol content of the finished wine; The processing unit is further configured to determine the initial total ester content of the finished wine based on the total ester to total acid ratio of the finished wine at a balanced body, the initial total acid content of the finished wine during blending, and the lower limit of the total ester qualification standard of the finished wine at a balanced body; The initial total ester content of the finished wine satisfies the formula: Wherein, Y represents the starting total ester content of the finished wine, A represents the ratio of total ester to total acid when the finished wine is balanced, c represents the starting total acid content of the finished wine during blending, and d represents the lower limit of the total ester standard when the finished wine is balanced. When the finished wine is balanced, the ratio of total ester to total acid satisfies the formula: Among them, A represents the ratio of total esters to total acids when the finished wine is balanced, and b represents the alcohol content of the finished wine.

4. The device for determining the initial total ester content of finished wine according to claim 3, wherein: The data acquisition unit is further used to obtain the total ester and total acid content of different grades and different alcohol content at different periods; wherein the different periods include the blending period of the finished wine and the body balance period of the finished wine; The processing unit is also used to fit the total ester and total acid content, and determine the correlation between the total ester to total acid ratio and the alcohol content of the finished wine when the finished wine body is balanced.

5. An electronic device, characterized in that: include: a memory for storing one or more programs; processor; When the one or more programs are executed by the processor, the method according to claim 1 or 2 is implemented.

6. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the method according to claim 1 or 2 is implemented.

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