Method for testing marked shelf life of alcoholic beverage

Abstract

The invention relates to an alcohol-containing beverage identification shelf life test method, which comprises: (1) on the 0th day, taking an alcohol-containing beverage sample, respectively placing under a first condition and a second condition, and monitoring the sense organ and reducing sugar of the sample, the temperature T1 of the first condition being 20-30 DEG C and the illumination intensity being less than or equal to 1000 Lux, the temperature T2 of the second condition being 35-45 DEG C and the illumination intensity being less than or equal to 1000 Lux, and the time being 1-3 h; t2-T1 > = 10 DEG C; (2) according to the change trend of the reducing sugar of the sample under the first condition and the change trend of the reducing sugar of the sample under the second condition, a conversion factor M1 of the first condition and the second condition is determined, and the quality guarantee period under the first condition is equal to the quality guarantee period under the second condition * M1; (3) determining the shelf life P1 of the alcohol-containing beverage under the second condition according to the sensory change of the sample under the second condition; wherein the identification shelf life P of the alcohol-containing beverage is equal to P1 * M1.

Description

Technical Field

[0001] The present application relates to the field of food and beverages, and in particular to a method for testing the labeled shelf life of alcoholic beverages. Background Art

[0002] There are many types of alcoholic beverages, including liquor, beer, rice wine, fruit wine, medicinal wine, health wine, sparkling wine and other series. They are becoming more and more popular in the market due to their rich nutrition, unique taste and wide range of health benefits. From the perspective of food safety, the shelf life of alcoholic beverages is a matter of great concern to consumers and producers.

[0003] The existing technology mainly determines the shelf life of alcoholic beverages by storing samples, but this method takes a lot of time and cannot produce reliable results in a short time. Therefore, it is necessary to provide a simple, fast and reliable test method to predict the shelf life of alcoholic beverages. Summary of the invention

[0004] In order to solve the above problems, the present application provides a method for testing the labeled shelf life of alcoholic beverages. The method for testing the labeled shelf life of alcoholic beverages of the present application is simple, fast and reliable.

[0005] According to one embodiment of the present application, a method for testing the labeled shelf life of an alcoholic beverage may be provided, the method comprising the following steps:

[0006] (1) On day 0, samples of the alcoholic beverage are placed under the first condition and the second condition, and the sensory properties and reducing sugar of the samples are monitored.

[0007] The temperature T1 of the first condition is 20°C-30°C, and the light intensity is ≤1000Lux; the temperature T2 of the second condition is 35°C-45°C, and the light intensity is ≤1000Lux, and T2-T1≥10°C;

[0008] (2) determining a conversion factor M1 between the first condition and the second condition according to a reducing sugar change trend of the sample under the first condition and a reducing sugar change trend of the sample under the second condition, wherein the shelf life under the first condition = the shelf life under the second condition × M1;

[0009] (3) determining the shelf life P1 of the alcoholic beverage under the second condition based on the sensory changes of the sample under the second condition;

[0010] The labeled shelf life of the alcoholic beverage is P=P1×M1.

[0011] The traditional method for measuring the shelf life of alcoholic beverages is mainly to determine it by storing samples, but this method takes a lot of time and cannot produce reliable results in a short time. The method of the present application enables the shelf life of alcoholic beverages to be determined simply, quickly and reliably. DETAILED DESCRIPTION

[0012] Unless otherwise indicated, all numbers used in this specification and claims to indicate content, concentration, ratio, mass, volume, time, temperature, humidity, thickness, strength, turbidity, technical effects, etc. should be understood as being modified by the term "about" or "approximately" in any case. Therefore, unless otherwise indicated, the numerical parameters listed in the following specification and the attached claims are approximate values. For those skilled in the art, it can vary according to the desired properties and effects sought to be obtained through the present disclosure, and each numerical parameter should be interpreted according to the number of significant digits and conventional rounding methods or in a manner understood by those skilled in the art.

[0013] Although the numerical ranges and parameters setting forth the broad scope of the present disclosure are approximate, the numerical values ​​set forth in the specific embodiments are provided as accurately as possible. However, any numerical value will inherently contain certain errors, which are necessarily caused by the standard deviation found in its corresponding test measurements. Each numerical range given in this specification will include each narrower numerical range that falls within the broader numerical range, just as if these narrower numerical ranges were all clearly written herein.

[0014] As used herein, the expression "A and / or B" includes three cases: (1) A; (2) B; and (3) A and B. The expression "A, B, and / or C" includes seven cases: (1) A; (2) B; (3) C; (4) A and B; (5) A and C; (6) B and C; and (7) A, B, and C. The meanings of similar expressions can be deduced analogously.

[0015] In order to address the problem that traditional methods for measuring the labeled shelf life of alcoholic beverages take a lot of time and cannot produce reliable results in a short period of time, the applicant of this application has innovated the testing method for the labeled shelf life of alcoholic beverages through creative attempts and research, making it possible to determine the labeled shelf life of alcoholic beverages simply, quickly and reliably.

[0016] In a first aspect, the present application provides a method for testing the labeled shelf life of an alcoholic beverage, the method comprising the following steps:

[0017] (1) On day 0, samples of the alcoholic beverage are placed under the first condition and the second condition, and the sensory properties and reducing sugar of the samples are monitored.

[0018] The temperature T1 of the first condition is 20°C-30°C, and the light intensity is ≤1000Lux; the temperature T2 of the second condition is 35°C-45°C, and the light intensity is ≤1000Lux, and T2-T1≥10°C;

[0019] (2) determining a conversion factor M1 between the first condition and the second condition according to a reducing sugar change trend of the sample under the first condition and a reducing sugar change trend of the sample under the second condition, wherein the shelf life under the first condition = the shelf life under the second condition × M1;

[0020] (3) determining the shelf life P1 of the alcoholic beverage under the second condition based on the sensory changes of the sample under the second condition;

[0021] The labeled shelf life of the alcoholic beverage is P=P1×M1.

[0022] In some embodiments, the temperature T1 of the first condition is 20°C, 21°C, 22°C, 23°C, 24°C, 25°C, 26°C, 27°C, 28°C, 29°C, 30°C, or a range consisting of the temperatures of any two of the first conditions or any numerical value in the range. In some embodiments, the temperature T1 of the first condition is 20°C-25°C. In some embodiments, the temperature T1 of the first condition is 20°C-23°C. In some embodiments, the temperature T1 of the first condition is 23°C-28°C. In some embodiments, the temperature T1 of the first condition is 24°C-27°C. In some embodiments, the temperature T1 of the first condition is 25°C-26°C.

[0023] In some embodiments, during the test, the temperature of the first condition may remain constant or vary over time within the above range.

[0024] In some embodiments, the illumination intensity of the first condition is >0 Lux. In some embodiments, the illumination intensity of the first condition is ≥50 Lux. In some embodiments, the illumination intensity of the first condition is 10 Lux, 20 Lux, 30 Lux, 40 Lux, 50 Lux, 100 Lux, 200 Lux, 300 Lux, 400 Lux, 500 Lux, 600 Lux, 800 Lux, 1000 Lux, or a range consisting of the illumination intensities of any two of the above-mentioned first conditions or any value in the range. In some embodiments, the illumination intensity of the first condition is 50 Lux-500 Lux.

[0025] In some embodiments, the duration of the illumination intensity of the above-mentioned first condition is 6-14 hours / day. In some embodiments, the duration of the illumination intensity of the above-mentioned first condition is 8-12 hours / day. In some embodiments, the duration of the illumination intensity of the above-mentioned first condition is 6 hours / day, 7 hours / day, 8 hours / day, 9 hours / day, 10 hours / day, 11 hours / day, 12 hours / day, 13 hours / day, 14 hours / day, or a range consisting of any two of the above values ​​or any value in the range. In some embodiments, outside the duration of the illumination intensity of the above-mentioned first condition, the sample is protected from light (light intensity <10Lux).

[0026] In some embodiments, the light intensity of the first condition is 50 Lux-500 Lux, and the duration is 6-14 hours / day.

[0027] In some embodiments, the light intensity of the first condition may change over time. In some embodiments, the light intensity of the first condition may change over time at 50Lux-1000 Lux. In some embodiments, the light intensity of the first condition may change over time at 50Lux-500 Lux. In some embodiments, the light intensity of the first condition has changes similar to circadian rhythms, for example, during a 12-hour period, there are 6 hours of higher light intensity (e.g., between 500Lux-1000 Lux), and another 6 hours of lower light intensity (e.g., between 50Lux-500 Lux); or there are 4 hours of higher light intensity (e.g., between 700Lux-1000 Lux), another 4 hours of medium light intensity (e.g., between 300Lux-700Lux), and the remaining 4 hours of lower light intensity (e.g., between 50Lux-300 Lux); and so on.

[0028] In some embodiments, the temperature T2 of the second condition is 35°C, 36°C, 37°C, 38°C, 39°C, 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, or a range consisting of any two of the temperatures of the second condition or any value in the range. In some embodiments, the temperature T2 of the second condition is 38°C-42°C. In some embodiments, the temperature T2 of the second condition is 39°C-41°C.

[0029] In some embodiments, during the test, the temperature of the second condition may remain constant or vary over time within the above range.

[0030] In some embodiments, the illumination intensity of the second condition is 0 Lux, 50 Lux, 100 Lux, 200 Lux, 300 Lux, 400 Lux, 500 Lux, 600 Lux, 800 Lux, 1000 Lux, or a range consisting of the illumination intensities of any two of the above second conditions or any value in the range. In some embodiments, the illumination intensity of the second condition is ≤500 Lux. In some embodiments, the illumination intensity of the second condition is ≤200 Lux. In some embodiments, the illumination intensity of the second condition is ≤100 Lux. In some embodiments, the illumination intensity of the second condition is ≤50 Lux. In some embodiments, the illumination intensity of the second condition is ≤90 Lux, ≤80 Lux, ≤70 Lux, ≤60 Lux, ≤50 Lux, ≤40 Lux, ≤30 Lux, ≤20 Lux, ≤10 Lux, or ≤5 Lux. In some embodiments, the illumination intensity of the second condition is <10 Lux.

[0031] In some embodiments, the light intensity of the second condition may remain constant or vary within the above range over time.

[0032] In some embodiments, the duration of the illumination intensity of the second condition is 0-24 hours / day. In some embodiments, the illumination time of the second condition is 0 hours / day, 1 hour / day, 2 hours / day, 3 hours / day, 4 hours / day, 5 hours / day, 6 hours / day, 7 hours / day, 8 hours / day, 9 hours / day, 10 hours / day, 11 hours / day, 12 hours / day, 13 hours / day, 14 hours / day, 15 hours / day, 16 hours / day, 17 hours / day, 18 hours / day, 19 hours / day, 20 hours / day, 21 hours / day, 22 hours / day, 23 hours / day, 24 hours / day, or a range consisting of any two of the above values ​​or any value in the range.

[0033] In some embodiments, the light intensity of the second condition is less than 10 Lux, and the duration is 24 hours / day.

[0034] In some embodiments, T2-T1 ≥11°C, ≥12°C, ≥13°C, ≥14°C, ≥15°C, ≥16°C, ≥17°C, ≥18°C, ≥19°C, ≥20°C, ≥21°C, ≥22°C, ≥23°C, ≥24°C or ≥25°C.

[0035] In some embodiments, T2-T1 ≤25°C, ≤24°C, ≤23°C, ≤22°C, ≤21°C, ≤20°C, ≤19°C, ≤18°C, ≤17°C, ≤16°C, ≤15°C, ≤14°C, ≤13°C or ≤12°C.

[0036] In some embodiments, 10°C ≤ T2-T1 ≤ 25°C.

[0037] In this article, the term "reducing sugar" refers to sugars with reducing properties. The content of reducing sugar can be detected by direct titration method in the determination method of reducing sugar in food in GB5009.7-2016.

[0038] In some embodiments, the sample needs to be taken out 2 hours in advance and cooled to room temperature before sensory evaluation.

[0039] In some embodiments, it is necessary to take photos of the samples with a white and / or light-colored background before sensory evaluation.

[0040] In some embodiments, the number of people participating in the sensory evaluation is greater than or equal to 10.

[0041] In some embodiments, the sensory evaluation may be performed by quality management personnel, product development center personnel, production personnel, wine tasters, other trained personnel, and / or potential non-professional consumers.

[0042] In some embodiments, the sensory organs include any one or more of color appearance, smell, taste, and style.

[0043] In some embodiments, sensory evaluation is performed according to the following table:

[0044]

[0045]

[0046] In some embodiments, the sample is judged to be qualified if the sensory evaluation score is ≥85 points.

[0047] In some embodiments, more than 70% of the personnel assess the sample as qualified and determined to be within the shelf life.

[0048] In some embodiments, sensory evaluation may also be performed using other parameters, standards, and scales known in the art.

[0049] In some embodiments, if under the first condition, the reducing sugar concentration in the sample is about X g / L after 60 days of storage, and under the second condition, the reducing sugar concentration in the sample is about X g / L after 5 days of storage, then the conversion factor M1 between the first condition and the second condition is about 12. The conversion factor M1 between the first condition and the second condition can also be determined by other similar methods, such as by a curve, a slope, etc. of the reducing sugar concentration changing over time.

[0050] In some embodiments, the alcoholic beverage is liquor, beer, rice wine, fruit wine, medicinal wine, health wine or sparkling wine. In some embodiments, the alcoholic beverage is fruit wine. In the context of the present application, fruit wine refers to any beverage comprising fruit ingredients and ethanol, including but not limited to greengage flavored fruit wine, apple flavored fruit wine, pineapple flavored fruit wine, lychee flavored fruit wine, peach flavored fruit wine, pomegranate flavored fruit wine, grape flavored fruit wine, passion fruit flavored fruit wine, strawberry flavored fruit wine, mixed fruit flavored fruit wine, etc. Fruit wine can be an immersion type fruit wine or a fermented type fruit wine. In some embodiments, the alcoholic beverage is greengage wine. In some embodiments, the alcoholic beverage is grape wine.

[0051] In some embodiments, the alcohol content of the alcoholic beverage may be 1% vol to 60% vol. In some embodiments, the alcohol content of the alcoholic beverage may be 5% vol to 40% vol. In some embodiments, the alcohol content of the alcoholic beverage may be 1% vol, 2% vol, 3% vol, 4% vol, 5% vol, 6% vol, 7% vol, 8% vol, 9% vol, 10% vol, 11% vol, 12% vol, 13% vol, 14% vol, 15% vol, 16% vol, 17% vol, 18% vol, 19% vol, 20% vol, 25% vol, 30% vol, 35% vol, 40% vol, 45% vol, 50% vol, 55% vol, 60% vol, or a range consisting of any two of the above values ​​or any value in the range.

[0052] In some embodiments, step (1) comprises: taking a sample of the alcoholic beverage and placing it under the first condition and the second condition, respectively, and monitoring the sensory properties, reducing sugar and color of the sample;

[0053] The method further comprises: determining the shelf life P2 of the alcoholic beverage under the second condition according to the chromaticity change of the sample under the second condition;

[0054] The labeled shelf life P of the alcoholic beverage is (the shorter of P1 and P2) x M1.

[0055] In some embodiments, the shelf life P2 of the alcoholic beverage under the second condition and / or the shelf life P5 of the alcoholic beverage under the third condition are determined based on the absolute chromaticity of the monitored sample and / or the chromaticity difference between the monitored chromaticity of the sample and the chromaticity of the sample on day 0 (i.e., relative chromaticity).

[0056] In this article, the term "color" refers to the absorbance of a liquid at a certain wavelength. The darker the color, the greater the absorbance. The color can be measured by a spectrophotometer in the beer analysis method of GB / T4928-2008.

[0057] In some embodiments, the sample is injected into a 10 mm glass cuvette, the zero point is adjusted using water as a blank, and the sample absorbance is measured at a wavelength of 430 nm, and the calculation formula is: S = A 430nm *25*n, get the sample chromaticity, where A 430nm --The absorbance of the sample is measured at 430nm using a 10mm glass cuvette; 25--the unit after calculation into a standard cuvette, mm; n--the dilution factor.

[0058] In some embodiments, for an alcoholic beverage whose sample color is less than 0.5 EBC on day 0, when an absolute color of ≤1 EBC is detected, it is determined to be within the shelf life.

[0059] In some embodiments, for an alcoholic beverage whose sample color is Q (0.5EBC≤Q≤2EBC) on day 0, when a relative color of ≤2Q is detected, it is determined to be within the shelf life.

[0060] In some embodiments, for an alcoholic beverage whose sample color is P (2.1EBC≤P≤15EBC) on day 0, when a relative color of ≤5EBC is detected, it is determined to be within the shelf life.

[0061] In some embodiments, for an alcoholic beverage whose sample color is R (15.1EBC≤R≤30EBC) on day 0, when a relative color of ≤10EBC is detected, it is determined to be within the shelf life.

[0062] In some embodiments, in step (1), a sample of the alcoholic beverage is placed under the first condition and the second condition, and the sensory properties, reducing sugars, and turbidity of the sample are monitored;

[0063] The method further comprises: determining the shelf life P3 of the alcoholic beverage under the second condition according to the turbidity change of the sample under the second condition;

[0064] The labeled shelf life P of the alcoholic beverage is (the shorter of P1 and P3) x M1.

[0065] In some embodiments, the shelf life P3 of the alcoholic beverage under the second condition and / or the shelf life P6 of the alcoholic beverage under the third condition are determined based on the turbidity difference between the monitored turbidity of the sample and the turbidity of the sample on day 0 (i.e., relative turbidity).

[0066] In this article, the term "turbidity" refers to the phenomenon that suspended or colloidal particles in a solution cause a colorless transparent solution to become turbid. When measuring turbidity, the intensity of scattered light is measured at an angle of 90°.

[0067] In some embodiments, according to the standard operating requirements of the turbidity meter, 10 ml of sample is injected and the turbidity is directly read.

[0068] In some embodiments, when the relative turbidity is ≤5 NTU, it is determined to be within the shelf life.

[0069] In some embodiments, when 5NTU<relative turbidity≤10NTU and the alcoholic beverage is sold in a colored container or a frosted container, it is determined to be within the shelf life.

[0070] In some embodiments, when 5NTU<relative turbidity≤10NTU and the alcoholic beverage is sold in a colorless container, it is determined to be out of shelf life.

[0071] In some embodiments, when the relative turbidity is greater than 10 NTU, it is determined to be beyond the shelf life.

[0072] In some embodiments, step (1) comprises: taking a sample of the alcoholic beverage and placing it under the first condition and the second condition, respectively, and monitoring the sensory properties, reducing sugar, turbidity and color of the sample;

[0073] The method further comprises: determining the shelf life P2 of the alcoholic beverage under the second condition according to the chromaticity change of the sample under the second condition; determining the shelf life P3 of the alcoholic beverage under the second condition according to the turbidity change of the sample under the second condition;

[0074] The labeled shelf life P of the alcoholic beverage is (the shorter of P1, P2, P3) x M1.

[0075] In some embodiments, the method of the present application further comprises: on day 0, taking a sample of the alcoholic beverage and placing it under a third condition, monitoring the sensory and reducing sugar, and optional turbidity, and optional color of the sample, wherein the temperature T3 of the third condition is 35° C.-45° C., and the light intensity is 4000 Lux-5000 Lux;

[0076] Determine a conversion factor M2 between the first condition and the third condition according to the reducing sugar change trend of the sample under the first condition and the reducing sugar change trend of the sample under the third condition, wherein the shelf life under the first condition = the shelf life under the third condition × M2;

[0077] Determining the shelf life P4 of the alcoholic beverage under the third condition according to the sensory changes of the sample under the third condition;

[0078] Optionally, determining the shelf life P5 of the alcoholic beverage under the third condition according to the chromaticity change of the sample under the third condition;

[0079] Optionally, determining the shelf life P6 of the alcoholic beverage under the third condition according to the turbidity change of the sample under the third condition;

[0080] The labeled shelf life P of the alcoholic beverage is the shorter of {(the shorter of P1, P2, P3)×M1}, {(the shorter of P4, P5, P6)×M2}.

[0081] In some embodiments, the temperature of the third condition is 35°C, 36°C, 37°C, 38°C, 39°C, 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, or a range consisting of any two of the temperatures of the second conditions or any value in the range. In some embodiments, the temperature T2 of the second condition is 38°C-42°C. In some embodiments, the temperature T2 of the second condition is 39°C-41°C.

[0082] In some embodiments, during the test, the temperature of the third condition may remain constant or vary over time within the above range.

[0083] In some embodiments, the illumination intensity of the third condition is 4000Lux, 4100Lux, 4200Lux, 4300Lux, 4400Lux, 4500Lux, 4600Lux, 4700Lux, 4800Lux, 4900Lux, 5000Lux, or a range consisting of the illumination intensities of any two of the first conditions or any numerical value in the range. In some embodiments, the illumination intensity of the third condition is 4000Lux-5000Lux. In some embodiments, the illumination intensity of the third condition is 4300Lux-4700Lux. In some embodiments, the illumination intensity of the third condition is 4400Lux-4600Lux.

[0084] In some embodiments, the duration of the illumination intensity of the third condition is 6-14 hours / day. In some embodiments, the duration of the illumination intensity of the third condition is 8-12 hours / day. In some embodiments, the duration of the illumination intensity of the third condition is 6 hours / day, 7 hours / day, 8 hours / day, 9 hours / day, 10 hours / day, 11 hours / day, 12 hours / day, 13 hours / day, 14 hours / day, or a range consisting of any two of the above values ​​or any value in the range. In some embodiments, outside the duration of the illumination intensity of the third condition, the sample is protected from light (illumination intensity <10Lux).

[0085] In some embodiments, the light intensity of the third condition is 4000 Lux-5000 Lux, and the duration is 6-14 hours / day.

[0086] In some embodiments, the illumination intensity of the third condition may vary over time. In some embodiments, the illumination intensity of the third condition may vary between 4000 Lux and 5000 Lux over time.

[0087] In some embodiments, the method of the present application further comprises: on day 0, taking a sample of the alcoholic beverage and placing it under a fourth condition, monitoring the sensory and reducing sugar, as well as optional turbidity, and optional color of the sample, wherein the temperature T4 of the fourth condition is 0°C-10°C, and the light intensity is ≤100Lux.

[0088] In some embodiments, the temperature T4 of the fourth condition is 0°C, 1°C, 2°C, 3°C, 4°C, 5°C, 6°C, 7°C, 8°C, 9°C, 10°C, or a range consisting of any two of the temperatures of the fourth condition or any value in the range. In some embodiments, the temperature T4 of the fourth condition is 2°C-8°C. In some embodiments, the temperature T4 of the fourth condition is 3°C-7°C. In some embodiments, the temperature T4 of the fourth condition is 4°C-6°C.

[0089] In some embodiments, during the test, the temperature of the fourth condition may remain constant or vary over time within the above range.

[0090] In some embodiments, the light intensity of the fourth condition is ≤90 Lux, ≤80 Lux, ≤70 Lux, ≤60 Lux, ≤50 Lux, ≤40 Lux, ≤30 Lux, ≤20 Lux, ≤10 Lux, or ≤5 Lux. In some embodiments, the light intensity of the fourth condition is <10 Lux.

[0091] In some embodiments, the light intensity of the fourth condition may remain unchanged or vary within the above range over time.

[0092] In some embodiments, the illumination time of the fourth condition is 0-24 hours / day. In some embodiments, the illumination time of the fourth condition is 0 hour / day, 1 hour / day, 2 hours / day, 3 hours / day, 4 hours / day, 5 hours / day, 6 hours / day, 7 hours / day, 8 hours / day, 9 hours / day, 10 hours / day, 11 hours / day, 12 hours / day, 13 hours / day, 14 hours / day, 15 hours / day, 16 hours / day, 17 hours / day, 18 hours / day, 19 hours / day, 20 hours / day, 21 hours / day, 22 hours / day, 23 hours / day, 24 hours / day, or a range consisting of any two of the above values ​​or any value in the range.

[0093] In some embodiments, the light intensity of the second condition is less than 10 Lux, and the duration is 24 hours / day.

[0094] In some embodiments, a sample of an alcoholic beverage placed under the fourth condition is used as a standard.

[0095] The various embodiments and preferences for the test method provided above for the present invention can be combined with each other (as long as they are not inherently contradictory to each other), and the various embodiments formed by such combination are all considered as part of the disclosure of this application.

[0096] The technical solution of the present invention will be more clearly and explicitly described in the following examples in an illustrative manner. It should be understood that these examples are only for illustrative purposes and are by no means intended to limit the scope of protection of the present invention. The scope of protection of the present invention is only limited by the claims.

[0097] Example

[0098] If no specific techniques or conditions are specified in the examples, the techniques or conditions described in the literature in the field or the product instructions are used. If no manufacturer is specified for the reagents or instruments used, they are all conventional products that can be purchased commercially.

[0099] Example 1

[0100] First set of tests:

[0101] (1) The 12% vol Meijian green plum wine product from the April 20, 2020 batch was selected as the sample.

[0102] (2) The samples were stored under the first condition (average room temperature of 20°C throughout the year / average light intensity of 200 Lux / lighting time of 10 h / day) (simulating the shelf life storage of the product during sales process), and the changes in sensory properties and reducing sugar, turbidity and color of the samples were monitored.

[0103] The sensory evaluation team includes personnel from the quality management department, product research and development center, production personnel, sommeliers, other trained personnel, and potential non-professional consumers. The sensory evaluation score is the average score (the same below, no further details).

[0104] The chromaticity measurement method is as follows: inject the sample into a 10mm glass cuvette, adjust the zero point with water as the blank, test the sample absorbance at a wavelength of 430nm, and enter the calculation formula: S = A 430nm *25*n, get the sample chromaticity, where A 430nm --The absorbance of the sample is measured at 430nm using a 10mm glass cuvette; 25--the unit after calculation into a standard cuvette, mm; n--the dilution factor.

[0105] The turbidity measurement method is as follows: according to the standard operating requirements of the turbidity meter (Hach TL2360) manual, inject 10 ml of sample and read the turbidity directly.

[0106] The reducing sugar concentration was measured according to GB5009.7.

[0107] The results are shown in Table 1 below.

[0108] Table 1: Sensory evaluation results of samples under the first condition and the results of reducing sugar, turbidity and color detection

[0109] time Reducing sugar (g / L) Sensory evaluation (points) Chroma(EBC) Turbidity (NTU) 0 months 50 91 8.9 0.4 3 months 71 91 7.9 0.4 6 months 80 90 8.4 0.4 9 months 87 90 8.9 0.5 12 months 92 89 8.9 0.5 15 months 97 89 9.1 0.5 18 months 98 88 9.3 0.5 21 months 99 88 9.9 0.6 24 months 103 88 10.2 0.6

[0110] Second set of tests:

[0111] (1) The 12% vol Meijian green plum wine product from the April 10, 2022 batch was selected as the sample.

[0112] (2) The samples were stored under the second condition (40° C., protected from light (<10 Lux)) and the changes in sensory properties, reducing sugar, turbidity and color of the samples were monitored. The results are shown in Table 2 below.

[0113] Table 2: Sensory evaluation results of samples under the second condition and the results of reducing sugar, turbidity and color detection

[0114] time Reducing sugar (g / L) Sensory evaluation (points) Chroma(EBC) Turbidity (NTU) 0 Weeks 50 91 8.9 0.4 1 week 71 90 8.9 0.4 2 weeks 81 90 8.7 0.4 3 weeks 89 89 8.3 0.4 4 weeks 91 89 9.5 0.4 5 weeks 93 89 9.6 0.5 6 weeks 95 88 9.7 0.5 7 weeks 98 88 9.8 0.5 8 weeks 103 87 10.1 0.6

[0115] The third set of tests:

[0116] (1) The 12% vol Meijian green plum wine product from the April 10, 2022 batch was selected as the sample.

[0117] (2) The samples were stored under the third condition (40°C, 4500 Lux, 10 h / day) and the changes in sensory properties, reducing sugar, turbidity and color of the samples were monitored. The results are shown in Table 3 below.

[0118] Table 3: Sensory evaluation results of samples under the third condition and the results of reducing sugar, turbidity and color detection

[0119] time Reducing sugar (g / L) Sensory evaluation (points) Chroma(EBC) Turbidity (NTU) Day 0 50 91 8.9 0.4 1 day 69 90 8.5 0.4 2 days 77 90 8.2 0.4 3 days 85 89 8.0 0.4 4 days 91 89 7.7 0.4 5 days 93 89 8.4 0.4 6 days 96 88 8.8 0.4 7 days 98 88 9.3 0.5 8 days 103 87 9.6 0.5

[0120] The fourth set of tests:

[0121] (1) The 12% vol Meijian green plum wine product from the April 10, 2022 batch was selected as the sample.

[0122] (2) The samples were stored under the fourth condition (4°C refrigerator, away from light (<10 Lux)) and the changes in sensory properties, reducing sugar, turbidity and color of the samples were monitored. The results are shown in Table 4 below.

[0123] Table 4: Sensory evaluation results of samples under the fourth condition and the results of reducing sugar, turbidity and color detection Time

[0124] time Reducing sugar (g / L) Sensory evaluation (points) Chroma(EBC) Turbidity (NTU) 0 Weeks 50 91 8.9 0.4 1 week 50 90 8.9 0.4 2 weeks 50 90 8.9 0.4 3 weeks 50 90 8.9 0.4 4 weeks 50 90 8.9 0.4 5 weeks 50 90 8.9 0.4 6 weeks 51 90 9.0 0.4 7 weeks 52 90 9.0 0.4 8 weeks 54 90 9.0 0.4

[0125] Table 4 shows that during the 8-week storage period under the fourth condition, the sensory evaluation results and the reducing sugar, turbidity and color test results of the samples did not change much, so they can be used as standard samples.

[0126] Tables 1 and 2 show that: when placed under the first condition for 3 months, the reducing sugar content was 71 g / L; when placed under the second condition for 1 week, the reducing sugar content was 71 g / L; the reducing sugar contents when placed under the first condition for 6 months, 9 months, and 24 months were equivalent to the reducing sugar contents when placed under the first condition for 2 weeks, 3 weeks, and 8 weeks, respectively.

[0127] M1 = T (40°C) / T (20°C) = 1 week / 3 months (12 weeks) = 1:12

[0128] M1 = T (40°C) / T (20°C) = 2 weeks / 6 months (24 weeks) = 1:12

[0129] M1 = T (40°C) / T (20°C) = 3 weeks / 9 months (36 weeks) = 1:12

[0130] M1 = T (40°C) / T (20°C) = 8 weeks / 24 months (96 weeks) = 1:12

[0131] Therefore, the conversion factor M1 between the second condition and the first condition is 12. It can be seen that under the second condition, the conversion factor determined based on the reducing sugar content after different storage times shows consistency, so that under this condition, the labeled shelf life of alcoholic beverages can be predicted simply, quickly and reliably with the help of the conversion factor.

[0132] Tables 1 and 3 show that: when placed under the first condition for 3 months, the reducing sugar content was 71 g / L; when placed under the third condition for 1 day, the reducing sugar content was 69 g / L; and the reducing sugar contents when placed under the first condition for 6 months, 9 months, and 24 months were equivalent to the reducing sugar contents when placed under the first condition for 2 days, 3 days, and 8 days, respectively.

[0133] M2 = T (40°C + light) / T (20°C) = 1 day / 3 months (90 days) = 1:90

[0134] M2 = T (40°C + light) / T (20°C) = 2 days / 6 months (180 days) = 1:90

[0135] M2 = T (40°C + light) / T (20°C) = 3 days / 9 months (270 days) = 1:90

[0136] M2 = T (40°C + light) / T (20°C) = 8 days / 24 months (720 days) = 1:90

[0137] Therefore, the conversion factor M2 between the third condition and the first condition is 90. It can be seen that under the third condition, the conversion factor determined based on the reducing sugar content after different storage times shows consistency, so that under this condition, the labeled shelf life of alcoholic beverages can be predicted simply, quickly and reliably with the help of the conversion factor.

[0138] Under the first condition, it is judged that the shelf life has not expired when it is 24 months, so the marked shelf life is greater than 24 months; under the second condition, it is judged that the shelf life has not expired when it is 8 weeks, and 8 weeks multiplied by M1 (12) is approximately 24 months, so the marked shelf life is greater than 24 months; under the third condition, it is judged that the shelf life has not expired when it is 8 days, and 8 days multiplied by M2 (90) is approximately 24 months, so the marked shelf life is greater than 24 months.

[0139] It can be seen that for green plum wine (12% vol Meijian green plum wine product), the labeled shelf life obtained by storing under the second condition and testing with the conversion factor M1, and the labeled shelf life obtained by storing under the third condition and testing with the conversion factor M2 are consistent with the labeled shelf life obtained by storing under the first condition (storage during the shelf life of the product sales process), which proves the reliability of the method of the present invention and can be used to simply, quickly and reliably predict the labeled shelf life of alcoholic beverages.

[0140] The fifth set of tests:

[0141] (1) The 12% vol Meijian green plum wine product from the April 10, 2022 batch was selected as the sample.

[0142] (2) The samples were stored under the fifth condition (50°C, protected from light (<10 Lux)) and the changes in sensory properties, reducing sugar, turbidity and color of the samples were monitored. The results are shown in Table 5 below.

[0143] Table 5: Sensory evaluation results of samples under the fifth condition and the results of reducing sugar, turbidity and color detection Time

[0144] time Reducing sugar (g / L) Sensory evaluation (points) Chroma(EBC) Turbidity (NTU) Day 0 50 91 8.9 0.4 1 day 58 90 7.6 0.1 2 days 65 89 8.2 0.2 3 days 71 89 8.5 0.3 4 days 75 88 8.7 0.4 5 days 82 88 8.8 0.4 6 days 87 87 8.9 0.5 7 days 93 87 9.0 0.6 8 days 95 86 9.5 0.8 9 days 98 86 10.0 0.9 10 days 102 85 10.5 1.0

[0145] Tables 1 and 5 show that, based on the reducing sugar values, 3 days under the fifth condition is approximately equal to 3 months under the first condition, 5 days under the fifth condition is equal to 6 months under the first condition, and 7 days under the fifth condition is equal to 12 months under the first condition.

[0146] M3=T1(50℃) / T1(20℃)=90 / 3=30

[0147] M3=T1(50℃) / T1(20℃)=182 / 5=36.4

[0148] M3=T1(50℃) / T1(20℃)=365 / 7=52

[0149] It can be seen that under the fifth condition, the conversion factor determined based on the reducing sugar content after different storage times shows a large deviation, so the fifth condition is not suitable for predicting the labeled shelf life of alcoholic beverages.

[0150] Example 2

[0151] First set of tests:

[0152] (1) The 15% vol white grape fruit-flavored wine product from the January 10, 2021 batch was selected as the sample.

[0153] (2) The samples were stored under the first condition (average room temperature of 20°C throughout the year / average light intensity of 200 Lux / lighting time of 10 h / day) (simulating the shelf life storage of the product during sales process), and the changes in sensory properties and reducing sugar, turbidity and color of the samples were monitored.

[0154] The results are shown in Table 6 below.

[0155] Table 6: Sensory evaluation results of samples under the first condition and the results of reducing sugar, turbidity and color detection

[0156] time Reducing sugar (g / L) Sensory evaluation (points) Chroma(EBC) Turbidity (NTU) 0 months 38 91 0.1 0.1 3 months 40 90 0.1 0.4 6 months 44 90 0.2 0.4 9 months 48 89 0.2 0.5 12 months 66 88 0.3 0.5 15 months 72 87 0.3 0.5 18 months 80 86 0.5 0.5 21 months 87 86 0.5 0.5 24 months 95 85 0.6 0.6

[0157] Second set of tests:

[0158] (1) The 15% vol white grape fruit wine product from the April 2, 2022 batch was selected as the sample.

[0159] (2) The samples were stored under the second condition (40°C, protected from light (<10 Lux)) and the changes in sensory properties, reducing sugar, turbidity and color of the samples were monitored. The results are shown in Table 7 below.

[0160] Table 7: Sensory evaluation results of samples under the second condition and the results of reducing sugar, turbidity and color detection

[0161] time Reducing sugar (g / L) Sensory evaluation (points) Chroma(EBC) Turbidity (NTU) 0 Weeks 38 91 0.1 0.1 1 week 41 90 0.1 0.4 2 weeks 45 90 0.2 0.4 3 weeks 50 89 0.2 0.4 4 weeks 65 88 0.3 0.4 5 weeks 73 87 0.3 0.5 6 weeks 79 86 0.5 0.5 7 weeks 87 86 0.5 0.5 8 weeks 94 85 0.6 0.6

[0162] The third set of tests:

[0163] (1) The 15% vol white grape fruit wine product from the April 2, 2022 batch was selected as the sample.

[0164] (2) The samples were stored under the third condition (40°C, 4500 Lux, 10 h / day) and the changes in sensory properties, reducing sugar, turbidity and color of the samples were monitored. The results are shown in Table 8 below.

[0165] Table 8: Sensory evaluation results of samples under the third condition and the results of reducing sugar, turbidity and color detection

[0166] time Reducing sugar (g / L) Sensory evaluation (points) Chroma(EBC) Turbidity (NTU) Day 0 38 91 0.1 0.1 1 day 40 90 0.1 0.4 2 days 44 90 0.2 0.4 3 days 51 89 0.2 0.4 4 days 63 88 0.3 0.4 5 days 70 87 0.4 0.4 6 days 78 86 0.5 0.4 7 days 85 86 0.5 0.5 8 days 93 85 0.6 0.5

[0167] Tables 6 and 7 show that: when placed under the first condition for 3 months, the reducing sugar content was 40 g / L; when placed under the second condition for 1 week, the reducing sugar content was 41 g / L; the reducing sugar contents when placed under the first condition for 6 months, 9 months, and 24 months were equivalent to the reducing sugar contents when placed under the first condition for 2 weeks, 3 weeks, and 8 weeks, respectively.

[0168] M1 = T (40°C) / T (20°C) = 1 week / 3 months (12 weeks) = 1:12

[0169] M1 = T (40°C) / T (20°C) = 2 weeks / 6 months (24 weeks) = 1:12

[0170] M1 = T (40°C) / T (20°C) = 3 weeks / 9 months (36 weeks) = 1:12

[0171] M1 = T (40°C) / T (20°C) = 8 weeks / 24 months (96 weeks) = 1:12

[0172] Therefore, the conversion factor M1 between the second condition and the first condition is 12. It can be seen that under the second condition, the conversion factor determined based on the reducing sugar content after different storage times shows consistency, so that under this condition, the labeled shelf life of alcoholic beverages can be predicted simply, quickly and reliably with the help of the conversion factor.

[0173] Tables 6 and 8 show that: when placed under the first condition for 3 months, the reducing sugar content was 40 g / L; when placed under the third condition for 1 day, the reducing sugar content was 40 g / L; the reducing sugar contents when placed under the first condition for 6 months, 9 months, and 24 months were equivalent to the reducing sugar contents when placed under the first condition for 2 days, 3 days, and 8 days, respectively.

[0174] M2 = T (40°C + light) / T (20°C) = 1 day / 3 months (90 days) = 1:90

[0175] M2 = T (40°C + light) / T (20°C) = 2 days / 6 months (180 days) = 1:90

[0176] M2 = T (40°C + light) / T (20°C) = 3 days / 9 months (270 days) = 1:90

[0177] M2 = T (40°C + light) / T (20°C) = 8 days / 24 months (720 days) = 1:90

[0178] Therefore, the conversion factor M2 between the third condition and the first condition is 90. It can be seen that under the third condition, the conversion factor determined based on the reducing sugar content after different storage times shows consistency, so that under this condition, the labeled shelf life of alcoholic beverages can be predicted simply, quickly and reliably with the help of the conversion factor.

[0179] Through sensory evaluation, the product was less fresh when stored for 24 months under the first condition, the wine and fruit aroma was unbalanced, the fruit aroma was lacking and inconsistent, and there was a slight aging smell. The sensory evaluation score was 85 (the critical value of the qualified sample), proving that the shelf life of the product has reached the acceptable limit. Therefore, according to the test results under the first condition, the labeled shelf life is determined to be 24 months.

[0180] Through sensory evaluation, the product was less fresh after being stored for 8 weeks under the second condition, the wine and fruit aroma was unbalanced, the fruit aroma was lacking and inconsistent, and there was a slight aging smell. The sensory evaluation score was 85 (the critical value of the qualified sample), proving that the shelf life of the product has reached the acceptable limit. Therefore, according to the test results under the second condition, the labeled shelf life is determined to be 8 weeks multiplied by M1 (12), which is about 24 months.

[0181] Through sensory evaluation, the product was less fresh after being stored for 8 days under the third condition, the wine and fruit aroma was unbalanced, the fruit aroma was lacking and inconsistent, and there was a slight aging smell. The sensory evaluation score was 85 (the critical value of the qualified sample), proving that the shelf life of the product has reached the acceptable limit. Therefore, according to the test results under the third condition, the labeled shelf life is determined to be 8 days multiplied by M2 (90), which is about 24 months.

[0182] It can be seen that, for wine, the labeled shelf life obtained by storing under the second condition and testing with the conversion factor M1, and the labeled shelf life obtained by storing under the third condition and testing with the conversion factor M2 are consistent with the labeled shelf life obtained by storing under the first condition (storage during the shelf life of the product sales process), which proves the reliability of the method of the present invention and can be used to simply, quickly and reliably predict the labeled shelf life of alcoholic beverages.

[0183] Example 3

[0184] First set of tests:

[0185] (1) The 14% vol Jinmeijian product (colorless container) from the April 19, 2020 batch was selected as the sample.

[0186] (2) The samples were stored under the first condition (average room temperature of 20°C throughout the year / average light intensity of 200 Lux / lighting time of 10 h / day) (simulating the shelf life storage of the product during sales process), and the changes in sensory properties and reducing sugar, turbidity and color of the samples were monitored.

[0187] The results are shown in Table 9 below.

[0188] Table 9: Sensory evaluation results of samples under the first condition and the results of reducing sugar, turbidity and color detection

[0189] time Reducing sugar (g / L) Sensory evaluation (points) Chroma(EBC) Turbidity (NTU) 0 months 55 91 16.5 0.1 3 months 63 90 17.0 0.4 6 months 75 90 17.6 0.8 9 months 83 99 17.8 1.4 12 months 97 89 19.2 1.9 15 months 106 88 21.8 2.6 18 months 113 88 22.6 3.2 21 months 120 87 24.9 4.8 24 months 125 87 26.1 5.0 25 months 127 87 28.4 6.0

[0190] Second set of tests:

[0191] (1) Select the 14% vol Jinmeijian product (colorless container) from the April 2, 2022 batch as the sample.

[0192] (2) The samples were stored under the second condition (40° C., protected from light (<10 Lux)) and the changes in sensory properties, reducing sugar, turbidity and color of the samples were monitored. The results are shown in Table 10 below.

[0193] Table 10: Sensory evaluation results of samples under the second condition and the results of reducing sugar, turbidity and color detection

[0194] time Reducing sugar (g / L) Sensory evaluation (points) Chroma(EBC) Turbidity (NTU) 0 Weeks 55 91 16.5 0.1 1 week 68 90 17.3 0.4 2 weeks 79 90 17.8 0.9 3 weeks 87 89 18.0 1.5 4 weeks 96 89 18.9 2.0 5 weeks 102 89 20.1 2.5 6 weeks 121 88 22.4 3.1 7 weeks 122 88 25.6 4.7 8 weeks 124 87 26.0 5.0 9 weeks 126 86 27.5 5.6

[0195] The third set of tests:

[0196] (1) The 14% vol Jinmeijian product from the batch dated April 18, 2022 was selected as the sample.

[0197] (2) The samples were stored under the third condition (40°C, 4500 Lux, 10 h / day) and the changes in sensory properties, reducing sugar, turbidity and color of the samples were monitored. The results are shown in Table 11 below.

[0198] Table 11: Sensory evaluation results of samples under the third condition and the results of reducing sugar, turbidity and color detection

[0199] time Reducing sugar (g / L) Sensory evaluation (points) Chroma(EBC) Turbidity (NTU) Day 0 55 91 16.5 0.1 1 day 66 89 16.9 0.4 2 days 73 89 17.4 0.8 3 days 82 88 18.0 1.6 4 days 94 88 18.7 2.0 5 days 101 87 19.5 2.8 6 days 110 87 21.7 3.4 7 days 118 86 24.9 4.5 8 days 124 86 26.3 4.9 9 days 126 86 27.5 5.7

[0200] Tables 9 and 10 show that the reducing sugar contents when placed under the first condition for 3 months, 6 months, 9 months and 24 months are equivalent to the reducing sugar contents when placed under the first condition for 1 week, 2 weeks, 3 weeks and 8 weeks, respectively.

[0201] M1 = T (40°C) / T (20°C) = 1 week / 3 months (12 weeks) = 1:12

[0202] M1 = T (40°C) / T (20°C) = 2 weeks / 6 months (24 weeks) = 1:12

[0203] M1 = T (40°C) / T (20°C) = 3 weeks / 9 months (36 weeks) = 1:12

[0204] M1 = T (40°C) / T (20°C) = 8 weeks / 24 months (96 weeks) = 1:12

[0205] Therefore, the conversion factor M1 between the second condition and the first condition is 12. It can be seen that under the second condition, the conversion factor determined based on the reducing sugar content after different storage times shows consistency, so that under this condition, the labeled shelf life of alcoholic beverages can be predicted simply, quickly and reliably with the help of the conversion factor.

[0206] Tables 9 and 11 show that the reducing sugar contents when placed under the first condition for 3 months, 6 months, 9 months and 24 months are equivalent to the reducing sugar contents when placed under the first condition for 1 day, 2 days, 3 days and 8 days, respectively.

[0207] M2 = T (40°C + light) / T (20°C) = 1 day / 3 months (90 days) = 1:90

[0208] M2 = T (40°C + light) / T (20°C) = 2 days / 6 months (180 days) = 1:90

[0209] M2 = T (40°C + light) / T (20°C) = 3 days / 9 months (270 days) = 1:90

[0210] M2 = T (40°C + light) / T (20°C) = 8 days / 24 months (720 days) = 1:90

[0211] Therefore, the conversion factor M2 between the third condition and the first condition is 90. It can be seen that under the third condition, the conversion factor determined based on the reducing sugar content after different storage times shows consistency, so that under this condition, the labeled shelf life of alcoholic beverages can be predicted simply, quickly and reliably with the help of the conversion factor.

[0212] According to the turbidity test, the relative turbidity is greater than 5.0NTU after 25 months of storage under the first condition, and the turbidity stability does not meet the standard; the relative turbidity is ≤5.0NTU after 24 months of storage under the first condition, and the turbidity stability meets the standard. According to the color test, the relative color is greater than 10EBC after 25 months of storage under the first condition, and the color does not meet the standard; the relative color is ≤10EBC after 24 months of storage under the first condition, and the color meets the standard. Therefore, according to the test results under the first condition, the shelf life is determined to be 24 months.

[0213] According to the turbidity test, the relative turbidity was greater than 5.0 NTU after 9 weeks of storage under the second condition, and the turbidity stability did not meet the standard; the relative turbidity was less than 5.0 NTU after 8 weeks of storage under the second condition, and the turbidity stability met the standard. According to the colorimetric test, the relative colorimetric was greater than 10 EBC after 9 weeks of storage under the second condition, and the colorimetric did not meet the standard; the relative colorimetric was less than 10 EBC after 8 weeks of storage under the second condition, and the colorimetric met the standard. Therefore, according to the test results under the second condition, the shelf life is determined to be 8 weeks multiplied by M1 (12), which is about 24 months.

[0214] According to the turbidity test, the relative turbidity is greater than 5.0 NTU after 9 days of storage under the third condition, and the turbidity stability does not meet the standard; the relative turbidity is ≤5.0 NTU after 8 days of storage under the third condition, and the turbidity stability meets the standard. According to the colorimetric test, the relative colorimetric is greater than 10 EBC after 9 days of storage under the third condition, and the colorimetric does not meet the standard; the relative colorimetric is ≤10 EBC after 8 days of storage under the third condition, and the colorimetric meets the standard. Therefore, according to the test results under the third condition, the shelf life is determined to be 8 days multiplied by M2 (90), which is about 24 months.

[0215] It can be seen that for green plum wine (14% vol Jinmeijian product), the labeled shelf life obtained by storing under the second condition and testing with the conversion factor M1, and the labeled shelf life obtained by storing under the third condition and testing with the conversion factor M2 are consistent with the labeled shelf life obtained by storing under the first condition (storage during the shelf life of the product sales process), which proves the reliability of the method of the present invention and can be used to simply, quickly and reliably predict the labeled shelf life of alcoholic beverages.

Claims

1. A method for testing the shelf life of an alcoholic beverage, the method comprising the following steps: (1) On day 0, samples of the alcoholic beverage are placed under the first condition and the second condition, and the sensory properties and reducing sugar of the samples are monitored. The temperature T1 of the first condition is 20°C-30°C, and the light intensity is ≤1000Lux; the temperature T2 of the second condition is 35°C-45°C, and the light intensity is ≤1000Lux, and T2-T1≥10°C; (2) determining a conversion factor M1 between the first condition and the second condition according to a reducing sugar change trend of the sample under the first condition and a reducing sugar change trend of the sample under the second condition, wherein the shelf life under the first condition = the shelf life under the second condition × M1; (3) determining the shelf life P1 of the alcoholic beverage under the second condition based on the sensory changes of the sample under the second condition; The labeled shelf life of the alcoholic beverage is P=P1×M1.

2. The testing method according to claim 1, wherein the step (1) comprises: Taking samples of the alcoholic beverage and placing them under the first condition and the second condition, respectively, and monitoring the sensory properties, reducing sugar and color of the samples; The method further comprises: determining the shelf life P2 of the alcoholic beverage under the second condition according to the chromaticity change of the sample under the second condition; The labeled shelf life P of the alcoholic beverage is (the shorter of P1 and P2) x M1.

3. The testing method according to claim 1, wherein the step (1) comprises: Taking samples of the alcoholic beverage and placing them under the first condition and the second condition, respectively, and monitoring the sensory properties, reducing sugar and turbidity of the samples; The method further comprises: determining the shelf life P3 of the alcoholic beverage under the second condition according to the turbidity change of the sample under the second condition; The labeled shelf life P of the alcoholic beverage is (the shorter of P1 and P3) x M1.

4. The testing method according to claim 1, wherein the step (1) comprises: Taking samples of the alcoholic beverage and placing them under the first condition and the second condition, respectively, and monitoring the sensory properties, reducing sugar, turbidity and color of the samples; The method further comprises: determining the shelf life P2 of the alcoholic beverage under the second condition according to the chromaticity change of the sample under the second condition; Determining the shelf life P3 of the alcoholic beverage under the second condition according to the turbidity change of the sample under the second condition; The labeled shelf life P of the alcoholic beverage is (the shorter of P1, P2, P3) x M1.

5. The testing method according to any one of the preceding claims, wherein the method further comprises: On day 0, taking a sample of the alcoholic beverage and placing it under a third condition, monitoring the sensory and reducing sugar, and optionally the turbidity, and optionally the color of the sample, wherein the temperature T3 of the third condition is 35° C.-45° C., and the light intensity is 4000 Lux-5000 Lux; Determine a conversion factor M2 between the first condition and the third condition according to the reducing sugar change trend of the sample under the first condition and the reducing sugar change trend of the sample under the third condition, wherein the shelf life under the first condition = the shelf life under the third condition × M2; Determining the shelf life P4 of the alcoholic beverage under the third condition according to the sensory changes of the sample under the third condition; Optionally, determining the shelf life P5 of the alcoholic beverage under the third condition according to the chromaticity change of the sample under the third condition; Optionally, determining the shelf life P6 of the alcoholic beverage under the third condition according to the turbidity change of the sample under the third condition; The labeled shelf life P of the alcoholic beverage is the shorter of {(the shorter of P1, P2, P3)×M1}, {(the shorter of P4, P5, P6)×M2}.

6. The test method according to any one of the preceding claims, wherein the sensory organs include any one or more of color appearance, smell, taste, and style.

7. The test method according to any one of the preceding claims, wherein the shelf life P2 of the alcoholic beverage under the second condition and / or the shelf life P5 of the alcoholic beverage under the third condition are determined based on the absolute chromaticity of the monitored sample and / or based on the chromaticity difference between the monitored chromaticity of the sample and the chromaticity of the sample on day 0.

8. The test method according to any one of the preceding claims, wherein the shelf life P3 of the alcoholic beverage under the second condition and / or the shelf life P6 of the alcoholic beverage under the third condition are determined based on the turbidity difference between the monitored turbidity of the sample and the turbidity of the sample on day 0.

9. The test method according to any one of the preceding claims, wherein the temperature T1 of the first condition is 20°C-25°C, optionally, 20°C-23°C.

10. The test method according to any one of the preceding claims, wherein the temperature T2 of the second condition is 38°C-42°C, optionally, 39°C-41°C.

11. The test method according to any one of the preceding claims, wherein the temperature T3 of the third condition is 38°C-42°C, optionally, 39°C-41°C.

12. The test method according to any one of the preceding claims, wherein the light intensity of the third condition is 4000 Lux-5000 Lux, optionally, 4300 Lux-4700 Lux.

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