Prediction method and system for smoky flavor intensity of wine and storage medium

Abstract

The invention relates to the technical field of grape wine flavor detection, in particular to a grape wine smoky flavor intensity prediction method and system and a storage medium. The method comprises the following steps: calculating the direct strength of eugenol and the direct strength of eugenol according to the concentration of eugenol and the concentration of eugenol; according to the concentration of the potential eugenol and the concentration of the potential eugenol, respectively calculating the potential intensity of the eugenol and the potential intensity of the eugenol; according to the direct strength of eugenol, the direct strength of eugenol, the potential strength of eugenol and the potential strength of eugenol, calculating the potential strength of endogenous smoky flavor; and comparing the potential intensity of the endogenous smoky flavor with a preset smoky flavor judgment rule, and judging a grading result of the intensity of the smoky flavor in the grape wine brewed from the grape fruits. According to the method, the intensity of the smoky flavor in the wine can be accurately predicted by detecting the grape fruits before the wine is brewed.

Description

Technical Field

[0001] The present invention relates to the technical field of wine flavor detection, and in particular to a method, system and storage medium for predicting the intensity of wine smoky flavor. Background Art

[0002] Eugenol and eugenol are important components of the endogenous smoky flavor of wine. The sensory threshold of these two substances in wine is low, and they can easily affect and modify the aroma style of wine. At low concentrations, eugenol and eugenol can increase the complexity of the aroma of wine and form a unique aroma style, but at high concentrations, they can produce obvious aromas such as smoke and earth, forming odors that destroy the aroma quality of wine. Eugenol and eugenol in wine mainly come from grape fruits and exist in free and glycoside-bound forms. At present, there are methods that can detect the glycoside substances of eugenol and eugenol in fruits, but not all glycoside substances can be completely hydrolyzed and released. Therefore, the existing methods are not accurate in evaluating the potential release of eugenol / eugenol, and fail to combine the aroma intensity for evaluation.

[0003] Since smoke flavor has an important influence on the flavor of wine, adjusting the flavor after the wine is brewed not only has poor results but also is a complicated process. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a prediction method, system and storage medium for the intensity of wine smoky flavor.

[0005] The technical solution of the present invention to solve the above technical problems is as follows:

[0006] The present invention provides a method for predicting the intensity of wine smoky flavor, comprising the following steps:

[0007] The concentration of eugenol, potential eugenol, eugenol and potential eugenol in grape berries were obtained respectively;

[0008] The direct intensity of eugenol and the direct intensity of eugenol are calculated according to the concentration of eugenol and the concentration of eugenol; the potential intensity of eugenol and the potential intensity of eugenol are calculated according to the concentration of potential eugenol and the concentration of potential eugenol; the potential intensity of endogenous smoky flavor is calculated according to the direct intensity of eugenol, the direct intensity of eugenol, the potential intensity of eugenol and the potential intensity of eugenol;

[0009] The potential intensity of the endogenous smoky flavor is compared with a preset smoky flavor determination rule to determine a grading result of the smoky flavor intensity in the wine brewed from the grape fruit.

[0010] Based on the above technical solution, the present invention can also be improved as follows.

[0011] Furthermore, the eugenol concentration is the concentration of free eugenol in the grape fruit, and the eugenol concentration is the concentration of free eugenol in the grape fruit; the eugenol direct intensity is calculated based on the eugenol concentration and the sensory threshold of eugenol, and the eugenol direct intensity is calculated based on the eugenol concentration and the sensory threshold of eugenol.

[0012] Furthermore, the method also includes the step of obtaining the potential eugenol concentration according to multiple glycoside eugenol concentrations and the conversion coefficient of each glycoside eugenol, and the step of obtaining the potential eugenol concentration according to multiple glycoside eugenol concentrations and the conversion coefficient of each glycoside eugenol.

[0013] Furthermore, the conversion coefficient is obtained by the maximum release rate and the molar mass.

[0014] Furthermore, the plurality of glycoside eugenols include EU-H, EU-HP, EU-HDH and EU-HH.

[0015] Furthermore, the plurality of glycoside eugenols include SY-HP 1, SY-HP 2, SY-HDH 1, SY-HDH 2 and SY-HH.

[0016] Furthermore, the smoky taste judgment rule is to divide the level into four numerical ranges, which are divided into a strong smoky taste level, a medium smoky taste level, a weak smoky taste level and a level without endogenous smoky taste in order from high to low according to the numerical ranges.

[0017] The present invention also provides a prediction system for the intensity of the smoky taste of wine based on grape fruit, comprising:

[0018] An input unit, used for inputting the eugenol concentration, the potential eugenol concentration, the eugenol concentration and the potential eugenol concentration;

[0019] an endogenous smoke flavor potential intensity calculation unit, for calculating the eugenol direct intensity and the eugenol direct intensity according to the concentration of the eugenol and the concentration of the eugenol; respectively calculating the eugenol potential intensity and the eugenol potential intensity according to the concentration of the potential eugenol and the concentration of the potential eugenol; and calculating the endogenous smoke flavor potential intensity according to the eugenol direct intensity, the eugenol direct intensity, the eugenol potential intensity and the eugenol potential intensity;

[0020] The smoky flavor rating unit is used to compare the potential intensity of the endogenous smoky flavor with the preset smoky flavor judgment rule to determine the grading result of the smoky flavor intensity in the wine brewed from the grape fruit.

[0021] The present invention also provides a computer-readable storage medium, on which is stored a computer program programmed or configured to execute the above prediction method.

[0022] The present invention also provides a method for regulating the intensity of smoky flavor in wine. Before winemaking, a prediction is made on grape fruits according to the above-mentioned prediction method, and a regulation method in the winemaking process is selected according to the sum of the direct intensity of eugenol and the direct intensity of eugenol, and the sum of the potential intensity of eugenol and the potential intensity of eugenol.

[0023] The beneficial effects of the present invention are:

[0024] (1) The method for predicting the intensity of the smoky flavor of wine of the present invention can predict the intensity of the smoky flavor in the wine by testing grape fruits before winemaking, which not only has the advantage of accurate prediction, but also can timely adjust the subsequent winemaking process, thereby achieving effective control of the smoky flavor in the wine;

[0025] (2) The method for predicting the intensity of the smoky flavor of wine of the present invention is based on the concentration of eugenol / eugenol and its glycoside precursors in the raw material, combined with the eugenol / eugenol release efficiency of the precursors and the eugenol / eugenol sensory threshold to establish a prediction model for the potential intensity of the smoky flavor in the wine, which can evaluate the eugenol / eugenol release potential of the raw material and provide a theoretical basis for the selection of the smoky flavor control process in the wine;

[0026] (3) The method for predicting the intensity of wine smoky flavor of the present invention has the advantages of simple process, high efficiency, strong foresight, low cost, etc., and is easy to be promoted in the wine industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 is a flow chart of the method for predicting the intensity of wine smoky flavor of the present invention;

[0028] Figure 2 This is a comparison chart of the concentration of eugenol released after acid hydrolysis and enzymatic hydrolysis of glycoside eugenol in different grape varieties;

[0029] Figure 3 This is a comparison chart of the concentration of eugenol released after acid hydrolysis and enzymatic hydrolysis of glycoside eugenol in different types of grape berries. DETAILED DESCRIPTION

[0030] The principles and features of the present invention are described below in conjunction with the accompanying drawings. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0031] like Figure 1As shown, the method for predicting the intensity of wine smoky flavor of the present invention comprises the following steps:

[0032] S1, respectively obtaining the eugenol concentration, potential eugenol concentration, eugenol concentration and potential eugenol concentration in grape berries;

[0033] S2. Calculate the direct intensity of eugenol and the direct intensity of eugenol according to the concentration of eugenol and the concentration of eugenol; calculate the potential intensity of eugenol and the potential intensity of eugenol according to the concentration of potential eugenol and the concentration of potential eugenol; calculate the potential intensity of endogenous smoky flavor according to the direct intensity of eugenol, the direct intensity of eugenol, the potential intensity of eugenol and the potential intensity of eugenol;

[0034] S3. Compare the potential intensity of the endogenous smoky flavor with the preset smoky flavor determination rule to determine the grading result of the smoky flavor intensity in the wine brewed from the grape fruit.

[0035] The method for predicting the intensity of the smoky flavor of wine of the present invention can predict the intensity of the smoky flavor in the wine by testing grape fruits before winemaking, which not only has the advantage of accurate prediction, but also can timely adjust the subsequent winemaking process to achieve effective control of the smoky flavor in the wine. At the same time, the method of the present invention uses eugenol and eugenol as target detection substances, which can achieve objective evaluation of the smoky flavor.

[0036] In the prediction method of the present invention, direct intensity specifically refers to the intensity of smoky flavor directly contributed by the fruit, which is usually not adjustable by the selection of enzyme preparations and yeast. Potential intensity refers to the maximum intensity of smoky flavor that can be contributed by the glycoside substances (precursors) in the fruit, and can be adjusted by inhibiting the hydrolysis of glycoside precursors.

[0037] Preferably, the eugenol concentration is the concentration of free eugenol in grape fruits, and the eugenol concentration is the concentration of free eugenol in grape fruits; the eugenol direct intensity is calculated based on the eugenol concentration and the sensory threshold of eugenol, and the eugenol direct intensity is calculated based on the eugenol concentration and the sensory threshold of eugenol.

[0038] The sensory thresholds of eugenol and eugenol mentioned above are specific values ​​that have been reported in the literature.

[0039] Preferably, the method of the present invention further comprises a step of obtaining a potential eugenol concentration based on multiple glycoside eugenol concentrations and a conversion coefficient of each glycoside eugenol, and a step of obtaining a potential eugenol concentration based on multiple glycoside eugenol concentrations and a conversion coefficient of each glycoside eugenol.

[0040] Incorporating the concentrations of glycoside eugenol and glycoside eugenol into the prediction method of the present invention can make the prediction results more accurate and objective.

[0041] Preferably, the conversion factor is obtained by the maximum release rate and the molar mass.

[0042] Preferably, the plurality of glycoside eugenols include EU-H, EU-HP, EU-HDH and EU-HH.

[0043] Preferably, the plurality of glycoside eugenols include SY-HP 1, SY-HP 2, SY-HDH 1, SY-HDH 2 and SY-HH.

[0044] In the prediction method of the present invention, the concentration of each substance can be detected by various detection methods in principle.

[0045] Preferably, free eugenol, free eugenol, glycoside eugenol and glycoside eugenol in grape fruit are detected by solid phase extraction combined with gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry.

[0046] In the prediction method of the present invention, the specific calculation method of the above-mentioned values ​​is as follows:

[0047] The concentration of eugenol is recorded as C 丁香酚 , the potential eugenol concentration is recorded as C 潜在丁香酚 , the concentration of syringol is recorded as C 紫丁香酚 , the potential syringol concentration is recorded as C 潜在紫丁香酚 The direct strength of eugenol is recorded as F 丁香酚 , the direct strength of syringol is recorded as F 紫丁香酚 , the potential strength of eugenol is recorded as B 丁香酚 , the potential strength of syringol is recorded as B 紫丁香酚 .

[0048] The direct strength is calculated as:

[0049]

[0050] The potential strength is calculated as:

[0051]

[0052] Wherein, K represents the conversion coefficient. The conversion coefficient K of eugenol is calculated as K=molar mass / (maximum release rate*164), and the conversion coefficient K of eugenol is calculated as molar mass / (maximum release rate*154).

[0053] Preferably, the conversion coefficients of the glycoside eugenol and glycoside eugenol used in the prediction method of the present invention are specifically shown in Tables 1 and 2.

[0054] Table 1 Maximum release rate, molar mass and conversion coefficient of glycoside eugenol

[0055]

[0056]

[0057] Note: a K is the conversion coefficient: K = molar mass / (maximum release rate*164).

[0058] Table 2 Maximum release rate, molar mass and conversion coefficient of glycoside syringol

[0059]

[0060] Note: a K is the conversion coefficient: K = molar mass / (maximum release rate*154).

[0061] The maximum release rates in Tables 1 and 2 are calculated based on the enzymatic method. Figure 2 and Figure 3 As shown, for different varieties of grapes, this method has a higher release efficiency than the existing acid hydrolysis method. Under the acid hydrolysis conditions of pH 2 and 99°C water bath for 1h, almost no eugenol can be released, while a higher content of eugenol can be released by enzymatic hydrolysis. Although some eugenol can be released under acid hydrolysis, the hydrolysis release efficiency of acid hydrolysis is lower than that of enzymatic hydrolysis. The prediction method of the present invention uses the maximum release rate calculated by the enzymatic hydrolysis method to calculate the conversion coefficient, and the result obtained is more scientific and accurate.

[0062] Specifically, the maximum release rate of each glycoside eugenol and glycoside eugenol was calculated according to its concentration before and after hydrolysis. The specific calculation process is shown in Tables 3 and 4.

[0063] Table 3 Concentration of glycoside eugenol before and after hydrolysis

[0064]

[0065] a The calculation method of hydrolysis rate (%) is as follows: (control content - hydrolyzed content) / control content * 100%.

[0066] Table 4 Concentration of glycoside syringol before and after hydrolysis

[0067]

[0068]

[0069] aThe calculation method of hydrolysis rate (%) is as follows: (control content - hydrolyzed content) / control content * 100%.

[0070] The prediction method of the present invention has a smoky taste judgment rule of dividing the smoky taste into four numerical ranges, which are divided into a strong smoky taste level, a medium smoky taste level, a weak smoky taste level and a level without endogenous smoky taste in descending order.

[0071] Preferably, the potential intensity of the endogenous smoke flavor of the wine is recorded as P, and the calculation method of P is:

[0072] P=F+B=(F 丁香酚 +F 紫丁香酚 )+(B 丁香酚 +B 紫丁香酚 )

[0073] The smoke flavor judgment rule of the present invention is shown in Table 5:

[0074] Table 5 Judgment criteria for prediction results

[0075]

[0076] The present invention also provides a system for predicting the intensity of wine smoky flavor based on grape fruits, comprising:

[0077] An input unit is used to input the eugenol concentration, the potential eugenol concentration, the eugenol concentration and the potential eugenol concentration.

[0078] The potential intensity calculation unit of endogenous smoke flavor is used to calculate the direct intensity of eugenol and the direct intensity of eugenol according to the concentration of eugenol and the concentration of eugenol; calculate the potential intensity of eugenol and the potential intensity of eugenol according to the concentration of potential eugenol and the concentration of potential eugenol respectively; calculate the potential intensity of endogenous smoke flavor according to the direct intensity of eugenol, the direct intensity of eugenol, the potential intensity of eugenol and the potential intensity of eugenol.

[0079] The smoky flavor rating unit is used to compare the potential intensity of the endogenous smoky flavor with the preset smoky flavor judgment rule to determine the grading result of the smoky flavor intensity in the wine brewed from the grape fruit.

[0080] The system of the present invention can execute the prediction method provided by the present invention, and its implementation principle is similar. The actions performed by each module and unit in the prediction method or device in the present invention correspond to the steps in the prediction method in each embodiment of the present invention. For the detailed functional description of each unit of the system, please refer to the description in the corresponding prediction method shown in the previous text, which will not be repeated here.

[0081] The computer-readable storage medium of the present invention stores a computer program programmed or configured to execute the above-mentioned method for predicting the intensity of wine smoky flavor based on grape fruit.

[0082] In some embodiments, the prediction system provided by the present invention can be implemented in a combination of software and hardware. As an example, the prediction system provided by the embodiment of the present invention can be a processor in the form of a hardware decoding processor, which is programmed to execute the method for predicting the intensity of wine smoky flavor provided by the embodiment of the present invention. For example, the processor in the form of a hardware decoding processor can be one or more application specific integrated circuits (ASICs), DSPs, programmable logic devices (PLDs), complex programmable logic devices (CPLDs), field programmable gate arrays (FPGAs) or other electronic components. In other embodiments, the system for predicting the intensity of wine smoky flavor provided by the embodiment of the present invention can be implemented in a software manner. The system for predicting the intensity of wine smoky flavor stored in the memory can be software in the form of programs and plug-ins, and includes a series of units for implementing the method for predicting the intensity of wine smoky flavor provided by the embodiment of the present invention.

[0083] The method for regulating the intensity of smoky flavor in wine of the present invention is to predict grape fruits according to the above method before winemaking, and select the regulation mode in the winemaking process according to the sum of the direct intensity of eugenol and the direct intensity of eugenol, and the sum of the potential intensity of eugenol and the potential intensity of eugenol.

[0084] Preferably, the specific control method is shown in Table 6

[0085] Table 6 Prediction results and control methods

[0086]

[0087] The technical solution of the present invention is illustrated below by means of specific embodiments.

[0088] Example 1

[0089] This embodiment adopts the prediction method of the present invention to perform prediction, and the prediction process includes concentration detection of endogenous smoky flavor substances, model calculation, and judgment and regulation.

[0090] (1) Detection of concentration of endogenous smoky flavor substances

[0091] Take 50g of Beibinghong grape berries, remove the stalks and seeds under the protection of liquid nitrogen, add 0.5g D-gluconolactone and 1g PVPP, and crush them into powder with a fruit grinder; the powder is immersed in a closed environment at 4℃ for 4h, and then centrifuged at 4℃ and 8000r / min for 10min to collect the upper clarified grape juice.

[0092] The solid phase extraction column CleanertPEP-SPE was activated by 10 mL of methanol and 10 mL of deionized water. 10 μL of internal standard (3,4-dimethylphenol, 0.2 g / L) for gas chromatography-mass spectrometry and 10 μL of internal standard (glucose salicin, 1.8 g / L) for liquid chromatography-mass spectrometry were added to 10 mL of clarified grape juice sample and passed through the extraction column at a flow rate of 2 mL / min.

[0093] The solid phase extraction column was rinsed with 5 mL of distilled water, free eugenol / eugenol was eluted and collected with 10 mL of dichloromethane, and glycoside eugenol / eugenol was eluted and collected with 10 mL of methanol.

[0094] The collected free eugenol / eugenol extract was dehydrated with 1.5g of anhydrous sodium sulfate and concentrated to 1mL by nitrogen blowing for testing. The collected glycoside eugenol / eugenol extract was rotary evaporated to dryness under vacuum conditions at 30°C, re-dissolved with 2mL (5% v / v acetonitrile water; 50% v / v methanol water), filtered through a 0.22μm polyethersulfone filter membrane, and then transferred into a 2mL sample bottle for testing.

[0095] The concentrations of free eugenol and free eugenol were detected by gas chromatography-mass spectrometry: Agilent Intuvo9000-7010B GC-QqQ-MS / MS (Agilent Technologies, Santa Clara, CA) was used, and the chromatographic column was HP-5MS (30m×250μm×0.25μm). The GC injection port temperature was 250℃, the injection volume was 1μL, and the injection was performed in a 4:1 split mode. The carrier gas was high-purity helium (>99.999%) with a flow rate of 1.0mL / min. The heating program was as follows: the starting temperature was 40℃; it was increased to 80℃ at a rate of 5℃ / min; it was increased to 120℃ at a rate of 2℃ / min; it was increased to 160℃ at a rate of 5℃ / min; and finally it was increased to 220℃ at a rate of 30℃ / min. The post-run was maintained at 280℃ for 1min. The mass spectrometer used an electron impact ion source (EI), with an ion source temperature of 230°C, an ionization energy of 70 eV, an auxiliary heater temperature of 300°C, and quadrupole temperatures of MS1 and MS2 of 150°C. The quenching gas was helium with a flow rate of 2.25 mL / min; the collision gas was nitrogen with a flow rate of 1.5 mL / min. The scanning method was multiple reaction monitoring mode (MRM), and the characteristic ion pair of eugenol was 164→149 m / z, collision energy of 10 eV, and retention time of 25.3 min; the characteristic ion pair of eugenol was 154→139 m / z, collision energy of 10 eV, and retention time of 25.0 min; the characteristic ion pair of internal standard was 122→107 m / z, collision energy of 15 eV, and retention time of 16.7 min.

[0096] Quantitative calculation of eugenol / eugenol: A set of standard solutions with different concentration gradients of eugenol / eugenol were prepared using eugenol / eugenol standards based on simulated grape juice (glucose 200 g / L; tartaric acid 7 g / L; pH 3.3). The eugenol / eugenol in the standard solution was extracted and detected using the same method, and the yx standard curve was established based on the ratio of the eugenol / eugenol peak area to the internal standard peak area and the eugenol / eugenol concentration (Table 7).

[0097] Table 7 Standard curves of eugenol and eugenol

[0098]

[0099] The eugenol / eugenol peak and the internal standard peak in the sample were integrated respectively, and the ratio of the eugenol / eugenol peak area in the sample to the internal standard peak area was substituted into the standard curve to calculate the concentration of eugenol / eugenol. The calculation result was: C 丁香酚 7.3μg / L; C 紫丁香酚 4.4μg / L.

[0100] The concentration of glycoside eugenol and glycoside eugenol was detected by liquid chromatography-mass spectrometry: HPLC-QqQ-MS / MS analysis was performed using an Agilent 1290-6470 triple quadrupole liquid chromatography-mass spectrometry device (Agilent Technologies, Santa Clara, CA, USA). The chromatographic column was InfinityLab Poroshell 120SB-C18 (2.1×150mm, 2.7μm), the column temperature was 50°C; the mobile phase A was 0.1% formic acid in water, and the mobile phase B was 0.1% formic acid in acetonitrile; the flow rate was 0.4mL / min. The injection volume was 5μL, and the elution program was: 0-12min, 5-10% B; 12-14min, 10-40% B; 14-16min, 40-100% B. Mass spectrometry parameters: AJS ESI ion source, negative ion mode, nebulizer pressure of 30 psi, drying gas flow rate of 7 L / min, drying gas temperature of 250 ° C. Scanning ion pairs and collision energies are shown in Table 8.

[0101] Table 8 Glycoside eugenol / eugenol MRM scanning ion pairs and collision energy information

[0102]

[0103] Note: a EU, eugenol; SY, eugenol; H, hexose; P, pentose; DH, deoxyhexose.

[0104] Quantitative calculation of glycoside eugenol / eugenol: A set of standard solutions with different concentration gradients were prepared using eugenol-β-D-rutinoside standard based on simulated grape juice (glucose 200 g / L; tartaric acid 7 g / L; pH 3.3). The eugenol-β-D-rutinoside in the standard solution was extracted and detected using the same method, and the yx standard curve was established based on the ratio of the peak area to the internal standard peak area and the eugenol-β-D-rutinoside concentration (Table 9).

[0105] Table 9 Eugenol-β-D-rutinoside standard curve

[0106]

[0107] The peaks of glycoside eugenol / eugenol substances in the samples were integrated respectively, and the ratio of the area of ​​the peak of glycoside eugenol / eugenol substances in the samples to the peak area of ​​the internal standard was substituted into the standard curve to calculate the concentration of each glycoside eugenol / eugenol.

[0108] The concentrations of the main glycoside precursors of eugenol are:

[0109] C EU_H =5.74μg / L, CEU_HP =166.49μg / L, C EU_HDH =50.05μg / L, C EU_HH =10.63 μg / L;

[0110] The concentrations of the main glycoside precursors of syringol are: C SY_HP 1 =18.44μg / L, C SY_HP 2 =21.25μg / L, C SY_HDH 1 =5.43μg / L, C SY_HDH 2 =100.26μg / L, C SY_HH =116.59μg / L.

[0111] (2) Model calculation

[0112] According to the concentration obtained in step (1), F 丁香酚 The value of 0.49, lilac F 紫丁香酚 The value is 0.08, and the potential strength of eugenol is recorded as B 丁香酚 The value of B is 4.3. 紫丁香酚 The value of is 1.5 and the value of P is 6.37.

[0113] (3) Judgment and Regulation

[0114] According to the calculation result of step (2), the judgment and control results are obtained by referring to the classification and control methods in Table 4. P>5, it is judged that the intensity of the smoky flavor of the fruit after winemaking is "strong", wherein F<1, it is judged that the smoky flavor of the raw material can be controlled by inhibiting hydrolysis during the winemaking process.

[0115] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for predicting the intensity of wine smoky flavor, characterized in that: The following steps are involved: The concentration of eugenol, potential eugenol, eugenol and potential eugenol in grape berries were obtained respectively; According to the eugenol concentration and the eugenol concentration, the direct intensity of eugenol and the direct intensity of eugenol are calculated respectively; according to the potential eugenol concentration and the potential eugenol concentration, the potential intensity of eugenol and the potential intensity of eugenol are calculated respectively; according to the direct intensity of eugenol, the direct intensity of eugenol, the potential intensity of eugenol and the potential intensity of eugenol, the potential intensity of endogenous smoky flavor is calculated; The potential intensity of the endogenous smoky flavor is compared with a preset smoky flavor determination rule to determine a grading result of the smoky flavor intensity in the wine brewed from the grape fruit.

2. The method for predicting the intensity of wine smoky flavor according to claim 1, characterized in that: The eugenol concentration is the concentration of free eugenol in the grape fruit, and the eugenol concentration is the concentration of free eugenol in the grape fruit; the eugenol direct intensity is calculated based on the eugenol concentration and the sensory threshold of eugenol, and the eugenol direct intensity is calculated based on the eugenol concentration and the sensory threshold of eugenol.

3. The method for predicting the intensity of wine smoky flavor according to claim 1, characterized in that: Also includes: Obtaining the potential eugenol concentration according to a plurality of glycoside eugenol concentrations and a first conversion coefficient of each glycoside eugenol; The potential syringol concentration is obtained according to a plurality of glycoside syringol concentrations and a second conversion coefficient of each glycoside syringol.

4. The method for predicting the intensity of wine smoky flavor according to claim 3, characterized in that: The first conversion factor and the second conversion factor are obtained by a maximum release rate and a molar mass.

5. The method for predicting the intensity of wine smoky flavor according to claim 3, characterized in that: The plurality of glycoside eugenols include EU-H, EU-HP, EU-HDH and EU-HH.

6. The method for predicting the intensity of wine smoky flavor according to claim 3, characterized in that: The plurality of glycoside eugenols include SY-HP 1, SY-HP 2, SY-HDH 1, SY-HDH 2 and SY-HH.

7. A method for predicting the intensity of wine smoky flavor according to any one of claims 1 to 6, characterized in that: The step of comparing the potential intensity of the endogenous smoky flavor with a preset smoky flavor determination rule to determine the grading result of the smoky flavor intensity in the wine brewed from the grape fruit comprises: Determine the target value range corresponding to the potential intensity of the endogenous smoky flavor in the value range of the multiple smoky flavor intensity levels corresponding to the smoky flavor determination rule; The smoky flavor intensity level corresponding to the target numerical range is determined as a grading result of the smoky flavor intensity in the wine brewed from the grape fruit.

8. A prediction system for the intensity of wine smoky flavor, characterized in that: include: An input unit is used to obtain the eugenol concentration, potential eugenol concentration, eugenol concentration and potential eugenol concentration in grape berries respectively; an endogenous smoke flavor potential intensity calculation unit, for calculating the direct intensity of eugenol and the direct intensity of eugenol according to the eugenol concentration and the eugenol concentration, respectively; calculating the potential intensity of eugenol and the potential intensity of eugenol according to the potential eugenol concentration and the potential eugenol concentration, respectively; and calculating the potential intensity of endogenous smoke flavor according to the direct intensity of eugenol, the direct intensity of eugenol, the potential intensity of eugenol and the potential intensity of eugenol; The smoky flavor rating unit is used to compare the potential intensity of the endogenous smoky flavor with the preset smoky flavor judgment rule to determine the grading result of the smoky flavor intensity in the wine brewed from the grape fruit.

9. A computer-readable storage medium, characterized in that: The computer readable storage medium stores a computer program programmed or configured to execute the prediction method according to any one of claims 1 to 7.

10. A method for regulating the intensity of smoky flavor in wine, characterized in that: Before winemaking, prediction is made on grape berries according to the prediction method as described in any one of claims 1 to 7, and the regulation method in the winemaking process is selected according to the sum of the direct intensity of eugenol and the direct intensity of eugenol, and the sum of the potential intensity of eugenol and the potential intensity of eugenol.

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