Pure-grain solid-state white spirit distinguishing method based on Longshi five-dimensional system

Abstract

The invention relates to the technical field of white spirit identification, in particular to a pure grain solid-state white spirit identification method based on a Longshi five-dimensional system. The method sequentially comprises the following steps of color viewing dimension identification, fragrance smelling dimension identification, taste dimension identification, traceability dimension identification and detection dimension identification. According to the multi-dimensional fusion identification method provided by the invention, sensory evaluation, raw material process traceability and a scientific detection technology are combined to form a closed-loop verification system. The 'Longshi five-dimensional system' provided by the invention breaks through the limitation of a single technology through a standardized operation process and multi-dimensional parameter threshold setting, realizes all-round identification from sensory experience to component analysis and from raw material verification to process tracing, and remarkably improves the accuracy, compliance and operability of authenticity identification of the pure grain solid-state white spirit.

Description

Technical Field

[0001] The present invention relates to the technical field of liquor identification, and particularly to a method for authenticating pure grain and solid-state liquor based on the Long's five-dimensional system. Background Art

[0002] With the continuous expansion of the liquor consumption market, pure grain and solid-state fermented liquor has gradually become a high-end product pursued by consumers due to its unique brewing process and quality characteristics. However, due to the complex and costly pure grain and solid-state fermentation process, there are a large number of "high imitation wines" in the market that are counterfeited by blending alcohol, adding synthetic flavors, or using non-grain raw materials. These counterfeit products not only damage the rights and interests of consumers but also disrupt the market order. There is an urgent need for an efficient, scientific, and easy-to-popularize authenticity identification method.

[0003] Currently, the industry mainly relies on the following technical means for liquor quality identification, but all have significant limitations:

[0004] (1) Sensory evaluation method: It relies on the subjective experience of wine tasters to judge the liquor through vision, smell, and taste. However, with the improvement of counterfeiting technology, high imitation wines are already close to pure grain and solid-state liquor in terms of sensory characteristics. It is difficult to accurately distinguish them solely based on manual experience, and it is easily affected by individual differences, lacking objectivity and repeatability.

[0005] (2) Instrument detection method: Gas chromatography, mass spectrometry and other equipment are used to analyze specific components (such as methanol, esters) in the liquor. Although it can provide quantitative data, existing detections mostly focus on a single component (such as methanol content), and cannot comprehensively cover the authenticity of raw materials (such as types of grain, fermentation cycle) and compliance of the production process (such as whether edible alcohol is added). In addition, the detection results have no direct correlation with the sensory experience, and it is difficult to form a comprehensive judgment basis.

[0006] (3) Traditional traceability method: The raw materials and process information are marked through paper test reports or simple labels. This method has problems such as easy data tampering and low information transparency. Consumers can hardly obtain complete traceability information conveniently, and the authenticity of the test reports cannot be verified.

[0007] The above technical defects have led to the following core problems that have not been solved: (1) Adulteration of raw materials: Illegally using potato raw materials or moldy grain to reduce production costs; (2) Process violations: Using the liquid method for blending or adding synthetic flavors to imitate the sensory characteristics of pure grain and solid-state liquor; (3) Lack of traceability: Production data is not transparent, and consumers cannot trace the source of raw materials and process details. Summary of the Invention

[0008] The present invention proposes a multi-dimensional fusion identification method, which combines sensory evaluation, raw material and process traceability, and scientific detection technology to form a closed-loop verification system.

[0009] The technical solution adopted by the present invention is as follows: A method for identifying pure grain and solid-state Chinese liquor based on the Long's five-dimensional system, comprising the following steps:

[0010] Step 1, color observation dimension: Observe the physical properties of the liquor under natural light, including clarity, the shape of the liquor bubbles and the phenomenon of liquor adhering to the cup wall, wherein the duration of the liquor bubbles is not less than 15 seconds, and the sliding speed of the liquor adhering to the cup wall is not higher than 0.5 mm / s;

[0011] Step 2, aroma smelling dimension: Use a special aroma-smelling cup to evaluate the aroma level and the persistence of the aroma remaining in the empty cup. The time for the aroma to remain in the empty cup is not less than 30 minutes, and the aroma characteristics conform to the typical aroma attributes of pure grain and solid-state fermentation;

[0012] Step 3, taste dimension: Feel the taste coordination and aftertaste characteristics of the liquor through the mouth, wherein the aftertaste duration is not less than 10 seconds and there is no pungent and miscellaneous taste;

[0013] Step 4, traceability dimension: Obtain raw material information and production process data by scanning the product identification code. The raw materials are limited to grain cereals, including at least one of sorghum, wheat, and corn, and the starch content of sorghum is not less than 65%, and the tannin content is not higher than 1.2%. The production process needs to include a solid-state fermentation cycle of 28 to 32 days;

[0014] Step 5, detection dimension: Edible alcohol, synthetic flavors, sweeteners and artificial pigments are not detected; the methanol content is not higher than 0.6 g / L; the proportion of key flavor substances conforms to the preset threshold of the corresponding flavor type, including the coordinated proportion of acetaldehyde, ethyl acetate and ethyl lactate. Among them, the total ester content of Luzhou-flavor Chinese liquor is not less than 1.5 g / L.

[0015] As a further improvement of the present invention, the screening of the raw materials meets the following conditions: The use of potato raw materials and mildewed or insect-infested grain cereals is prohibited; there is no aflatoxin and other harmful substances through third-party testing and certification.

[0016] As a further improvement of the present invention, in the detection dimension, phthalate plasticizers need to be detected by gas chromatography-mass spectrometry. Its content is lower than the preset safety limit, and the detection method includes the following steps:

[0017] S1: Use a gas chromatography-mass spectrometer to set the column temperature to gradient heating from 50°C to 300°C;

[0018] S2: The injection volume is 1 μL, and the carrier gas flow rate is 1.2 mL / min;

[0019] S3: Qualitative and quantitative analysis is carried out through the full-scan mode of the mass spectrometer.

[0020] As a further improvement of the present invention, the production process data in the traceability dimension includes a detection report stored on the blockchain to ensure the immutability and traceability of the data.

[0021] As a further improvement of the present invention, the fragrance types include strong fragrance type, sauce fragrance type, light fragrance type and rice fragrance type, and the threshold values of the flavor substances corresponding to each fragrance type are as follows: the total ester content of the strong fragrance type is not less than 1.5 g / L; the content of β-phenethyl alcohol of the rice fragrance type is not less than 30 mg / L; the content of ethyl lactate of the light fragrance type is not less than 1.2 g / L.

[0022] As a further improvement of the present invention, the determination basis of synthetic fragrance in the detection of prohibited substances is that the detected amount of ethyl caproate from non-fermentation sources is lower than the detection limit of the instrument.

[0023] As a further improvement of the present invention, the evaluation standard of the phenomenon of wine adhering to the inner wall of the cup is that the wine liquid slides down along the inner wall of the cup to form a uniform liquid film, and the time for the complete disappearance of the liquid film is not less than 30 seconds.

[0024] As a further improvement of the present invention, in the detection dimension, the methanol content is determined by spectrophotometry and gas chromatography, and the detection precision error does not exceed ±0.05 g / L.

[0025] Advantages of the present invention: The "Long's five-dimensional system" proposed by the present invention breaks through the single technical limitation through standardized operation procedures and multi-dimensional parameter threshold settings, realizes all-round identification from sensory experience to component analysis, from raw material verification to process traceability, and significantly improves the accuracy, compliance and operability of identifying pure grain and solid-state Baijiu. Specific embodiments

[0026] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present application clearer, the present application will be further described in detail below in conjunction with embodiments. It should be understood that the embodiments described herein are only used to explain the present application and are not used to limit the present application.

[0027] The present invention provides a method for identifying pure grain and solid-state Baijiu based on the Long's five-dimensional system, including the following steps:

[0028] Step 1, color observation dimension: Observe the physical properties of the wine liquid in a natural light environment, including clarity, wine foam morphology and the phenomenon of wine adhering to the inner wall of the cup, wherein the duration of the wine foam is not less than 15 seconds, and the sliding speed of the wine adhering to the inner wall of the cup is not higher than 0.5 mm / s;

[0029] Step 2, aroma smelling dimension: Use a special aroma smelling cup to evaluate the aroma level and the persistence of the aroma remaining in the empty cup. The time for the aroma to remain in the empty cup is not less than 30 minutes, and the aroma characteristics conform to the typical aroma attributes of pure grain and solid-state fermentation;

[0030] Step 3, Taste Dimension: Through the oral cavity, feel the taste coordination and aftertaste characteristics of the liquor. The aftertaste duration should be no less than 10 seconds and there should be no pungent off-flavors.

[0031] Step 4, Traceability Dimension: Obtain raw material information and production process data by scanning the product identification code. The raw materials are limited to cereal grains, including at least one of sorghum, wheat, and corn. The starch content of sorghum should be no less than 65% and the tannin content should be no more than 1.2%. The production process should include a solid-state fermentation cycle of 28 to 32 days.

[0032] In the traceability dimension of the present invention, the production process data includes a detection report stored on the blockchain to ensure the immutability and traceability of the data.

[0033] Step 5, Detection Dimension: No edible alcohol, synthetic flavorings, sweeteners, and artificial pigments are detected; the methanol content is no more than 0.6 grams per liter; the proportion of key flavor substances conforms to the preset thresholds corresponding to the flavor type, including the coordinated proportion of acetaldehyde, ethyl acetate, and ethyl lactate. For Luzhou-flavor liquor, the total ester content is no less than 1.5 grams per liter.

[0034] In the detection dimension of the present invention, phthalate plasticizers need to be detected by gas chromatography-mass spectrometry. Their content is lower than the preset safety limit, and the detection method includes the following steps: S1: Use a gas chromatography-mass spectrometer to set the column temperature to gradient heating from 50°C to 300°C; S2: The injection volume is 1 microliter and the carrier gas flow rate is 1.2 milliliters per minute; S3: Qualitative and quantitative analysis is carried out through the full-scan mode of the mass spectrometer.

[0035] In the detection dimension of the present invention, the methanol content is determined by spectrophotometry and gas chromatography, and the detection accuracy error does not exceed ±0.05 grams per liter.

[0036] In the present invention, the screening of raw materials meets the following conditions: The use of potato raw materials and mildewed or insect-infested cereal grains is prohibited; it is certified by a third party to be free of aflatoxin and other harmful substances.

[0037] In the present invention, the flavor types include Luzhou-flavor, Maotai-flavor, Qingxiang-flavor, and Rice-flavor. The flavor substance thresholds corresponding to each flavor type are as follows: For Luzhou-flavor, the total ester content is no less than 1.5 grams per liter; for Rice-flavor, the β-phenylethyl alcohol content is no less than 30 milligrams per liter; for Qingxiang-flavor, the ethyl lactate content is no less than 1.2 grams per liter.

[0038] In the detection of prohibited substances in the present invention, the determination basis for synthetic flavorings is that the detected amount of ethyl hexanoate from non-fermentation sources is lower than the instrument detection limit.

[0039] In the present invention, the evaluation standard for the hanging cup phenomenon is that the liquor slides down the inner wall of the cup to form a uniform liquid film, and the time for the liquid film to completely disappear is no less than 30 seconds.

[0040] Example 1 (Identification of Luzhou-flavor Liquor):

[0041] Step 1: Color Observation Dimension

[0042] Operation: Take 50 mL of the wine to be tested and pour it into a transparent glass. Observe its physical properties in natural light according to GB / T 33405-2016.

[0043] Results: (1) Clarity: The wine is transparent without suspended matter; (2) Foam Shape: After gently shaking, the foam is uniform and fine, with a duration of 18 seconds (≥15 seconds); (3) Legging Phenomenon: The wine slides down along the inner wall of the glass to form a uniform liquid film, with a sliding speed of 0.4 mm / s (≤0.5 mm / s), and the complete disappearance time of the liquid film is 35 seconds (≥30 seconds).

[0044] Step 2: Aroma Smelling Dimension

[0045] Operation: Pour the wine into a special aroma-smelling cup (capacity 30 mL). After standing for 5 minutes, smell the aroma, then empty the cup and record the after-aroma retention time.

[0046] Results: (1) Aroma Layers: Present a composite aroma of cellar aroma, grain aroma, and aged aroma, meeting the characteristics of pure grain solid-state fermentation in GB / T 15109-2021; (2) After-aroma Retention: The after-aroma retention time is 42 minutes (≥30 minutes).

[0047] Step 3: Taste Dimension

[0048] Operation: Take 5 mL of the wine and hold it in the mouth. After slowly swallowing, feel the taste and aftertaste.

[0049] Results: (1) Taste Harmony: Smooth and sweet when entering the mouth, the body of the wine is mellow, without pungent off-flavors; (2) Aftertaste Characteristics: The aftertaste duration is 12 seconds (≥10 seconds), and the aftertaste is clean.

[0050] Step 4: Traceability Dimension

[0051] Operation: Scan the QR code on the wine bottle label to obtain the raw material information and process data stored on the blockchain.

[0052] Results: (1) Raw Materials: Sorghum (starch content 68%, tannin content 1.0%), wheat, corn, without potatoes or moldy grain; (2) Production Process: The solid-state fermentation cycle is 30 days (28 - 32 days), and it has been certified by a third party to be free of aflatoxin; (3) Blockchain Report: The hash value of the test report can be traced back to the production batch, and the data has not been tampered with.

[0053] Step 5: Detection Dimension

[0054] Detection of Prohibited Substances: (1) Edible Alcohol: Not detected (density measured by hydrometer ≤0.789 g / cm 3); (2) Synthetic flavor: Ethyl hexanoate from non-fermentation sources was not detected by GC-MS (detection limit 0.01 mg / L); (3) Sweeteners and artificial pigments: Saccharin sodium and caramel color were not detected by liquid chromatography.

[0055] Methanol content: Determined by gas chromatography to be 0.5 g / L (≤0.6 g / L), with an error of ±0.03 g / L (standard: GB2757-2012).

[0056] Flavor substance coordination: (1) Total ester content: 1.8 g / L (≥1.5 g / L for Luzhou-flavor liquor); (2) Ratio of acetaldehyde to ethyl acetate: 1:4.2, meeting the flavor threshold of Luzhou-flavor liquor (GB / T 10781.1).

[0057] Conclusion: The liquor passed the five-dimensional system verification and was determined to be a Luzhou-flavor product meeting the standards of pure grain and solid-state liquor.

[0058] Example 2 (Identification of rice-flavor liquor):

[0059] Step 1: Color observation dimension

[0060] Operation: Take 50 mL of the liquor to be tested and pour it into a transparent glass. Observe its physical properties according to GB / T 33405-2016 under natural light.

[0061] Results: (1) Clarity: The liquor is transparent without suspended matter; (2) Foam shape: After gently shaking, the foam is uniform and fine, with a duration of 16 seconds (≥15 seconds); (3) Wall-hanging phenomenon: The liquor slides down along the cup wall to form a uniform liquid film, with a sliding speed of 0.45 mm / s (≤0.5 mm / s), and the time for the liquid film to completely disappear is 32 seconds (≥30 seconds).

[0062] Step 2: Aroma smelling dimension

[0063] Operation: Pour the liquor into a special aroma-smelling cup (capacity 30 mL), let it stand for 5 minutes, then smell the aroma, and then empty the cup and record the after-smell time.

[0064] Results: (1) Aroma layers: Present a composite aroma of rice, flower, and aged aromas, meeting the characteristics of pure grain and solid-state fermentation in GB / T 15109-2021; (2) After-smell in the empty cup: The after-smell time is 38 minutes (≥30 minutes).

[0065] Step 3: Taste dimension

[0066] Operation: Take 5 mL of the liquor and hold it in the mouth, then slowly swallow and feel the taste and aftertaste.

[0067] Results: (1) Taste coordination: Smooth at the entrance, fresh body, without irritating off-flavors; (2) Aftertaste characteristics: The aftertaste duration is 11 seconds (≥10 seconds), and the aftertaste is clean.

[0068] Step Four: Traceability Dimension

[0069] Operation: Scan the QR code on the wine bottle label to obtain the raw material information and process data stored on the blockchain.

[0070] Results: (1) Raw materials: rice (without mildew or insect damage), and no aflatoxin detected by third-party testing and certification; (2) Production process: The solid-state fermentation period is 28 days (28 - 32 days), and the raw materials are limited to grain cereals, meeting the standards of rice-flavored Baijiu; (3) Blockchain report: The hash value of the test report can be traced back to the production batch, and the data has not been tampered with.

[0071] Step Five: Detection Dimension

[0072] Detection of prohibited substances: (1) Edible alcohol: Not detected (density measured by hydrometer ≤ 0.789 g / cm 3 ); (2) Synthetic flavor: Ethyl hexanoate from non-fermentation sources not detected by GC-MS (detection limit 0.01 mg / L); (3) Sweeteners and artificial pigments: Saccharin sodium and caramel color not detected by liquid chromatography.

[0073] Methanol content: Determined by gas chromatography to be 0.55 g / L (≤ 0.6 g / L), with an error of ±0.04 g / L (standard: GB 2757-2012).

[0074] Harmoniousness of flavor substances: (1) Content of β-phenylethyl alcohol: 32 mg / L (≥ 30 mg / L for rice-flavored); (2) Ratio of acetaldehyde to ethyl acetate: 1:3.8, meeting the flavor threshold of rice-flavored.

[0075] Conclusion: The liquor passes the five-dimensional system verification and is determined to be a rice-flavored product meeting the standards of pure grain and solid-state Baijiu.

[0076] Example 3 (Identification of light-flavored Baijiu):

[0077] Step One: Color Observation Dimension

[0078] Operation: Take 50 mL of the liquor to be tested and pour it into a transparent glass. Observe its physical properties according to GB / T 33405-2016 under natural light.

[0079] Results: (1) Clarity: The liquor is transparent without suspended matter; (2) Shape of wine bubbles: After gently shaking, the wine bubbles are uniform and fine, and the duration is 17 seconds (≥ 15 seconds); (3) Wall-hanging phenomenon: The liquor slides down along the cup wall to form a uniform liquid film, with a sliding speed of 0.4 mm / s (≤ 0.5 mm / s), and the time for the liquid film to completely disappear is 33 seconds (≥ 30 seconds).

[0080] Step Two: Aroma Smelling Dimension

[0081] Operation: Pour the liquor into a special aroma-smelling cup (capacity 30 mL), let it stand for 5 minutes, then smell the aroma. Subsequently, empty the cup and record the after-smell retention time of the empty cup.

[0082] Results: (1) Aroma levels: Present a compound aroma of clean aroma, grain aroma, and aged aroma, meeting the characteristics of pure grain solid-state fermentation in GB / T 15109-2021; (2) After-smell retention of the empty cup: The after-smell retention time is 39 minutes (≥30 minutes).

[0083] Step 3: Taste dimension

[0084] Operation: Take 5 mL of the liquor in the mouth, slowly swallow it, and then feel the taste and aftertaste.

[0085] Results: (1) Taste coordination: Fresh and refreshing when entering the mouth, the body of the liquor is clean, without irritating off-flavors; (2) Aftertaste characteristics: The aftertaste duration is 13 seconds (≥10 seconds), and the aftertaste is clean.

[0086] Step 4: Traceability dimension

[0087] Operation: Scan the QR code on the wine bottle label to obtain the raw material information and process data stored on the blockchain.

[0088] Results: (1) Raw materials: Sorghum (starch content 67%, tannin content 1.1%), wheat, without potatoes or moldy grain; (2) Production process: The solid-state fermentation cycle is 32 days (28 - 32 days), and it has been certified by a third party to be free of aflatoxin; (3) Blockchain report: The hash value of the test report can be traced back to the production batch, and the data has not been tampered with.

[0089] Step 5: Detection dimension

[0090] Detection of prohibited substances: (1) Edible alcohol: Not detected (density measured by hydrometer ≤0.789 g / cm 3 ); (2) Synthetic flavor: GC-MS did not detect ethyl hexanoate from non-fermentation sources (detection limit 0.01 mg / L); (3) Sweeteners and artificial pigments: Saccharin sodium and caramel color were not detected by liquid chromatography.

[0091] Methanol content: Determined by gas chromatography to be 0.52 g / L (≤0.6 g / L), with an error of ±0.03 g / L (standard: GB 2757-2012).

[0092] Flavor substance coordination: (1) Ethyl lactate content: 1.3 g / L (≥1.2 g / L for light aroma type); (2) Ratio of acetaldehyde to ethyl acetate: 1:4.0, meeting the flavor threshold of light aroma type.

[0093] Conclusion: This liquor has passed the verification of the five-dimensional system and is determined to be a light aroma type product meeting the standards of pure grain solid-state liquor.

[0094] As can be seen from the above Examples 1-3, the "Long's Five-Dimensional System" identification method of the present invention is not only scientific and rigorous, but also highly operable. Through the three sensory dimensions of observing color, smelling fragrance, and tasting flavor, baijiu with the characteristics of pure grain and solid-state fermentation can be quickly screened out. Then, combined with the in-depth verification of the traceability dimension and the detection dimension, the accuracy and reliability of the identification results are ensured. This method is not only applicable to the identification of mainstream fragrance types of baijiu such as strong fragrance type, rice fragrance type, and light fragrance type, but also provides a useful reference for the identification of other fragrance types of baijiu. In addition, the present invention also emphasizes the importance of raw material screening, prohibits the use of potato raw materials and mildewed or insect-infested grain, and ensures the quality and safety of baijiu from the source. In summary, the method for authenticating pure grain and solid-state baijiu of the present invention has broad application prospects and important social value.

[0095] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that: they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements on some of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for authenticating pure grain solid-state liquor based on Long's five-dimensional system, characterized in that, It includes the following steps: Step 1, color observation dimension: Observe the physical properties of the liquor under natural light environment, including clarity, foam morphology and liquor trail phenomenon, where the duration of the foam is not less than 15 seconds and the sliding speed of the liquor trail is not higher than 0.5 mm / s; Step 2, aroma smelling dimension: Use a special aroma smelling cup to evaluate the aroma hierarchy and the persistence of the aroma left in the empty cup. The aroma left in the empty cup lasts for not less than 30 minutes, and the aroma characteristics conform to the typical aroma attributes of pure grain solid-state fermentation; Step 3, taste dimension: Feel the taste coordination and aftertaste characteristics of the liquor through the mouth, where the aftertaste duration is not less than 10 seconds and there is no pungent off-flavor; Step 4, traceability dimension: Obtain raw material information and production process data by scanning the product identification code. The raw materials are limited to grain cereals, including at least one of sorghum, wheat, and corn, and the starch content of sorghum is not less than 65% and the tannin content is not higher than 1.2%. The production process shall include a solid-state fermentation cycle of 28 to 32 days; Step 5, detection dimension: No edible alcohol, synthetic fragrance, sweetener and artificial pigment are detected; the methanol content is not higher than 0.6 g / L; the proportion of key flavor substances conforms to the preset threshold of the corresponding flavor type, including the coordinated proportion of acetaldehyde, ethyl acetate and ethyl lactate. Among them, the total ester content of Luzhou-flavor liquor is not less than 1.5 g / L.

2. The method for authenticating pure grain solid-state Chinese liquor based on the Long's five-dimensional system according to claim 1, characterized in that, The screening of the raw materials meets the following conditions: The use of potato raw materials and mildewed or insect-infested grain cereals is prohibited; there is no aflatoxin and other harmful substances through third-party testing and certification.

3. The method for identifying pure grain solid-state Chinese liquor based on Long's five-dimensional system according to claim 1, characterized in that, In the detection dimension, phthalate plasticizers need to be detected by gas chromatography-mass spectrometry. Its content is lower than the preset safety limit, and the detection method includes the following steps: S1: Use a gas chromatography-mass spectrometer to set the column temperature to gradient heating from 50°C to 300°C; S2: The injection volume is 1 μL and the carrier gas flow rate is 1.2 mL / min; S3: Qualitative and quantitative analysis is carried out through the full-scan mode of the mass spectrometer.

4. A method for identifying pure grain solid-state Chinese liquor based on the Long's five-dimensional system according to claim 1, characterized in that, In the traceability dimension, the production process data includes a blockchain-certified inspection report to ensure the immutability and traceability of the data.

5. A method for authenticating pure grain solid-state Baijiu based on the Long's five-dimensional system according to claim 1, characterized in that The flavor types include Luzhou-flavor, Maotai-flavor, Qingxiang-flavor and Rice-flavor. The thresholds of the flavor substances corresponding to each flavor type are as follows: The total ester content of Luzhou-flavor is not less than 1.5 g / L; the content of β-phenylethyl alcohol in Rice-flavor is not less than 30 mg / L; the content of ethyl lactate in Qingxiang-flavor is not less than 1.2 g / L.

6. The method for authenticating pure grain solid-state Baijiu based on Long's five-dimensional system according to claim 1, wherein, In the determination of prohibited substances, the judgment basis for synthetic fragrance is that the detected amount of ethyl hexanoate from non-fermentation sources is lower than the instrument detection limit.

7. A method for authenticating pure grain solid-state Baijiu based on the Long's five-dimensional system according to claim 1, characterized in that, The evaluation standard for the liquor trail phenomenon is that the liquor slides down along the cup wall to form a uniform liquid film, and the time for the complete disappearance of the liquid film is not less than 30 seconds.

8. A method for authenticating pure grain solid-state Baijiu based on the Long's five-dimensional system according to claim 1, characterized in that, In the detection dimension, the methanol content is determined by spectrophotometry and gas chromatography, and the detection accuracy error does not exceed ±0.05 g / L.