Method for identifying year authenticity of white spirit

Abstract

The invention discloses a method for identifying the year authenticity of white spirit, which comprises the following steps: S1, taking the white spirit of which the aging time is more than or equal to 10 years, and testing the equilibrium constant K of main esters; s2, measuring the contents of main ester substances and acid substances corresponding to the main ester substances in the to-be-measured vintage wine, and calculating the reaction quotient C of the esterification reaction according to the formula: C = the concentration of the ester / the concentration of the acid corresponding to the ester; and S3, when the to-be-tested wine is more than 8 years, and C.P water / P ethanol is more than or equal to 0.45 K and less than or equal to 1.25 K, determining that the to-be-tested wine is true wine in the corresponding year, and otherwise, determining that the to-be-tested wine is pseudo wine in the corresponding year. According to the method, the accuracy rate of vintage authenticity detection of the baijiu can be improved to 98% or above, and the method is suitable for all types of baijiu. The K value disclosed by the invention is suitable for all types of baijiu.

Description

Technical Field

[0001] The present invention relates to the field of liquor identification, and more particularly to a method for identifying the authenticity of liquor age. Background Art

[0002] Liquor aged wine refers to the average cellaring time of the base liquor in the liquor body. For example, labeling "8 years" means that the base liquor is cellared for at least 8 years on average. Due to the scarcity of aged wine, generally speaking, the longer the age, the higher the commercial value. However, precisely because of its high commercial value, some lawbreakers use liquor with a short age to pretend to be liquor with a long age, which has brought harm to the aged wine market.

[0003] It can be seen that the method for identifying the authenticity of liquor aged wine is of great significance: it not only protects the rights and interests of consumers but also promotes the standardized development of the industry.

[0004] Currently, there are already some publicly disclosed methods for identifying the authenticity of liquor age. For example, the Chinese patent application with the publication number CN118961341A discloses a method for identifying the quality of Fengxiang-flavor liquor. This technology realizes the quality identification and true / false liquor identification of Fengxiang-flavor liquor according to the crystal system pattern. In principle, this technology uses the different crystal structure characteristics formed after the drying of different Fengxiang-flavor liquor droplets to visualize the Fengxiang-flavor liquor as a dried crystal pattern, thereby achieving the effect of quality identification and differentiation of Fengxiang-flavor liquor. However, there are thousands of trace components in liquor, and the types of crystal patterns obtained from different combinations are even more numerous. Therefore, the accuracy of this technology for true / false liquor identification is low. For example, the Chinese patent application with the publication number CN117030954A discloses a method for quickly identifying the age of Qingxiang-flavor liquor. This technology is based on the Tyndall effect and conductivity detection method to achieve the rapid identification of Qingxiang-flavor aged wine. Similarly, there are thousands of trace components in liquor, and the types of Tyndall effects and conductivities obtained from different combinations are extremely numerous. Therefore, this technology also faces the problem of low accuracy.

[0005] The Chinese patent with the publication number CN115960691B discloses an auxiliary blending method for improving the ester fragrance stability of Baijiu, and constructs an auxiliary blending method for improving the ester fragrance stability of Baijiu by using thermodynamic calculations, including the following steps: S1. Calculate the equilibrium constant K of the main ester substances in Baijiu at the conventional storage temperature: Use the thermodynamic calculation software HSC chemistry to calculate the equilibrium constant K at the conventional storage temperature according to the relationship between the equilibrium constant and temperature of the esterification process of the main ester substances in Baijiu from 0 °C to 100 °C; the main ester substances include ethyl acetate, ethyl hexanoate, ethyl lactate and ethyl butyrate; S2. Distill and concentrate the tail liquor of Baijiu, and after distillation, obtain the tail liquor with an increased acid concentration. Mix the obtained tail liquor with the distillate for blending. On the premise that the content of the total ester substances meets the requirements, make the quotient of A divided by B of the main ester substances meet the following conditions respectively to obtain the blended Baijiu liquor: the range of A ethyl hexanoate / B ethyl hexanoate is 0.9 - 1.2 times of K ethyl hexanoate, the range of A ethyl acetate / B ethyl acetate is 1.1 - 1.5 times of K ethyl acetate, the range of A ethyl lactate / B ethyl lactate is 0.8 - 3.2 times of K ethyl lactate, and the range of A ethyl butyrate / B ethyl butyrate is 0.5 - 1 times of K ethyl butyrate; where the value of A is the value of the content of the ester in the blended Baijiu liquor multiplied by the value of the water content, and the value of B is the value of the content of the acid in the blended Baijiu liquor multiplied by the value of the ethanol content. However, this solution fails to consider the regulations on the total acid and total ester in the national standard and fails to solve the problem that the Baijiu indicators do not meet the national standard. Moreover, the equilibrium constant K used in this solution is obtained through theoretical calculations, and the difference between the theoretical conditions and the actual conditions (nor the condition differences brought by the technological differences of different flavor types of Baijiu) is not considered. Therefore, there is an error in the equilibrium constant K, and its ability to guide practical production is limited. Summary of the Invention

[0006] The technical problem to be solved by the present invention is: to solve the problems existing in the above-mentioned prior art, and provide a method for identifying the authenticity of the age of Baijiu, which can significantly improve the accuracy of detecting the authenticity of the age of Baijiu.

[0007] In order to achieve the above object, the technical solution adopted by the present invention is:

[0008] A method for identifying the authenticity of the age of Baijiu, including the following steps:

[0009] S1. Take Baijiu with an aging time of 10 years or more, and test the equilibrium constant K of the main ester substances.

[0010] S2. Determine the content of the main ester substances and the corresponding acid substances of the main ester substances in the Baijiu to be tested for the year, and calculate the reaction quotient C of the esterification reaction = concentration of ester / concentration of acid corresponding to the ester.

[0011] S3. If the reaction quotient C value of the esterification reaction of the main ester substance meets one of the following conditions:

[0012] When the vintage wine to be tested is a vintage wine aged from 5 to 7 years, 0.35K ≤ C·P 水 / P 乙醇 ≤ 2.67K, then it is a genuine vintage wine of the corresponding year, otherwise it is a fake vintage wine of the corresponding year;

[0013] When the vintage wine to be tested is a vintage wine aged over 8 years, 0.45K ≤ C·P 水 / P 乙醇 ≤ 1.25K, then it is a genuine vintage wine of the corresponding year, otherwise it is a fake vintage wine of the corresponding year;

[0014] P 水 is the concentration of water, and P 乙醇 is the concentration of ethanol.

[0015] The inventor compared the equilibrium constants of the esterification reactions of Baijiu aged naturally for 0, 1, 2, 3, 4, 5, 10, and 15 years, and found that after Baijiu was aged for more than 10 years, its basic constant remained basically unchanged. This also implies that the equilibrium reaction of acids and esters has basically reached equilibrium.

[0016] Specifically, P 水 and P 乙醇 are volume fractions.

[0017] According to the embodiments of the present invention, the present invention can be further optimized. The following is the technical solution formed after optimization:

[0018] When the volume fraction of ethanol is 53%, for the vintage wine to be tested aged from 5 to 7 years, if 0.4K ≤ C ≤ 3K, then it is a genuine vintage wine of the corresponding year, otherwise it is a fake vintage wine of the corresponding year;

[0019] When the vintage wine to be tested is a vintage wine aged over 8 years, if 0.51K ≤ C ≤ 1.4K, then it is a genuine vintage wine of the corresponding year, otherwise it is a fake vintage wine of the corresponding year.

[0020] To simplify the procedure, the equilibrium constant we measured is the simplified one. The contents of ethanol (~53% volume ratio) and water (~47% volume ratio) in Baijiu are basically kept unchanged, and their contributions to the equilibrium constant value are invariant. Therefore, the ratio of the concentrations of esters and acids, that is, the simplified equilibrium constant.

[0021] The present invention adopts a simplified equilibrium constant, which reduces the operation difficulty of enterprise staff and improves the feasibility of technology promotion. There are various liquor products, but most of their alcohol contents are 53 degrees (ethanol ~ 53% by volume). This invention selects this alcohol content, avoiding the obstacles brought by enterprise staff calculating the ratio of water and ethanol to the calculation process. Of course, enterprise staff can also optimize the K value according to the actual conditions based on the said principle.

[0022] The process of forging the age of liquor is to pass off liquor with a shorter age as liquor with a longer age. In liquor with a shorter age, the esterification reaction is not in equilibrium, so the reaction quotient C value seriously deviates from the K value. Of course, the C value of some liquor with a shorter age may happen to fall between 0.51K and 1.4K. Random factors are small probability events. Because in the process of distilling the base liquor of liquor, the boiling point of acid substances is higher than that of their corresponding ester substances. For example, the boiling point of acetic acid is 117 °C, which is higher than that of ethyl acetate at 77 °C, and the boiling point of caproic acid is 203 °C, which is higher than that of ethyl caproate at 167 °C. Therefore, the acid content in the base liquor is generally lower than that of esters. The boiling point of acid is high and the evaporation ratio is low. So, the C value generally exceeds 3K.

[0023] The difficulty in authenticity judgment lies in that some lawbreakers use liquor aged from 5 to 7 years to forge liquor aged over 8 years. Therefore, the determination of judgment conditions should be very cautious. Multiple experiments have proved that liquor aged from 5 to 7 years is close to equilibrium, and the C value of liquor aged from 5 to 7 years is usually between 1.4K and 3K, or between 0.4K and 0.51K. In view of this, we set the judgment condition as 0.51K < C < 1.4K.

[0024] In one preferred embodiment, the liquor taken in S1 is liquor with an aging time of greater than or equal to 15 years.

[0025] After the liquor is aged for more than 15 years, its equilibrium constant is more stable.

[0026] In one preferred embodiment, the main ester substances in S2 include ethyl caproate, ethyl acetate, ethyl lactate, and ethyl butyrate, and the corresponding acid substances of the main ester substances are caproic acid, acetic acid, lactic acid, and butyric acid respectively.

[0027] In one preferred embodiment, the equilibrium constant K value of the esterification reaction of ethyl caproate is 2 - 2.8, the equilibrium constant K value of the esterification reaction of ethyl acetate is 1.4 - 2.0, the equilibrium constant K value of the esterification reaction of ethyl lactate is 1 - 1.4, and the equilibrium constant K value of the esterification reaction of ethyl butyrate is 1.6 - 2.4; preferably, the equilibrium constant K value of the esterification reaction of ethyl caproate is 2.4, the equilibrium constant K value of the esterification reaction of ethyl acetate is 1.7, the equilibrium constant K value of the esterification reaction of ethyl lactate is 1.2, and the equilibrium constant K value of the esterification reaction of ethyl butyrate is 2.0.

[0028] The reaction quotient C value of the esterification reaction of more than three main ester substances in S3 meets one of the following conditions:

[0029] When the measured vintage wine to be tested is a vintage wine aged from 5 to 7 years, 0.35K ≤ C·P 水 / P 乙醇 ≤ 2.67K, then it is a genuine vintage wine of the corresponding year, otherwise it is a counterfeit vintage wine of the corresponding year;

[0030] When the measured vintage wine to be tested is a vintage wine aged over 8 years, 0.45K ≤ C·P 水 / P 乙醇 ≤ 1.25K, then it is a genuine vintage wine of the corresponding year, otherwise it is a counterfeit vintage wine of the corresponding year.

[0031] The accuracy of the judgment method using the reaction quotient C of the esterification reaction of 3 ester substances can reach more than 98%.

[0032] In one preferred embodiment, the equilibrium constant is determined by an experimental method in S1.

[0033] This process determines the equilibrium constant by an experimental method, with high accuracy.

[0034] Specifically, a method for identifying the authenticity of the vintage of Chinese liquor includes the following steps:

[0035] S1. Take Chinese liquor with an aging time of 10 years or more, and test the equilibrium constant K of the main ester substances (ethyl hexanoate, ethyl acetate, ethyl lactate, and ethyl butyrate);

[0036] S2. Measure the contents of the main ester substances (ethyl hexanoate, ethyl acetate, ethyl lactate, and ethyl butyrate) and the corresponding acid substances (hexanoic acid, acetic acid, lactic acid, and butyric acid) of the main ester substances in the vintage wine to be tested, and calculate the reaction quotient C of the esterification reaction = concentration of ester / concentration of the acid corresponding to the ester, that is, the reaction quotient C of the esterification reaction 己酸乙酯 、the reaction quotient C of the esterification reaction 乙酸乙酯 、the reaction quotient C of the esterification reaction 乳酸乙酯 、the reaction quotient C of the esterification reaction 丁酸乙酯 ;

[0037] S3. If the reaction quotient C value of the esterification reaction of the main ester substances meets one of the following conditions:

[0038] When the vintage wine to be tested is a vintage wine aged from 5 to 7 years, 0.35K ≤ C·P 水 / P 乙醇 ≤ 2.67K, then it is a genuine vintage wine of the corresponding year, otherwise it is a counterfeit vintage wine of the corresponding year;

[0039] When the vintage liquor to be tested is a vintage liquor over 8 years old, 0.45K ≤ C·P 水 / P 乙醇 ≤ 1.25K, then it is the genuine vintage liquor of the corresponding year, otherwise it is the fake vintage liquor of the corresponding year;

[0040] P 水 is the concentration of water, and P 乙醇 is the concentration of ethanol.

[0041] For ethyl caproate, specifically:

[0042] If the reaction quotient C value C of the esterification reaction of ethyl caproate 己酸乙酯 meets one of the following conditions:

[0043] When the vintage liquor to be tested is a vintage liquor from 5 to 7 years old, 0.35K 己酸乙酯 ≤ C 己酸乙酯 ·P 水 / P 乙醇 ≤ 2.67K 己酸乙酯 then it is the genuine vintage liquor of the corresponding year, otherwise it is the fake vintage liquor of the corresponding year;

[0044] When the vintage liquor to be tested is a vintage liquor over 8 years old, 0.45K 己酸乙酯 ≤ C 己酸乙酯 ·P 水 / P 乙醇 ≤ 1.25K 己酸乙酯 then it is the genuine vintage liquor of the corresponding year, otherwise it is the fake vintage liquor of the corresponding year.

[0045] The equilibrium constant K value of the esterification reaction of ethyl caproate is 2.4.

[0046] Compared with the prior art, the beneficial effects of the present invention are:

[0047] The present invention determines the authenticity based on the reaction quotient C values of the esterification reactions of multiple ester substances, which can further improve the accuracy of the determination method. The accuracy of the determination method using the reaction quotient C of the esterification reactions of 3 ester substances can reach over 98%.

[0048] When the volume fraction of ethanol is 53%, the present invention sets the determination condition as 0.51K < C < 1.4K, improving the accuracy of authenticity determination.

[0049] Since the esterification reaction equilibrium is not affected by the fragrance type, the present invention is applicable to all fragrance type white liquors. The K value disclosed in the present invention is applicable to all fragrance type white liquors.

[0050] The method of the present invention is simple to operate and has high accuracy, which is of great significance for protecting the rights and interests of consumers and promoting the standardized development of the industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0051] Figure 1 It is the relationship between the concentration quotient of ethyl hexanoate and hexanoic acid in Chinese liquor and the year in an embodiment of the present invention. Detailed implementation manners

[0052] The present invention will be described in detail below with reference to the accompanying drawings and in combination with embodiments. It should be noted that, without conflict, the embodiments in the present invention and the features in the embodiments can be combined with each other.

[0053] Embodiment 1

[0054] The Chinese liquor is an 8-year aged liquor

[0055] First: Determine the equilibrium constant of the esterification reaction of the main ester substances in Chinese liquor. Take Chinese liquor aged for more than 15 years (our experience has confirmed that after natural aging for 15 years, the equilibrium reaction of acid and ester has basically reached equilibrium), and test the concentrations of its main acids and esters. According to the actually measured concentrations of the main acids and esters, determine the equilibrium constant K of the acid-ester equilibrium reaction: the value of the concentration of the ester multiplied by the value of the concentration of water is A, the value of the concentration of the acid multiplied by the value of the concentration of ethanol is B, A divided by B is equal to C, and the value of C is the value of K. The equilibrium constants of the four major esters (ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate) are obtained as K 己 , K 乙 , K 乳 , K 丁 . The K values are 2.4 (ethyl hexanoate), 1.7 (ethyl acetate), 2.0 (ethyl butyrate) respectively.

[0056] Second: Use the experimental method in step one to measure the contents (mg / 100ml) of the main ester substances and their corresponding acid substances in the aged liquor, and calculate the simplified reaction quotient C of the esterification reaction.

[0057] Ethyl hexanoate Hexanoic acid C1 Ethyl acetate Acetic acid C2 Ethyl butyrate Butyric acid C3 77 41 1.87 179 182 0.98 31 30 1.03

[0058] Third: Authenticity judgment. C1 / K = 1.87 / 2.4 = 0.77; C2 / K = 0.98 / 1.7 = 0.57;

[0059] C3 / K = 1.03 / 2.0 = 0.51.

[0060] The C values all meet the following conditions, 0.51K < C < 1.4K, and it is true. The judgment is correct (the enterprise stipulates that aged liquor of 8 years and above is genuine aged liquor).

[0061] Embodiment 2

[0062] The Chinese liquor is an 8-year aged liquor

[0063] First: Determine the equilibrium constants of the esterification reactions of the main ester substances in the Chinese liquor. The K values are 2.4 (ethyl hexanoate), 1.7 (ethyl acetate), and 2.0 (ethyl butyrate) respectively.

[0064] Second: Measure the contents (mg / 100 ml) of the main ester substances and their corresponding acid substances in the aged liquor, and calculate the simplified reaction quotient C of the esterification reaction.

[0065]

[0066] Third: Authenticity judgment. C1 / K = 3.36 / 2.4 = 1.4; C2 / K = 2.04 / 1.7 = 1.2; C3 / K = 1.4 / 2.0 = 0.7.

[0067] If the C values all meet the following conditions, 0.51K < C < 1.4K, it is genuine. The judgment is correct.

[0068] Example 3

[0069] The Chinese liquor is a 15-year aged liquor

[0070] First: Determine the equilibrium constants of the esterification reactions of the main ester substances in the Chinese liquor. The K values are 2.4 (ethyl hexanoate), 1.7 (ethyl acetate), and 2.0 (ethyl butyrate) respectively.

[0071] Second: Measure the contents (mg / 100 ml) of the main ester substances and their corresponding acid substances in the aged liquor, and calculate the simplified reaction quotient C of the esterification reaction.

[0072]

[0073] Third: Authenticity judgment. C1 / K = 3.12 / 2.4 = 1.3; C2 / K = 1.87 / 1.7 = 1.1; C3 / K = 1.8 / 2.0 = 0.9.

[0074] If the C values all meet the following conditions, 0.51K < C < 1.4K, it is genuine. The judgment is correct.

[0075] Example 4

[0076] The Chinese liquor is a 5-year liquor

[0077] First: Determine the equilibrium constants of the esterification reactions of the main ester substances in the Chinese liquor. The K values are 2.4 (ethyl hexanoate), 1.7 (ethyl acetate), and 2.0 (ethyl butyrate) respectively.

[0078] Second: Measure the contents (mg / 100 ml) of the main ester substances and their corresponding acid substances in the aged liquor, and calculate the simplified reaction quotient C of the esterification reaction.

[0079]

[0080] Third: Authenticity judgment. C1 / K = 4.05 / 2.4 = 1.68; C2 / K = 1 / 1.7 = 0.58; C3 / K = 1.85 / 2.0 = 0.92.

[0081] The value of C1 does not meet the following condition, 0.51K < C < 1.4K, so it is fake. The judgment is correct.

[0082] Example 5

[0083] The white liquor is 3-year-old liquor

[0084] First: Determine the equilibrium constants of the esterification reactions of the main ester substances in the white liquor. The K values are 2.4 (ethyl hexanoate), 1.7 (ethyl acetate), and 2.0 (ethyl butyrate) respectively.

[0085] Second: Measure the contents (mg / 100ml) of the main ester substances and their corresponding acid substances in the aged liquor, and calculate the simplified reaction quotient C of the esterification reaction.

[0086]

[0087] Third: Authenticity judgment. C1 / K = 2.2 / 2.4 = 0.91; C2 / K = 1.36 / 1.7 = 0.8; C3 / K = 0.66 / 2.0 = 0.33

[0088] The value of C3 does not meet the following condition, 0.51K < C < 1.4K, so it is fake. The judgment is correct.

[0089] Comparative Example 1

[0090] The difference from Example 1 is that, First: Determine the equilibrium constants of the esterification reactions of the main ester substances in the white liquor. The K value is 2.2 (ethyl butyrate).

[0091] Second: Measure the contents (mg / 100ml) of the main ester substances and their corresponding acid substances in the aged liquor, and calculate the simplified reaction quotient C of the esterification reaction.

[0092]

[0093] Third: Authenticity judgment. C1 / K = 1.87 / 2.4 = 0.77; C2 / K = 0.98 / 1.7 = 0.57;

[0094] C3 / K = 1.03 / 2.2 = 0.46.

[0095] The value of C3 does not meet the following condition, 0.51K < C < 1.4K, so it is fake, but actually it is genuine (the white liquor is 8-year-old aged liquor). The judgment is wrong.

[0096] Comparative Example 2

[0097] It is different from Example 4 in that in Step 1 (ethyl hexanoate is not considered).

[0098] That is, first: determine the esterification reaction equilibrium constants of the main ester substances in the Chinese liquor. The K values are 1.7 (ethyl acetate) and 2.0 (ethyl butyrate) respectively.

[0099] Second: measure the contents (mg / 100 ml) of the main ester substances and their corresponding acid substances in the aged liquor, and calculate the simplified reaction quotient C of the esterification reaction.

[0100] Ethyl acetate Acetic acid C2 Ethyl butyrate Butyric acid C3 99 99 1.00 26 14 1.85

[0101] Third: authenticity judgment. C2 / K = 1 / 1.7 = 0.58; C3 / K = 1.85 / 2.0 = 0.92.

[0102] When the C value meets the following conditions, 0.51K < C < 1.4K, it is true, but actually it is false. The judgment is incorrect.

[0103] The content illustrated in the above embodiments should be understood that these embodiments are only used to more clearly illustrate the present invention, rather than to limit the scope of the present invention. After reading the present invention, various equivalent forms of modification of this embodiment by those skilled in the art all fall within the scope defined by the appended claims of the present invention.

Claims

1. A method for identifying the authenticity of the vintage of Chinese liquor, characterized in that, It includes the following steps: S1. Take baijiu with an aging time of 10 years or more, and test the equilibrium constant K of the main ester substances; S2. Determine the contents of the main ester substances and the corresponding acid substances of the main ester substances in the to-be-detected vintage baijiu, and calculate the reaction quotient C of the esterification reaction = concentration of ester / concentration of acid corresponding to the ester; S3. If the reaction quotient C value of the esterification reaction of the main ester substances meets one of the following conditions: When the vintage wine to be tested is a vintage wine aged from 5 to 7 years, 0.35K ≤ C·P 水 / P 乙醇 ≤ 2.67K, then it is a genuine vintage wine of the corresponding year, otherwise it is a fake vintage wine of the corresponding year; When the vintage wine to be tested is a vintage wine over 8 years old, 0.45K ≤ C·P 水 / P 乙醇 ≤ 1.25K, then it is a genuine vintage wine of the corresponding year; otherwise, it is a fake vintage wine of the corresponding year. P 水 is the concentration of water, P 乙醇 is the concentration of ethanol.

2. The method for identifying the authenticity of the vintage of Chinese liquor according to claim 1, wherein When the volume fraction of ethanol is 53%, if the to-be-detected vintage baijiu is a vintage baijiu of 5 to 7 years and 0.4K ≤ C ≤ 3K, it is the genuine vintage baijiu of the corresponding year, otherwise it is the fake vintage baijiu of the corresponding year; When the to-be-detected vintage baijiu is a vintage baijiu of more than 8 years and 0.51K ≤ C ≤ 1.4K, it is the genuine vintage baijiu of the corresponding year, otherwise it is the fake vintage baijiu of the corresponding year.

3. The method for identifying the authenticity of the vintage of white liquor according to claim 1, characterized in that, The baijiu taken in S1 is baijiu with an aging time of 15 years or more.

4. The method for identifying the authenticity of the vintage of Chinese liquor according to claim 1, wherein The main ester substances in S2 include ethyl hexanoate, ethyl acetate, ethyl lactate, and ethyl butyrate, and the corresponding acid substances of the main ester substances are hexanoic acid, acetic acid, lactic acid, and butyric acid respectively.

5. The method for authenticating the vintage of white liquor according to claim 4, characterized in that, The equilibrium constant K value of the esterification reaction of ethyl hexanoate is 2 - 2.8, the equilibrium constant K value of the esterification reaction of ethyl acetate is 1.4 - 2.0, the equilibrium constant K value of the esterification reaction of ethyl lactate is 1 - 1.4, and the equilibrium constant K value of the esterification reaction of ethyl butyrate is 1.6 - 2.4; preferably, the equilibrium constant K value of the esterification reaction of ethyl hexanoate is 2.4, the equilibrium constant K value of the esterification reaction of ethyl acetate is 1.7, the equilibrium constant K value of the esterification reaction of ethyl lactate is 1.2, and the equilibrium constant K value of the esterification reaction of ethyl butyrate is 2.

0.

6. The method for identifying the authenticity of the vintage of Baijiu according to claim 4, characterized in that, In S3, the reaction quotient C value of the esterification reaction of three or more main ester substances meets one of the following conditions: When the measured vintage wine to be tested is a vintage wine aged from 5 to 7 years, 0.35K ≤ C·P 水 / P 乙醇 ≤ 2.67K, then it is a genuine vintage wine of the corresponding year, otherwise it is a counterfeit vintage wine of the corresponding year; When the determined vintage wine to be measured is a vintage wine over 8 years old, 0.45K ≤ C·P 水 / P 乙醇 ≤ 1.25K, then it is a genuine vintage wine of the corresponding year, otherwise it is a fake vintage wine of the corresponding year.

7. The method for authenticating the vintage of white liquor according to claim 1, characterized in that, In S1, the equilibrium constant is determined by the experimental method.

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