Comprehensive evaluation method of white spirit and application of comprehensive evaluation method

Abstract

The invention provides a comprehensive evaluation method of Baijiu and application thereof, and relates to the technical field of Baijiu evaluation. According to the comprehensive evaluation method, primary grade evaluation is carried out on Baijiu from five dimensions of production area environment, production raw materials, production process, physicochemical indexes and style and flavor, and the grade of the Baijiu is determined by the lowest primary grade of any one of the five dimensions; and substituting the Baijiu grade evaluation result into the standard Maotai-flavor grade corresponding table to obtain the final grade of the Baijiu. The comprehensive evaluation method provided by the invention has guiding significance for the transaction in the circulation process of consumers and Baijiu commodities.

Description

Technical Field

[0001] This invention belongs to the field of liquor evaluation technology, specifically relating to a comprehensive evaluation method for liquor and its application. Background Technology

[0002] Baijiu (Chinese liquor) boasts a long history and profound cultural heritage in my country. Due to its unique flavor characteristics, diverse aroma systems, and special solid-state brewing techniques, baijiu has consistently played a vital role in the global wine industry. However, with the increasing youthfulness and internationalization of baijiu consumers, the limitations of traditional sensory evaluation terminology and expressions in guiding consumers are becoming increasingly apparent, necessitating research into new consumer cognitive habits and preferences. For example, traditional sensory evaluation methods for baijiu focus on appearance, color, and taste, failing to capture the distinctive style of Maotai-flavor baijiu. Current national, local, and enterprise standards for Maotai-flavor baijiu primarily include raw material and production process standards, guiding and regulating production, but lacking grading standards that provide guidance for consumers and transactions during the baijiu market. Therefore, a more comprehensive and scientific evaluation method for baijiu is urgently needed. Summary of the Invention

[0003] In view of this, the purpose of this invention is to provide a comprehensive evaluation method for baijiu and its application. This method enriches the evaluation dimensions of baijiu and has a certain guiding role in the research and quality control of sauce-flavored baijiu.

[0004] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0005] This invention provides a comprehensive evaluation method for baijiu (Chinese liquor), comprising the following steps:

[0006] The initial grade of baijiu is evaluated from five dimensions: production area environment, raw materials, production process, physicochemical indicators, and style and flavor. The lowest initial grade of any one of the five dimensions determines the grade of the baijiu. The final grade of the baijiu is obtained by substituting the evaluation results of the baijiu grade into the standard sauce-flavor grade correspondence table.

[0007] The primary evaluation method for style and flavor includes the following steps: weighted calculation based on the style and flavor evaluation model to obtain the total score of style and flavor, and style and flavor level corresponding to the style and flavor level table.

[0008] The evaluation model for the style and flavor is shown in the following formula:

[0009]

[0010] In the formula I f Indicates the overall score for style and flavor; w i N represents the weight of the i-th style flavor factor;i This represents the score of the i-th style flavor factor.

[0011] Preferably, the style and flavor rating standard is divided into five levels, from high to low: Level I, Level II, Level III, Level IV, and Level V; the total style and flavor score corresponding to Level I is ≥95; the total style and flavor score corresponding to Level II is ≥90; the total style and flavor score corresponding to Level III is ≥80; the total style and flavor score corresponding to Level IV is ≥70; and the total style and flavor score corresponding to Level V is ≥60.

[0012] Preferably, the flavor profile includes one of the following: traditional soy sauce aroma, elegant soy sauce aroma, rich soy sauce aroma, or light and delicate soy sauce aroma.

[0013] Preferably, the flavor profile includes a main aroma and a secondary aroma.

[0014] Preferably, the indicators of the production area environment include the geology, geography, soil, water quality, climate and microorganisms of the liquor production area environment, and the production area environment is graded by evaluating the indicators to determine the primary grade of the production area environment.

[0015] More preferably, the geological testing indicators include lithology and structure; the geographical testing indicators include topography and geographical location; the soil testing indicators include soil type, soil pH and trace elements in the soil; the water quality testing indicators include water pH and trace elements in the water; the climate testing indicators include average annual temperature, average annual wind speed, average annual relative humidity and annual accumulated temperature; and the microbial testing indicators include species diversity and dominant bacterial genera.

[0016] Preferably, the indicators of the production raw materials include the origin, variety, and quality of the raw materials for the liquor, and the primary grade of the production raw materials is determined by evaluating the indicators of the production raw materials.

[0017] Preferably, the indicators of the production process include the type of liquor production process, type of yeast, fermentation cycle, storage container, and minimum liquor age. The primary level of the production process is determined by evaluating the indicators of the production process.

[0018] Preferably, the physicochemical indicators include the alcohol content, solids, total acid, total esters, ethyl acetate and ester content of the liquor, and the physicochemical indicators are graded to determine the primary grade of the physicochemical indicators.

[0019] This invention provides an application of the comprehensive evaluation method described above in evaluating Maotai-flavor liquor.

[0020] Compared with the prior art, the present invention has the following advantages:

[0021] This invention provides a comprehensive evaluation method for baijiu (Chinese liquor), evaluating it from multiple dimensions including production area environment, raw materials, production process, physicochemical indicators, and style and flavor. The production area environment is assessed through geological surveys, soil analysis using geochemical exploration methods, and microbial analysis using high-throughput sequencing. Combined with big data models and data model analysis, this identifies key controlling factors and indicators that significantly influence brewing. The style and flavor evaluation involves expert tasting and discussion, literature review, and analysis of the physicochemical indicators of over 100 high-quality sauce-flavored baijiu samples on the market. This determines the main flavor compounds and aromas of sauce-flavored baijiu, derives its style classification and characteristics, and provides an evaluation and analysis of its style and flavor. This comprehensive baijiu evaluation method is based on current evaluation standards and methods, combined with actual enterprise production conditions and market conditions. It incorporates multi-dimensional evaluation indicators such as production area environment and style and flavor, extracting various factors related to baijiu quality to form a comprehensive baijiu evaluation method. This invention provides a more scientific and intuitive way to evaluate the style and flavor of Maotai-flavor liquor, enabling consumers to understand the flavor characteristics of liquor more intuitively. It also makes the description of liquor quality more accurate, clear, and concise. This evaluation method has guiding significance for consumers and transactions in the circulation process of liquor products. Attached Figure Description

[0022] Figure 1 A flavor profile of Guizhou-style sauce-aroma baijiu;

[0023] Figure 2 Radar chart showing the four major styles of Guizhou sauce-flavored baijiu;

[0024] Figure 3 Radar chart showing the flavor profile of Guizhou-style sauce-flavored baijiu. Detailed Implementation

[0025] This invention provides a comprehensive evaluation method for baijiu (Chinese liquor), which preferably includes the following steps:

[0026] The initial grade of baijiu is evaluated from five dimensions: production area environment, raw materials, production process, physicochemical indicators, and style and flavor. The lowest initial grade of any one of the five dimensions determines the grade of the baijiu. The final grade of the baijiu is obtained by substituting the evaluation results of the baijiu grade into the standard sauce-flavor grade correspondence table.

[0027] In this invention, the lowest level among the five dimensions of production area environment, raw materials, production process, physicochemical indicators, and style and flavor is used as the primary level of the baijiu and substituted into the standard sauce-aroma grade correspondence table to obtain the final grade of the baijiu. For example, after evaluating the primary level of the baijiu's production area environment, raw materials, production process, physicochemical indicators, and style and flavor, the primary levels of the production area environment, raw materials, production process, physicochemical indicators, and style and flavor are respectively Level I, ≥ Level II, Level I, Level I, Level I, and Level III. Then, taking the primary level of style and flavor as the primary level of the baijiu (Level III), and substituting it into the standard sauce-aroma grade correspondence table, the final grade of the baijiu is standard sauce-aroma AAA.

[0028] In this invention, the style and flavor evaluation preferably refers to the evaluation method defined in GB / T 33404 and combines it with the above-mentioned evaluation model to evaluate the style and flavor of baijiu. The evaluation preferably employs blind tasting, without disclosing distillery information. The tasting samples are coded, with no more than five samples per round, and the appearance, aroma, taste, and mouthfeel are evaluated. In this invention, as one feasible approach, the degree adverb method is used to evaluate the appearance of baijiu; any product with discoloration or sediment is considered unqualified and will not be further evaluated for aroma, taste, and mouthfeel. In this invention, the evaluation of appearance is conducted by expert tasting and discussion according to the evaluation method defined in GB / T 33404.

[0029] In this invention, the appearance of baijiu is evaluated using the degree adverb method. When the product is evaluated as qualified, subsequent evaluations of aroma, taste, and mouthfeel are conducted. The total score of style and flavor is calculated based on the style and flavor evaluation model, and the style and flavor level is obtained from the corresponding style and flavor level table.

[0030] The evaluation model for the style and flavor is shown in the following formula:

[0031]

[0032] In the formula I f Indicates the overall score for style and flavor; w i N represents the weight of the i-th style flavor factor; i This represents the score of the i-th style flavor factor.

[0033] In this invention, the flavor profile includes nine factors: main aroma, rich aroma, basic flavor, aftertaste and salivation, body, harmony, persistence, purity and smoothness. The weights of these factors are 50%, 50%, 60%, 40%, 20%, 20%, 20%, 20% and 20% respectively.

[0034] In this invention, the flavor profile is preferably one of traditional soy sauce aroma, elegant soy sauce aroma, rich soy sauce aroma, or light and delicate soy sauce aroma.

[0035] In this invention, the flavor profile includes a main aroma and a secondary aroma. Preferably, a five-point scale is used to scale the aroma, taste, and mouthfeel in this invention. Differences are expressed using adverbs of degree such as "relatively," "quite," "obvious," and "prominent" at three levels: light, medium, and heavy. Preferably, the aroma style classification is determined based on the prominence of the main aroma and the secondary aroma in different flavor profiles of the wine.

[0036] In this invention, the preferred evaluation standard for style and flavor is five levels, from highest to lowest: Level I, Level II, Level III, Level IV, and Level V; Level I corresponds to a total style and flavor score ≥ 95; Level II corresponds to a total style and flavor score ≥ 90; Level III corresponds to a total style and flavor score ≥ 80; Level IV corresponds to a total style and flavor score ≥ 70; and Level V corresponds to a total style and flavor score ≥ 60.

[0037] In this invention, the indicators of the production area environment preferably include the geology, geography, soil, water quality, climate, and microorganisms of the liquor production area. The environmental indicators are evaluated to determine the primary level of the production area environment. In this invention, the geological and geographical determination of the production area environment preferably employs geochemical exploration methods, performing qualitative and quantitative analysis on the geology and topography of samples taken from different areas and altitudes within the liquor production area. Alternatively, the geological and geographical determination data of the production area environment can be referenced from data from geological survey institutes. In this invention, the soil is preferably tested using geochemical exploration methods, and the microorganisms are preferably sequenced using high-throughput sequencing to analyze the types, abundance, and dominant genera of microorganisms. In this invention, the testing standards for various indicators of the production area environment should comply with the national testing standards. For example, the testing standards for water quality should comply with the basic standard limits of GB3838-2002 Surface Water Environmental Quality Standard (a total of 23 items) or GB3838-2002 Centralized Drinking Water Surface Water Source Standard (a total of 20 items); the testing standards for soil should comply with the national geological and mineral industry standards and the Soil Environmental Quality Standard GB15618 (a total of 54 items). In this invention, the testing methods for various indicators of the production area environment can be based on methods well known in the art or the collected samples can be sent to professional testing institutions for testing.

[0038] In this invention, the geological testing indicators preferably include lithology and structure; the geographical testing indicators include topography and geographical location; the soil testing indicators preferably include soil type, soil pH, and trace elements in the soil; the water quality testing indicators preferably include water pH and trace elements in the water; the climate testing indicators preferably include average annual temperature, average annual wind speed, average annual relative humidity, and annual accumulated temperature; and the microbial testing indicators preferably include species diversity and dominant bacterial genera. In this invention, when the geographical location is determined to be the northern foothills of the Dalou Mountains production area, the distance from the river and relative altitude also need to be considered. The distance from the river refers to the shortest horizontal distance from the production area to the nearest bank of the Chishui River; the relative altitude refers to the shortest vertical distance from the production area to the nearest surface of the Chishui River. When the distance from the river is less than 250m, a score of 3 is assigned; when the distance is between 250 and 400m, a score of 2 is assigned; when the distance is greater than 400m, a score of 1 is assigned. Similarly, when the relative altitude is less than 300m, a score of 3 is assigned; when the relative altitude is between 300 and 600m, a score of 2 is assigned; and when the distance is greater than 600m, a score of 1 is assigned. In this invention, as one possible implementation method, when the geographical location is determined to be the northern foothills of the Dalou Mountains (i.e., the geographical location is determined to be superior), a score of 3 is assigned, with the weight of the northern foothills of the Dalou Mountains accounting for 2 / 3, the weight of the distance from the river accounting for 1 / 6, and the weight of the relative altitude accounting for 1 / 6. For example, when the geographical location is the northern foothills of the Dalou Mountains (assigned a score of 3), the distance from the river is <250m (assigned a score of 3), and the relative height is <300m (assigned a score of 3), the corresponding geographical location score is calculated as 3×2 / 3+3×1 / 6+3×1 / 6.

[0039] In this invention, the indicators of the production raw materials preferably include the origin, variety, and quality indicators of the raw materials for liquor production. The primary grade of the production raw materials is determined by evaluating these indicators. In this invention, the production raw materials are preferably sorghum and wheat. As one possible implementation, the preferred quality indicator of the sorghum is amylopectin content. The amylopectin content can be detected using methods well-known in the art or by sending samples to a professional testing institution. In this invention, the detection methods for amylopectin content include chemical analysis methods and hyperspectral imaging system analysis. In this invention, the preferred quality indicator of the wheat is the hardness index. The hardness index can be detected using methods well-known in the art, preferably using a wheat hardness index meter.

[0040] In this invention, the production process indicators preferably include the process type of baijiu, the type of yeast, the fermentation cycle, the storage container, and the minimum aging of the liquor. The production process indicators are evaluated to determine the primary level of the production process.

[0041] In this invention, the physicochemical indicators preferably include the alcohol content, solids, total acid, total esters, ethyl acetate, and acid ester content of the liquor. The physicochemical indicators are graded to determine their primary grade. In this invention, the alcohol content, solids, total acid, total esters, ethyl acetate, and acid ester content of the liquor can be detected using methods well-known in the art or sent to a professional testing institution for testing.

[0042] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0043] Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods. Unless otherwise specified, the experimental materials used in the following embodiments are commercially available products.

[0044] Example 1

[0045] A comprehensive evaluation method for baijiu (Chinese liquor) includes the following steps:

[0046] (I) Evaluation Principles

[0047] A preliminary evaluation is conducted on five dimensions: production area environment, raw materials, production process, physicochemical indicators, and style and flavor. The lowest preliminary grade of any one of the five dimensions determines the grade of the liquor. The final grade of the liquor is obtained by substituting the evaluation results of the liquor grade into the standard sauce-flavor grade correspondence table.

[0048] The corresponding table of standard soy sauce aroma grades is shown in Table 1:

[0049] Table 1. Correspondence between Standard Soy Sauce Flavor Grades

[0050] index Standard Soy Sauce Flavor AAAAA Standard Soy Sauce Flavor AAAA Standard AAA-grade soy sauce flavor Standard AA-flavored sauce Standard Soy Sauce Flavor A Production area environment Level I ≥ Level II ≥ Level III ≥ Level III ≥ Level III Production raw materials Level I ≥ Level II ≥ Level II ≥ Level III ≥ Level III Production process Level I ≥Level I ≥ Level II ≥ Level III ≥ Level III Physicochemical indicators Level I ≥ Level II ≥ Level III ≥ Level III ≥ Level III Style and flavor Level I ≥ Level II ≥ Level III ≥ Level IV Level V or above

[0051] (II) Evaluation Indicators

[0052] 1. Production area environment

[0053] The production areas of baijiu (Chinese liquor) are evaluated based on six dimensions: geology, geography, soil, hydrology, climate, and microorganisms. A production area evaluation model is used to score each of the six dimensions, resulting in a comprehensive total score. This score is then converted to a percentage system to determine the production area's grade, as shown in Tables 2 and 3. Grade I corresponds to 3 points, Grade II to 2 points, and Grade III to 1 point.

[0054] Table 26 Evaluation Level Classification and Weights

[0055]

[0056]

[0057] The production area is scored according to the production area evaluation model to obtain the overall score of the production area. After being converted into a percentage system, the primary level of the production area is obtained.

[0058] Production area evaluation model:

[0059]

[0060] In the formula, I p The overall score of the representative production area; a i M represents the weight of the i-th production area factor; i This represents the grading assignment of the i-th production area factor.

[0061] Table 3. Environmental Grades of Production Areas

[0062]

[0063] 2. Raw materials for production

[0064] The indicators for production raw materials include the origin, variety, and quality of the raw materials for liquor production. The primary grade of the raw materials is determined by evaluating the indicators of the production raw materials. The corresponding requirements for the grade of the production raw materials are shown in Table 4.

[0065] Table 4. Corresponding Requirements for Production Raw Material Index Grades

[0066]

[0067] 3. Production process

[0068] The production process indicators include the type of baijiu production process, type of yeast, fermentation cycle, storage container, and minimum aging. The production process indicators are evaluated to determine the primary level of the production process. The requirements corresponding to the production process indicator levels are shown in Table 5.

[0069] Table 5. Corresponding Requirements for Production Process Indicator Levels

[0070]

[0071]

[0072] 4. Physicochemical Indicators

[0073] The physicochemical indicators include the alcohol content, solids, total acid, total esters, ethyl acetate, and acid ester content of the liquor. A grade evaluation is conducted to determine the primary grade of each physicochemical indicator, and the corresponding requirements for each grade are shown in Table 6. The allowable difference between the measured alcohol content and the label value is ±1.0% vol; the total acid, total esters, and total acid ester content are calculated based on an alcohol content of 53.0% vol.

[0074] Table 6. Corresponding Requirements for Physicochemical Index Grades

[0075]

[0076] 5. Style and flavor evaluation

[0077] (1) Flavor Classification

[0078] Referring to the principles and methods for establishing sensory profiles given in GB / T 39625—2020, the dominant aromas in baijiu were classified, resulting in a flavor analysis diagram of Guizhou sauce-aroma baijiu. (See attached diagram.) Figure 1 .

[0079] (2) Style Type

[0080] Because different aroma components have different proportions in liquor, their styles and flavors vary. Baijiu can be divided into four styles, see... Figure 2 The four styles are traditional soy sauce aroma, elegant soy sauce aroma, rich soy sauce aroma, and light soy sauce aroma. Traditional soy sauce aroma is characterized by its strong, savory soy sauce flavor, with aromas of roasted rice, oil, smoke, and vinegar; it is characterized by a full-bodied, robust, and refreshingly acidic style. Elegant soy sauce aroma is characterized by a pronounced mellow and acidic flavor, primarily with aromas of roasting, honey, and aged yeast; it is characterized by a delicate, full-bodied, and mellow style. Rich soy sauce aroma is characterized by its rich floral aroma, primarily with aromas of grain, mellow acidity, and honey; it is characterized by a full-bodied, rounded, and sweet style. Light soy sauce aroma is characterized by a pronounced sweetness, primarily with aromas of grass, raw cheese, and grain; it is characterized by a light, silky, and mellowly sweet style. Radar charts for the four styles and their flavor profiles can be found here. Figure 2 and Figure 3 .

[0081] (3) Evaluation methods

[0082] The evaluation shall be conducted in accordance with the evaluation methods defined in GB / T 33404 and the following related requirements.

[0083] ① Evaluation organization

[0084] The tasting is conducted in secret, without disclosing information about the winery. The wine samples are coded, and no more than 5 glasses are tested per round.

[0085] ② Evaluation methods

[0086] Appearance

[0087] Raise the glass and, against a white tasting table or white paper as a background, look at the sample from the front, down, or up to observe its color. Hold it up to the light, swirl the glass, and observe the clarity of the liquid and whether there are any suspended or sedimentary particles.

[0088] aroma

[0089] For the initial aroma, tilt the glass slightly at a 30° angle and hold it about 1-2 cm below your nose. Inhale slowly and evenly to smell the still aroma. When smelling, only inhale into the wine and do not exhale. For a deeper aroma, gently swirl the glass to increase the release of the aroma and inhale deeply.

[0090] Taste and texture

[0091] Take about 0.5mL to 2.0mL into your mouth. The tip and sides of your tongue should be the first to touch the wine. Stir the wine with your tongue to spread it evenly on the surface, root, and inner walls of your mouth. Let the wine stay in your mouth for 3 to 5 seconds. Carefully taste the wine and record the flavor and mouthfeel characteristics at each stage.

[0092] Swallow the wine, either swallowing or spitting it out. Slowly open your mouth and inhale, allowing the aroma to escape through your nose. Judge the aftertaste and finish of the wine. Taste each glass 2-3 times. After tasting, rinse your mouth with water, rest briefly, and then taste another glass.

[0093] ③ Evaluation Requirements

[0094] The appearance, aroma, taste, and mouthfeel of Maotai-flavor liquor were evaluated using degree adverbs and a five-point scale. Based on the evaluation requirements of each dimension, the evaluation results of each dimension were obtained, and the style type and flavor grade of Maotai-flavor liquor were determined comprehensively.

[0095] Appearance evaluation requirements

[0096] The appearance is evaluated using adverbs of degree. Products with discoloration or sediment are considered unqualified and will not be evaluated. The degree requirements for appearance evaluation are shown in Table 7.

[0097] Table 7 Requirements for Appearance Evaluation

[0098]

[0099] Aroma, flavor, and mouthfeel evaluation requirements

[0100] Aroma, flavor, and mouthfeel were scaled using a five-point scale. At three levels—mild, moderate, and severe—adverbs of degree such as "relatively," "quite," "obvious," and "prominent" were used to express the differences. The degree levels of aroma, flavor, and mouthfeel were evaluated according to Table 8.

[0101] Table 8. Correspondence Table for Aroma Evaluation Levels

[0102]

[0103] Aroma Evaluation Requirements

[0104] Baijiu can be classified into different styles based on the prominence of its typical aromas. The aroma characteristics of different styles should conform to Table 9.

[0105] Table 9. Characteristics of the degree of typical aroma in different styles

[0106]

[0107] The requirements for flavor and texture evaluation are shown in Table 10:

[0108] Table 10 Taste and Texture Evaluation Requirements

[0109]

[0110] (4) Flavor rating

[0111] The evaluation results for each dimension are obtained by combining Tables 7 to 10. The weighted calculation is performed according to the style evaluation model, and the score weight is shown in Table 11. The overall flavor score is obtained, and the flavor level is obtained from Table 12.

[0112] Style evaluation model:

[0113]

[0114] In the formula I f Indicates the overall score for style and flavor; w i N represents the weight of the i-th style flavor factor; i This represents the score of the i-th style flavor factor.

[0115] Table 11 Score Weighting Table

[0116]

[0117]

[0118] Note: The total score is 100 points, and each sub-item is weighted and calculated with a maximum score of 100 points.

[0119] Table 12 Flavor and Style Rating Table

[0120] Flavor Level Level I Level II Level III Level IV Level V Overall Flavor Score ≥95 ≥90 ≥80 ≥70 ≥60

[0121] (5) Environmental conditions, facilities and equipment, basic personnel requirements, and evaluation standards

[0122] The sensory evaluation shall be conducted in accordance with the methods specified in GB / T 33404-2016 Guidelines for the Evaluation of Baijiu.

[0123] Experimental Example 1

[0124] The sauce-flavored liquor 'Feitian Moutai' was graded according to the grading evaluation criteria in Example 1, based on five dimensions: production environment, raw materials, production process, physicochemical indicators, and style and flavor. The initial grading evaluations for each dimension are shown in Tables 13-17.

[0125] 1. Production area environment

[0126] Table 13. Initial Evaluation of the Environmental Quality of the Production Area for "Feitian Moutai" (a type of soy sauce-flavored liquor)

[0127]

[0128]

[0129] The production area is scored across various dimensions using a production area evaluation model to obtain a comprehensive total score. After conversion to a percentage system, the initial grade of the Feitian Moutai production area is determined. The specific calculation method is as follows:

[0130] The overall environmental score of the Feitian Moutai production area (I) p = {0.2×(0.6×3+0.4×3)+0.15×[0.3×3+0.7×(2 / 3×3+1 / 6×3+1 / 6×3)]+0.15×(0.5×3+0.3×3+0.2×2)+0.15×(0.5×3+0.5×3)+0.15×(0.25×3+0.25×3+0.25×3+0.25×3)+0.2×(0.4×3+0.6×3)}×100 / 3=99;

[0131] According to the production area environmental rating table (Table 3), the primary level of the Feitian Moutai production area environment is Level I.

[0132] 2. Raw materials for production

[0133] Table 14 Primary Grade Evaluation of Raw Materials for the Production of "Feitian Moutai" (a type of soy sauce-flavored liquor)

[0134]

[0135]

[0136] 3. Production process

[0137] Table 15 Primary Grade Evaluation of the Production Process of "Feitian Moutai" (a type of soy sauce-flavored liquor)

[0138]

[0139] 4. Physicochemical Indicators

[0140] Table 16 Primary Grade Evaluation of Physicochemical Indicators of "Feitian Moutai" (a type of soy sauce-flavored liquor)

[0141]

[0142] 5. Style and Flavor

[0143] Five professional wine tasters evaluated the style and flavor of the Maotai-flavor liquor, 'Feitian Maotai,' according to the tasting method described in Example 1. The evaluation and scoring referenced the evaluation method defined in GB / T 33404. The basic principles included: appearance was not scored, but only used as a reference for style description; samples with unusual color, cloudy body, sediment, or flocculent matter were considered substandard. When evaluating the taste, the basic flavors were divided into five categories: savory, sour, sweet, salty, and bitter. The intensity of these five flavors was not positively correlated with the score, but the intensity of the aftertaste and salivation was positively correlated with the score. When evaluating the mouthfeel, the overall sensation in the mouth was evaluated, and the intensity was positively correlated with the score.

[0144] Table 17 Primary Grade Evaluation of the Style and Flavor of "Feitian Moutai" (a type of soy sauce-flavored liquor)

[0145]

[0146] By evaluating the grade of the sauce-flavored baijiu 'Feitian Moutai', the initial grades of five indicators—production area environment, production raw materials, production process, physicochemical indicators, and style and flavor—were obtained as Grade I, Grade I, Grade I, Grade I, and ≥ Grade II, respectively. The initial grade of style and flavor among the five dimensions was used as the grade of 'Feitian Moutai'. After substituting the evaluation result of this grade into the standard sauce-flavored baijiu grade correspondence table, the final grade of the sauce-flavored baijiu 'Feitian Moutai' was determined to be Standard Sauce-Flavored AAAA.

[0147] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A comprehensive evaluation method for baijiu (Chinese liquor), characterized in that, Includes the following steps: The initial grade of baijiu is evaluated from five dimensions: production area environment, raw materials, production process, physicochemical indicators, and style and flavor. The lowest initial grade of any one of the five dimensions determines the grade of the baijiu. The final grade of the baijiu is obtained by substituting the evaluation results of the baijiu grade into the standard sauce-flavor grade correspondence table. The method for evaluating the primary level of style and flavor includes the following steps: performing weighted calculations based on the evaluation model of style and flavor to obtain the total score of style and flavor, and obtaining the primary level of style and flavor from the corresponding style and flavor level table. The evaluation model for the style and flavor is shown in the following formula: In the formula I f Indicates the overall score for style and flavor; w i N represents the weight of the i-th style flavor factor; i This represents the score of the i-th style flavor factor.

2. The comprehensive evaluation method according to claim 1, characterized in that, The flavor and style rating criteria are divided into five levels, from highest to lowest: Level I, Level II, Level III, Level IV, and Level V. Level I corresponds to a total flavor and style score of ≥95; Level II corresponds to a total flavor and style score of ≥90; Level III corresponds to a total flavor and style score of ≥80; Level IV corresponds to a total flavor and style score of ≥70; and Level V corresponds to a total flavor and style score of ≥60.

3. The comprehensive evaluation method according to claim 1, characterized in that, The style and flavor profiles mentioned include one of the following: traditional soy sauce aroma, elegant soy sauce aroma, rich soy sauce aroma, or light and delicate soy sauce aroma.

4. The comprehensive evaluation method according to claim 1, characterized in that, The flavor profile described includes a main aroma and a secondary aroma.

5. The comprehensive evaluation method according to claim 1, characterized in that, The indicators of the production area environment include the geology, geography, soil, water quality, climate and microorganisms of the liquor production area environment. The production area environment indicators are evaluated to determine the primary level of the production area environment.

6. The comprehensive evaluation method according to claim 5, characterized in that, The geological testing indicators include lithology and structure; the geographical testing indicators include topography and geographical location; the soil testing indicators include soil type, soil pH and trace elements in the soil; the water quality testing indicators include water pH and trace elements in the water; the climate testing indicators include average annual temperature, average annual wind speed, average annual relative humidity and annual accumulated temperature; and the microbial testing indicators include species diversity and dominant bacterial genera.

7. The comprehensive evaluation method according to claim 1, characterized in that, The indicators of the raw materials for production include the origin, variety, and quality of the raw materials for liquor. The primary grade of the raw materials is determined by evaluating the indicators of the raw materials.

8. The comprehensive evaluation method according to claim 1, characterized in that, The production process indicators include the type of liquor production process, type of starter culture, fermentation cycle, storage container, and minimum aging time. The production process indicators are evaluated to determine the primary level of the production process.

9. The comprehensive evaluation method according to claim 1, characterized in that, The physicochemical indicators include the alcohol content, solids, total acid, total esters, ethyl acetate and acid ester content of the liquor. The physicochemical indicators are evaluated to determine their primary grade.

10. The application of the comprehensive evaluation method according to any one of claims 1 to 9 in evaluating Maotai-flavor liquor.

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