Method for screening flavor substances of strong-flavor liquor based on surface wettability and application thereof

Abstract

The application discloses a kind of based on surface wettability of strong-flavor liquor flavor substance screening method and its application, belong to strong-flavor liquor brewing process analysis and flavor control technical field.This method is standardized by being collected to pit mud sample of different pits, different levels in spring and autumn, with ethyl hexanoate, ethanol, ethanol / water mixture and pure water as test medium, the contact angle of pit mud surface is determined, the wettability response characteristics of pit mud surface to different flavor substances and polar system are characterized.By comparing the contact angle difference of different seasons and different levels pit mud samples, pit mud level and seasonal interval with strong wettability affinity to ester and alcohol flavor substances are screened out, so as to realize the rapid judgment of liquor flavor substance distribution characteristics.This method takes contact angle as core quantitative index, test process is simple, reproducible, can provide effective technical support for strong-flavor liquor pit management and flavor control.

Description

Technical Field

[0001] This invention belongs to the field of strong-aroma baijiu brewing process analysis and flavor control technology, and relates to a method for screening flavor substances of strong-aroma baijiu based on surface wettability and its application. Specifically, it relates to a method that uses the surface wettability parameter of cellar mud as the core indicator to determine the distribution characteristics of flavor substances in strong-aroma baijiu under different seasons. Background Technology

[0002] The typical flavor of strong-aroma baijiu mainly originates from flavor substances such as esters and alcohols formed during fermentation in cellars, among which ethyl hexanoate is a key component determining the style of the liquor. As an important carrier of fermenting microorganisms, the surface state of the cellar mud directly affects the spreading, penetration, and enrichment of liquid-phase flavor substances in the cellar mud, thus influencing the spatial distribution and formation efficiency of flavor substances.

[0003] Currently, research on flavor compounds in strong-aroma baijiu mainly focuses on the direct detection and analysis of flavor components in the mash or fermentation pit mud, or emphasizes the separate testing of parameters such as the microbial composition and physicochemical properties of the fermentation pit mud. However, these methods generally suffer from problems such as long detection cycles, complex operations, and high costs, making them difficult to apply quickly in the production process and unable to provide timely feedback on the state of the fermentation pits, thus failing to meet the actual needs of rapid control during production.

[0004] On the other hand, spring and autumn are key periods for the production of strong-aroma baijiu, with significant differences in environmental temperature and humidity conditions, leading to obvious seasonal changes in the surface condition of the cellar mud and the formation patterns of flavor substances. Failure to quickly assess these changes will hinder the timely maintenance of the cellars and the adjustment of the production process.

[0005] Therefore, there is an urgent need to develop an analytical method that is easy to operate, has a fast response, and can reflect the distribution characteristics of flavor substances under seasonal changes, so as to provide effective support for the cellar management and flavor control of strong-aroma baijiu. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to overcome the problems of the existing technology in judging the distribution of flavor substances in baijiu which relies on complex detection and has poor seasonal adaptability. The present invention provides a method for judging the seasonal distribution of flavor substances in strong-aroma baijiu based on the wettability of the cellar mud surface. By using wettability parameters such as contact angle and immersion time, the method can quickly and indirectly judge the distribution characteristics of flavor substances in strong-aroma baijiu in different spaces and seasons in the cellar.

[0007] To achieve the above-mentioned objectives, the technical solution adopted in this application is as follows.

[0008] In a first aspect, the present invention provides a method for screening flavor substances in strong-aroma baijiu based on surface wettability, comprising the following steps: S1. Collect cellar mud samples from different depth levels of strong-aroma baijiu cellars in spring and autumn, respectively; S2. Using flavor substance standards as the test medium, the surface contact angle of each pit mud sample under the test medium was determined by the seat drop method, and the wetting time required for the test medium to fully spread on the pit mud surface was recorded. S3. By comparing the surface contact angle and / or wetting time of pit mud samples from different seasons and different depths under the same test medium, target pit mud layers or seasonal ranges with strong wetting affinity for the flavor substances corresponding to the test medium are selected.

[0009] In step S1 above, spring refers to March to May each year, and autumn refers to September to November each year.

[0010] In step S1 above, the different depth levels, based on their distance from the surface of the pit, include an upper layer of 0-20cm, a middle layer of 20-40cm, and a lower layer of less than 40cm.

[0011] In step S2 above, the test medium includes one or more of ethyl hexanoate, ethanol, pure water, and an aqueous ethanol solution with a volume ratio of 1:1.

[0012] In step S2 above, during the test drop method, the volume of the test liquid is controlled to be 2~5μL and the ambient temperature is 20~25℃.

[0013] In step S3 above, the screening includes: under the same test medium conditions, selecting the pit mud samples with relatively small contact angles and / or relatively short wetting times as target pit mud grades that have strong wetting affinity for the flavor substances corresponding to the test medium.

[0014] Furthermore, in step S3 above, the screening specifically includes: Under pure water testing medium, the pit mud samples with relatively small contact angles and / or relatively short wetting times were screened as functional levels with strong hydrophilicity and good water content on the pit mud surface. Under the ethyl hexanoate test medium, pit mud samples with relatively small contact angles and / or relatively short wetting times are screened as target pit mud grades with strong wetting affinity for ester flavor substances. In ethanol or an ethanol-water solution with a volume ratio of 1:1, pit mud samples with relatively small contact angles and / or relatively short wetting times are selected as target pit mud grades with strong wetting affinity for alcohol flavor substances.

[0015] In step S3 above, the screening includes: comparing the changes in contact angle and / or immersion time of pit mud samples at the same depth level in spring and autumn under the same test medium to determine the seasonal distribution trend of flavor substances.

[0016] Furthermore, in step S3 above, the screening specifically includes: Under the ethyl hexanoate test medium, when the contact angle of the spring pit mud sample is generally smaller than that in autumn and / or the soaking time is generally shorter than that in autumn, spring is determined to be the season for the enrichment of ester flavor substances in the pit. Under the ethyl hexanoate test medium, when the contact angle of the autumn pit mud sample is generally smaller than that of the spring sample and / or the soaking time is generally shorter than that of the spring sample, autumn is determined to be the season for the enrichment of ester flavor substances in the pit. In the test medium of ethanol or ethanol-water solution with a volume ratio of 1:1, when the contact angle of the spring pit mud sample is generally smaller than that in autumn and / or the soaking time is generally shorter than that in autumn, spring is determined to be the season for the enrichment of alcohol flavor substances in the pit. When the contact angle of the pit mud sample in autumn is generally smaller than that in spring and / or the soaking time is generally shorter than that in spring, under the test medium of ethanol or ethanol-water solution with a volume ratio of 1:1, autumn is determined to be the season for the enrichment of alcohol flavor substances in the pit.

[0017] Furthermore, the aforementioned ester flavor compounds include one or more of ethyl hexanoate, ethyl octanoate, and ethyl heptanoate.

[0018] Furthermore, the aforementioned alcohol flavor compounds include one or more of butanol, hexanol, and ethanol.

[0019] Secondly, the present invention provides the application of the above-mentioned screening method in the maintenance or flavor control of strong-aroma baijiu cellars.

[0020] Compared with the prior art, the present invention has the following beneficial effects: This invention uses the surface wettability of pit mud as the core judgment parameter. By measuring the contact angle and immersion time of pit mud samples from different seasons and different grades under various flavor substance standard test media, it directly establishes the correspondence between wettability and flavor substance enrichment potential, avoiding the problem of scattered judgment basis caused by the superposition of multiple parameters. The logic is clear and the operation is strong.

[0021] The method of this invention can quickly reflect the differences in the wetting affinity of pit mud to flavor substances such as esters and alcohols under different seasonal conditions by comparing the changes in wettability parameters of pit mud samples of the same layer in the same pit in spring and autumn. This enables effective judgment of the seasonal distribution characteristics of flavor substances and meets the actual needs of production.

[0022] This invention only requires the use of the seat drop method to determine the contact angle and immersion time, without the need for complex quantitative analysis of flavor substances. The detection process is simple and efficient, significantly reducing detection costs and analysis cycles. It can provide intuitive technical support for the maintenance of fermentation pits, fermentation regulation and flavor stability control in different seasons. Attached Figure Description

[0023] Figure 1 This is a flowchart illustrating a method for screening flavor compounds in strong-aroma baijiu based on surface wettability. Detailed Implementation

[0024] To make the technical problems, solutions, and beneficial effects of this application clearer, the following detailed description is provided in conjunction with the embodiments. Unless otherwise defined, all technical terms used herein have the same meaning as understood by one of ordinary skill in the art.

[0025] This invention provides a method for screening flavor compounds in strong-aroma baijiu based on surface wettability, and its process flow diagram is shown below. Figure 1 As shown. This method establishes the correlation between the wetting characteristics of pit mud and the enrichment potential of flavor substances by measuring the surface contact angle and wetting time of pit mud samples under the test medium of flavor substance standards. This enables rapid judgment of the distribution characteristics of flavor substances in pit mud of different seasons and different grades. The specific steps are as follows.

[0026] Step 1, Sampling of pit mud: Specifically, samples of cellar mud were collected from different depths of the fermentation pits for strong-aroma baijiu in spring (March to May) and autumn (September to November). Spring and autumn are critical periods for the production of strong-aroma baijiu, with significant differences in environmental temperature and humidity conditions, resulting in obvious seasonal variations in the surface condition of the cellar mud and the formation patterns of flavor substances. Therefore, sampling during these two seasons can effectively reflect the seasonal distribution characteristics of flavor substances and allow for timely adjustments to the maintenance of the fermentation pits and the production process.

[0027] During sampling, mud samples were collected stratified at different depths along the walls and bottom of the fermentation pit. As a preferred sampling method, the mud samples were divided into upper, middle, and lower layers based on their distance from the pit surface: the upper layer was 0–20 cm, the middle layer was 20–40 cm, and the lower layer was below 40 cm. Due to their different locations, the mud samples in different layers exhibit variations in microbial communities, physicochemical properties, and contact with the yellow water, resulting in different enrichment capacities for flavor compounds. Stratified sampling can reveal the spatial distribution patterns of flavor compounds within the fermentation pit.

[0028] The collected pit mud samples can be divided into two parts as needed: one part is refrigerated at 2~6℃ and used as a wet sample for surface wettability testing to maintain the original state of the pit mud; the other part is air-dried, ground and sieved and stored as a dry sample, which can be used for auxiliary characterization or other analytical purposes.

[0029] Step 2, Surface wettability measurement: During the determination, flavor substance standards were used as the test medium. The surface contact angle of each pit mud sample under the test medium was measured using the seated drop method, and the wetting time required for the test medium to fully spread on the pit mud surface was recorded. The contact angle reflects the initial wetting ability between the test medium and the pit mud surface; the smaller the contact angle, the better the wettability and the stronger the affinity between the two. The wetting time reflects the dynamic process of wetting; the shorter the wetting time, the faster the test medium spreads on the pit mud surface, and the higher the rate of penetration and adsorption.

[0030] As a preferred embodiment, when using the seated drop method, the test liquid volume is controlled at 2~5μL and the test environment temperature is 20~25℃. Under these conditions, the contact angle and wetting time measured have good stability and repeatability.

[0031] As a preferred embodiment, the test medium includes one or more of ethyl hexanoate, ethanol, pure water, and a 1:1 volume ratio ethanol-water solution. Ethyl hexanoate is the most critical ester flavor compound in strong-aroma baijiu; using it as the test medium reflects the affinity of the cellar mud for the main ester flavor compounds. Ethanol is a major component of baijiu and an important product of microbial metabolism; using it as the test medium reflects the affinity of the cellar mud for alcohols. The 1:1 volume ratio ethanol-water solution simulates the real alcohol-water coexistence polar environment within the fermentation pit; using it as the test medium reflects the response characteristics of the cellar mud to flavor compounds under complex systems. Pure water serves as a reference medium to assess the hydrophilicity and hydration state of the cellar mud itself; a small contact angle with pure water indicates strong hydrophilicity and good hydration state of the cellar mud.

[0032] In addition to the media mentioned above, other flavor substance standards can be selected as test media as needed, such as other esters like ethyl octanoate and ethyl heptanoate, or other alcohols like butanol and hexanol, to expand the applicability of this method to different flavor substances.

[0033] Step 3, Determining the distribution of flavor compounds: Specifically, by comparing the surface contact angle and / or wetting time of pit mud samples from different seasons and depths under the same test medium, the distribution characteristics of flavor substances can be determined. This includes two aspects: spatial hierarchical screening and temporal seasonal determination.

[0034] (a) Hierarchical selection of spatial dimensions Under the same test medium conditions, pit mud samples with relatively small contact angles and / or relatively short wetting times are selected as target pit mud layers that have a strong wetting affinity for the flavor substances corresponding to the test medium. The principle is that the smaller the contact angle and the shorter the wetting time, the stronger the interaction between the test medium and the pit mud surface, and the greater the adsorption and enrichment potential of the pit mud for this type of flavor substance.

[0035] Based on the specific characteristics of different test media, the tiered screening process includes: In a pure water testing medium, pit mud samples with relatively small contact angles and / or relatively short wetting times were selected as functional layers with strong surface hydrophilicity and good water content. These types of pit mud typically have suitable moisture conditions, which are conducive to the growth and metabolism of microorganisms.

[0036] Under ethyl hexanoate testing medium, pit mud samples with relatively small contact angles and / or relatively short wetting times were selected as target pit mud layers with strong wetting affinity for ester flavor compounds. This type of pit mud is the core region for the generation and enrichment of ester flavor compounds.

[0037] In ethanol or a 1:1 ethanol-water solution, pit mud samples with relatively small contact angles and / or relatively short wetting times were selected as target pit mud layers exhibiting strong wetting affinity for alcohol-based flavor compounds. These pit muds, with their good affinity for alcohols, may represent regions with active alcohol metabolism.

[0038] (ii) Seasonal judgment based on time dimension By comparing the changes in contact angle and / or wetting time of pit mud samples at the same depth level in spring and autumn under the same test medium, the seasonal distribution trend of flavor compounds can be determined. The principle is that the differences in wettability of pit mud at the same level in the same pit in different seasons reflect the influence of environmental conditions on the surface state of the pit mud and its affinity for flavor compounds.

[0039] Based on the directional properties of different test media, seasonal determination specifically includes: Under the ethyl hexanoate test medium, when the contact angle of the spring pit mud samples is generally smaller than that of the autumn samples and / or the wetting time is generally shorter than that of the autumn samples, the spring is determined to be the enrichment season of ester flavor substances in the pit; conversely, when the contact angle of the autumn pit mud samples is generally smaller than that of the spring samples and / or the wetting time is generally shorter than that of the spring samples, the autumn is determined to be the enrichment season of ester flavor substances in the pit.

[0040] In the test medium of ethanol or ethanol-water solution with a volume ratio of 1:1, when the contact angle of the spring pit mud sample is generally smaller than that of the autumn sample and / or the soaking time is generally shorter than that of the autumn sample, the spring is determined to be the enrichment season of alcohol flavor substances in the pit; conversely, when the contact angle of the autumn pit mud sample is generally smaller than that of the spring sample and / or the soaking time is generally shorter than that of the spring sample, the autumn is determined to be the enrichment season of alcohol flavor substances in the pit.

[0041] The above assessments can provide a basis for the maintenance of fermentation pits and the adjustment of processes in different seasons. If the potential for ester enrichment is high in spring, then the focus during spring production should be on controlling the flavor of esters; if the potential for alcohol enrichment is high in autumn, then the process can be appropriately adjusted during autumn production to fully utilize the advantages of alcohol metabolism.

[0042] The screening method described in this invention establishes a correlation between the test results and the wettability (small contact angle, short wetting time) of the pit mud to a specific flavor substance standard. This reflects the pit mud's affinity for that substance, and thus allows for the inference of the enrichment potential of that flavor substance in the pit mud during actual fermentation. Therefore, by establishing a correlation between "test medium → wettability parameter → corresponding flavor substance," an indirect judgment of the distribution characteristics of flavor substances can be achieved.

[0043] The specific correspondences are as follows: the wettability parameter measured using ethyl hexanoate as the test medium corresponds to the affinity of the pit mud for ester flavor substances; the wettability parameter measured using ethanol as the test medium corresponds to the affinity of the pit mud for alcohol flavor substances; the wettability parameter measured using a 1:1 volume ratio ethanol-water solution as the test medium corresponds to the response characteristics of the pit mud to flavor substances in a polar environment where alcohol and water coexist; and the wettability parameter measured using pure water as the test medium corresponds to the hydrophilicity and water content of the pit mud itself.

[0044] Based on the above screening method, this invention provides its application in the maintenance or flavor control of strong-aroma baijiu fermentation pits. For example, by regularly testing the wettability of different layers of pit mud, the changing trend of the pit's condition can be grasped; when a decrease in the wettability of a certain layer for ester flavor substances is detected, targeted maintenance can be carried out on that layer, such as adjusting the yellow water immersion and supplementing nutrients, to restore its ester production function. Furthermore, by comparing wettability across seasons, the flavor characteristics of different seasons can be predicted, thereby making corresponding adjustments to the fermentation process, such as adjusting the ingredient ratio and controlling the temperature, to achieve flavor stability or targeted enhancement.

[0045] The following specific embodiments will be provided to explain the solution of the present invention. Those skilled in the art will understand that the following embodiments are for illustrative purposes only and should not be considered as limiting the scope of the invention. Where specific techniques or conditions are not specified in the embodiments, they are performed according to the techniques or conditions described in the literature in the field or according to the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be obtained commercially. Example

[0046] This embodiment aims to verify the feasibility and effectiveness of the method for screening flavor substances of strong-aroma baijiu based on the surface wettability of cellar mud described in this invention through specific experimental data. The specific steps are as follows.

[0047] 1. Sample collection The pit mud samples in this embodiment were taken from the production pits of Luzhou Laojiao Co., Ltd. in Luzhou City, Sichuan Province. Two pits of different qualities were selected from the production workshop and labeled as pit No. 1 and pit No. 2, respectively.

[0048] Sampling was conducted in spring (March to May) and autumn (September to November). Each sampling point was stratified at different depths from the surface of the pit: the upper layer was 0-20 cm, the middle layer was 20-40 cm, and the lower layer was below 40 cm. 500-600 g of pit mud was collected from each layer.

[0049] The collected pit mud samples were processed in two parts: one part was refrigerated at 2~6℃ and used as a wet sample for surface wettability testing; the other part was air-dried, ground, passed through a 50~200 mesh sieve, sealed and stored as a dry sample for auxiliary characterization.

[0050] 2. Surface wettability test Under constant temperature of 25℃, the surface wettability of each pit mud sample was tested using the seat drop method with ethyl hexanoate, ethanol, a 1:1 volume ratio ethanol-water solution (50% ethanol-water solution), and pure water as the test media. The droplet volume was controlled at 2~5μL during the test, and the initial contact angle and the wetting time required for complete spread of each test medium on the pit mud surface were recorded.

[0051] By comparing and analyzing the wettability parameters of pit mud samples from different seasons and grades under various test media, the differences in surface wettability characteristics of pit mud were characterized. The surface wettability test results and their correspondence with the distribution characteristics of flavor substances are summarized in Table 1.

[0052] 3. Test Results and Analysis Table 1. Correspondence between surface wetting characteristics and flavor compound distribution of pit mud in different seasons and at different grades

[0053] Table 1 summarizes the surface contact angle and wetting time of different grades of pit mud samples in spring and autumn under four test media: ethyl hexanoate, ethanol, 1:1 ethanol-water solution (volume ratio), and pure water. The test results show that there are significant differences in the above wettability parameters of pit mud samples from different seasons and different grades, and these differences exhibit stable grade-specific and seasonal response characteristics.

[0054] Under ethyl hexanoate testing medium, the middle layer of pit mud samples in spring exhibited the lowest contact angle and shortest wetting time, significantly better than the upper and lower layer samples, indicating that the middle layer pit mud has a stronger wetting affinity for ester flavor compounds. In autumn, the overall wetting time of all layers was longer than in spring, but the middle layer samples still maintained relatively superior wetting characteristics, indicating that the middle layer pit mud has a strong ester carrying potential in different seasons. These results suggest that the wettability parameter of ethyl hexanoate can serve as an important basis for determining the relatively enriched layers of ester flavor compounds in pit mud in different seasons.

[0055] In ethanol and 1:1 ethanol-water mixtures, the contact angles of the middle-layer pit mud samples were generally lower than those of the upper-layer samples in all seasons, and the contact angles in pure ethanol were generally lower than those in the ethanol-water mixture. This indicates that the pit mud surface has a strong wetting affinity for ethanol-like substances, and also reflects the surface response characteristics of the pit mud in different polar environments. It can be used to simulate the migration behavior of flavor substances under alcohol-water coexistence conditions in actual fermentation systems.

[0056] In pure water testing, the bottom layer of pit mud samples exhibited lower water contact angles and shorter wetting times in both spring and autumn, indicating relatively stable moisture content. The upper layer of pit mud showed relatively larger water contact angles, reflecting weaker moisture retention. This hierarchical difference provides a basis for analyzing the relationship between moisture conditions, microbial activity, and flavor compound formation based on wetting characteristics.

[0057] In summary, this embodiment verified the correspondence between the wetting characteristics of pit mud and the distribution of flavor compounds through standardized sampling and surface wettability testing under multiple test media conditions. The test results show that the strong wettability of the middle layer for esters in spring, the strong wettability of the middle layer for alcohols in autumn, and the stable water content of the bottom layer are all consistent with the flavor enrichment characteristics of each layer. These results confirm that by comparing wettability parameters of different seasons and layers using contact angle and immersion time as indicators, the spatial distribution and seasonal variation characteristics of flavor compounds in strong-aroma baijiu can be effectively determined. This method is simple to operate, highly targeted, and has good industrial application value.

Claims

1. A method for screening flavor compounds in strong-aroma baijiu based on surface wettability, characterized in that, Includes the following steps: S1. Collect cellar mud samples from different depth levels of strong-aroma baijiu cellars in spring and autumn, respectively; S2. Using flavor substance standards as the test medium, the surface contact angle of each pit mud sample under the test medium was determined by the seat drop method, and the wetting time required for the test medium to fully spread on the pit mud surface was recorded. S3. By comparing the surface contact angle and / or wetting time of pit mud samples from different seasons and different depths under the same test medium, target pit mud layers or seasonal ranges with strong wetting affinity for the flavor substances corresponding to the test medium are selected.

2. The screening method according to claim 1, characterized in that, In step S1: Spring is from March to May each year, and autumn is from September to November each year; The different depth levels are defined by their distance from the surface of the pit, including an upper layer of 0-20cm, a middle layer of 20-40cm, and a lower layer of less than 40cm.

3. The screening method according to claim 1, characterized in that: In step S2, the test medium includes one or more of ethyl hexanoate, ethanol, pure water, and an aqueous ethanol solution with a volume ratio of 1:

1.

4. The screening method according to claim 1, characterized in that: In step S2, during the test drop method, the volume of the test liquid is controlled to be 2~5μL and the ambient temperature is 20~25℃.

5. The screening method according to claim 1, characterized in that, In step S3, the screening includes: under the same test medium conditions, selecting the pit mud samples with relatively small contact angles and / or relatively short wetting times as target pit mud grades that have strong wetting affinity for the flavor substances corresponding to the test medium.

6. The screening method according to claim 5, characterized in that, In step S3, the screening specifically includes: Under pure water testing medium, the pit mud samples with relatively small contact angles and / or relatively short wetting times were screened as functional levels with strong hydrophilicity and good water content on the pit mud surface. Under the ethyl hexanoate test medium, pit mud samples with relatively small contact angles and / or relatively short wetting times are screened as target pit mud grades with strong wetting affinity for ester flavor substances. In ethanol or an ethanol-water solution with a volume ratio of 1:1, pit mud samples with relatively small contact angles and / or relatively short wetting times are selected as target pit mud grades with strong wetting affinity for alcohol flavor substances.

7. The screening method according to claim 1, characterized in that, In step S3, the screening includes: comparing the changes in contact angle and / or immersion time of pit mud samples at the same depth level in spring and autumn under the same test medium to determine the seasonal distribution trend of flavor substances.

8. The screening method according to claim 7, characterized in that, In step S3, the screening specifically includes: Under the ethyl hexanoate test medium, when the contact angle of the spring pit mud sample is generally smaller than that in autumn and / or the soaking time is generally shorter than that in autumn, spring is determined to be the season for the enrichment of ester flavor substances in the pit. Under the ethyl hexanoate test medium, when the contact angle of the autumn pit mud sample is generally smaller than that of the spring sample and / or the soaking time is generally shorter than that of the spring sample, autumn is determined to be the season for the enrichment of ester flavor substances in the pit. In the test medium of ethanol or ethanol-water solution with a volume ratio of 1:1, when the contact angle of the spring pit mud sample is generally smaller than that in autumn and / or the soaking time is generally shorter than that in autumn, spring is determined to be the season for the enrichment of alcohol flavor substances in the pit. When the contact angle of the pit mud sample in autumn is generally smaller than that in spring and / or the soaking time is generally shorter than that in spring, under the test medium of ethanol or ethanol-water solution with a volume ratio of 1:1, autumn is determined to be the season for the enrichment of alcohol flavor substances in the pit.

9. The screening method according to claim 8, characterized in that: The ester flavor compounds include one or more of ethyl hexanoate, ethyl octanoate, and ethyl heptanoate. The alcohol flavoring substances include one or more of butanol, hexanol, and ethanol.

10. The application of the screening method according to any one of claims 1 to 9 in the maintenance or flavor control of strong-aroma baijiu cellars.

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