36 results about "Liquor sample" patented technology

The present application belongs to the technical field of food safety rapid detection, and discloses a liquor harmful substance synchronous identification method based on gas phase diffusion pretreatment. The present application utilizes the physical characteristics that the volatility of methanol and formaldehyde is significantly higher than that of ethanol and esters, carries out gas phase diffusion pretreatment under the condition that a closed container is at 40 DEG C to 60 DEG C, makes methanol and formaldehyde preferentially volatilize and be captured by two independent absorption chromogenic liquids respectively, makes ethanol and esters mainly remain in the liquor sample liquid, and the ethanol concentration in the absorption liquid is relatively reduced. Thus, the chromogenic reaction is carried out in the absorption liquid system in which the ethanol concentration is significantly reduced, and it is not necessary to dilute the liquor sample to low alcohol degree in a large amount, so that the technical problem that the traditional colorimetric method is seriously interfered by high alcohol degree ethanol and ester matrix is fundamentally solved.

The invention discloses a pyrazine-flavor-based multi-mode intelligent identification method for a Maotai-flavor liquor process. The method comprises the following steps: pretreatment: pretreating Maotai-flavor liquor samples of different brewing processes; collecting sensory data of electronic noses and electronic tongues of Maotai-flavor baijiu of different brewing processes; establishing a liquid phase detection method for the characteristic components of the alkylpyrazine in the Maotai-flavor liquor; verifying a component analysis method through precision, stability and repeatability experiments; component quantitative analysis based on liquid chromatography fluorescence detection; performing clustering and difference evaluation on Maotai-flavor liquor samples of different brewing processes by adopting multivariate statistical analysis; establishing a Maotai-flavor liquor process identification model: utilizing VIPgt in multivariate statistics; establishing different machine learning multi-classification models for different brewing processes of Maotai-flavor liquor according to the common characteristics of 1, and performing multi-model comparison; and based on the optimal performance classification model, establishing an SHAP model of the Maotai-flavor liquor brewing process identification model, and globally explaining the identification model by adopting an SHAP algorithm.

The invention belongs to the technical field of baijiu storage year prediction, and particularly relates to a baijiu storage year prediction method based on baijiu flavor substances. According to the baijiu storage year prediction method provided by the invention, the storage year of the baijiu sample to be detected is obtained by inputting the quantitative data of the key characteristic substances into the baijiu storage year prediction model. According to the method, the quantitative characteristics of the representative flavor substances in the Baijiu sample serve as input variables, the Baijiu storage year prediction model is established, the model has high generalization ability, in a test set, the model is simplified, high-precision prediction with the mean absolute error (MAE) being 0.58 and the determination coefficient (R2) being 0.98 is achieved, and the storage year of an unknown Baijiu sample can be accurately predicted.

The invention provides a method for rapidly analyzing the total ester content in raw liquor, and relates to the technical field of liquor detection. The method comprises the following steps: measuring the content of target esters in raw liquor; calculating the total ester content in the raw liquor according to a calculation formula of the total ester content; the calculation formula of the total ester content is shown in the specification; wherein X is the total ester content in the raw liquor, and the unit is g / L; ci is the content of target esters in the raw white spirit, and the unit is g / L; mi is the molar mass of the target ester in the raw white spirit, and the unit is g / mol; m ethyl acetate is the molar mass of ethyl acetate, and the unit is g / mol. According to the technical scheme provided by the invention, the content of the main esters can be directly detected only by taking the white spirit raw wine sample, the whole process takes about 30 minutes, and the detection can be successful once, fast and accurate.

The invention relates to the technical field of food detection, and particularly discloses a method for identifying Luzhou-flavor liquor, which comprises the following steps: acquiring a plurality of different types of Luzhou-flavor liquor samples as a training set; carrying out non-targeted metabonomics analysis on the training set samples by adopting ultra-high performance liquid chromatography-tandem mass spectrometry, detecting non-volatile compounds in the training set samples, and obtaining composition and relative content data of the training set samples; based on the training set sample information and the non-volatile compound detection result, establishing a qualitative identification model of the Luzhou-flavor liquor by using an orthogonal partial least square discriminant analysis method; and performing non-targeted metabonomics analysis on a to-be-detected Luzhou-flavor liquor sample, and inputting obtained data into the qualitative identification model of the Luzhou-flavor liquor to obtain category information of the Luzhou-flavor liquor. According to the method provided by the invention, the established qualitative identification model of the Luzhou-flavor liquor based on different alcoholic strengths, producing areas and brands is reliable and good in predictability, and a new method can be provided for the qualitative identification of the Luzhou-flavor liquor.

The invention provides a volatile matter detection method for different rounds of baijiu base liquor and a flavor difference analysis method for baijiu. The volatile matter detection method for different rounds of baijiu base liquor comprises the following steps: S01, taking different rounds of baijiu base liquor, and correspondingly preparing a plurality of different rounds of baijiu samples by adopting a closed volatilization balance mode; s02, respectively detecting volatile matters in the plurality of different rounds of white spirit samples by adopting a gas chromatograph-ion mobility spectrometry combined instrument to obtain detection data, and S03, carrying out data processing and qualitative analysis on the detection data corresponding to the different rounds of white spirit samples in S20 by adopting VOCal software to obtain the volatile matters in the plurality of different rounds of white spirit samples. Two-dimensional spectrograms of the volatile matters in the white spirit samples in different rounds, difference spectrograms of the volatile matters in the white spirit samples in different rounds and fingerprint spectrums of the volatile matters in the white spirit samples in different rounds are obtained. Complex volatile component information is presented in the form of visual images and data, the visualization degree is high, identification of different rounds of base liquor of Baijiu is facilitated, and rapid detection of flavor quality of different rounds of base liquor is realized.

The invention relates to the technical field of wine making, and discloses a volatile sulfide-based white wine fermentation workshop process evaluation method and system, and aims to solve the problems of low efficiency and accuracy of the existing method, and the scheme mainly comprises the following steps: obtaining fermented grain samples from fermentation cellars of at least two workshops, and distilling to obtain raw wine samples; detecting the content of various target volatile sulfides, and constructing a feature vector; training a workshop identification model by using the historical sample with the workshop identifier; statistical analysis is carried out on historical feature vectors according to the workshops, and a volatile sulfide fingerprint template library of each workshop is established; sampling and detecting a batch to be evaluated by adopting the same simplification mode, constructing a feature vector, identifying a workshop to which the batch belongs through a model, comparing the feature vector with a fingerprint template of the workshop, and calculating a deviation index; and judging whether the process state is normal or abnormal according to whether the deviation exceeds a threshold. According to the method, the efficiency and accuracy of white spirit fermentation workshop process evaluation are improved.

The invention relates to the field of liquor identification methods, in particular to a method for constructing a model for identifying authenticity of Maotai-flavor liquor, which is characterized by comprising the following steps of: 1, collecting carbon isotope data of a sample: measuring delta 13C values of ethanol and flavor skeleton components in the liquor sample, and generating a stable carbon isotope data set of the Maotai-flavor liquor; 2, analyzing and screening characteristic variables based on a partial least square method; 3, constructing a machine learning model: importing the screened feature variables into the machine learning model, and training the feature variables through the machine learning model; and 4, model application: based on the trained machine learning model, importing the characteristic variables of the to-be-detected wine sample into the model for identification, and obtaining an identification result of the to-be-detected wine sample. According to the method, the delta 13C values of the ethanol and the flavor skeleton components of the ethanol in the Maotai wine are measured based on the stable isotope mass spectrometry technology, the model is constructed, irrelevant noise is eliminated in combination with PLS-DA analysis, and the robustness, stability and accuracy of the whole model are improved.

The invention belongs to the technical field of liquor analysis, and discloses a method for detecting liquor by adopting a liquor gas chromatographic analysis system. The method comprises the following steps: S1, collecting a white spirit sample, and carrying out dynamic adsorption and thermal desorption coupling treatment to obtain a target sulfide component which can be introduced into a chromatographic system; s2, establishing a gas chromatography and thermal desorption combined system, completing debugging, and establishing a quantitative reference basis for sulfide detection; s3, the pretreated target component is introduced into a chromatographic system, and signal acquisition is completed through double-column series separation; s4, preprocessing the collected detection signal, identifying a target sulfide characteristic peak and storing the target sulfide characteristic peak; s5, on the basis of the detection signal parameters and the calibration data, the actual concentration of the sulfide in the sample is obtained through a correction calculation formula; s6, summarizing detection data and comparing the detection data with the standard to complete sulfide standard exceeding judgment; and S7, verifying and confirming the effectiveness of the method through multi-dimensional verification, and inserting a quality control sample to monitor the stability of the detection process.

The invention discloses a white spirit flavor identification method based on dynamic contact angle characteristics, which comprises the following steps: dropwise adding a white spirit sample on the surface of a pretreated polymer substrate, recording dynamic change data of the droplet form and the contact angle under the conditions of constant temperature and constant humidity, and drawing a dynamic curve of the contact angle changing along with time; extracting an initial contact angle, a descending stage turning point time and a descending rate from the dynamic curve; and comparing the descending rate with a pre-established aroma type wetting dynamic relation model, and outputting an aroma type judgment result of the white spirit according to a judgment criterion. According to the method, the dynamic wetting behavior of the liquor droplets on the specific hydrophobic surface is analyzed, the characteristic parameters obviously related to the flavor type are extracted, and the objective discrimination model is established, so that rapid and lossless identification of the flavor type of the liquor is realized.

The invention discloses an automatic detection method and system for measuring the fatty acid value of rice, and the method comprises the steps: determining to-be-measured rice, and obtaining a to-be-measured rice leach liquor sample; a standardized optical environment is constructed, the illumination intensity is kept stable, and a stable vortex flow field is generated; determining identification information of a to-be-detected rice extract liquid sample and associating the identification information with the basic information; pulse type dropwise adding and reaction solution image acquisition are synchronously executed when dropwise adding is started; performing edge detection and liquid level identification on the acquired image to extract a liquid area image; liquid area image pixel data is converted to a Lab or HSV color space, and a background reference data set is established; calculating a color difference value in real time, establishing a color difference value trend curve, determining a color difference value change rate peak value, judging a titration end point in combination with an adaptive threshold value, and determining a titration amount; and according to the determined titer and the associated basic information of the rice leach liquor sample, inversely calculating the fatty acid value. According to the invention, the anti-interference capability and precision of rice fatty acid value determination are improved.

The invention relates to a base wine grade discrimination model construction method, a base wine grade discrimination method, a base wine grade discrimination device, equipment and a storage medium. The method comprises the following steps: carrying out difference analysis on flavor component information of different grades of base liquor samples to obtain a plurality of first characteristics meeting a preset difference condition; analyzing correlation among the plurality of first features, and screening out a second feature from the plurality of first features according to a correlation analysis result; according to the influence of the number of the second features on the precision of the base wine grade discrimination model, screening a target number of third features from the plurality of second features; and according to the target number of third features, constructing a base liquor grade discrimination model for discriminating the grade of the base liquor. By adopting the method, the accuracy of the base wine grade discrimination model for discriminating the base wine grade can be improved.

The invention discloses a method for simultaneously detecting phenolic compounds and alcohol compounds in white spirit based on UPLC-QQQ-MS / MS, and belongs to the technical field of wine detection. The detection method comprises the following steps: taking a Baijiu sample, adding an isotope internal standard phenol-d6 solution and a 2-propanol-d8 solution, then adding a derivatization reagent and a sodium carbonate solution to adjust the pH value to be alkaline, carrying out a derivatization reaction, after the reaction is finished, adding a formic acid solution to terminate the reaction, and filtering through a membrane to obtain a to-be-detected solution; detecting the to-be-detected liquid by adopting UPLC-QQQ-MS / MS, and calculating the contents of the phenolic compounds and the alcohol compounds in the white spirit according to the peak area ratio of each compound in the detected to-be-detected liquid to the corresponding isotope internal standard substance and the standard curve model, the detection method can be used for simultaneously detecting 6 alcohol compounds and 10 phenolic compounds, and is high in accuracy, high in sensitivity, simple, convenient and easy to operate.

The invention provides a method for identifying Maotai-flavor solid-state liquor and compound liquor and computer equipment, and the method comprises the following steps: S1, directly adopting a liquid sample introduction mode of the Maotai-flavor solid-state liquor and the compound liquor, and respectively detecting flavor substances and contents thereof in liquor samples by using a gas chromatograph-mass spectrometer; s2, determining important characteristic compounds by using an orthogonal partial least squares discriminant analysis method; s3, establishing a primary identification model based on the important characteristic compounds, correcting the primary identification model by using a known sample, and establishing an OPLS-DA identification model of the Maotai-flavor solid-state liquor and the compound liquor; and S4, verifying the OPLS-DA identification model. According to the constructed OPLS-DA identification model of the Maotai-flavor solid-state liquor and the compound liquor, each sample has a good separation effect on a multi-dimensional scale transformation diagram, and the Maotai-flavor solid-state liquor and the compound liquor can be obviously distinguished.

The application discloses a method for rapidly detecting butyric acid and isomers thereof in liquor, which does not need any pretreatment process and a large amount of organic solvents, directly takes 0.5-3ml of a liquor sample and adds the sample into a sample bottle of a rapid gas chromatography-PTR photochemical ionization source-time of flight mass spectrometer, selects appropriate rapid gas chromatography mass spectrometry conditions, and utilizes the rapid gas chromatography-PTR photochemical ionization source-time of flight mass spectrometer to rapidly complete detection of butyric acid and isomers thereof in the liquor. The method established by the application does not need any pretreatment process and a large amount of organic solvents, can rapidly detect butyric acid and isomers thereof in the liquor within five minutes, and provides a strong means for acidity and taste adjustment of the liquor.

The invention provides an automatic optimization method for regulating and controlling key influence factors of gastrodia elata germination bacterium fermentation liquor, which comprises the following steps: designing an online experimental platform to obtain an original experimental data set; a plurality of micro sensors are integrated on the reaction unit, and data acquisition, image analysis, feature extraction, physical and chemical parameter inference and microorganism multi-component detection and activity online analysis are performed to obtain multi-dimensional biological index data; the method comprises the following steps: collecting a fermentation liquor sample, and treating and analyzing the collected sample to obtain a microorganism-environment-metabolism collaborative network; a multi-target comprehensive evaluation function and a multi-target prediction model are constructed, influences of different factors are predicted, and an optimal parameter solution set and a factor and result interpretable report are obtained; and carrying out data storage and management, and carrying out model iterative optimization. Accurate control and efficient optimization of key influence factors of the fermentation liquor are achieved, experiments and fields are integrated, the production efficiency is improved, and large-scale expansion of gastrodia elata regulation and control is promoted.

The application discloses a liquor base liquor grading method and system based on artificial intelligence. The grading method comprises the following steps: collecting VCD spectrum images of base liquor samples as a feature set; classifying and grading the collected base liquor samples according to artificial product evaluation, corresponding the obtained grading categories to the feature set to form a label data set; and training a feedforward neural network model through the label data set to obtain a grading model. The application can accurately grade base liquor of complex liquor with a complex flavor type such as a rich and mellow flavor type under the condition of low cost and fewer samples, and significantly improves the base liquor grading efficiency.

The utility model relates to a white spirit sample sequential storage rack which comprises a mounting rack, a sample drawer and a test paper drawer, the mounting frame is provided with a mounting bracket, and the mounting bracket is provided with a first sliding part; the sample drawer is provided with a second sliding part in sliding connection with the first sliding part, the bottom of the sample drawer is in a screen shape, the sample drawer is used for containing sample bottles, and the bottom of the sample drawer is further provided with a third sliding part; the test paper drawer is provided with a fourth sliding part in sliding connection with the third sliding part and is used for placing test paper for detecting white spirit. During operation, an operator pulls open the test paper drawer, puts test paper into the test paper drawer, and closes the test paper drawer after the test paper is put into the test paper drawer; the sample drawer is pulled open, a plurality of sample bottles are placed in the sample drawer, after the sample bottles are placed, the sample drawer is closed, the test paper drawer is opened after a period of time, and whether the inside of the test paper drawer is changed or not is detected, so that whether the sample bottles leak or not can be detected.

The invention provides a method for determining the oxygen isotope ratio of water in high-alcohol-content Baijiu, and relates to the field of stable isotope ratio mass spectrometry detection. The determination method comprises the following steps: diluting to-be-determined high-degree white spirit by using water with a known oxygen isotope ratio to obtain a diluted target spirit sample; performing equilibrium exchange reaction on 16O of water in the target wine sample and 18O of the carbon dioxide standard gas to obtain a reaction wine sample; measuring the oxygen isotope ratio of water in the reaction wine sample; and performing conversion to obtain the oxygen isotope ratio. According to the method, the high-degree white spirit is diluted with water with the known oxygen isotope ratio, the ethanol concentration is reduced to avoid interference of isotopic, and the original value is inversely calculated by combining the mass conservation principle. According to the method, tedious off-line physical separation is not needed, automatic analysis can be carried out by directly utilizing the on-line mass spectrometer, the operation process is greatly simplified, and the detection efficiency is remarkably improved while it is guaranteed that the result is accurate and reliable.

The invention relates to the technical field of detection of flavor components of liquor, in particular to a method for enriching and extracting flavor components of empty-cup fragrance of liquor and application. The method comprises the following steps: pouring a to-be-detected wine sample into a tulip-shaped headspace bottle, standing, and pouring out the wine sample; the headspace bottle is air-dried and heated in a water bath, and flavor components are extracted through headspace solid-phase microextraction; repeating the steps for at least two times, and continuously extracting to obtain a white spirit empty cup fragrance retention sample to be detected. According to the method for enriching and extracting the flavor components of the empty-cup aroma retention of the white spirit, more flavor components can be extracted, the requirement for detecting the flavor components of the empty-cup aroma retention of the white spirit is well met by combining GC-MS, the flavor components of the empty-cup aroma retention of the white spirit are extracted and enriched to a greater extent, and the composition of the empty-cup aroma retention of the white spirit is convenient to analyze so as to evaluate the aroma contribution of each component.

The invention belongs to the technical field of white spirit detection, and particularly relates to a white spirit quality discriminant analysis method and a data acquisition device. The white spirit quality discriminant analysis method comprises the following steps: 1, extracting headspace gas of a white spirit sample to be detected as gas to be detected, and pumping the gas to be detected into an array sensor; the array sensor comprises a plurality of gas-sensitive reduced graphene oxide composite material modules; 2, acquiring response values obtained after the gas sample to be detected is pumped into the array sensor as smell fingerprint data; and 3, training a machine learning model by taking the smell fingerprint data as characteristics, and judging the quality of the to-be-tested white spirit sample corresponding to the to-be-tested gas according to the trained machine learning model. The headspace of the to-be-detected white spirit sample is directly detected through the array sensor, so that the smell fingerprint data of the to-be-detected sample is obtained, machine learning is carried out, and the quality of the white spirit can be quickly and accurately judged.

The application discloses a detection method of total iron and trivalent iron in liquor, and belongs to the technical field of liquor detection. The method comprises the following steps: adding excessive maltol into a liquor sample to make the trivalent iron in the liquor sample completely complex and derive, determining the absorbance difference of the sample at 520nm before and after the derivation, and eliminating the interference of the background color of the liquor body; combining a trivalent iron standard curve, so that the specific and accurate quantitative detection of the trivalent iron content in the liquor can be realized. On this basis, the divalent iron in the liquor sample is completely oxidized into trivalent iron by an oxidizing agent, and the total iron content in the sample can be determined. The method only needs an ordinary ultraviolet-visible spectrophotometer to complete the detection, does not need large and precise instruments, has low reagent cost, and is simple in operation steps.

The invention provides a method for analyzing baijiu odor compounds and a ratio limit thereof through ratio analysis and logic derivation, which comprises the following steps: S1, calculating the ratio of the contents of the compounds in a baijiu sample, and performing Spearman correlation analysis on the compound contents, the compound content ratio and an odor score, the compound and the ratio are positively correlated with the peculiar smell; classifying the compounds through ratio logic derivation and flavor analysis, and screening potential odor compounds; s2, on the basis of the potential peculiar smell compounds, verifying and determining a final peculiar smell compound through an aroma reconstruction experiment and an aroma deficiency experiment; and S3, carrying out statistical analysis on the ratio of the final peculiar smell compound to ethyl hexanoate, and determining the limit ratio of the final peculiar smell compound. According to the method, a novel ratio analysis and logic derivation strategy is established, the odor compounds in the white spirit can be effectively identified and regulated, and a theoretical basis is provided for white spirit flavor control.

The invention discloses a pesticide residue detection method for white spirit processing, which comprises the following steps: (1) sampling work: equivalently sampling prepared white spirit with the sampling amount of 500mL each time, and preserving for later use; (2) pre-concentrating the sample: carefully transferring 500mL of the white spirit sample into a rotary evaporation flask, controlling the evaporation flask to be mounted in a rotary evaporator for rotary evaporation, setting the water bath temperature to be about 40 DEG C, ensuring that ethanol can be evaporated at a relatively low temperature, controlling the rotation speed to be 60-80rpm and controlling the vacuum degree to be 0-0.08 MPa until the volume of the sample is concentrated to be below 50ml; in the detection process, when ethanol is removed through a nitrogen blowing method, the temperature is controlled to be about 40 DEG C, the evaporation speed of ethanol can be increased, solvent splashing and target substance loss are avoided, the stability of a target substance is ensured, and the accuracy of subsequent detection is ensured.

The invention relates to the technical field of fermented grain sampling detection, in particular to a white spirit round fermentation fermented grain sampling detection device which comprises a trolley and a platform arranged at the upper end of the trolley, the upper end of the platform is rotationally connected with a bearing table, and a plurality of sampling bottles are arranged on the bearing table; a plurality of clamping assemblies used for clamping and fixing the sampling bottles are arranged between the bearing table and the platform, a material conveying assembly is fixedly connected to one side of the platform, a screening assembly is installed at the upper end of the material conveying assembly, and the screening assembly and the material conveying assembly are driven by a driving assembly to move; a driven assembly matched with the driving assembly and used for driving the bearing table to rotate is arranged on the lower side of the screening assembly, and a set of efficient and stable fermented grain sampling solution is constructed by combining the moving trolley, the multi-station bearing disc and the transmission system.

The invention discloses an analysis method for identifying flavor characteristics of high-quality Luzhou-flavor liquor, and belongs to the technical field of liquor identification. According to the method, three types of data of flavor substance composition and content, sensory attribute evaluation and consumer preference of the white spirit sample are synchronously collected, and systematic correlation analysis is performed on the data, so that specific professional sensory attributes which are in significant positive correlation with the consumer preference are screened out; and key characteristic flavor substances contributing to specific professional sensory attributes and the concentration of the key characteristic flavor substances, so that core flavor characteristics capable of reflecting the quality of the white spirit are constructed. According to the method, the limitation of traditional single-dimensional analysis is overcome, a complete identification system from chemical basis to sensory expression to market acceptance is established, and an analysis tool and a scientific basis are provided for accurate research and development, quality improvement and market positioning of the Baijiu industry.

The invention discloses a Maotai-flavor liquor year identification method and system, and relates to the technical field of Maotai-flavor liquor detection.The identification method comprises the following steps that the mass concentration of index elements in a target liquor sample is obtained; obtaining a target score of the target wine sample based on the mass concentration of the index element and a score model; and obtaining a target year matched with the target score according to a relation mapping table, and setting the target year as an identification year of the target wine sample. According to the method, the scientificity and accuracy of the identification result are remarkably improved through quantitative analysis of the index elements in the target liquor sample and construction of the score model in combination with chemometrics, high accuracy and reliability are achieved, the age information of the liquor sample can be effectively reflected, and effective identification of the Maotai-flavor liquor in different storage years is achieved.

The invention discloses a method for predicting the year of Maotai-flavor liquor based on the combination of SPME-Arrow / GC-MS. The method comprises the following steps: adding sodium chloride and an internal standard into a to-be-detected liquor sample, fully and uniformly mixing, carrying out on-machine detection by using SPME-Arrow / GC-MS, collecting data, carrying out peak extraction, peak alignment and qualitative and quantitative identification analysis, and determining the year of the Maotai-flavor liquor according to the year of the Maotai-flavor liquor. Carrying out orthogonal partial least squares-discrimination and single factor variance analysis on the result data set, screening by taking VIP greater than or equal to 1.1 as a standard under the condition that p is less than 0.05 to obtain characteristic compounds of the white spirit in different years, and then calculating the characteristic compounds of the white spirit in different years by taking the characteristic compounds as input variables of a random forest model and taking different years of the white spirit sample as target variables of the model. And training and testing the model to obtain a year prediction model, and finally inputting the characteristic compound of a to-be-tested wine sample into the random forest year prediction model, so that a prediction result output by the model is the year of the to-be-tested sample. The method is simple to operate, time-saving, labor-saving and high in detection sensitivity, and a new technical thought is provided for vintage wine identification.

The application discloses a kind of multi-dimensional biological detection method and its application for evaluating liquor drinking comfort degree, comprising the following steps: step a, male mice are selected for adaptive feeding, randomly divided into to-be-tested liquor sample group, pure alcohol control group, blank control group, set up gavage dose, using animal fine behavior analysis, obtain the moving distance ratio, moving time ratio and stagnation frequency ratio of mice after gavage to-be-tested liquor, evaluate its relaxation or excitement degree after drinking;The application relates to the field of food science and biological detection technology, and the beneficial effects of the application are that the relaxation and pleasure degree and recovery speed after drinking liquor are systematically evaluated from three dimensions of behavior, neurotransmitter and metabolism, the results are objective and quantifiable, and can be used for liquor brewing process optimization, liquor body design and product quality evaluation.