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Method for identifying Chinese spirits with different flavors by ultraviolet spectroscopy

A technology of ultraviolet spectrum and liquor, applied in the direction of color/spectral characteristic measurement, etc., can solve the problems of unfavorable promotion and utilization, cumbersome pre-processing, high price, etc., and achieve the effects of low cost, high accuracy and strong applicability

Active Publication Date: 2011-01-05
LUZHOU LAOJIAO CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods have a good effect on the detection of trace components of wine and the distinction of microscopic forms, but they are not conducive to popularization and utilization due to the disadvantages of cumbersome pre-processing, high price, and long time consumption.

Method used

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  • Method for identifying Chinese spirits with different flavors by ultraviolet spectroscopy
  • Method for identifying Chinese spirits with different flavors by ultraviolet spectroscopy
  • Method for identifying Chinese spirits with different flavors by ultraviolet spectroscopy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take Yubing shochu as the object to be tested:

[0025] Take the Yubing shochu to be tested and put it in a quartz cuvette, set the scanning wavelength range of the ultraviolet spectrometer within 220-320nm, use the ultraviolet spectrometer to scan the Yubing shochu in the quartz cuvette, and record the Spectrogram of ice shochu.

[0026] Compare the spectrograms of Yubing shochu to be tested with the spectrograms of five standard flavor liquors in the spectral library, and figure 1 The spectrum of the drum-flavored liquor in is the same, such as image 3 As shown, 5b in the figure represents Yubing shochu, and it is identified that Yubing shochu is drum-flavored liquor.

Embodiment 2

[0028] Taking Dongjiu as the object to be tested:

[0029] Take the Dongjiu to be tested and put it in a quartz cuvette, set the scanning wavelength range of the ultraviolet spectrometer within 220-320nm, use the ultraviolet spectrometer to scan the Dongjiu to be tested in the quartz cuvette, and record the spectrum of the Dongjiu.

[0030] Compare the spectrograms of Dongjiu to be tested with the spectrograms of five standard flavor liquors in the spectral library, and figure 2 The spectrograms of the medicinal-flavored liquor in Figure 4 As shown, 2b in the figure represents Dongjiu, and Dongjiu is identified as medicinal-flavor liquor.

[0031]

Embodiment 3

[0033] Taking Fenjiu as the object to be tested:

[0034] Take the Fenjiu to be tested and put it in a quartz cuvette, set the scanning wavelength range of the ultraviolet spectrometer within 220-320nm, use the ultraviolet spectrometer to scan the Fenjiu to be tested in the quartz cuvette, and record the spectrogram of the Fenjiu.

[0035] Compare the spectrograms of Fenjiu to be tested with the spectrograms of five standard flavor liquors in the spectral library, and figure 2 The spectrum of the Fen-flavor liquor in is the same, such as Figure 4 As shown, 3b in the figure represents Fenjiu, and it is judged that Fenjiu is a Fen-flavor liquor.

[0036]

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Abstract

The invention provides a method for identifying Chinese spirits with different flavors by ultraviolet spectroscopy. The method comprises the following steps of: putting the Chinese spirits with known different standard flavors in quartz cuvettes respectively, scanning by using an ultraviolet spectrometer and establishing a spectrogram library of the Chinese spirits with different standard flavors; putting the Chinese spirit with the flavor to be detected in a quartz cuvette, scanning by using the ultraviolet spectrometer and recording the spectrogram of the Chinese spirit with the flavor to be detected; and comparing the spectrogram of the Chinese spirit with the flavor to be detected with the spectrograms of the Chinese spirits with different standard flavors in the spectrogram library and judging the flavor of the Chinese spirit to be detected. The method is fast and efficient; the flavor of the Chinese spirit to be detected can be detected within only a few minutes by the ultraviolet spectroscopy; pretreatment of the Chinese spirit with the flavor to be detected is not needed; and the method has the advantages of high adaptability and low cost.

Description

technical field [0001] The invention relates to a method for identifying liquors of different flavors, in particular to a method for distinguishing liquors of different flavors by means of ultraviolet spectroscopy. Background technique [0002] Liquor is distilled wine made from starchy raw materials or sugary raw materials, adding saccharification starter, solid, semi-solid or liquid fermentation, distillation, storage and blending. Chinese baijiu has a long history and is famous both at home and abroad for its excellent quality and mellow aroma. Due to the difference in brewing process and raw materials, Chinese liquor has various aromas, which can be divided into different aroma types according to the aroma components. [0003] At present, there are mainly two ways to identify the quality and type of liquor. One is the traditional method of sensory judgment of liquor by sommeliers; the evaluation results of this method are easily affected by people's senses and mental s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/33
Inventor 霍丹群张良秦辉张宿义侯长军卢中明张苗苗尹猛猛
Owner LUZHOU LAOJIAO CO LTD
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