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Method for quantitatively evaluating quality of bases of strong flavor Chinese spirits

A technology for Luzhou-flavor liquor and base wine, applied in the field of winemaking, can solve the problems of lack of scientificity, systematicness, and inability to quantify the evaluation results, and achieve the effect of avoiding subjective differences, reasonable results, and broad promotion and application prospects.

Inactive Publication Date: 2012-07-18
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, sensory evaluation varies from person to person and cannot be quantified, making the evaluation results lack of scientific and systematic

Method used

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  • Method for quantitatively evaluating quality of bases of strong flavor Chinese spirits
  • Method for quantitatively evaluating quality of bases of strong flavor Chinese spirits
  • Method for quantitatively evaluating quality of bases of strong flavor Chinese spirits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1 The method of the present invention is used to quantitatively judge three kinds of liquor base liquors of seasoning grade, special grade and excellent grade which have been stored for one year.

[0016] A total of m wine samples of three kinds of liquor base liquor stored for one year were detected by Agilent 7890 chromatograph, and 20 common characteristic peaks were screened out, and the common characteristic peak set in liquor was screened out X={X 1 , X 2 , X 3 , X 4 ,...,X n}, n=20, representing the number of common characteristic peaks; where X 1 -X n The n common characteristic peaks in the chromatographic analysis reports of m wine samples can be obtained from the principle that the characteristic peaks represented by different liquors at the same retention time under the same chromatographic conditions are the same.

[0017] A matrix composed of 20 common characteristic peak area data R = ...

Embodiment 2

[0036] Embodiment 2 adopts the method of the present invention to quantitatively judge three kinds of base wine new wines of seasoning grade, special grade and superior grade.

[0037] Three different grades of liquor base liquors of seasoning grade, special grade, and premium grade were detected by Agilent 7890 chromatograph, and 25 common characteristic peaks were screened out, and the common characteristic peak set in liquor was screened out X={X 1 , X 2 , X 3 , X 4 ,...,X n}, n=25, representing the number of common characteristic peaks. where X 1 -X n The n common characteristic peaks in the chromatographic analysis reports of m wine samples can be obtained from the principle that the characteristic peaks represented by different liquors at the same retention time under the same chromatographic conditions are the same.

[0038] Table 5 Factor score coefficient matrix

[0039]

[0040] A matrix composed of 25 common characteristic peak area data R ...

Embodiment 3

[0057] The method of the present invention is used to quantitatively judge three kinds of new base wines of the first grade, the second grade and the third grade.

[0058] 30 liquor base wines were detected by Agilent 7890 chromatograph, and 25 common characteristic peaks were screened out, and the common characteristic peak set in liquor was screened out X={X 1 , X 2 , X 3 , X 4 ,...,X n}, n=25, representing the number of common characteristic peaks; where X 1 -X n The n common characteristic peaks in the chromatographic analysis reports of m wine samples can be obtained from the principle that the characteristic peaks represented by different liquors at the same retention time under the same chromatographic conditions are the same.

[0059] A matrix composed of 25 common characteristic peak area data R = r 11 r ...

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Abstract

The invention belongs to the technical field of wine making, and in particular relates to a method for quantitatively evaluating quality of bases of strong flavor Chinese spirits. According to the method for quantitatively evaluating quality of the bases of the strong flavor Chinese spirits, results are reasonable and accurate. The method includes screening n common characteristic peaks with a peak area X in m write spirits; forming areas the common characteristic peaks in m write spirits into a matrix R, inputting the R into a statistic package for social science (SPSS) to perform principal component analysis, extracting s principal components, a variance contribution rate of the s principal components, and a factor score coefficient matrix D according to analysis results; obtaining a standardized linear combination Fi=d1iX1+d2iX2+d3iX3+......dniXn (i=1, 2, ......, s) of the s principal components according to the matrix D, performing regression analysis by taking G as independent variable g for sum of products of each principal component and the variance contribution rate h, and the white spirits quality grade score U as a dependent variable to obtain a plurality of regression equations U=f (g), and taking the highest regression equation of coefficient of determination R2 as a final mathematical model evaluation equation.

Description

technical field [0001] The invention belongs to the technical field of brewing, in particular to a method for quantitatively evaluating the quality of Luzhou-flavor liquor base liquor. Background technique [0002] In solid-state brewing and production of liquor, sensory evaluation is an important means to analyze the quality of liquor. Sensory evaluation relies on the color, aroma, taste and shape of liquor to qualitatively judge its quality characteristics, so as to judge the quality of liquor. However, sensory evaluation varies from person to person and cannot be quantified, making the evaluation results lack of scientific and systematic. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for quantitatively evaluating the quality of Luzhou-flavor liquor base liquor. The present invention adopts the principal component analysis method to quantitatively evaluate the quality of liquor, and the result is rea...

Claims

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Application Information

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IPC IPC(8): G06F19/00
Inventor 祝成张宿义卢中明易彬杨平任剑波吕辉
Owner LUZHOU PINCHUANG TECH CO LTD
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