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Evaluation method for flavor harmony of diluted beer after high-concentration brewing

A technology of beer flavor and evaluation method, which is applied in measurement devices, instruments, and analysis by nuclear magnetic resonance, etc., to achieve the effect of rigorous coordination and removal of errors

Active Publication Date: 2014-06-25
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional NMR detection conditions can only detect the changes in the overall hydrogen bond chemical shift of the beer system, and cannot directly obtain the NMR peak signals of the main flavor substances in the beer from the spectrum

Method used

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  • Evaluation method for flavor harmony of diluted beer after high-concentration brewing
  • Evaluation method for flavor harmony of diluted beer after high-concentration brewing
  • Evaluation method for flavor harmony of diluted beer after high-concentration brewing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Establishment of sensory evaluation method

[0046] (1) select 30 kinds of commercially available beers, select the content of malic acid, lactic acid, acetic acid, citric acid, succinic acid, ethyl acetate, isoamyl acetate, isobutanol, isoamyl alcohol, n-propanol in the wine sample and 20 variables such as chemical shift information are used as initial independent variables, and through the variance maximum orthogonal rotation, the predicted variables obtained maximize the load in different components, and select as few components as possible, but can explain as many variables as possible Variance (generally greater than 70%), and principal components with eigenvalues ​​≥ 1 can be considered statistically significant.

[0047] Table 2 is the contribution rate of each principal component to the variance generated by the maximum orthogonal rotation of the variance of the 20 original variables. Among them, the cumulative variance contribution rate of the first three prin...

Embodiment 2

[0085] Example 2 Research on Dilution Process after High Concentration Brewing

[0086] The laboratory pilot scale simulates the production of 180L original wort with a concentration of 22°P high-concentration fermented liquid, and adopts the following dilution processes for the filtered wine base:

[0087] 1) 22°P→8°P; 2) 22°P→18°P→8°P; 3) 22°P→15°P→8°P; 4) 22°P→12°P→8° P; 5) 22°P → 18°P → 12°P → 8°P.

[0088] Among them, during the dilution process, after each level of dilution, the wine sample was hydrated for 24 hours before subsequent dilution or detection.

[0089] For the 5 kinds of diluted wine samples obtained by different dilution processes, the compressed water peak NMR detection, quantitative detection and sensory evaluation experiments were respectively carried out, and the detection data were brought into the evaluation method established above. The results are shown in Table 9:

[0090] Table 9 Prediction results and sensory evaluation scores of wine samples w...

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Abstract

The invention belongs to the field of quality evaluation of beer and particularly relates to an evaluation method for the flavor harmony of diluted beer after high-concentration brewing, which is used for researching in view of a hydrogen bond system formed among various flavor substances. The evaluation method comprises the following steps: analyzing main chemical displacement and content of the ten main flavor substances in the beer, such as n-propanol, isobutanol, isoamylol, ethyl acetate, isoamyl acetate, malic acid, acetic acid, lactic acid, citric acid and succinic acid; and establishing the evaluating method for the mouth feel flexibility and the flavor harmony of a diluted beer sample after the high-concentration brewing to evaluate the flavor and the mouth feel of the beer sample under different diluting processes. The evaluation method can be used for directly explaining the good and bad mouth feel of the diluted beer after high-concentration fermentation by detecting physicochemical indexes and can be used for removing errors caused by the fact that the subjectivity of sensory evaluation is strong, so that the flavor harmony of the diluted beer after high-concentration brewing can be explained scientifically and seriously.

Description

technical field [0001] The invention belongs to the field of beer quality evaluation, in particular to an evaluation method for flavor coordination of diluted beer after high-concentration brewing. Background technique [0002] At present, the process of "dilution after high-concentration fermentation" has become a relatively common beer brewing technology in the beer industry at home and abroad. The process can improve the lightness of beer, reduce production costs, and solve the practical problems of insufficient equipment turnover and insufficient productivity in peak production seasons. However, as the dilution rate increases, the wine body tends to have bad flavors such as weak taste and strong watery taste, which will affect the quality of the product. [0003] Domestic and foreign studies on beer flavor and mouthfeel mostly focus on the specific flavor description and the detection and analysis of the content of related flavor substances. The introduction of nuclear ...

Claims

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Application Information

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IPC IPC(8): G01N24/08G01N30/88
Inventor 刘春凤史晗李崎樊伟董建军尹花余俊红常宗明李华王书谦
Owner TSINGTAO BREWERY
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