Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for evaluating sensory quality of flavor base liquor

A sensory quality, Luzhou-flavor liquor technology, applied in measurement devices, data processing applications, office automation, etc., can solve the problems of careful characterization of the quality and style characteristics of the original wine, difficulty in grading and storage by quality, etc. The effect of efficient sorting and storage

Inactive Publication Date: 2017-04-19
济南趵突泉酿酒有限责任公司 +1
View PDF2 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The previous sensory quality evaluation of raw wine was mainly based on the judgment of the overall quality and style of the product, and a rough score was given. It failed to carefully characterize the quality and style characteristics of raw wine, and it was difficult to achieve real quality grading and classification. quality storage

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for evaluating sensory quality of flavor base liquor
  • Method for evaluating sensory quality of flavor base liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Members of the evaluation team study the sensory characteristics of Luzhou-flavor original wine to obtain feature descriptors, design and improve the evaluation form, such as figure 2 Shown; provide samples to the evaluation team members, taste the original wine samples, complete the evaluation form, statistical analysis, generate reports, store evaluation data and reports, of which:

[0043] The evaluation team is professionals who have been trained to have sensory evaluation techniques and can evaluate the quality of wine, or wine tasters who have obtained the national professional qualification certificate;

[0044] The evaluation team consisted of 7 persons;

[0045] The evaluation form is provided to the evaluation team members in paper form;

[0046] Prepare the wine samples and the tasting room before the wine tasting starts. Taste 6 glasses in each round, each glass of 18mL liquor, number the wine glasses randomly, and the preparation personnel accurately record...

Embodiment 2

[0054] Members of the evaluation team study the sensory characteristics of Luzhou-flavor original wine to obtain feature descriptors, design and improve the evaluation form, such as figure 2 Shown; provide samples to the evaluation team members, taste the original wine samples, complete the evaluation form, statistical analysis, generate reports, store evaluation data and reports, of which:

[0055] The evaluation team is professionals who have been trained to have sensory evaluation techniques and can evaluate the quality of wine, or wine tasters who have obtained the national professional qualification certificate;

[0056] The evaluation team consisted of 15 personnel;

[0057] The evaluation form can be provided to the evaluation team members in the form of a paper page or a WEB page;

[0058] Prepare the wine samples and the tasting room before the wine tasting begins. Taste 5 glasses in each round, each glass of 15mL liquor, number the wine glasses randomly, and prepar...

Embodiment 3

[0066] Members of the evaluation team study the sensory characteristics of Luzhou-flavor original wine to obtain feature descriptors, design and improve the evaluation form, such as figure 2 Shown; provide samples to the evaluation team members, taste the original wine samples, complete the evaluation form, statistical analysis, generate reports, store evaluation data and reports, of which:

[0067] The evaluation team is professionals who have been trained to have sensory evaluation techniques and can evaluate the quality of wine, or wine tasters who have obtained the national professional qualification certificate;

[0068] The evaluation team consisted of 11 persons;

[0069] The evaluation form is provided to the evaluation team members in the form of APP program;

[0070] Prepare the wine samples and the tasting room before the start of the wine evaluation. Taste 6 glasses in each round, each glass of 20mL liquor, number the wine glasses randomly, and the preparation pe...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a method for evaluating the sensory quality of flavor base liquor. According to the technical scheme, the method comprises the following steps: organizing evaluation group members with professional experience to study the sensory quality of base liquor within a certain process or production scope to get a characteristic descriptor; designing and improving an evaluation form; offering a sample to the evaluation group members; commenting on the base liquor sample; completing the evaluation form; making a statistical analysis; generating a report; and storing evaluation data and the report. The evaluation form integrates quality scoring items and three or more sensory evaluation dimensions, wherein each of the dimensions includes multiple evaluation indexes of the sensory quality of flavor base liquor. By using the method and the evaluation form, the flavor base liquor sensory evaluation work is more refined and standardized, and the sensory quality level and sensory characteristics of base liquor products can be understood quickly and comprehensively. The method is of very important practical significance to the improvement of base liquor quality control and hierarchical storage in liquor enterprises.

Description

technical field [0001] The invention relates to the field of sensory evaluation of wines, in particular to a method for evaluating the sensory quality of original Luzhou-flavor liquor and an evaluation table used in the evaluation method. Background technique [0002] The evaluation of food is often based on sensory evaluation to a large extent. For the evaluation of sensory indicators, sometimes wine judges are required to taste and identify, and sometimes they are not. [0003] CN201610160500.0 discloses a method for visually evaluating the astringency of red wine. This method is based on the principle that phenolic substances in wine combine with proteins to produce astringency. A microscope is used to directly observe the disintegration of the main protein structure after the wine reacts with bovine serum albumin The degree of astringency can objectively and accurately judge the strength of red wine's astringency. [0004] CN201410141232.9 discloses a method for evaluat...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): G06Q10/10G01N33/14G01N33/50
CPCG06Q10/103G01N33/146G01N33/5008
Inventor 邢宪卿吕志远刘玉涛刘明钟其顶刘传贺
Owner 济南趵突泉酿酒有限责任公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com