A sensory quality evaluation method for kiwi fruit wine

A sensory quality and evaluation method technology, applied in the field of sensory quality evaluation of kiwifruit wine, can solve problems such as large influence and unstable evaluation results, and achieve simple operation, objective and accurate evaluation results, and reduce the consumption of human and material resources. Effect

Active Publication Date: 2021-06-25
广西德保新贝侬酒厂有限公司
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Problems solved by technology

[0003] At present, the sensory quality evaluation of kiwi fruit wine is the basic method. Sommeliers taste the kiwi fruit wine to obtain the sensory quality evaluation results of kiwi fruit wine. However, this method is greatly affected by personal subjective factors, and the evaluation results are unstable.

Method used

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Embodiment 1

[0025] A method for evaluating the sensory quality of kiwi fruit wine, using gas chromatography to measure the contents of 3 higher alcohols in kiwi fruit wine, comprising the following steps:

[0026] 1) Higher alcohol standard solution configuration: take by weighing 0.5500g n-propanol, isobutanol and isoamyl alcohol respectively in a 100mL volumetric flask, and use ethanol with a volume fraction of 35% to dilute to obtain a standard stock solution; then use a volume fraction of 35% ethanol and n-butyl acetate are carried out gradient dilution to described standard stock solution, are configured to mass concentration respectively 20mg / L, 40mg / L, 80mg / L, 120mg / L, 200mg / L, 400mg / L Standard solution, and the mass concentration of n-butyl acetate in the standard solution is 30mg / L;

[0027] 2) Sample configuration: Weigh 2 mL of kiwi fruit wine, filter it through an inorganic water-based filter membrane with a pore size of 0.45 μm, dilute it, and add n-butyl acetate until the ma...

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Abstract

The invention belongs to the technical field of food inspection and detection, and specifically discloses a method for evaluating the sensory quality of kiwi fruit wine. The sensory quality evaluation method of the present invention uses gas chromatography to measure the contents of three higher alcohols in kiwi fruit wine, which includes the following steps: 1) preparation of higher alcohol standard solutions: use ethanol and n-butyl acetate to configure n-propanol, isobutanol and isobutanol Standard solution of amyl alcohol; 2) sample preparation: dilute the kiwi fruit wine and add n-butyl acetate to prepare a sample solution; 3) use gas chromatography to detect the standard solution and sample solution and calculate the content of higher alcohols in the sample solution ; 4) Sensory quality judging conditions: judge the sensory quality of kiwi fruit wine according to certain judging conditions. The sensory quality evaluation of the present invention can objectively and accurately judge the sensory quality of the kiwi fruit wine by measuring the content of the flavor substance higher alcohol of the kiwi fruit wine, and according to the content relationship among the higher alcohols.

Description

【Technical field】 [0001] The invention relates to the technical field of food inspection and detection technology, in particular to a method for evaluating the sensory quality of kiwi fruit wine. 【Background technique】 [0002] Actinidia genus Actinidiaceae, also known as kiwifruit, Chinese vinegar pear, sheep peach, etc., is a berry deciduous vine planted in many countries in the world. Kiwi fruit is rich in a variety of nutrients, such as various amino acids, minerals, organic acids, vitamin C, etc., and has the reputation of "King of Vc". Kiwi fruit wine is an alcoholic beverage brewed from kiwi fruit through alcoholic fermentation. It is relied on by consumers for its unique taste, pleasant aroma and rich nutrition. [0003] At present, the sensory quality evaluation of kiwi fruit wine is the basic method. Sommeliers taste the kiwi fruit wine to obtain the sensory quality evaluation results of kiwi fruit wine. However, this method is greatly affected by personal subject...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02
CPCG01N30/02
Inventor 杨维特
Owner 广西德保新贝侬酒厂有限公司
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