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Sensory quality evaluation method for hawthorn wine

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

Active Publication Date: 2019-01-08
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 hawthorn wine is the basic method. Sommeliers taste the hawthorn wine to obtain the sensory quality evaluation results of hawthorn wine. However, this method is greatly affected by personal subjective factors, and the evaluation results are unstable.

Method used

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Embodiment

[0025] A method for evaluating the sensory quality of hawthorn wine, using gas chromatography to determine the contents of three higher alcohols in hawthorn wine, comprising the following steps:

[0026] 1) Higher alcohol standard solution configuration: Weigh 0.5500g of isobutanol, isoamyl alcohol and phenylethyl alcohol in a 100mL volumetric flask respectively, and dilute to the volume with ethanol with a volume fraction of 30% to obtain a standard stock solution; then use a volume fraction of 30% % of ethanol and n-butyl acetate are used to carry out gradient dilution on the standard stock solution, and configure the standards with mass concentrations of 10mg / L, 30mg / L, 80mg / L, 120mg / L, 180mg / L, and 360mg / L respectively. solution, and the mass concentration of n-butyl acetate in the standard solution is 50mg / L;

[0027] 2) Sample configuration: Weigh 2mL of hawthorn wine, filter it through an inorganic water-based filter membrane with a pore size of 0.45 μm, dilute it, and ...

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Abstract

The invention belongs to the technical field of food inspection and detection, and specifically discloses a sensory quality evaluation method for hawthorn wine. The sensory quality evaluation method uses gas chromatography to determine contents of three higher alcohols in the hawthorn wine, and comprises the following steps: 1) preparation of higher alcohol standard liquid: configuring standard liquid of isobutyl alcohol, isoamyl alcohol and phenethyl alcohol by adopting ethyl alcohol and n-butyl acetate; 2) preparation of a sample: adding n-butyl acetate into diluted hawthorn wine to preparesample liquid; 3) detecting the standard liquid and the sample liquid by adopting gas chromatography and calculating the contents of the higher alcohols in the sample liquid; 4) a sensory quality judging condition: judging the sensory quality of the hawthorn wine according to a certain judging condition. The sensory quality evaluation method is capable of carrying out content determination on mainflavor substances higher alcohols of the hawthorn wine and objectively and correctly judging the sensory quality of the hawthorn wine according to a content relationship among the higher alcohols.

Description

【Technical field】 [0001] The invention relates to the technical field of food inspection and detection, in particular to a method for evaluating the sensory quality of hawthorn wine. 【Background technique】 [0002] Hawthorn, also known as Shanliguo and Shanlihong, belongs to the Rosaceae Hawthorn genus. Hawthorn fruit contains a variety of nutrients and is a well-known medicinal and edible fruit. Hawthorn wine is brewed with hawthorn fruit as the main raw material through a fermentation process. The wine is mild and refreshing, with a strong fruity aroma. It basically maintains the nutrients in the hawthorn fruit. It is a natural and healthy biological drink. [0003] At present, the basic method of sensory quality evaluation of hawthorn wine is that sommeliers taste hawthorn wine to obtain the sensory quality evaluation results of hawthorn wine. However, this method is greatly affected by personal subjective factors, and the evaluation results are unstable. 【Content of in...

Claims

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Application Information

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Patent Type & Authority Applications(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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