CN101140273A - Year wine identification method - Google Patents
Year wine identification method Download PDFInfo
- Publication number
- CN101140273A CN101140273A CNA2007102023703A CN200710202370A CN101140273A CN 101140273 A CN101140273 A CN 101140273A CN A2007102023703 A CNA2007102023703 A CN A2007102023703A CN 200710202370 A CN200710202370 A CN 200710202370A CN 101140273 A CN101140273 A CN 101140273A
- Authority
- CN
- China
- Prior art keywords
- year wine
- year
- identified
- wine
- storage time
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The present invention relates to an age liquor recognition method belonging to the field of age liquor recognition, which includes steps below: Volatilization coefficients of trace ingredients in age liquors are referenced to judge storage period length of age liquors of the same specifications. Lower volatilization coefficient indicates longer storage period of the age liquor. In addition, the trace ingredient refers to organic compositions in the age liquor. The present invention can accurately measure age of the age liquor, solves longstanding technical problems for field technicians, show great significance to monitoring of age liquor market and bring a broad application prospect.
Description
Technical field
The present invention relates to a kind of discrimination method of Year wine, belong to the Year wine detection range.
Background technology
Year wine is popular in abroad at first, it is grade conception to drinks such as grape wine, brandy, whiskeys, because the time of development is relatively long, the standard of this grade classification and the equal comparative maturity of inspection means, and special " wine method " or " wine allusion quotation " are arranged abroad, carry out an acceptance inspection, manage by specific authentication, testing agency, as the V.S.O.P standard management committee of France.And domestic relevant laws and regulations standard not enough, the monitoring dynamics is not enough, and some illegal businessmans borrow the name of Year wine to improve the product price of oneself, and consumer's interests have been damaged in upset Year wine market.But its main cause does not still have ripe Year wine detection method, just by the time of professional with the judgement Year wines such as color and luster of mouthfeel and wine, can't the Year wine in the whole nation generally be detected.Therefore, it is extremely urgent to set up a kind of detection method of Year wine.
Both at home and abroad now some Year wine time discrimination methods also are in the experimental study stage, and main application technology has conductivity detection, near infrared spectrum, nuclear magnetic resonance etc., but achieving no breakthrough property progress does not also all have related detecting method to put into effect yet.At present, the volatility coefficient of not seeing micro constitutent in the useful Year wine is differentiated the relevant report of the method in Year wine storage time.
Summary of the invention
The purpose of this invention is to provide a kind of method of differentiating the Year wine storage time with the volatility coefficient of micro constitutent in the Year wine.
To achieve these goals, the technical solution used in the present invention is: with the big or small Year wine storage time length of judging same size of the volatility coefficient of certain micro constitutent in the Year wine, volatility coefficient is more little, and the storage time of Year wine is long more; Described micro constitutent is meant the organic principle in the Year wine.
Volatility coefficient described in the present invention is meant: certain volatile matter, suppose that it is not influenced by other material or other influences under the negligible situation, when the steam of this solution and solution reach thermodynamic equilibrium, the ratio of the percentage composition of this kind volatile matter in the percentage composition of this kind volatile matter and the solution in the steam.
The inventive method mainly is to utilize the ageing Year wine with the difference that stores the time, the physical features of ethanol, water and microcomponent, the residing state of chemical characteristic can exist some differences to reach its storage time length purpose of discriminating in the wine, and physical features here and chemical characteristic mainly refer to various intermolecular associating intensities and the residing dynamic balance state of wine solution in the wine.In general, the storage time of wine is long more, associates closely more between the organic principle in ethanol, hydrone and the wine, and hydrolysis ability is weak more.Some micro constitutent in the wine can increase and increases or reduce along with the wine storage time, but can not judge the storage time of Year wine in view of the above, because different cultivars, the different number of degrees, even all not different with its micro constitutent content of wine of lot number.And the wine in same size (be concentration of alcohol is identical, the fermentation mode of wine identical), identical time, therefore the volatility coefficient basically identical of its micro constitutent, can judge the time of Year wine according to the volatility coefficient size.
The organic principle kind is a lot of in the wine, its content is also inequality, can judge Year wine storage time length according to its volatility coefficient size, but concentration of alcohol is very high, can measure then according to the detectability size dilute with water Year wine solution of instrument when measuring the ethanol volatility coefficient.Need dilute Year wine owing to measure the ethanol volatility coefficient, so often select the micro constitutent except that ethanol directly to measure.For micro constitutent, its content and boiling point are all different, and according to the difference of assay method, determining instrument, the error that its measurement result produces is also different.Micro constitutent is preferably: acetaldehyde, acetone, ethyl acetate, acetal, 2 pentanone or ethyl butyrate.
The assay method of volatility coefficient is a lot, common method has: special-purpose volatilization detector, modes such as purge and trap are measured with the mode that detection techniques such as chromatogram, mass spectrum, near infrared combine, and wherein, the volatility coefficient of Year wine micro constitutent is measured in preferred head space and gas chromatography coupling.Because that headspace gas chromatography is compared with other method is more quick, accurate, convenient, highly sensitive and have very strong operability, little to analyst and environmental hazard.The step that the volatility coefficient of Year wine micro constitutent is measured in head space and gas chromatography coupling is:
The content of certain micro constitutent in a, the usefulness gas Chromatographic Determination Year wine, chromatographic data is
B, head space and gas chromatography coupling are measured and are reached after the thermodynamic equilibrium content of corresponding micro constitutent in the Year wine steam, and the headspace sampling chromatographic data is
The volatility coefficient of c, calculating micro constitutent, volatility coefficient
D, usefulness volatility coefficient size are judged Year wine storage time length, and volatility coefficient is more little, and the storage time of Year wine is long more.
Measure when reaching after the thermodynamic equilibrium in the Year wine steam content of micro constitutent for head space and gas chromatography coupling, the temperature of headspace sample bottle should adjust accordingly according to composition boiling point size to be measured, promptly, should heighten temperature, this composition can accurately be measured for the higher boiling composition.In general, the data from gas chromatography error is no more than ± 1.5%, and the headspace gas chromatography data error is no more than ± 3% o'clock, can think that micro constitutent measures accurately.
Also can differentiate that comparatively accurately its method is with the inventive method: measure the volatility coefficient of certain micro constitutent in the Year wine in the different storage times identical, the drawing standard curve with Year wine specification to be identified to the storage time of Year wine; Measure the volatility coefficient of micro constitutent corresponding in the Year wine to be identified, this volatility coefficient corresponding Year wine storage time on typical curve is the storage time of Year wine to be identified.
Further, can also differentiate comparatively accurately the storage time of Year wine by following step: measure the volatility coefficient of the different micro constitutents of different size, the Year wine in different storage times, set up associated databases with the inventive method; With the data in the database of the volatility coefficient of certain micro constitutent in the Year wine to be identified and corresponding specification, corresponding micro constitutent relatively, the storage time of the most approaching data correspondence is the storage time of Year wine to be identified.
Further, can also differentiate Year wine by following step with the inventive method:
A, be mixed with the ethanolic solution identical with the alcohol concentration of Year wine to be identified with the second alcohol and water;
B, prepare the different serial solution X of Year wine content to be identified with ethanolic solution of preparing in a step and Year wine to be identified
i, Year wine content to be identified is on a declining curve in the wherein serial solution, but non-vanishing;
The volatility coefficient H of certain micro constitutent in c, the mensuration Year wine to be identified
0With above-mentioned serial solution X
iThe volatility coefficient H of corresponding micro constitutent
i
The difference H of d, calculating volatility coefficient
i-H
0=Δ H
i, adopt Δ H
iRelative size represent the relative storage time, Δ H
iBe worth relatively large Year wine to be identified, its storage time is longer relatively.
Above-mentioned X
i, H
i, Δ H
iIn i be the sequence number of serial solution, as to prepare Year wine content to be identified be 75%, 50%, 25% solution, serial solution X
1Be Year wine content to be identified and be 75% solution, the volatility coefficient of the corresponding micro constitutent of being measured is H
1, the difference of volatility coefficient is Δ H
1Series solution X
2Be Year wine content to be identified and be 50% solution, the volatility coefficient of the corresponding micro constitutent of being measured is H
2, the difference of volatility coefficient is Δ H
2Series solution X
3Be Year wine content to be identified and be 25% solution, the volatility coefficient of the corresponding micro constitutent of being measured is H
3, the difference of volatility coefficient is Δ H
3
Further, can also differentiate Year wine by following step with the inventive method: the Δ H that adopts different micro constitutents
iAddition is comprehensively judged, is about to the Δ H of different micro constitutents
iAddition obtains Δ H
i', Δ H
i' the relatively large Year wine to be identified of value, its storage time is longer relatively.
Further, can also differentiate Year wine by following step with the inventive method: the Δ H that adopts serial solution
iVariation tendency is judged the relative storage time of Year wine to be identified, Δ H
iChange greatlyyer along with the decline of Year wine content to be identified, its storage time is longer relatively.
Further, can also differentiate Year wine by following step with the inventive method: the Δ H that measures certain micro constitutent in the Year wine in the different storage times identical with time specification to be identified
iValue, the drawing standard curve; Measure the corresponding Δ H of corresponding micro constitutent in the Year wine to be identified
iValue, this Δ H
iThe storage time of value corresponding Year wine on typical curve is the storage time of Year wine to be identified.
Further, can also differentiate Year wine by following step with the inventive method: the different Δ H of Year wine content that measures the different micro constitutents of different size, the Year wine in different storage times
iValue is set up associated databases; Δ H with the micro constitutent in the Year wine to be identified
iData in the database of value and corresponding specification, corresponding micro constitutent, corresponding Year wine content compare, and the storage time of the most approaching data correspondence is the storage time of Year wine to be identified.
The inventive method can be measured the time of Year wine more accurately, has solved the long-term indeterminable technical barrier of those skilled in the art, is significant for the Year wine market monitorings, has broad application prospects.
Description of drawings
Fig. 1 is the graph of a relation in acetaldehyde volatility coefficient and Year wine storage time;
Fig. 2 is the graph of a relation in acetone volatility coefficient and Year wine storage time;
Fig. 3 is the 2 pentanone volatility coefficients and the graph of a relation in Year wine storage time.
Embodiment
Below in conjunction with embodiment the specific embodiment of the present invention is further described, does not therefore limit the present invention among the described scope of embodiments.
Jian Nan Chun base liquor among the following embodiment, Jian Nan Chun 46 degree Year wines are all taken from Jian Nan Chun brewery, and wherein, the Jian Nan Chun base liquor among the embodiment 1,3,4 is the base liquor of different size, respectively called after Jian Nan Chun A, B, C type base liquor.
The volatility coefficient of the different annual A type base liquors of embodiment 1 Jian Nan Chun is measured
Chromatographic condition: Huan's stream mode, column temperature: initial temperature is 40 ℃, keeps 5 minutes of a specified duration, with 5 ℃/min temperature programme to 100 ℃, ℃ keeps 5 minutes with 10 ℃/min temperature programme to 220 again; Injector temperature: 260 ℃; Detector temperature: 260 ℃; Carrier gas is a high pure nitrogen, and flow velocity is 1ml/min; Hydrogen: 35ml/min: air: 400ml/min, split ratio is 20: 1.
The headspace sampling condition: sealed sample solution is 5ml in the headspace sample bottle, temperature: sample bottle equilibrium temperature, 70 ℃; Quantitatively encircle 80 ℃; Transfer line, 90 ℃.Time: sample bottle equilibration time, 30.0min; The quantitative ring filling time, 0.13min; Quantitatively encircle equilibration time, 0.10min; Sample injection time, 1.00min.
Measurement result sees Table 1 (3 mensuration, taking the mean it is calculated that volatility coefficient).
Table 1 Jian Nan Chun A type base liquor 2001～2007 micro constitutent volatility coefficients are measured
As can be seen from Table 1, the Year wine that the number of degrees are identical, the volatility coefficient of identical micro constitutent is more little, and the storage time of its Year wine is long more.
The time of embodiment 2 usefulness standard curve determination Year wines
Chromatographic condition: Huan's stream mode, column temperature: initial temperature is 40 ℃, keeps 5 minutes of a specified duration, with 5 ℃/min temperature programme to 100 ℃, ℃ keeps 5 minutes with 10 ℃/min temperature programme to 220 again; Injector temperature: 260 ℃; Detector temperature: 260 ℃; Carrier gas is a high pure nitrogen, and flow velocity is 1ml/min; Hydrogen: 35ml/min: air: 400ml/min, split ratio is 20: 1.
The headspace sampling condition: sealed sample solution is 5ml in the headspace sample bottle, temperature: sample bottle equilibrium temperature, 70 ℃; Quantitatively encircle 80 ℃; Transfer line, 90 ℃.Time: sample bottle equilibration time, 30.0min; The quantitative ring filling time, 0.13min; Quantitatively encircle equilibration time, 0.10min; Sample injection time, 1.00min.
Jian Nan Chun to be identified 46 degree Year wines are arranged, need to measure its concrete time.Measure the volatility coefficient of its micro constitutent earlier.Measurement result is as follows: the acetaldehyde volatility coefficient: 2.736, and the acetone volatility coefficient: 1.195,2 pentanone volatility coefficient: 1.053.
The volatility coefficient of the corresponding micro constitutent of the Year wine in 46 known times of degree of mensuration Jian Nan Chun (3 mensuration, taking the mean it is calculated that volatility coefficient), the drawing standard curve, measurement result sees Table 2, and typical curve is seen accompanying drawing 1,2,3.
Table 2 Jian Nan Chun 46 degree known stored time Year wine micro constitutent measurement results
Can know from typical curve and table 2 measurement result, the Year wine storage time of the acetaldehyde volatility coefficient of these 46 degree Jian Nan Chun Year wines to be identified, acetone volatility coefficient, 2 pentanone volatility coefficient correspondence was about 9 years, so the storage time of these 46 degree Jian Nan Chun Year wines to be identified is about 9 years.
The serial solution evaporation coefficient determination of embodiment 3 Jian Nan Chun Type B base liquors
Chromatographic condition: Huan's stream mode, column temperature: initial temperature is 40 ℃, keeps 5 minutes of a specified duration, with 5 ℃/min temperature programme to 100 ℃, ℃ keeps 5 minutes with 10 ℃/min temperature programme to 220 again; Injector temperature: 260 ℃; Detector temperature: 260 ℃; Carrier gas is a high pure nitrogen, and flow velocity is 1ml/min; Hydrogen: 35ml/min: air: 400ml/min, split ratio is 20: 1.
The headspace sampling condition: sealed sample solution is 5ml in the headspace sample bottle, temperature: sample bottle equilibrium temperature, 70 ℃; Quantitatively encircle 80 ℃; Transfer line, 90 ℃.Time: sample bottle equilibration time, 30.0min; The quantitative ring filling time, 0.13min; Quantitatively encircle equilibration time, 0.10min; Sample injection time, 1.00min.
Being mixed with Jian Nan Chun Type B base liquor content with the ethanolic solution identical with Jian Nan Chun Type B base liquor concentration is 75%, 50%, 25% solution.Measure the volatility coefficient (3 times measure, taking the mean it is calculated that volatility coefficient) of micro constitutent in each serial solution, measurement result sees Table 3, table 4.
Table 3 Jian Nan Chun Type B base liquor acetaldehyde, acetone measurement result
| The sample title | The acetaldehyde chromatogram | The acetaldehyde head space | Volatility coefficient | The acetone chromatogram | The acetone head space | Volatility coefficient | ||
| 2007-4 month base liquor Type B | 16.01 | 121.14 | 7.56 | Change not obvious | 58.16 | 175.90 | 3.02 | Change not obvious |
| 2007-75％ | 12.27 | 92.60 | 7.55 | 43.90 | 130.52 | 2.97 | ||
| 2007-50％ | 8.28 | 62.37 | 7.53 | 29.33 | 87.37 | 2.98 | ||
| 2007-25％ | 4.31 | 32.73 | 7.59 | 14.75 | 43.90 | 2.98 | ||
Table 4 Jian Nan Chun Type B base liquor 2 pentanone, ethyl butyrate measurement result
| The sample title | The 2 pentanone chromatogram | The 2 pentanone head space | Volatility coefficient | The ethyl butyrate chromatogram | The ethyl butyrate head space | Volatility coefficient | ||
| 2007-4 month base liquor | 35.55 | 64.03 | 1.80 | Change not obvious | 36.17 | 65.33 | 1.81 | Change not obvious |
| 2007-75％ | 26.39 | 47.57 | 1.80 | 26.96 | 48.77 | 1.81 | ||
| 2007-50％ | 17.81 | 31.88 | 1.79 | 17.80 | 31.95 | 1.80 | ||
| 2007-25％ | 8.85 | 16.22 | 1.83 | 8.96 | 15.96 | 1.78 | ||
From the volatility coefficient variation all very little (less than 0.1) of each serial aldehyde in solution, acetone, 2 pentanone, ethyl butyrate as can be seen of table 3, table 4, and volatility coefficient does not become big along with Year wine content step-down, because the Year wine of measuring is production in 2007, its storage time is 0 year, and the volatility coefficient measurement result is all in error range.
The serial solution evaporation coefficient determination of embodiment 4 Jian Nan Chun C type base liquors
Chromatographic condition: Huan's stream mode, column temperature: initial temperature is 40 ℃, keeps 5 minutes of a specified duration, with 5 ℃/min temperature programme to 100 ℃, ℃ keeps 5 minutes with 10 ℃/min temperature programme to 220 again; Injector temperature: 260 ℃; Detector temperature: 260 ℃; Carrier gas is a high pure nitrogen, and flow velocity is 1ml/min; Hydrogen: 35ml/min: air: 400ml/min, split ratio is 20: 1.
The headspace sampling condition: sealed sample solution is 5ml in the headspace sample bottle, temperature: sample bottle equilibrium temperature, 70 ℃; Quantitatively encircle 80 ℃; Transfer line, 90 ℃.Time: sample bottle equilibration time, 30.0min; The quantitative ring filling time, 0.13min; Quantitatively encircle equilibration time, 0.10min; Sample injection time, 1.00min.
Being mixed with Jian Nan Chun C type base liquor content with the ethanolic solution identical with Jian Nan Chun C type base liquor concentration is 75%, 50%, 25% solution.(measure for 3 times, taking the mean it is calculated that volatility coefficient, measurement result see Table 5, table 6 to measure the volatility coefficient of micro constitutent in each serial solution.
Table 5 Jian Nan Chun C type base liquor acetaldehyde, acetone measurement result
| The sample title | The acetaldehyde chromatogram | The acetaldehyde head space | Volatility coefficient | The acetone chromatogram | The acetone head space | Volatility coefficient | ||
| 2003-1 month base liquor C type | 22.14 | 149.16 | 6.74 | Become big gradually | 25.09 | 63.37 | 2.53 | Become big gradually |
| 2003-75％ | 16.33 | 112.23 | 6.87 | 18.66 | 48.60 | 2.60 | ||
| 2003-50％ | 11.04 | 78.84 | 7.14 | 12.43 | 34.06 | 2.74 | ||
| 2003-25％ | 5.81 | 41.87 | 7.21 | 6.30 | 17.74 | 2.82 | ||
Table 6 Jian Nan Chun C type base liquor 2 pentanone, ethyl butyrate measurement result
| The sample title | The 2 pentanone chromatogram | The 2 pentanone head space | Volatility coefficient | The ethyl butyrate chromatogram | The ethyl butyrate head space | Volatility coefficient | ||
| 2003-1 month base liquor C type | 31.41 | 50.56 | 1.61 | Become big gradually | 16.44 | 26.93 | 1.64 | Become big gradually |
| 2003-75％ | 23.26 | 37.90 | 1.63 | 12.25 | 20.79 | 1.70 | ||
| 2003-50％ | 15.51 | 26.99 | 1.74 | 4.07 | 7.27 | 1.79 | ||
| 2003-25％ | 7.77 | 13.93 | 1.79 | 8.14 | 14.76 | 1.81 | ||
From table 5, the table 6 Δ H of each serial solution as can be seen
iChange bigger, acetaldehyde Δ H
1Be 0.13, acetone Δ H
1Be 0.07,2 pentanone Δ H
1Be 0.02, ethyl butyrate Δ H
1Be 0.06; Acetaldehyde Δ H
2Be 0.40, acetone Δ H
2Be 0.21,2 pentanone Δ H
2Be 0.13, ethyl butyrate Δ H
2Be 0.15; Acetaldehyde Δ H
3Be 0.47, acetone Δ H
3Be 0.29,2 pentanone Δ H
3Be 0.18, ethyl butyrate Δ H
3Be 0.17.Measure the Δ H of corresponding micro constitutent of the base liquor to be identified of other same size
i,, as ethyl butyrate Δ H
2Value is greater than 0.15, and then vice versa greater than 4 years (producing in the past in 2003) this base liquor storage time to be identified.
Also can adopt serial solution Δ H
iVariation tendency judge storage time length, all become greatly such as the volatility coefficient of above-mentioned various micro constitutents, i.e. Δ H with base liquor content step-down
3＞Δ H
2＞Δ H
1, this variation shows that then its storage time is longer relatively; If Δ H
3, Δ H
2, Δ H
1Change not quite between the three, then its storage time is shorter relatively; If Δ H
3, Δ H
2, Δ H
1Variation tendency is greater than above-mentioned variation between the three, and then its storage time greater than 4 years (producing) in 2003 in the past.
Owing to artificial or instrument reason, can there be certain error in measurement result when measuring, in order to reduce the error of measurement result, and can be with the corresponding Δ H of multiple micro constitutent
iAddition is comprehensively judged.As base liquor content is that 25% solution and base liquor content are acetaldehyde, acetone, the 2 pentanone of 100% solution, total Δ H of ethyl butyrate
3Be 0.47+0.29+0.18+0.17=1.11, measure corresponding total Δ H of the base liquor to be identified of other same size
3Value, if greater than 1.11, then vice versa greater than 4 years (2003 in the past production) this base liquor storage time to be identified.In like manner, also can measure corresponding total Δ H of this type base liquor of different year
3, drawing standard curve or set up associated databases.
Claims (10)
1. the discrimination method of a Year wine is characterized in that: judge the Year wine storage time length of same size with the volatility coefficient size of micro constitutent in the Year wine, volatility coefficient is more little, and the storage time of Year wine is long more; Described micro constitutent is meant the organic principle in the Year wine.
2. the discrimination method of Year wine according to claim 1, it is characterized in that: described micro constitutent is acetaldehyde, acetone, ethyl acetate, acetal, 2 pentanone or ethyl butyrate.
3. the discrimination method of Year wine according to claim 2 is characterized in that: described volatility coefficient is with head space and gas Chromatographic Determination, and step is as follows:
The content of certain micro constitutent in a, the usefulness gas Chromatographic Determination Year wine, chromatographic data is
B, head space and gas chromatography coupling are measured and are reached after the thermodynamic equilibrium content of corresponding micro constitutent in the Year wine steam, and the headspace sampling chromatographic data is
The volatility coefficient of c, calculating micro constitutent, volatility coefficient
D, usefulness volatility coefficient size are judged Year wine storage time length, and volatility coefficient is more little, and the storage time of Year wine is long more.
4. the discrimination method of Year wine according to claim 3 is characterized in that: measure the volatility coefficient of certain micro constitutent in the Year wine in the different storage times identical with Year wine specification to be identified, the drawing standard curve; Measure the volatility coefficient of micro constitutent corresponding in the Year wine to be identified, this volatility coefficient corresponding Year wine storage time on typical curve is the storage time of Year wine to be identified.
5. the discrimination method of Year wine according to claim 3 is characterized in that: measure the volatility coefficient of the different micro constitutents of different size, the Year wine in different storage times, set up associated databases; With the data in the database of the volatility coefficient of certain micro constitutent in the Year wine to be identified and corresponding specification, corresponding micro constitutent relatively, the storage time of the most approaching data correspondence is the storage time of Year wine to be identified.
6. the discrimination method of Year wine according to claim 2 is characterized in that: comprise the steps:
A, be mixed with the ethanolic solution identical with the alcohol concentration of Year wine to be identified with the second alcohol and water;
B, prepare the different serial solution X of Year wine content to be identified with ethanolic solution of preparing in a step and Year wine to be identified
i, Year wine content to be identified is on a declining curve in the wherein serial solution, but non-vanishing;
The volatility coefficient H of certain micro constitutent in c, the mensuration Year wine to be identified
0With above-mentioned serial solution X
iThe volatility coefficient H of corresponding micro constitutent
i
D, calculate the poor of volatility coefficient: H
i-H
0=Δ H
i, adopt Δ H
iRelative size represent the relative storage time, Δ H
iBe worth relatively large Year wine to be identified, its storage time is longer relatively.
7. the discrimination method of Year wine according to claim 6 is characterized in that: the Δ H that adopts different micro constitutents
iAddition is comprehensively judged, is about to the Δ H of different micro constitutents
iAddition obtains Δ H
i', Δ H
iThe Year wine to be identified that ' value is relatively large, its storage time is longer relatively.
8. the discrimination method of Year wine according to claim 6 is characterized in that: the Δ H that adopts serial solution
iVariation tendency is judged the relative storage time of Year wine to be identified, Δ H
iChange greatlyyer along with the decline of Year wine content to be identified, its storage time is longer relatively.
9. the discrimination method of Year wine according to claim 6 is characterized in that: the Δ H that measures certain micro constitutent in the Year wine in the different storage times identical with time specification to be identified
iValue, the drawing standard curve; Measure the corresponding Δ H of corresponding micro constitutent in the Year wine to be identified
iValue, this Δ H
iThe storage time of value corresponding Year wine on typical curve is the storage time of Year wine to be identified.
10. the discrimination method of Year wine according to claim 6 is characterized in that: measure different size, different storage time, different micro constitutent, the different Δ H of Year wine content
iValue is set up associated databases; Δ H with the micro constitutent in the Year wine to be identified
iData in the database of value and corresponding specification, corresponding micro constitutent, corresponding Year wine content compare, and the storage time of the most approaching data correspondence is the storage time of Year wine to be identified.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007102023703A CN100451648C (en) | 2007-11-02 | 2007-11-02 | Year wine identification method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007102023703A CN100451648C (en) | 2007-11-02 | 2007-11-02 | Year wine identification method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101140273A true CN101140273A (en) | 2008-03-12 |
| CN100451648C CN100451648C (en) | 2009-01-14 |
Family
ID=39192309
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2007102023703A Active CN100451648C (en) | 2007-11-02 | 2007-11-02 | Year wine identification method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100451648C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101858854A (en) * | 2010-06-22 | 2010-10-13 | 重庆大学 | Spirit identifying system based on volatizing control and visualized array sensor |
| CN103076317A (en) * | 2012-12-31 | 2013-05-01 | 华中科技大学 | Liquor vintage identification method |
| CN103196946A (en) * | 2013-03-29 | 2013-07-10 | 李宗孝 | Method for identifying vintage wine |
| CN105866291A (en) * | 2016-05-17 | 2016-08-17 | 江南大学 | Method for identifying storage time of sesame flavor liquor by employing concentrations of 1,1-diethoxymethane and methanthiol |
| CN107021279A (en) * | 2017-05-19 | 2017-08-08 | 贵州省仁怀市永棱商贸有限公司 | White wine stores up wine device |
| CN108445103A (en) * | 2018-03-20 | 2018-08-24 | 江南大学 | Method that is a kind of while detecting acetaldehyde and acetal |
-
2007
- 2007-11-02 CN CNB2007102023703A patent/CN100451648C/en active Active
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101858854A (en) * | 2010-06-22 | 2010-10-13 | 重庆大学 | Spirit identifying system based on volatizing control and visualized array sensor |
| CN103076317A (en) * | 2012-12-31 | 2013-05-01 | 华中科技大学 | Liquor vintage identification method |
| CN103076317B (en) * | 2012-12-31 | 2015-11-18 | 华中科技大学 | Liquor vintage identification method |
| CN103196946A (en) * | 2013-03-29 | 2013-07-10 | 李宗孝 | Method for identifying vintage wine |
| CN103196946B (en) * | 2013-03-29 | 2015-08-19 | 宝鸡文理学院 | A kind of method differentiating famous brand of wine |
| CN105866291A (en) * | 2016-05-17 | 2016-08-17 | 江南大学 | Method for identifying storage time of sesame flavor liquor by employing concentrations of 1,1-diethoxymethane and methanthiol |
| CN107021279A (en) * | 2017-05-19 | 2017-08-08 | 贵州省仁怀市永棱商贸有限公司 | White wine stores up wine device |
| CN108445103A (en) * | 2018-03-20 | 2018-08-24 | 江南大学 | Method that is a kind of while detecting acetaldehyde and acetal |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100451648C (en) | 2009-01-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100451648C (en) | Year wine identification method | |
| CN101762664B (en) | Method for measuring volatility phenol compound in white wine | |
| CN102645502A (en) | Method for detecting age of yellow rice wine by using high-speed gas chromatography type electronic nose fingerprint analysis system | |
| CN109781918B (en) | Gas phase ion mobility spectrometry identification method for yellow rice wine produced by different enterprises | |
| CN103792300B (en) | Detection method for determining whether liquor is adulterated | |
| CN101017159A (en) | Method for determining pyrazine compound in spirit | |
| CN107478736A (en) | A kind of method that hops freshness is judged based on volatile ingredient composition | |
| CN102507800B (en) | Rapid aroma fingerprint identification method for geographical indication protection product of vinegar | |
| CN106053701B (en) | A kind of liquor classification method | |
| CN101487826B (en) | Method for recognizing odor type and/or grade of Chinese spirit | |
| CN103163241B (en) | Detection and analysis method for trans-2-nonenyl aldehyde potentiality in wort | |
| CN102539609A (en) | Detection method for measuring free fatty acid in beer through methyl esterification in bottle-headspace SPME (solid-phase micro-extraction)-gas chromatography and mass spectrum | |
| CN111738548B (en) | Jasmine tea aroma quality evaluation method and application thereof | |
| CN105021761A (en) | Method for determination of a variety of organic acids in grape juice and authenticity of grape juice | |
| CN107462624B (en) | Method for rapidly determining content of main ester compounds in base liquor of white spirit | |
| CN103163247A (en) | Illegal cooking oil detection method combining rapid liquid phase extraction gas chromatography with fingerprint analysis | |
| CN105092557A (en) | Method for utilizing Raman spectrum to rapidly detect free amino acid content of yellow rice wine | |
| CN105866291A (en) | Method for identifying storage time of sesame flavor liquor by employing concentrations of 1,1-diethoxymethane and methanthiol | |
| Rhodes et al. | Gas chromatography carbon isotope ratio mass spectrometry applied to the detection of neutral alcohol in Scotch whisky: an internal reference approach | |
| CN101581707B (en) | Method for simultaneously detecting acetylmethylcar-binol and ligustrazine in vinegar | |
| CN106248818A (en) | The authentication method of nitrogen-containing compound in a kind of purple grape brandy cocktail | |
| CN109839457A (en) | Volatile compound carbon stable isotope measuring method in grape wine based on SPME-GC-IRMS | |
| CN113533587B (en) | Method for identifying variety of chilli powder based on gas phase ion mobility spectrometry | |
| Lai et al. | Detection limit of molasses spirits mixed in rice spirits using the SNIF-NMR method | |
| CN102095809A (en) | Analysis method for detecting pyrazine compounds in beer |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |