CN102279228A - Method for detecting fragrant ingredients in brewed kettle residual water - Google Patents
Method for detecting fragrant ingredients in brewed kettle residual water Download PDFInfo
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- CN102279228A CN102279228A CN2011100865440A CN201110086544A CN102279228A CN 102279228 A CN102279228 A CN 102279228A CN 2011100865440 A CN2011100865440 A CN 2011100865440A CN 201110086544 A CN201110086544 A CN 201110086544A CN 102279228 A CN102279228 A CN 102279228A
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- residual water
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- flavor component
- brewageed
- kettle residual
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Abstract
The invention discloses a method for detecting fragrant ingredients in brewed kettle residual water, belonging to the field of wine-making. The method comprises the following steps of: firstly adding alcohol powdered activated carbon into the brewed kettle residual water and evenly mixing; filtering the mixed solution and obtaining a decolorized filtered solution; and finally carrying out gas-phase chromatographic detection on the filtered solution and obtaining the ingredients of fragrant substances in the brewed kettle residual water and the content of the ingredients. The method for detecting the fragrant ingredients in the brewed kettle residual water provided by the invention is simple and convenient and fast to operate and has an accurate detecting result. The technical scheme provided by the invention has a good application value in aspects, such as wine-making analysis, detection, scientific research and the like. In addition, the invention has important directive significance to the resource utilization of kettle residual water.
Description
Technical field
The present invention relates to a kind of detection and brewage the method for residual water flavor component, be specially adapted to rich fragrance wine and produce the measurement of residual water flavor component, belong to the wine brewing field.
Background technology
Residual water is a kind of accessory substance in the brewing process, wherein contains the abundant fragrance matter that is, and is important available resources.But because it is darker to contain more poor unstrained spirits residue and color in the residual water, the sample introduction requirement of inaccessible gas chromatographicanalyzer.Even by filtering, to clarify limited in one's abilityly, color is also deep, and is influential to vapor detection.At present, do not report as yet about brewageing the detection method of residual water fragrance matter.
At the blank of above-mentioned residual water flavor component detection method, the inventor studies the detection of brewageing the residual water flavor component.
Summary of the invention
The purpose of this invention is to provide a kind of detection and brewage the method for residual water flavor component, it is easy and simple to handle, quick, and testing result is accurate.
The present invention adopts following technical scheme to realize:
The method of residual water flavor component and content thereof is brewageed in a kind of detection, and it comprises:
A makes an addition to the drinks Powdered Activated Carbon and brewages in the residual water mixing;
B with the mixed liquor in a step filter the decolouring cleaner liquid;
C carries out gas chromatographic detection with cleaner liquid in the b step, draws to be fragrance matter component and content thereof in the residual water.
The drinks Powdered Activated Carbon is a kind ofly to contain the different special-purpose adsorbent of pore size because of making in different production runes, and it is the different assorted flavor of main absorption in wine, the decolouring function of purifying.
Preferably, the addition of described activated charcoal is 1%～10% (by weight) of residual water.
Preferably, the activated charcoal addition is 5% in the above-mentioned a step.
Further, can leave standstill 20min～60min behind the above-mentioned a step mixing.
Concrete, in the above-mentioned a step, add the effect that activated charcoal has good clarification and removes color.Contain impurity components such as more residual broken poor unstrained spirits in the residual water, make that turbid liquid excreted from the body and pale brown look darker, influence the normal operation of gas chromatographicanalyzer and accurately analysis easily.By adding an amount of activated charcoal, can adsorb to fall small solid foreign material and water liquid color, make the filtrate filtered clarifying effect good, reach the sample requirement of stratographic analysis.
Beneficial effect of the present invention:
The present invention can detect the component and the content thereof of fragrance matter in the residual water.And the present invention is easy and simple to handle, quick, and testing result is accurate, has good using value at aspects such as wine brewing analysis, check, scientific researches.In addition, the recycling to residual water has great directive significance.
Embodiment
The activated charcoal that the present invention will account for residual water 1%～10% (by weight) makes an addition to brewages in the residual water mixing; Again this mixed liquor is filtered the decolouring cleaner liquid; Above-mentioned cleaner liquid is carried out gas chromatographic analysis, detect wherein flavor component and content.
Below by specific embodiment technical scheme of the present invention is described further, be limitation of the present invention but should not be construed as.
Embodiment 1
Residual water to produce in the 100ml Production of Luzhou-flavor Liquor process joins in the beaker, adds 1% activated charcoal (Song Shan board wine Powdered Activated Carbon, 200 orders, Song Shan, Gongyi City filter material activated charcoal factory), and mixing leaves standstill 20min; Residual water after mixing left standstill filters by filter paper, gets filtrate and filters once more 1 time with double medium filtration paper, obtains the filtrate of clarification; Clear filtrate is carried out gas chromatographic analysis, detect the flavor component content in the residual water.At 4 workshops, take out 4 kinds of similar residual waters, flavor component is wherein detected, the results are shown in Table 1.
Table 1 adds the Luzhou-flavor low pot water flavor component and the content thereof of 1% activated charcoal
| SampleName | Residual water sample 1 | Residual water sample 2 | Residual water sample 3 | Residual water sample 4 |
| Name | Amount(g/L) | Amount(g/L) | Amount(g/L) | Amount(g/L) |
| Acetaldehyde | 0.0044 | 0.0038 | 0.0040 | 0.0060 |
| Ethyl acetate+acetal | 0.0333 | 0.0347 | 0.0419 | 0.0424 |
| Methyl alcohol | 0.0399 | 0.0401 | 0.0441 | 0.0352 |
| Ethyl butyrate | 0.1985 | 0.1964 | 0.2087 | 0.2014 |
| Isobutyl alcohol | 0.0393 | 0.0393 | 0.0137 | 0.0150 |
| N-amyl alcohol | 0.0104 | 0.0095 | 0.0102 | 0.0103 |
| 3-hydroxyl-2-butanone | 0.3741 | 0.3653 | 0.0816 | 0.0887 |
| Ethyl lactate | 0.0187 | 0.0184 | 0.0000 | 0.0000 |
| Acetate | 0.8821 | 0.9907 | 0.7915 | 0.8236 |
| 2, the 3-butylene glycol | 0.0928 | 0.1039 | 0.1203 | 0.1476 |
| Propionic acid | 0.0411 | 0.0340 | 0.0280 | 0.0175 |
| Isobutyric acid | 0.0172 | 0.0221 | 0.0652 | 0.0814 |
| Butyric acid | 0.1381 | 0.1414 | 0.0907 | 0.0906 |
| Furfuryl alcohol | 0.0000 | 0.0000 | 0.0139 | 0.0153 |
| Valeric acid | 0.0119 | 0.0111 | 0.0000 | 0.0071 |
| Caproic acid | 0.1348 | 0.1360 | 0.0999 | 0.1120 |
| Sad | 0.0000 | 0.0066 | 0.0000 | 0.0050 |
| Ethyl palmitate | 0.0054 | 0.0118 | 0.0134 | 1.1290 |
| Hard ester acetoacetic ester | 0.1615 | 0.1924 | 0.1856 | 0.2287 |
Embodiment 2
Residual water to produce in the 100ml Production of Luzhou-flavor Liquor process joins in the beaker, adds 10% activated charcoal (Song Shan board wine Powdered Activated Carbon, 200 orders, Song Shan, Gongyi City filter material activated charcoal factory), and mixing leaves standstill 20min; Residual water after mixing left standstill filters by filter paper, gets filtrate and filters once more 1 time with double medium filtration paper, obtains the filtrate of clarification; Clear filtrate is carried out gas chromatographic analysis, detect the flavor component content in the residual water.At 4 workshops, take out 4 kinds of similar residual waters, flavor component is wherein detected, the results are shown in Table 2.
Table 2 adds the Luzhou-flavor low pot water flavor component and the content thereof of 10% activated charcoal
| SampleName | Residual water sample 1 | Residual water sample 2 | Residual water sample 3 | Residual water sample 4 |
| Name | Amount(g/L) | Amount(g/L) | Amount(g/L) | Amount(g/L) |
| Acetaldehyde | 0.0042 | 0.0035 | 0.0030 | 0.0050 |
| Ethyl acetate+acetal | 0.0312 | 0.0339 | 0.0415 | 0.0418 |
| Methyl alcohol | 0.0391 | 0.0397 | 0.0439 | 0.0349 |
| Ethyl butyrate | 0.1982 | 0.1958 | 0.2088 | 0.2011 |
| Isobutyl alcohol | 0.0389 | 0.0396 | 0.0134 | 0.0150 |
| N-amyl alcohol | 0.0104 | 0.0093 | 0.0101 | 0.0101 |
| 3-hydroxyl-2-butanone | 0.3741 | 0.3652 | 0.0815 | 0.0884 |
| Ethyl lactate | 0.0185 | 0.0181 | 0 | 0 |
| Acetate | 0.8822 | 0.9887 | 0.7904 | 0.8224 |
| 2, the 3-butylene glycol | 0.0926 | 0.1042 | 0.1201 | 0.1471 |
| Propionic acid | 0.0410 | 0.0350 | 0.0270 | 0.0175 |
| Isobutyric acid | 0.0171 | 0.0222 | 0.0651 | 0.0811 |
| Butyric acid | 0.1377 | 0.1404 | 0.0899 | 0.0901 |
| Furfuryl alcohol | 0 | 0 | 0.0132 | 0.0151 |
| Valeric acid | 0.0119 | 0.0110 | 0.0001 | 0.0069 |
| Caproic acid | 0.1342 | 0.1355 | 0.0989 | 0.1080 |
| Sad | 0 | 0.0062 | 0 | 0.0030 |
| Ethyl palmitate | 0.0055 | 0.0117 | 0.0131 | 1.1281 |
| Hard ester acetoacetic ester | 0.1605 | 0.1915 | 0.1855 | 0.2284 |
As can be seen from Table 1, detection by quantitative of the present invention goes out all kinds of flavor components and the content thereof in 4 kinds of residual water samples.4 class residual waters are to obtain similar residual water by the same process measure, aspect the fragrance matter component content, and should be close.Detect by the inventive method, indicate that also 4 class residual water flavor component kinds and content are close, this similarity with the low pot water of get is coincide.Simultaneously, because there is certain difference in similar mother between being pickled with grains or in wine in the rice steamer bucket, thereby make 4 class residual waters have some othernesses aspect the fragrance matter content, also disclose the difference condition of 4 class residual water fragrance matter content by the inventive method, provide reliable foundation for detecting the residual water fragrance matter quantitatively.
From table 2, as can be seen,, can detect all kinds of fragrance matter content in the residual water equally using activated charcoal to reach at 10% o'clock, and close with the resulting result of interpolation 1% activated charcoal.Because activated charcoal has certain suction-operated to fragrance matter, so when the activated charcoal addition reached 10%, the result who is detected was on the low side, this from the data of table 2 as can be seen.Therefore, the activated charcoal addition with 1%～10%, comparatively desirable for fragrance matter content in the detection residual water.And because it is too small to add amounts of activated carbon, influence decolouring and clarifying effect be unfavorable for the detection of gas chromatography, and addition are excessive, then increases the suction-operated of activated charcoal easily, make that the result who detects is less than normal, so serve as preferred with 5% activated charcoal addition.
Residual water has abundant fragrance matter content, has important recycle value, will be by the inventive method to the fragrance matter resource in the understanding residual water, and the exploitation residual water utilizes new technology, produces important impetus.
Claims (6)
1. the method for residual water flavor component is brewageed in a detection, may further comprise the steps:
A, the drinks Powdered Activated Carbon made an addition to brewage in the residual water mixing;
B, with the mixed liquor in a step filter the decolouring cleaner liquid;
C, cleaner liquid in the b step is carried out gas chromatographic detection, draw and be fragrance matter component and content thereof in the residual water.
2. the method for residual water flavor component is brewageed in detection according to claim 1, it is characterized in that: the addition of activated charcoal is 1%～10% of a residual water in a step.
3. the method for residual water flavor component is brewageed in detection according to claim 2, it is characterized in that: the addition of activated charcoal is 5% of a residual water in a step.
4. the method for residual water flavor component is brewageed in each described detection according to claim 1-3, it is characterized in that: leave standstill 20min～60min behind a step mixing.
5. the method for residual water flavor component is brewageed in each described detection according to claim 1-3, and it is characterized in that: mixed liquor filters by filter paper in the b step, gets filtrate and filters 1 time the filtrate that must clarify with double medium filtration paper once more.
6. the method for residual water flavor component is brewageed in detection according to claim 4, it is characterized in that: mixed liquor filters by filter paper in the b step, gets filtrate and filters 1 time the filtrate that must clarify with double medium filtration paper once more.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102735770A (en) * | 2012-06-25 | 2012-10-17 | 安徽古井贡酒股份有限公司 | Quantitative detection method of aroma components in yellow serofluid |
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2011
- 2011-04-07 CN CN2011100865440A patent/CN102279228A/en active Pending
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| 《酿酒科技》 19990228 封明振 等 《浓香型曲酒生产副产物的综合利用》 , 第2期 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102735770A (en) * | 2012-06-25 | 2012-10-17 | 安徽古井贡酒股份有限公司 | Quantitative detection method of aroma components in yellow serofluid |
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