CN106153771A - The stage division of a kind of Chinese liquor base liquor and application - Google Patents
The stage division of a kind of Chinese liquor base liquor and application Download PDFInfo
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- CN106153771A CN106153771A CN201610596080.0A CN201610596080A CN106153771A CN 106153771 A CN106153771 A CN 106153771A CN 201610596080 A CN201610596080 A CN 201610596080A CN 106153771 A CN106153771 A CN 106153771A
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- G—PHYSICS
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- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
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- G—PHYSICS
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- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
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Abstract
The invention belongs to brewing technical field, be specifically related to the stage division of a kind of Chinese liquor base liquor.The technical problem to be solved is to provide the stage division of a kind of Chinese liquor base liquor, comprise the following steps: classification is manually tasted and appraised in employing and base liquor data from gas chromatography carries out PLS DA dependency discriminant analysis, from the data message of sample, filter out the weight variable more than 0.5；Again the chromatographic data of Chinese liquor base liquor to be graded is carried out PLS modeling with the weight variable more than 0.5, judged the grade of wine sample to be graded by PLS regression analysis.The inventive method has stable, high repeatability and other advantages, can be used for the fermentation parameter in fermented grain sweat and follows the tracks of, and the factor that different fermentations condition may affect wine weight carries out anticipation.
Description
Technical field
The invention belongs to wine brewing field, be specifically related to stage division and the application of a kind of Chinese liquor base liquor.
Background technology
Main component in Chinese liquor base liquor is second alcohol and water, accounts for about the 98% of total amount, but determine Chinese liquor base liquor odor type,
Flavor quality is but many trace flavor components in fragrant flavor, accounts for about the 2% of total amount.These material compositions are being smelt
Being responsible for stimulus to the sense organ in feel, vision, sense of touch and the sense of taste, its kind, content and quantity relative ratio relationship determine the perfume (or spice) of Chinese liquor base liquor
Type and type.The trace flavor component of Chinese liquor base liquor is to constitute Chinese liquor base liquor fragrance and the important substance of style, different content
Monomer flavor component, can play coordination, the effect of wine body plentiful, comfortable.
Although the raw material that Chinese liquor base liquor is employed in brewing process is roughly the same with production technology, but due to influence factor
More, there is some difference in terms of sense organ, style and features often to store the base liquor that even often rice steamer is produced.Therefore, Chinese liquor base liquor is entering
Storehouse needs before storing it is carried out deciding grade and level classification, to form the base liquor source of different brackets, different-style type, sets for following wine body
Meter and production.This classification deciding grade and level pattern, is the mode using tradition subjective appreciation, according to judgment criteria to base liquor
Color, the overall merit of lattice, need the personnel that sample wine of specialty to participate in.
Along with the development of science and technology, physics and chemistry chromatography can be aided with at present on the basis of subjective appreciation, but artificially
Influence factor is the biggest, lacks certain science.Therefore the science of Chinese liquor base liquor quality grade evaluation is improved with effective
Property is one technical problem urgently to be resolved hurrily of China white wine base liquor industry.
Summary of the invention
The goal of the invention of the present invention is to provide the stage division of a kind of Chinese liquor base liquor.The method is with existing artificial grading mould
Based on formula, use gas chromatographic technique, build Chinese liquor base liquor chromatographic data, analyze dialogue wine base wine by PLS and carry out classification.
First technical problem to be solved by this invention is to provide the stage division of a kind of Chinese liquor base liquor.The method includes
Following steps:
A, formulation standard
Different Chinese liquor base liquor is classified successively deciding grade and level by a, the personnel that tasted by specialty by sense organ grade quality, and by each etc.
Level determines a fraction range；
B, prepare the testing sample of each grade Chinese liquor base liquor；
C, through gas chromatographic analysis, the testing sample of each grade Chinese liquor base liquor of step b is shown that each grade is white
Which compound the testing sample of wine base wine has, thus obtains the chromatographic data of each grade Chinese liquor base liquor；
D, classification deciding grade and level and the chromatographic data of step c of step a are carried out PLS-DA dependency discriminant analysis, according to analysis
As a result, utilize PLS-DA to analyze method and the data message choosing sample is filtered out the weight variable more than 0.5；
B, detect Chinese liquor base liquor to be graded
E, prepare the testing sample of Chinese liquor base liquor to be graded；
F, the testing sample of the Chinese liquor base liquor to be graded of step e is drawn this Chinese liquor base to be graded by gas chromatographic analysis
Which compound the testing sample of wine has, thus obtains the chromatographic data of this Chinese liquor base liquor to be graded；
G, variable more than 0.5 of the chromatographic data of step f and weight is carried out PLS modeling, by PLS regression analysis, from
And determine the grade of this Chinese liquor base liquor to be graded.
Concrete, in stage division step b of above-mentioned Chinese liquor base liquor, the system of the testing sample of each grade Chinese liquor base liquor
Preparation Method is: with 60%vol ethanol as matrix, and preparation is containing 2%vol tert-pentyl alcohol, 2%vol n-amyl acetate and 2%vol 2-second
The internal standard mixed liquor of base n-butyric acie, then with each grade Chinese liquor base liquor preparation testing sample containing 1%vol internal standard mixed liquor,
Thus respectively obtain the testing sample of each grade Chinese liquor base liquor.
Preferably, in stage division step c of above-mentioned Chinese liquor base liquor, repeat gas chromatographic analysis n time, utilize median method
Build the chromatographic data of each grade Chinese liquor base liquor；n≥2.
Concrete, in stage division step e of above-mentioned Chinese liquor base liquor, the preparation side of the testing sample of Chinese liquor base liquor to be graded
Method is: with 60%vol ethanol as matrix, and preparation is containing 2%vol tert-pentyl alcohol, 2%vol n-amyl acetate with 2%vol 2-ethyl just
The internal standard mixed liquor of butanoic acid, then with this Chinese liquor base liquor to be graded preparation testing sample containing 1%vol internal standard mixed liquor, thus
Testing sample of Chinese liquor base liquor to be graded to this.
Preferably, in stage division step f of above-mentioned Chinese liquor base liquor, repeat gas chromatographic analysis n time, utilize median method
Build the chromatographic data of this Chinese liquor base liquor to be graded；n≥2.
Concrete, in the stage division of above-mentioned Chinese liquor base liquor, described GC conditions: chromatographic column is DB-Wax capillary
Tubing string, column length 60m, internal diameter 0.25 μm；Temperature programming step is: initial column temperature is 30 DEG C, keeps 6min, with 2.5 DEG C/min liter
Temperature is to 40 DEG C, then is warming up to 100 DEG C with 5 DEG C/min, is then warming up to 200 DEG C with 10 DEG C/min, then is warming up to 20 DEG C/min
220 DEG C, keep 10min；Carrier gas is high pure nitrogen, and flow velocity is 1.6mL/min；Injector temperature is 230 DEG C, uses shunt mode
Sample introduction, split ratio is 40 1；Detector is fid detector, and temperature is 250 DEG C；Sample size is 1 μ L.
Meanwhile, the stage division that present invention also offers above-mentioned Chinese liquor base liquor determines Chinese liquor base liquor during brewed spirit
The application of grade.
Meanwhile, present invention also offers stage division different fermentations condition in fermented grain sweat of above-mentioned Chinese liquor base liquor
Affect the application of the judgement of wine weight.
The chromatographic data of different types of Chinese liquor base liquor is analyzed by the inventive method by PLS-DA, parses Chinese liquor
The factor of influence of base liquor, these factors can be used for the fermentation parameter in fermented grain sweat and follow the tracks of, thus to different fermentations condition
The factor that may affect wine weight carries out anticipation.Chinese liquor base liquor is carried out PLS with the weight variable more than 0.5 by the present invention simultaneously
Modeling, establishes the correlation models of base liquor classification and volatile component, the model prediction of classified variable by PLS regression analysis
Value has all reached 94.8% with the correlation coefficient of measured value, thus illustrates that the fitness of model of the present invention is preferable.Same model pair
In group, data prediction rate of accuracy reached is to 98.5%, illustrates that the foundation of model is reasonable and has the highest precision.So, this
Bright method is stable, precision height, favorable reproducibility, be prone to grasp, can hold Chinese liquor base liquor from the global feature looks of chromatograph
Quality condition, the classification for Chinese liquor base liquor provides a kind of new scientific method.
Accompanying drawing explanation
The PLS of Fig. 1: 1, the 2 upper base liquor to be fractionated of vector and variable analyzes
Each variable weight figure in Fig. 2: A class base liquor
Fig. 2 vertical coordinate reference mark is respectively as follows: 2,1,0 ,-1 ,-2 from top to bottom；Abscissa from left to right represents following thing
Matter: 2-butanol, methanol, furfuryl alcohol, normal propyl alcohol, n-butyl alcohol, Alcohols,fusel summation, propanoic acid, butanoic acid, caproic acid, n-nonanoic acid, valeric acid, octanoic acid, second
Acid, isopropylformic acid., isovaleric acid, total acid, ethyl propionate, diethyl succinate, ethyl n-butyrate., cognac oil, ethyl hexanoate, caproic acid are different
Pentyl ester, Ethyl formate, certain herbaceous plants with big flowers acetoacetic ester, ethyl myristate, ethyl lactate, ethyl valerate, ethyl caprilate, ethyl acetate, isobutyl
Acetoacetic ester, total ester, furfural, 2-butanone, 2 pentanone, 3-hydroxy-2-butanone, methyl iso-butyl ketone (MIBK), total ketone.
Each variable weight figure in Fig. 3: B class base liquor
Fig. 3 vertical coordinate reference mark is respectively as follows: 3,2,1,0 ,-1 ,-2 ,-3 from top to bottom；Abscissa from left to right represent with
Lower material: 2-butanol, methanol, furfuryl alcohol, normal propyl alcohol, n-butyl alcohol, Alcohols,fusel summation, propanoic acid, butanoic acid, caproic acid, n-nonanoic acid, valeric acid, pungent
Acid, acetic acid, isopropylformic acid., isovaleric acid, total acid, ethyl propionate, diethyl succinate, ethyl n-butyrate., cognac oil, ethyl hexanoate,
Isoamyl hexanoate, Ethyl formate, certain herbaceous plants with big flowers acetoacetic ester, ethyl myristate, ethyl lactate, ethyl valerate, ethyl caprilate, acetic acid second
Ester, ethyl isobutyrate, total ester, furfural, 2-butanone, 2 pentanone, 3-hydroxy-2-butanone, methyl iso-butyl ketone (MIBK), total ketone.
Each variable weight figure in Fig. 4: C class base liquor
Fig. 4 vertical coordinate reference mark is respectively as follows: 2,1,0 ,-1 ,-2 from top to bottom；Abscissa from left to right represents following thing
Matter: 2-butanol, methanol, furfuryl alcohol, normal propyl alcohol, n-butyl alcohol, Alcohols,fusel summation, propanoic acid, butanoic acid, caproic acid, n-nonanoic acid, valeric acid, octanoic acid, second
Acid, isopropylformic acid., isovaleric acid, total acid, ethyl propionate, diethyl succinate, ethyl n-butyrate., cognac oil, ethyl hexanoate, caproic acid are different
Pentyl ester, Ethyl formate, certain herbaceous plants with big flowers acetoacetic ester, ethyl myristate, ethyl lactate, ethyl valerate, ethyl caprilate, ethyl acetate, isobutyl
Acetoacetic ester, total ester, furfural, 2-butanone, 2 pentanone, 3-hydroxy-2-butanone, methyl iso-butyl ketone (MIBK), total ketone.
Each variable weight figure in Fig. 5: D class base liquor
Fig. 5 vertical coordinate reference mark is respectively as follows: 2,1,0 ,-1 ,-2 from top to bottom；Abscissa from left to right represents following thing
Matter: 2-butanol, methanol, furfuryl alcohol, normal propyl alcohol, n-butyl alcohol, Alcohols,fusel summation, propanoic acid, butanoic acid, caproic acid, n-nonanoic acid, valeric acid, octanoic acid, second
Acid, isopropylformic acid., isovaleric acid, total acid, ethyl propionate, diethyl succinate, ethyl n-butyrate., cognac oil, ethyl hexanoate, caproic acid are different
Pentyl ester, Ethyl formate, certain herbaceous plants with big flowers acetoacetic ester, ethyl myristate, ethyl lactate, ethyl valerate, ethyl caprilate, ethyl acetate, isobutyl
Acetoacetic ester, total ester, furfural, 2-butanone, 2 pentanone, 3-hydroxy-2-butanone, methyl iso-butyl ketone (MIBK), total ketone.
Each variable weight figure in Fig. 6: E class base liquor
Fig. 6 vertical coordinate reference mark is respectively as follows: 2,1,0 ,-1 ,-2 from top to bottom；Abscissa from left to right represents following thing
Matter: 2-butanol, methanol, furfuryl alcohol, normal propyl alcohol, n-butyl alcohol, Alcohols,fusel summation, propanoic acid, butanoic acid, caproic acid, n-nonanoic acid, valeric acid, octanoic acid, second
Acid, isopropylformic acid., isovaleric acid, total acid, ethyl propionate, diethyl succinate, ethyl n-butyrate., cognac oil, ethyl hexanoate, caproic acid are different
Pentyl ester, Ethyl formate, certain herbaceous plants with big flowers acetoacetic ester, ethyl myristate, ethyl lactate, ethyl valerate, ethyl caprilate, ethyl acetate, isobutyl
Acetoacetic ester, total ester, furfural, 2-butanone, 2 pentanone, 3-hydroxy-2-butanone, methyl iso-butyl ketone (MIBK), total ketone.
Each variable weight figure in Fig. 7: F class base liquor
Fig. 7 vertical coordinate reference mark is respectively as follows: 3,2,1,0 ,-1 ,-2 ,-3 from top to bottom；Abscissa from left to right represent with
Lower material: 2-butanol, methanol, furfuryl alcohol, normal propyl alcohol, n-butyl alcohol, Alcohols,fusel summation, propanoic acid, butanoic acid, caproic acid, n-nonanoic acid, valeric acid, pungent
Acid, acetic acid, isopropylformic acid., isovaleric acid, total acid, ethyl propionate, diethyl succinate, ethyl n-butyrate., cognac oil, ethyl hexanoate,
Isoamyl hexanoate, Ethyl formate, certain herbaceous plants with big flowers acetoacetic ester, ethyl myristate, ethyl lactate, ethyl valerate, ethyl caprilate, acetic acid second
Ester, ethyl isobutyrate, total ester, furfural, 2-butanone, 2 pentanone, 3-hydroxy-2-butanone, methyl iso-butyl ketone (MIBK), total ketone.
Detailed description of the invention
In brewing technical field, owing to influence factor is more, may often store base liquor that even every rice steamer produced at sense organ, wind
There is some difference for lattice characteristic aspect.In the inventive method step a, it is simply that tasted the trial test of personnel by specialty, pass through Chinese liquor
The feature such as mouthfeel, fragrance, is divided into several, ten several even tens classes, simultaneously by these by the Chinese liquor base liquor of a certain odor type
The Chinese liquor base liquor deciding grade and level marking of classification.Then, step b preparation testing sample, step c passes through gas chromatographic analysis, in order to ensure
The stability of result, is repeated several times by gas chromatographic analysis, uses reference material, utilizes median method to determine the white of some classification
Which compound wine base wine substantially has, is chromatographic data.Then, in step d, by the classification of step a define the level marking and
Step c analyzes the chromatographic data of gained, carries out PLS-DA dependency discriminant analysis, according to analysis result, utilizes PLS-DA to analyze
Method filters out the weight variable more than 0.5 to the data message choosing sample.The inventive method step a to d, is equivalent to pass through
PLS-DA analyzes method and Chinese liquor base liquor grade and chromatographic data is connected, thus sets up a standard.
For a Chinese liquor base liquor to be measured needing deciding grade and level, by preparation sample, carry out gas chromatographic analysis, obtain color
Modal data, is analyzed by PLS-DA the most again, thus final assessment goes out the grade of surveyed Chinese liquor base liquor.
The inventive method uses programmed temperature gas chromatography, and inventor determines suitable initial temperature, heating rate
That each for Chinese liquor composition can obtain good separation and the close chromatographic peak of peak width, total disengaging time is short with final temperature, analyzes speed
Degree is fast, and the boiling range sample more than 80～100 DEG C needs to use temperature programming chromatography analysis.Due to Wine Sample complicated component, logical
Cross this temperature programming method can heterogeneity be separated rapidly.
Below in conjunction with embodiment, the present invention will be further described, and following embodiment is merely to illustrate the present invention rather than to this
The restriction of invention.
Embodiment 1
1, carried out judging deciding grade and level by 3 provincial persons of tasting and appraising, 6 class aromatic Chinese spirit base liquor samples are pressed sense organ grade quality order
It is followed successively by: I class (A), II class (B), Group III (C), IV class (D), V class (E), VI class (F).Analyze for ease of PLS-DA, this experiment
Manually arrange I class (A)=100～96 point, II class (B)=95～91 point, Group III (C)=90～86 point,
IV class (D)=85～81 point, V class (E)=80～76 point, VI class (F) < 75 points.Different classes of base liquor has respectively
From different-style, the sensory evaluation of different classes of base liquor be the results are shown in Table 1:
Sense organ taste's result of all kinds of base liquor of table 1
2, preparation testing sample, uses gas chromatogram to be analyzed the Chinese liquor base liquor of deciding grade and level of classifying, and analysis condition is as follows:
Chromatographic column is DB-Wax capillary column, column length 60m, internal diameter 0.25 μm；Temperature programming step is: initial column temperature is 30
DEG C, keep 6min, be warming up to 40 DEG C with 2.5 DEG C/min, then be warming up to 100 DEG C with 5 DEG C/min, be then warming up to 10 DEG C/min
200 DEG C, then it is warming up to 220 DEG C with 20 DEG C/min, keep 10min；Carrier gas is high pure nitrogen, and flow velocity is 1.6mL/min；Injection port
Temperature is 230 DEG C, uses shunt mode sample introduction, and split ratio is 40 1；Detector is fid detector, and temperature is 250 DEG C；Sample introduction
Amount is 1 μ L；Analysis result is as shown in table 2:
Table 2 base liquor wine sample main volatile compounds chromatography result (mg/L)
(1): * does not calculates ethanol
(2): * * ND is not detected by or testing result is beyond detection limit
3, the chromatographic data manually tasting and appraising classification and Chinese liquor base liquor is carried out PLS-DA dependency discriminant analysis.According to analysis
As a result, utilize PLS-DA to analyze method and the data message choosing sample is filtered out the weight variable more than 0.5, according to test point
Analysis result, filters out 37 variablees, respectively: 2-butanol, methanol, furfuryl alcohol, normal propyl alcohol, n-butyl alcohol, propanoic acid, butanoic acid, caproic acid, nonyl
Acid, valeric acid, octanoic acid, acetic acid, isopropylformic acid., isovaleric acid, ethyl propionate, diethyl succinate, ethyl n-butyrate., cognac oil, caproic acid
Ethyl ester, isoamyl hexanoate, Ethyl formate, certain herbaceous plants with big flowers acetoacetic ester, ethyl myristate, ethyl lactate, ethyl valerate, ethyl caprilate, second
Acetoacetic ester, ethyl isobutyrate, furfural, 2-butanone, 2 pentanone, 3-hydroxy-2-butanone, methyl iso-butyl ketone (MIBK), total acid, total ester, always
Ketone and total alcohol (without ethanol)；
4, prepare Chinese liquor base liquor testing sample to be graded, obtain this Chinese liquor base liquor to be graded by gas chromatographic analysis
The chromatographic data of testing sample；
5, the chromatographic data of Chinese liquor base liquor to be graded is carried out PLS modeling with the weight variable more than 0.5, pass through PLS
Regression analysis determines this Chinese liquor base liquor to be graded near E sample, belongs to V class, so far completes the classification of band grading base liquor.
Above example is part detailed description of the invention of the present invention, but protection scope of the present invention is not limited thereto, and appoints
What those skilled in the art is in the technical scope that the invention discloses, the change that can readily occur in or replacement, it all should belong to
In the middle of the claims of the present invention.
Claims (8)
1. the stage division of a Chinese liquor base liquor, it is characterised in that: comprise the following steps:
A, formulation standard
Different Chinese liquor base liquor is classified successively deciding grade and level by a, the personnel that tasted by specialty by sense organ grade quality, and by true for each grade
A fixed fraction range；
B, prepare the testing sample of each grade Chinese liquor base liquor；
C, the testing sample of each grade Chinese liquor base liquor of step b is drawn each grade Chinese liquor base through gas chromatographic analysis
Which compound the testing sample of wine has, thus obtains the chromatographic data of each grade Chinese liquor base liquor；
D, classification deciding grade and level and the chromatographic data of step c of step a are carried out PLS-DA dependency discriminant analysis, according to analyzing knot
Really, utilize PLS-DA to analyze method and the data message choosing sample is filtered out the weight variable more than 0.5；
B, detect Chinese liquor base liquor to be graded
E, prepare the testing sample of Chinese liquor base liquor to be graded；
F, the testing sample of the Chinese liquor base liquor to be graded of step e is drawn this Chinese liquor base liquor to be graded by gas chromatographic analysis
Which compound testing sample has, thus obtains the chromatographic data of this Chinese liquor base liquor to be graded；
G, variable more than 0.5 of the chromatographic data of step f and weight is carried out PLS modeling, by PLS regression analysis, thus sentence
Make the grade of this Chinese liquor base liquor to be graded.
The stage division of Chinese liquor base liquor the most according to claim 1, it is characterised in that: in step b, each grade Chinese liquor
The preparation method of the testing sample of base liquor is: with 60%vol ethanol as matrix, and preparation is containing 2%vol tert-pentyl alcohol, 2%vol acetic acid
N-pentyl ester and the internal standard mixed liquor of 2%vol 2-ethyl n-butyric acie, then with the preparation of each grade Chinese liquor base liquor containing in 1%vol
The testing sample of mark mixed liquor, thus respectively obtain the testing sample of each grade Chinese liquor base liquor.
The stage division of Chinese liquor base liquor the most according to claim 1, it is characterised in that: in step c, repeat gas chromatogram and divide
Analyse n time, utilize median method to build the chromatographic data of each grade Chinese liquor base liquor；n≥2.
The stage division of Chinese liquor base liquor the most according to claim 1, it is characterised in that: in step e, Chinese liquor base liquor to be graded
The preparation method of testing sample be: with 60%vol ethanol as matrix, preparation is containing 2%vol tert-pentyl alcohol, 2%vol acetic acid positive penta
Ester and the internal standard mixed liquor of 2%vol 2-ethyl n-butyric acie, then mix containing 1%vol internal standard with the preparation of this Chinese liquor base liquor to be graded
The testing sample of liquid, thus obtain the testing sample of this Chinese liquor base liquor to be graded.
The stage division of Chinese liquor base liquor the most according to claim 1, it is characterised in that: in step f, repeat gas chromatogram and divide
Analyse n time, utilize median method to build the chromatographic data of this Chinese liquor base liquor to be graded；n≥2.
The stage division of Chinese liquor base liquor the most according to claim 1, it is characterised in that: described GC conditions: color
Spectrum post is DB-Wax capillary column, column length 60m, internal diameter 0.25 μm；Temperature programming step is: initial column temperature is 30 DEG C, keeps
6min, is warming up to 40 DEG C with 2.5 DEG C/min, then is warming up to 100 DEG C with 5 DEG C/min, is then warming up to 200 DEG C with 10 DEG C/min,
It is warming up to 220 DEG C with 20 DEG C/min again, keeps 10min；Carrier gas is high pure nitrogen, and flow velocity is 1.6mL/min；Injector temperature is
230 DEG C, using shunt mode sample introduction, split ratio is 40 1；Detector is fid detector, and temperature is 250 DEG C；Sample size is 1 μ
L。
7. the stage division of the Chinese liquor base liquor described in any one of claim 1～6 determines Chinese liquor base liquor during brewed spirit
The application of grade.
8. stage division different fermentations condition in fermented grain sweat of the Chinese liquor base liquor described in any one of claim 1～6
Affect the application of the judgement of wine weight.
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| CN114441669A (en) * | 2021-12-14 | 2022-05-06 | 贵州茅台酒股份有限公司 | Method for identifying models of different Maotai-flavor liquor based on volatile flavor substance composition |
| WO2023040391A1 (en) * | 2021-09-18 | 2023-03-23 | 天地壹号饮料股份有限公司 | Method for determining content of ethanol in wines on basis of gas chromatographic method |
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| 贺国华等: "用感官和化学分析数据来掌握淡色啤酒老化的多维模型", 《啤酒科技》 * |
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| CN113092570A (en) * | 2021-03-29 | 2021-07-09 | 西华大学 | Method for rapidly measuring quality and picking wine based on in-situ direct mass spectrometry |
| WO2023040391A1 (en) * | 2021-09-18 | 2023-03-23 | 天地壹号饮料股份有限公司 | Method for determining content of ethanol in wines on basis of gas chromatographic method |
| CN114441669A (en) * | 2021-12-14 | 2022-05-06 | 贵州茅台酒股份有限公司 | Method for identifying models of different Maotai-flavor liquor based on volatile flavor substance composition |
| CN114441669B (en) * | 2021-12-14 | 2023-10-27 | 贵州茅台酒股份有限公司 | Method for identifying models of different Maotai-flavor distilled spirits based on volatile flavor substances |
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