CN106501471B - A method of prediction low alcohol white spirit shelf life - Google Patents
A method of prediction low alcohol white spirit shelf life Download PDFInfo
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- CN106501471B CN106501471B CN201610944637.5A CN201610944637A CN106501471B CN 106501471 B CN106501471 B CN 106501471B CN 201610944637 A CN201610944637 A CN 201610944637A CN 106501471 B CN106501471 B CN 106501471B
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 29
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 claims abstract description 82
- 150000002148 esters Chemical class 0.000 claims abstract description 54
- 238000003860 storage Methods 0.000 claims abstract description 16
- 238000006243 chemical reaction Methods 0.000 claims abstract description 10
- 238000001514 detection method Methods 0.000 claims description 14
- 235000014101 wine Nutrition 0.000 claims description 11
- 235000020097 white wine Nutrition 0.000 claims description 9
- 238000005259 measurement Methods 0.000 claims description 6
- 238000009529 body temperature measurement Methods 0.000 claims 1
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 24
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 17
- 229940116333 ethyl lactate Drugs 0.000 description 12
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 11
- 239000000243 solution Substances 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 238000004448 titration Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000004458 analytical method Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000013213 extrapolation Methods 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/14—Beverages
- G01N33/146—Beverages containing alcohol
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Medicinal Chemistry (AREA)
- Physics & Mathematics (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Investigating Or Analyzing Non-Biological Materials By The Use Of Chemical Means (AREA)
Abstract
The present invention relates to a kind of methods for predicting low alcohol white spirit shelf life, and this method comprises the following steps: 1) setting in national standard total ester and the minimum of ethyl hexanoate content as shelf life reference value；And the predictive coefficient under the total ester of above-mentioned shelf life and ethyl hexanoate reference value is set as n；2) room temperature (T is detected0), high temperature (T1) content of total ester and ethyl hexanoate does matched curve as axis of ordinates using the natural logrithm of content, obtain slope K using the time as axis of abscissas in low alcohol white spirit during storage0、K1；3) according to the approximate rule of Hough (van ' t Hoff), temperature is every to rise 10 DEG C, and reaction rate increases n times, then has K1=K0×n(T1‑T0)/10, n value is calculated；5) high temperature (T is detected1) during storage in low alcohol white spirit total ester and ethyl hexanoate content, obtain high temperature T1Under the conditions of shelf life t1；6) room temperature (T0) under low alcohol white spirit shelf life t0=t1×n(T1‑T0)/10.The present invention detects low alcohol white spirit shelf life with the content of total ester and ethyl hexanoate, can quick predict its shelf life.
Description
Technical field
The present invention relates to a kind of methods for predicting low alcohol white spirit shelf life.Specifically, the present invention relates to can be when shorter
The method of the interior shelf life for determining white wine.
Background technique
Shelf life is food a period of time experienced in the case where recommending holding conditions, and food is safe in the meantime, and
Sense organ, physics and chemistry and microorganism property that consumer is expected are remain, and meets defined nutrient index on Product labelling
Time.In actual production, prediction Food Shelf-life is a pith in food development and production process.Shelf life adds
Speed experiment (ASLT, Accelerated shelf-life testing) is a kind of effectively and quickly prediction Food Shelf-life side
Method is applied in food scientific research in large quantities, and principle is to quantify environmental factor to change using chemical kinetics
Product is placed in some accelerate the failure and as improved the mal-condition of storage temperature gets off that product is accelerated to become by the influence degree for learning reaction
Matter.Under the conditions of reserve temperature, sampling analysis index when certain time interval detects shelf life under this condition, then to obtain
Data Extrapolation, and then determine physical holding of the stock under the conditions of shelf-life.
In recent years, as the improvement of people's living standards, the consumption idea of white wine is also changing.(40 ° of low alcohol white spirit
V/v or less) because its irritation is small, wake up fastly after drink, gradually by the favor of consumer.But low alcohol white spirit is inclined due to alcoholic strength
It is low, if the too long taste of shelf life can become boring, coordinate to feel poor, some even will appear water taste, tart flavour, astringent taste, bitter taste etc..
There are hydrolysis in low alcohol white spirit (40 ° of v/v or less), Ester is reduced, and acid increases, acid esters ratio
It is unbalance, lead to lightly seasoned thin, the unhappy smell of appearance of white wine storage deutostoma.In white wine hydrolysis, reaction rate and esters and water
Concentration it is directly proportional, reaction rate equation i.e.:Since Ester relative water concentration is lower, reacted
Water concentration changes very little relative to ester concentration in journey, therefore can be approximately considered k ' × CWaterFor constant, enable: K ' × CWater=k；Reaction rate
Equation is regarded as pseudo-first-order reaction rate equation:Definite integral will be carried out after formula variables separation:Integral result is InCEster tLinear equation with time t is once linear curve, measures different moments t
When reaction system in total ester concentration CEster t, straight slope k, constant InCEster 0。
In the prior art, sample is placed in room mainly based on observation analysis method by investigation low alcohol white spirit shelf life
It is every to do subjective appreciation at regular intervals under the conditions of temperature, and the variation of key component is detected, until the taste of white wine, mouthfeel are not
It is acceptable and until key component is reduced to national standard or less.This determination method takes a long time, improve low alcohol white spirit and
The time that needs are studied during exploitation new product is long, and drain on manpower and material resources is larger.Therefore, up to the present there are no needles
The method that low alcohol white spirit shelf life is quickly detected.
Summary of the invention
The main purpose that the present invention studies is a kind of method for establishing prediction low alcohol white spirit shelf life, in this way,
The shelf life of white wine can be determined within a short period of time.
One aspect of the present invention provides a kind of method for predicting low alcohol white spirit shelf life, includes the following steps:
1) total ester and the minimum of ethyl hexanoate content are set in low alcohol white spirit as shelf life reference value；And set above-mentioned goods
Predictive coefficient under frame phase total ester and ethyl hexanoate reference value is n；
2) tracing detection high temperature (T1) during storage in low alcohol white spirit total ester and ethyl hexanoate content, be cross with the time
Reference axis does matched curve as axis of ordinates using the natural logrithm of content, obtains slope K1；
3) tracing detection room temperature (T0) during storage in low alcohol white spirit total ester and ethyl hexanoate content, be cross with the time
Reference axis, the logarithm of content are that axis of ordinates does matched curve, obtain slope K0；
4) according to the approximate rule of Hough (van ' t Hoff), temperature is every to rise 10 DEG C, and reaction rate increases n times, then has K1
=K0×n(T1-T0)/10；
5) tracing detection high temperature (T1) during storage in low alcohol white spirit total ester and ethyl hexanoate content, obtain high temperature T1
Under the conditions of shelf life t1；
6) room temperature (T0) under low alcohol white spirit shelf life t0=t1×n(T1-T0)/10；
T in the present invention0It can be 20 DEG C；T1It can be 60 DEG C.
Preferably, in the method for the invention, every 5 months, 4 months, 3 under room temperature (15 DEG C -30 DEG C, preferably 20 DEG C)
Measurement in a month, 2 months or 1 month is primary, and high temperature (preferably, the high temperature is 40~90 DEG C) is primary every measurement in 1 day.
Optionally, for the shelf life reference value, total ester (in terms of ethyl acetate) can be 1000mg/L；Ethyl hexanoate can
For 500mg/L.
Preferably, the predictive coefficient n under the shelf life reference value can also be between 1.50-3.00.
The method that total ester and ethyl hexanoate are detected in the present invention can refer to 10345 Liquor Analysis Methods of GBT.Obviously
, in addition to this, those skilled in the art can refer to any other analysis method.
Second aspect of the present invention provides a kind of method for predicting low alcohol white spirit shelf life, includes the following steps:
1) minimum of total ester, ethyl lactate and ethyl hexanoate content in low alcohol white spirit is set as shelf life reference value；And
The predictive coefficient under the total ester of above-mentioned shelf life and ethyl hexanoate reference value is set as n；
2) tracing detection high temperature (T1) during storage in low alcohol white spirit total ester, ethyl lactate and ethyl hexanoate content,
Using the time as axis of abscissas, matched curve is done as axis of ordinates using the natural logrithm of content, obtains slope K1；
3) tracing detection room temperature (T0) during storage in low alcohol white spirit total ester, ethyl lactate and ethyl hexanoate content,
Using the time as axis of abscissas, the logarithm of content is that axis of ordinates does matched curve, obtains slope K0；
4) according to the approximate rule of Hough (van ' t Hoff), temperature is every to rise 10 DEG C, and reaction rate increases n times, then has K1
=K0×n(T1-T0)/10；
5) tracing detection high temperature (T1) during storage in low alcohol white spirit total ester, ethyl lactate and ethyl hexanoate content,
Obtain high temperature T1Under the conditions of shelf life t1；
6) room temperature (T0) under low alcohol white spirit shelf life t0=t1×n(T1-T0)/10；
T in the present invention0It can be 20 DEG C；T1It can be 60 DEG C.
Preferably, in the method for the invention, every 5 months, 4 months, 3 under room temperature (15 DEG C -30 DEG C, preferably 20 DEG C)
Measurement in a month, 2 months or 1 month is primary, and high temperature (preferably, the high temperature is 40~90 DEG C) is primary every measurement in 1 day.
Optionally, for the shelf life reference value, total ester (in terms of ethyl acetate) can be 1000mg/L；Ethyl lactate can
For 400mg/L；Ethyl hexanoate can be 500mg/L.
Preferably, the predictive coefficient n under the shelf life reference value can also be between 1.50-3.00.
The method that total ester, ethyl lactate and ethyl hexanoate are detected in the present invention can refer to 10345 Liquor Analysis Methods of GBT.
It is readily apparent that in addition to this, those skilled in the art can refer to any other analysis method.
In second aspect, the minimum of total ester, ethyl lactate and ethyl hexanoate content can be country's mark in low alcohol white spirit
The minimum of total ester, ethyl lactate and ethyl hexanoate content in low alcohol white spirit specified in standard.
Low alcohol white spirit described in second aspect is preferably 40 ° of v/v white wine below in the present invention.
In second aspect of the present invention, the minimum of total ester, ethyl lactate and ethyl hexanoate content can be in low alcohol white spirit
The minimum of total ester, ethyl lactate and ethyl hexanoate content in low alcohol white spirit specified in national standard.
Low alcohol white spirit described in second aspect of the present invention is preferably 40 ° of v/v white wine below.
The present invention predicts the shelf life of low alcohol white spirit with the content of total ester and ethyl lactate and/or ethyl hexanoate, is opening
When sending out low alcohol white spirit new product, can quick predict its shelf life, reduce the investment of R&D cycle and manpower and material resources.The present invention may be used also
To be used to detect the shelf life of existing procucts, present invention detection speed is fast, and generally requiring 7 days or so can complete.
Specific embodiment
The present invention is described in further detail combined with specific embodiments below, content to better understand the invention, but
The present invention is not limited to following embodiments.
Embodiment 1
Take the finished product low wine sample of two bottles of new productions, number A, B are wherein saved under the conditions of 20 DEG C of A room temperature, every 3
Total ester of moon detection wine sample and the content of ethyl hexanoate；Saved under the conditions of 60 DEG C of B high temperature, every 1 day detection wine sample total ester and
The content of ethyl hexanoate, detecting step is as follows,
The method for detecting total ester are as follows:
Wine sample 50.0mL is drawn in 250mL conical flask, adds 2 drop phenolphthalein indicators, with 0.1mol/L sodium hydroxide standard
Titration solution is titrated to pink (being sure not excess), ml of record consumption standard solution of sodium hydroxide, then accurate addition
0.1mol/L standard solution of sodium hydroxide 25.00mL, shakes up, and is put into several beades, and loading onto condenser pipe, (cooling water temperature is preferably low
In 15 DEG C), in the 30min that flows back on boiling water bath (when solution boils, the condenser pipe first drop condensate liquid that drips starts timing), remove,
It is cooled to room temperature.Then, it is titrated with 0.1mol/L sulfuric acid standard titration solution, completely disappears blush just for its end
Point, the volume of record consumption 0.1mol/L sulfuric acid standard titration solution；Ethanol solution (no ester) 50mL is drawn simultaneously, according to above-mentioned
Method equally operates and does blank test, the volume of record consumption 0.1mol/L sulfuric acid standard titration solution, as total ester content
It calculates.
The calculating of total ester content:
In formula；The mass concentration (in terms of ethyl acetate) of X --- --- total ester in sample, unit are gram per liter (g/L)；
The actual concentrations of c --- --- sulfuric acid standard titration solution, unit are mole every liter (mol/L)；
V0--- --- blank test sample consumes the volume of sulfuric acid standard titration solution, and unit is milliliter (mL)；
V1The volume of --- --- sample consumption sulfuric acid standard titration solution, unit are milliliter (mL)；
The numerical value of the molal weight of 88 --- --- ethyl acetate, unit are gram every mole (g/mol)；
The volume of 50.0 --- --- pipette samples, unit are milliliter (mL).
Formula is brought the data into, the content of total ester can be obtained.
The method of ethyl hexanoate content is detected in the present invention are as follows: gas chromatography；
Chromatographic column: CP-Wax 57CB；Carrier gas (High Purity Nitrogen): flow velocity 1.0mL/min；Split ratio are as follows: 60:1；Tail blow for
26mL/min；Hydrogen: flow velocity 30mL/min；Air: flow velocity 400mL/min；Detector temperature: 250 DEG C；Sample injector temperature
Degree: 250 DEG C；Temperature programming: 35 DEG C, 4min is kept；60 DEG C are raised to 4 DEG C/min；130 DEG C are raised to 10 DEG C/min；With 15 DEG C/
Min is raised to 210 DEG C, keeps 20min.
It draws 1mL wine sample to be added in sample injection bottle, be added 0.1mL inner mark solution (0.02%, volume fraction), mix laggard
Sample obtains the content of ethyl acetate and ethyl hexanoate.
The content (mg/L) of total ester and ethyl hexanoate under the conditions of 60 DEG C of 1. high temperature of table
| Time (moon) | 0 | 0.033 | 0.067 | 0.100 | 0.133 | 0.167 |
| Total ester | 2650 | 2550 | 2500 | 2470 | 2450 | 2430 |
| Ethyl hexanoate | 1267 | 1204 | 1195 | 1167 | 1159 | 1085 |
The content (mg/L) of total ester and ethyl hexanoate under the conditions of 20 DEG C of 2. room temperature of table
| Time (moon) | 0 | 3 | 6 | 9 | 12 | 15 |
| Total ester | 2340 | 1920 | 1840 | 1815 | 1685 | 1410 |
| Ethyl hexanoate | 1515 | 1238 | 1129 | 976 | 865 | 790 |
During (60 DEG C) of tracing detection high temperature storages in low alcohol white spirit total ester and ethyl hexanoate content, be cross with the time
Reference axis, the logarithm of content are that axis of ordinates does matched curve, obtain slope K1；
During (20 DEG C) of tracing detection room temperature storages in low alcohol white spirit total ester and ethyl hexanoate content, be cross with the time
Reference axis, the logarithm of content are that axis of ordinates does matched curve, obtain slope K0；
According to the approximate rule of Hough (van ' t Hoff), K0×n(60-20)/10=K1, n is calculatedTotal ester=2.04；nEthyl hexanoate
=2.19.
By taking total ester as an example: obtaining the shelf life t of low alcohol white spirit under high temperature (60 DEG C) according to matched curve1=1.98；
According to: t0=t1×n(T1-T0)/10；Obtain t0=34.32；
The shelf life t=28.75 of low alcohol white spirit under room temperature (20 DEG C) is obtained according to matched curve.
By taking ethyl hexanoate as an example: obtaining the shelf life t of low alcohol white spirit under high temperature (60 DEG C) according to matched curve1=1.18；
According to: t0=t1×n(T1-T0)/10；Obtain t0=27.14；
The shelf life t=29.97 of low alcohol white spirit under room temperature (20 DEG C) is obtained according to matched curve.
In order to evaluate the method for the present invention to the forecasting accuracy of low alcohol white spirit shelf life, the sample of number A is tasted and appraised
Identification forms comment to verify its organoleptic indicator's situation of change.The result shows that aroma is not pure good enough when storage was to 30 months,
Wine body is pure and mild, sour-puckery flavor.Before 26 months, aroma is pure, wine body is pure and mild, not discoordination.That is, for low wine,
With the extension of resting period, mouthfeel is being gradually changed, and wine body is thin out, taste is few, and the later period also shows slightly acerbity.
In fact, also carrying out alcoholic strength, total acid, ethyl lactate, ethyl butyrate and ethyl acetate for measurement.Hair
Existing, for low wine, these physical and chemical indexes or a combination thereof and the correspondence of sensory evaluation be not good enough, and total ester and caproic acid second
The correspondence of index variation with the sensory evaluation of ester is significantly relatively strong.
Although with above embodiments describe the present invention, it should be appreciated that before without departing substantially from spirit of the invention
It puts, the present invention further can be modified and be changed, and these modifications and variation all belong to the scope of protection of the present invention it
It is interior.
Claims (8)
1. a kind of method for predicting low alcohol white spirit shelf life, includes the following steps:
1) total ester and the minimum of ethyl hexanoate content are set in low alcohol white spirit as shelf life reference value；
2) during tracing detection high temperature (T1) storage in low alcohol white spirit total ester and ethyl hexanoate content, using the time as abscissa
Axis does matched curve as axis of ordinates using the natural logrithm of content, obtains slope K 1；
3) during tracing detection room temperature (T0) storage in low alcohol white spirit total ester and ethyl hexanoate content, using the time as abscissa
Axis, the logarithm of content are that axis of ordinates does matched curve, obtain slope K 0；
4) according to the approximate rule of Hough, temperature is every to rise 10 DEG C, and reaction rate increases n times, then has K1=K0 × n(T1-T0)/10；
5) during tracing detection high temperature (T1) storage in low alcohol white spirit total ester and ethyl hexanoate content, obtain high temperature T1 condition
Under shelf life t1；
6) under room temperature (T0) low alcohol white spirit shelf life t0=t1 × n(T1-T0)/10；
Predictive coefficient n under the shelf life reference value, range is in 1.50-3.00.
2. the method for prediction low alcohol white spirit shelf life according to claim 1, it is characterised in that the high temperature is 40-90
℃。
3. the method for prediction low alcohol white spirit shelf life according to claim 1, it is characterised in that the room temperature is 15-30
℃。
4. the method for predicting low alcohol white spirit shelf life according to claim 3, wherein the room temperature is 20 DEG C.
5. the method for low alcohol white spirit shelf life is predicted described in any one of -4 according to claim 1, it is characterised in that under room temperature
Measurement is primary at quarterly intervals, primary every measurement in 1 day under high temperature.
6. the method for prediction low alcohol white spirit shelf life according to claim 5, it is characterised in that total ester and ethyl hexanoate
Unit is mass concentration or is molar concentration.
7. the method for prediction low alcohol white spirit shelf life according to claim 1, it is characterised in that the minuent of the setting is white
Total ester and the minimum of ethyl hexanoate content are minimum specified in national standard in wine.
8. the method for prediction low alcohol white spirit shelf life according to claim 1, it is characterised in that the low alcohol white spirit is each
The white wine of kind odor type.
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| Title |
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| 低度白酒货架期稳定性研究;沈才洪 等;《酿酒科技》;20071231(第8期);第76-77页 |
| 芥末油抗氧化性的研究;王琴 等;《食品与发酵工业》;20091230;第35卷(第7期);摘要，第102页 |
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Address after: 53 Longshan Road, Zhonggong Town, Licheng District, Jinan City, Shandong Province Patentee after: JINAN BAOTU SPRING WINE Co.,Ltd. Patentee after: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD & FERMENTATION INDUSTRIES Co.,Ltd. Address before: 53 Longshan Road, Zhonggong Town, Licheng District, Jinan City, Shandong Province Patentee before: JINAN BAOTU SPRING WINE Co.,Ltd. Patentee before: CHINA NATIONAL Research Institute OF FOOD AND FERMENTATION INDUSTRIES |
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Denomination of invention: A method for predicting the shelf life of low alcohol Baijiu Effective date of registration: 20231208 Granted publication date: 20190507 Pledgee: Jinan Rural Commercial Bank Co.,Ltd. Nanshan sub branch Pledgor: JINAN BAOTU SPRING WINE Co.,Ltd. Registration number: Y2023980070321 |