Study On The Removal Of Antinutrition Inwine By Electrochemical Oxidation

Liquor has a long history of brewing in China,with special brewing technology and rich and delicate taste.With the attention paid to food safety in recent years,the quality and safety of liquor has attracted the attention of Chinese people.There are some compounds such as aldehydes and higher alcohols which can cause cancer or increase the metabolism burden of liver in liquor.At the same time,these compounds are important components of liquor flavor.In this study,the composition and concentration distribution of various Luzhou flavor liquors were analyzed,and the influence of high concentration components on flavor was discussed.Meanwhile,electrolysis was used to optimize the taste of liquor and reduce the anti nutrients in liquor.The main research contents are as follows:(1)Alcohol meter,gas chromatography-mass spectrometry(GC-MS),static headspace gas chromatography(HS-GC),gas chromatography-hydrogen flame ion detector(GC-FID),sensory evaluation and other technical methods were used to detect the precision of white wine,to detect the compounds in white wine qualitatively and quantitatively,and to evaluate the flavor of wine samples.The alcohol accuracy error is within 1 °.Up to 30 substances can be identified in a single wine sample.The quantitative method has good accuracy and accuracy,linear relationship in the linear range is good(R2 > 0.999),recovery is between 96.3% and104.1%,relative standard deviation is between 0.42% and 4.32%.The sensory evaluation is rigorous and meets the evaluation requirements.Each method can meet the requirements of liquor analysis.(2)The electrolytic experiments of simulated liquor and Luzhou flavor liquor were carried out by electrolytic method,and the reaction mechanism was analyzed.The voltage is 20 V and the electrolysis time is 0-6h.The results showed that it was feasible and effective to optimize the Luzhou flavor liquor by direct electrolysis,which could reduce the anti nutrients in the liquor,achieve the effect of rapid aging and optimize the liquor taste.For the liquor samples with harmonious aroma,the effect of taste optimization can be realized quickly by electrolysis in a short time.The compounds with obvious peculiar smell in wine can be removed by electrolysis for a long time.Long time electrolysis will affect liquor taste and lead to burnt taste.Attention should be paid to electrolysis voltage and electrolysis time.Among them,the reaction mechanism is complex,which is caused by many reasons.(3)Two sets of liquor quality optimizing machines were designed and manufactured,and electrolytic experiments were carried out on all kinds of liquor and fruit wine.Good results have been achieved in the electrolytic treatment of Qingxiang liquor,Luzhou flavor liquor and rice flavor liquor.When the Maotai flavor liquor and fruit wine are electrolyzed,the more violent reaction conditions will easily lead to the loss of flavor.Generally speaking,this method can achieve the purpose of fast aging and removing the antinutrition in wine.It has high social and economic value and can be applied in production and life.