Study On Basic Factors Of Quality Expression Of Sauce-flavor Liquor

Sauce-flavor liquor is an unique category among twelve flavor-flavor liquors in China,with a long brewing technology and historical culture.The brewing process includes two grain feedings,eight fermentations,nine distillations and seven wine picks.The round wine is seven rounds of wine in the seven wine picking process.There are certain differences in flavor characteristics and qualities of different rounds of wine.This is due to the different relationship between the components and quantity ratio of trace substances in liquor,which determines the flavor and taste of sauce-flavor liquor.The base wine is the basis for blending liquor,according to a certain proportion of each round of wine,to get a product with a comfortable taste.This topic uses GC to qualitatively study and analyze the trace components of 6 sauce-flavor liquors in Guizhou and 7rounds of base wine,and further analyze and study the mineral elements in different rounds of base wine by ICP-MS,combining animalsExperiments and principal component quantitative analysis methods analyze the basic factors of the quality expression of sauce-flavor liquor.1.Using GC internal standard method to quantitatively detect acetaldehyde,acetal,methanol,n-propanol,isobutanol,n-butanol,isoamyl alcohol,n-hexanol,etc.in different brands and different rounds of sauce-flavor base wine The content of 14 trace components such as sec-butanol,ethyl butyrate,ethyl acetate,ethyl hexanoate,ethyl lactate,etc.,was carried out on the alcohol,ester and aldehyde content of each round of wine For comparison.The results showed that the content of methanol in the fourth,fifth,sixth and seventh rounds gradually increased;the content of sec-butanol was basically higher in the first and seventh rounds;the content of n-propanol was relatively high in each round of wine,one round The most prominent among the base wines;isobutanol is higher in the first round;isoamyl alcohol is the lowest in the second round,and acetaldehyde is lower in the fourth round;acetal is in the second round The wine content is basically higher than other rounds of wine;the highest content of ester in each round of base wine is ethyl acetate;the highest content of ethyl acetate in the first and second rounds.Using chemometrics to analyze the characteristic flavor data,four main components can be proposed.The main components of 1,2,3,and 4 are ethyl valerate,isobutanol,ethyl lactate,and acetal.The contribution rate of the first component is 29.217%,the contribution rate of the second component is 20.770%,the contribution rate of the third component is 18.399%,the contribution rate of the fourth component is 11.371%,and the cumulative contribution rate of the first four principal components reaches 79.757 %.It shows that the four main components have the changing trend of representing the overall characteristics of the base wine of the sauce-flavor liquor.2.Using ICP-MS to determine the content of Fe,Al,Zn,Cr,Pb,Mn,Ni,Sr,Cu,Co,Mo,Cd,Se in wine samples,complete qualitative,quantitative analysis and comparative research,in each sample,Al、Fe content is high,but the content is in line with national health standards,the content of toxic heavy metal elements Pb,Cd,etc.are less than the relevant national standards.A preliminary analysis of the differences in mineral elements between different rounds of different brands.Through principal component analysis,three principal components(FAC1,FAC2,FAC3)can be proposed.The main components that determine the main components of 1,2,and 3 are Ni,Cu,and Zn,respectively.The contribution rate of the first component is 41.098%,the contribution rate of the second component is 16.852%,the contribution rate of the third component is 15.1%,and the cumulative contribution rate of the first three principal components reaches 73.05%.It shows that the three main components have the trend of representing the overall characteristics of minerals in the base liquor of sauce-flavor liquor.3.Taking the finished wine of brand JX-X as a sample,Simulate human drinking volume by gavaging mice at different doses.After 30 days of gavage,mice were subjected to eyeball blood analysis.The experimental results showed that the low-dose group of sauce wine stored for 4 or 5years Compared with the control group,the GSH level increased(P <0.05);compared with the control group,the AST and ALT of the low-dose sauce stored for 4 to 5 years and the medium-dose sauce stored for 3 to 4 years were reduced(P <0.05);compared with the control group,the three wine samples can reduce the serum urea nitrogen content to different degrees,and the liver glycogen in the low and high doses stored for 4 years and the low dose group stored for 5years is significantly increased.It shows that the low and medium doses have basically no liver damage to mice,and the low dose of gavage has a certain effect on anti-fatigue in mice.