liquor evaluation I. purpose and significance of liquor evaluation The identification of liquor quality is usually achieved by physical and chemical analysis and sensory inspection. The so-called physical and chemical analysis refers to the scientific determination of the main physical and chemical components of liquor, such as ethanol, total acids, total esters, higher alcohols, methanol, heavy metals, chlorides, etc. (commonly known as sanitary index determination) by using various modern instruments. The so-called sensory inspection is what people often say, such as tasting, tasting and appraising. It is a method to judge the color, aroma, taste and taste of wine by using human sensory organs-eyes, nose and mouth. Specifically, it is to observe the appearance, color and presence of suspended matter and sediment of liquor with eyes, which is called visual inspection for short; Smell the aroma of liquor by nose to check whether it has rancid taste and peculiar smell, which is called olfactory test for short; Putting wine in the mouth makes the taste of the tongue and the smell of the nose form a comprehensive feeling of liquor, which is called flavor (also called style) test for short. Liquor is a kind of taste product, and the formation of its color, aroma, taste and lattice depends not only on the number of various physical and chemical components, but also on the coordination and balance among various components and the foil of trace components, and people's sensory inspection of liquor is a comprehensive reflection of its color, aroma, taste and lattice. This reflection is very complicated, and it is impossible to comprehensively and accurately reflect the characteristics of color, aroma, taste and style of liquor only by analyzing the physical and chemical components. Therefore, the identification of liquor quality relies more on sensory organ tasting methods to make up for its shortcomings. As far as the actual situation is concerned, no precise instrument can replace people's sense of taste and smell. The trace flavor components in liquor can be detected by gas chromatography for substances with a content of 1/1, g, but beyond this limit, they cannot be detected. However, people's senses can feel the trace components of 1/1 million g, especially some sensory indicators can not be expressed by data. Therefore, although modern scientific instruments can analyze the trace components of liquor, they still cannot accurately determine the internal quality of liquor, and can only be used as an auxiliary means. Liquor tasting is fast and accurate, which is an important means to identify the internal quality of food at home and abroad, and it is also a fast and effective method to identify the quality of liquor in the world today. Evaluation is the relevant basis for production enterprises and management departments to identify and test the quality grade of products, which marks the management level of enterprises. 2. Experimental Materials and Instruments 1. Materials All kinds of fragrant liquors are representative liquors, Maotai-flavor Moutai liquor, Luzhou-flavor Wuliangye liquor, Fen-flavor Fenjiu liquor, rice-flavor Guilin Sanhua liquor and other fragrant xifeng liquor liquors. Bran koji wine, saccharifying enzyme wine, recording paper. Instrument tasting table, tasting glass and mouthwash cup. Third, experimental methods 1. The main basis of wine evaluation standards is product quality standards. The technical requirements of liquor sensory standards are clearly defined in the product quality standards. It includes four parts: color, fragrance, taste and style. At present, there are national standards, industry standards and enterprise standards in product quality standards. According to the provisions of the National Standardization Law, products produced by enterprises must implement product standards, first of all, national standards, industry standards if there is no national standard, and enterprise standards if there is no industry standard. 2. Standard liquor sensory evaluation method Sensory evaluation refers to the analysis and evaluation of the color, aroma, taste and style characteristics of liquor samples by wine appraisers through sensory organs such as eyes, nose and mouth. 3. Wine tasting environment The wine tasting room should be well lit, soft and suitable, with a temperature of 2~25℃ and a humidity of about 6%, constant temperature and humidity, fresh air, and no aroma or foul smell. 4. Tasting wine glasses are tulip-shaped tall feet, colorless, transparent and without patterns, with uniform thickness. The cup height is 1mm, the foot height is 46mm, the maximum diameter of the cup body is 45mm, the diameter of the cup mouth is 33mm, the thickness is .7±.2mm, and the diameter of the cup foot seat is 39mm. 5. Evaluation method (1) Color: inject the sample into a clean and dry tasting cup, observe it in a bright place, and record its color, clarity, precipitation and suspended matter. (2) Aroma: Inject the sample into a clean and dry tasting cup, first gently shake the glass, then smell it with your nose and record its aroma characteristics. (3) Taste: Pour the sample into a clean and dry wine glass, drink a small amount of sample (about 2ml) in your mouth, taste it carefully with the taste organs, and record the taste characteristics. (4) Style: By tasting the fragrance and taste, comprehensively judge whether it has the style characteristics of the product, and record its strength and weakness. 6. Scoring criteria Table 1 Scoring criteria for color and aroma and Table 2 Scoring criteria for taste and style. Table 1 Color and Aroma Scoring Standard Color Score Aroma Score is colorless and transparent +1 has the aroma characteristics of fixed fragrance type +25 turbidity -4 insufficient fragrance -2 precipitation -2 impure fragrance -2 suspended matter -2 insufficient fragrance -2 colored (except yellowish) -2 odor -3 unpleasant odor -5 fusel oil odor -5 other odor -7 Note: "+"means extra points. Table 2 Taste and Style Scoring Standard Taste Score Style Score has the flavor characteristics of the original flavor +5 has the unique style of this product +15 is not soft -2 is not prominent -5 is not sweet -2 is biased -5 is thin -2 is staggered -5 is spicy -3 is short after taste -2 is light after taste -2 is bitter after taste (relaxed for Xiaoqu liquor) -3 is astringent -5 is burnt -3 is auxiliary taste. "-"means deduction. 7. Evaluation Steps The sensory quality of famous liquor mainly includes four parts: color, aroma, taste and style. Tasting is to determine its style by observing its color with eyes, smelling its fragrance with nose and tasting its taste with mouth, and combining the sensory impressions of color, aroma and taste. The whole process of tasting is as follows: (1) The evaluation of the color of colored liquor is determined by people's eyes. First, put the wine sample on the white paper of the wine evaluation table, look up and down with your eyes, observe the color and depth of the wine sample, and make records at the same time. When observing the transparency, whether there is suspended matter and sediment, you should pick up the glass and then gently shake it to make the wine swim and observe it. According to the observation and control standard, score and make the conclusion of color evaluation. Because of the long fermentation period and storage period of liquor, the composition is quite complicated, and it usually has a slight yellow color, which is permissible. If the wine loses luster and turbidity or is mixed with sundries, suspended substances and sediments, it should be regarded as abnormal wine color, and the comments of deducting wine color are generally expressed by terms such as colorless, clear and transparent, yellowish, yellow, slightly turbid, transparent, precipitated and dross. The national standard of wine color is: 1 points for colorless and transparent, 3-4 points for abnormal wine color, 2-5 points for precipitation and suspended matter, and 2 points for yellow color or inability to display transparency. In short, points should be given according to the actual situation. (2) The aroma of aromatic liquor is determined by nose judgment. When the wine samples are served together, first pay attention to the amount of wine in the glass, and pour out the excess wine samples in the glass so that the amount of alcohol in the same round of wine samples is basically the same before smelling its aroma. Attention should be paid when smelling: ① The distance between the nose and the wine glass should be consistent, generally 1-3cm. (2) don't inhale big and small, don't inhale too hard. ③ When sniffing, you can only inhale the wine, not exhale. When sniffing, press 1, 2, 3, 4, and 5 in sequence, distinguish the aroma and unusual aroma of wine, and make records. Then smell it in reverse order. After repeated, the quality of the discharge was ranked according to the situation of smelling several times. When smelling again, the ones with outstanding aroma are arranged in the front, and those with small aroma and bad smell are arranged in the back. After the preliminary ranking, the key point of sniffing is to compare the wine samples with similar aroma, and finally determine the ranking of quality. When listening and commenting, we can listen and comment according to the sensitivity and endurance of individual olfactory organs. If you have strong endurance, you can re-evaluate the news once and twice according to the above methods, and re-evaluate the news with different opinions. This can prevent the sequence effect, after effect, sequence effect and personal impression errors. It is more important to smell and comment when different kinds of wines are mixed together. When smelling and evaluating, we should first distinguish which fragrance type each number belongs to, and then smell and evaluate it in the order of faint scent type, rice scent type, sauce scent type, strong scent type and other scent types. For wine samples with uncertain flavor, they should be comprehensively determined when tasting. When I heard the comments, I found that there were samples of aromatic wines that were not in this round, and I put them in the end to smell and comment alone. In order to ensure the accuracy of the sniffing results, we can use dropping wine on the palm of your hand or the back of your hand to make the wine volatilize to smell its aroma, or pour out the wine and leave it for 1 ~ 15 min to sniff the empty cup. The latter method is the only way to determine the aroma of maotai-flavor liquor in empty cups. The contents of fragrance inspection can be roughly summarized as: whether there is fragrance, what kind of fragrance it belongs to, whether the fragrance is positive or not, that is to say, whether the main fragrance is outstanding, whether the fragrance is big or small, etc. If there is no fragrance, the fragrance is short and weak, or there are other strange smells, points should be deducted in the "fragrance" column of the taste score table as appropriate. Incense is 25 points in the national wine evaluation regulations. Generally, the comments on wine aroma are aromatic, special, pleasant, rich, elegant, strong, fragrant, cellar, strong, bad, qu, ester, fruit, sesame, rice, elegant, long-lasting, pure, outstanding, inherent, unique, due, exotic and slightly fragrant. The scoring criteria for wine aroma are: it has the characteristics of the original aroma type, and the aroma is long and comfortable, giving 23-25 points; 2-4 points for lack of fragrance and purity; If there is unpleasant aroma, deduct 4 points; Deduct 5-1 points for fusel oil and other odors. (3) The test of the taste of flavored liquor is mainly realized by the reflection of human taste organ-tongue on liquor samples. The basic tastes of liquor are sweet, sour, bitter, spicy, astringent and salty. The sensory test standard of liquor taste should be based on the premise of pure aroma, full and thick taste, soft and sweet taste, clean and refreshing tail taste, long aftertaste and harmonious flavors. Too sour, too astringent and too spicy are all manifestations of low wine quality. First, take the wine cup with the wine sample, suck a small amount of wine sample into your mouth, and taste it. When tasting, you should pay attention to: ① The intake should be consistent every time, and it is appropriate to use .2 ~ 2. OML. ② The wine sample is covered with the tongue surface, and its taste is carefully identified. ③ After the wine sample is swallowed, immediately open your mouth to inhale and close your mouth to exhale to identify the aftertaste of the wine. ④ Taste times should not be too many, generally no more than 3 times. Rinse your mouth with tea after each taste to prevent taste fatigue. The evaluation of wine taste is to taste the wine glasses with wine samples in the order of good or bad smell, starting with light fragrance, from light to strong, and then from strong to light, repeatedly. Pay attention to save the wine with sudden fragrance or odor for the last taste to prevent the odor from interfering with the taste organs. At the same time, it must be strictly controlled that the amount of each wine sample should be equal. At first, you can contain a small amount of wine, and then spit it out or swallow it after it is covered with the whole tongue. When tasting high-alcohol and accepting basic wine, it is best not to swallow it to avoid getting drunk. Finally, taste the taste of wine with your tongue and record it while tasting. Generally speaking, the tip of the tongue is sensitive to sweetness and spicy taste. It is more obvious to taste with the tip of the tongue and the edge of the tongue, and it is better to move the tongue surface to rub it with the whole mouth to appreciate whether the wine sample has astringency. After the first taste, you can appropriately increase the amount of drinking, and identify the length of the aftertaste of the wine, whether the tail taste is clean, whether it is sweet or bitter, and whether it has unpleasant feelings such as stinging throat. Then judge the advantages and disadvantages according to the comprehensive impression formed after two tastes, write down comments and scores. The full score of wine taste in the 1-point evaluation score is 5, accounting for 5% of the total score, which is the highest score. The evaluation standard of wine flavor is that it has the aftertaste characteristics of the original flavor wine, and 48 ~ 5 points can be given for each flavor that is harmonious; Less soft, less sweet, slightly light taste, etc. 2-4 points; 3 ~ 6 points for spicy, bitter and astringent taste; Deduct 5-1 points for those with burnt smell, auxiliary material smell, fusel oil smell and wine tail smell; Deduct more than 1 points for other evil smells. There are generally no hard and fast rules for scoring. In short, score according to the different degrees of various flavors. Generally, the comments on wine taste are mellow, thick, full-bodied, sweet in mouth, clean and refreshing in throat, mellow, soft and sweet in mouth, soft in mouth, sweet in mouth, palatable in sour and sweet, harmonious in all tastes, sweet, long in aftertaste, pleasant in aftertaste, medicinal, miscellaneous, short in taste, tasteless, auxiliary, raw in grain, sour in pit mud, oily in fusel, and tasteless. (4) Gege refers to style, also known as flavor, body and typicality, and refers to the comprehensive performance of wine color, aroma and taste. It is created by the combination of raw materials and technology. Famous liquor with various flavors has its own unique style, which is a concrete manifestation of the physical characteristics of the comprehensive threshold of various trace flavor substances in the wine after reaching a certain proportion and content. In other words, lattice is a comprehensive sensory impression of the typical color, aroma and taste of various wines. The case of famous wines is usually described in four sentences. For example: Moutai (52. ～53。 ), which is famous for its outstanding sauce flavor, elegance and delicacy, mellow body, long aftertaste, and good fragrance in empty cups (after pouring, the aroma of the wine remains little after not washing the cups for a long time). Jiannanchun, on the other hand, describes its style with rich fragrance, softness, sweetness, coolness, freshness and lingering fragrance. The full score of wine is 15 out of 1, accounting for 15% of the total score. The sensory test of wine lattice is generally expressed by terms such as unique and inherent style, elegance (excellent), beauty (superior), faint scent, maotai flavor, strong aroma, rice flavor, sesame flavor, other flavors, harmonious taste, harmonious ignorance, natural harmony, perfect wine body, or general style, staple goods, unobtrusive, off-set, wrong-set and unpleasant flavor. The scoring standard of wine lattice is: 15 points for those with unique and beautiful style of original flavor; 3-5 points will be deducted if the style is not outstanding or biased, and 5 points will be deducted if the style is staggered. In tasting, whether it is aroma, taste or style, it is judged by the wine evaluation Committee according to the specific actual situation, and there is no specific and very clear standard boundary.