CN112801341A - Method for predicting shelf life of highland barley fermented wine - Google Patents
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 15
- 240000005979 Hordeum vulgare Species 0.000 title 1
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- 230000001953 sensory effect Effects 0.000 claims abstract description 23
- 235000019998 barley wine Nutrition 0.000 claims abstract description 9
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- 238000002474 experimental method Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
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Abstract
The invention discloses a method for predicting the shelf life of highland barley fermented wine, and belongs to the field of fermented wine production. The invention aims to solve the technical problem of shelf life prediction of the highland barley fermented wine, and establishes a shelf life prediction mathematical model through long-time sensory evaluation and tracking of sensory evaluation panellists on the highland barley wine at different storage temperatures, thereby providing effective data and theoretical support for shelf life prediction and evaluation of the highland barley fermented wine.
Description
Technical Field
The invention relates to the technical field of wine making, in particular to a method for predicting the shelf life of highland barley fermented wine.
Background
The highland barley wine is an ancient traditional alcoholic beverage in minority regions such as Tibet, Sichuan Tibetan region, Qinghai and the like, is prepared by taking highland barley as a raw material and adding distiller's yeast through fermentation, and is mainly prepared by family handwork. In recent years, with the development of industrialization, the traditional highland barley fermented wine gradually goes to factory production, the market range is gradually expanded, and the quality requirement of consumers on the highland barley fermented wine is higher and higher. The invention predicts the shelf life of the highland barley fermented wine at different temperatures by using a mathematical model, is further applied to production enterprises, and provides technical support for the market popularization of the highland barley wine.
Disclosure of Invention
1. Selecting bottled highland barley fermented wine with enough quantity, dividing the bottled highland barley fermented wine into three groups, and storing the highland barley fermented wine at three different temperatures at constant temperature;
2. selecting a plurality of professional wine tasters, and requiring half of men and women;
3. when the highland barley fermented wine is evaluated, taking out the highland barley fermented wine from a constant temperature environment, taking one bottle of highland barley fermented wine from each group of experiments, standing for several minutes to enable the highland barley fermented wine to be consistent with the room temperature, and carrying out blind product evaluation by a wine taster to independently score;
4. the sensory evaluation standard of the highland barley fermented wine is as follows:
sensory evaluation standard of highland barley fermented wine
5. When the first bottle of the highland barley wine is not accepted by the appraiser, namely the score is lower than 60 minutes, the number is set as k being 1, and the storage time at the moment is recorded.
6. When the sensory evaluation score of the highland barley fermented wine is half lower than 60 minutes, the wine sample is invalid, and the experiment is ended;
7. according to the formula 1, the process is carried out,
equation 2, h (t) ═ Σ h (t)k) (ii) a In the formula 3, the first and second phases,
calculating and evaluating to obtain a relation curve between the sensory evaluation of the highland barley fermented wine and the change of the storage time, and further obtaining alpha and beta;
8. the final point of the shelf life of the highland barley fermented wine is based on H which is 69.3 percent, so as to obtain the shelf life of the product at the corresponding temperature, the data is fitted to further obtain a formula 4,
and (e) Ea and C, thereby obtaining a prediction mathematical model of the highland barley fermented wine shelf life.
Detailed Description
The invention is further illustrated below with reference to specific examples:
1. preparing 240 bottles of highland barley fermented wine, dividing the highland barley fermented wine into three groups on average, and respectively storing the highland barley fermented wine in a constant temperature box at 35 ℃, 45 ℃ and 55 ℃;
2. the assessment panel consisted of 10 wine evaluation professionals (male and female halves);
3. when the highland barley fermented wine is evaluated, taking out the highland barley fermented wine from a constant temperature environment, taking one bottle of highland barley fermented wine from each group of experiments, standing for several minutes to enable the highland barley fermented wine to be consistent with the room temperature, and carrying out blind product evaluation by a wine taster to independently score;
4. the sensory evaluation standard of the highland barley fermented wine is as follows:
sensory evaluation standard of highland barley fermented wine
1. When the first bottle of highland barley wine is not accepted by the appraiser, namely the score is lower than 60 minutes, the number of the highland barley wine is determined as k being 1, and the storage time is recorded;
experimental results of highland barley fermented wine storage at 135 deg.C in table
| Storage time | Sensory evaluation results | Overall conclusion |
| 280 | + + + + + + + + + — | Receiving |
| 350 | + + + + + + + + — — | Receiving |
| 450 | + + + + + + + + — — | Receiving |
| 550 | + + + + + + + — — — | Receiving |
| 660 | + + + + + + — — — — | Receiving |
| 770 | + + + + — — — — — — | Not accept |
Note: the sensory evaluation result of the highland barley fermented wine is more than 60 points (including 60 points), which is indicated by plus, and less than 60 points which is indicated by minus.
Experimental results of highland barley fermented wine storage at 245 ℃ in Table
| Storage time | Sensory evaluation results | Overall conclusion |
| 320 | + + + + + + + + — — | Receiving |
| 365 | + + + + + + + + — — | Receiving |
| 405 | + + + + + + + — — — | Receiving |
| 430 | + + + + + + — — — — | Receiving |
| 445 | + + + + + — — — — — | Not accept |
Note: the sensory evaluation result of the highland barley fermented wine is more than 60 points (including 60 points), which is indicated by plus, and less than 60 points which is indicated by minus.
Table 355 deg.C highland barley fermented wine storage experimental results
| Storage time | Sensory evaluation results | Overall conclusion |
| 295 | + + + + + + + + + — | Receiving |
| 330 | + + + + + + + — — — | Receiving |
| 365 | + + + + + + + — — — | Receiving |
| 395 | + + + + + + — — — — | Receiving |
| 410 | + + + + + — — — — — | Not accept |
Note: the sensory evaluation result of the highland barley fermented wine is more than 60 points (including 60 points), which is indicated by plus, and less than 60 points which is indicated by minus.
2. When the sensory evaluation score of the highland barley fermented wine is half lower than 60 minutes, the wine sample is invalid, and the experiment is ended;
3. according to the formula 1, the process is carried out,
equation 2, h (t) ═ Σ h (t)k) (ii) a The calculation results are as follows:
sensory analysis data of highland barley fermented wine at 435 deg.C
| Grade (k) | Time to failure (d) | h(x) | ∑H |
| 18 | 280 | 5.56 | 5.56 |
| 17 | 355 | 5.88 | 11.44 |
| 16 | 355 | 6.25 | 17.69 |
| 15 | 450 | 6.67 | 24.35 |
| 14 | 450 | 7.14 | 31.50 |
| 13 | 550 | 7.69 | 39.19 |
| 12 | 550 | 8.33 | 47.52 |
| 11 | 550 | 9.09 | 56.61 |
| 10 | 660 | 10.00 | 66.61 |
| 9 | 660 | 11.11 | 77.73 |
| 8 | 660 | 12.50 | 90.23 |
| 7 | 660 | 14.29 | 104.51 |
| 6 | 770 | 16.67 | 121.18 |
| 5 | 770 | 20.00 | 141.18 |
| 4 | 770 | 25.00 | 166.18 |
| 3 | 770 | 33.33 | 199.51 |
| 2 | 770 | 50.00 | 249.51 |
| 1 | 770 | 100.00 | 349.51 |
The sensory analysis data of the highland barley fermented wine at the temperature of 45 ℃ and 55 ℃ can be obtained in the same way. The correlation coefficients of the regression equations at 35 ℃, 45 ℃ and 55 ℃ through data fitting regression are 0.9436, 0.9331 and 0.9346 which are all larger than 0.9, and the correlation is high. From the above-mentioned formula 3,
calculating and evaluating to obtain a relation curve between the sensory evaluation of the highland barley fermented wine and the change of the storage time, and further obtaining alpha and beta; the shelf life of the highland barley fermented wine is finished according to the condition that H is 69.3 percent, so that the shelf life of the product at the corresponding temperature is obtained.
TABLE 5 sensory analysis results of fermented highland barley wine at different temperatures
According to the formula 4, the process is,
the logarithmic shelf life values measured at different temperatures are linear with the reciprocal of the storage temperature. Lgt to 1/T curve fitting equation R20.9442, i.e., both satisfy a linear relationship. From the slope and intercept, Ea is 14960.04J/mol and C is 0.22. Namely, fermentation of highland barleyRegression equation for wine prediction shelf life:
in the formula: r is a gas constant, 8.314J/mol; t is the temperature in Kelvin, K; t is the shelf life, d.
The prediction of the shelf life of the highland barley fermented wine predicted by the mathematical model is compared with the shelf life of an actually measured product, so that the model has high accuracy, and effective data and theoretical support can be provided for the prediction and evaluation of the shelf life of the highland barley wine.
Claims (8)
1. A method for predicting the shelf life of highland barley fermented wine is characterized by comprising the steps of selecting sufficient bottled highland barley fermented wine, dividing the bottled highland barley fermented wine into three groups, and storing the highland barley fermented wine at three different temperatures at constant temperature.
2. The prediction method of claim 1, wherein a plurality of professional tasters are selected, each requiring a male and a female half.
3. The prediction method of claim 2, wherein the highland barley fermented wine is taken out from a constant temperature environment during the evaluation, one bottle is taken out from each experiment, the highland barley fermented wine is kept for a plurality of minutes to be consistent with the room temperature, and the taster performs blind product and independent scoring.
4. The prediction method of claim 3, wherein the sensory evaluation criteria for highland barley fermented wine are as follows:
sensory evaluation standard of highland barley fermented wine
5. The prediction method as set forth in claim 4, wherein when the first bottle of barley wine is not accepted by the panelist, i.e., the score is less than 60, it is numbered as k 1 and the storage time is recorded.
6. The prediction method of claim 5, wherein when the sensory evaluation score of the highland barley fermented wine is less than half 60 minutes, the wine sample is failed, and the experiment is ended.
7. The prediction method of claim 6, wherein the prediction is performed according to equation 1,
equation 2, h (t) ═ Σ h (t)k) (ii) a In the formula 3, the first and second phases,
and calculating and evaluating to obtain a relation curve between the sensory evaluation of the highland barley fermented wine and the change of the storage time, and further obtaining alpha and beta.
8. The prediction method of claim 7, wherein the shelf life of the highland barley fermented wine is determined based on H69.3% to obtain the shelf life of the product at the corresponding temperature, and the data is fitted to further obtain formula 4,
and (e) Ea and C, thereby obtaining a prediction mathematical model of the highland barley fermented wine shelf life.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112574849A (en) * | 2020-12-30 | 2021-03-30 | 四川省食品发酵工业研究设计院 | Method for accelerating shelf life of highland barley fermented wine |
| CN116661517A (en) * | 2023-07-24 | 2023-08-29 | 山东三方化工集团有限公司 | Compound microbial fertilizer fermentation temperature intelligent regulation and control system based on thing networking |
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| CN104034854A (en) * | 2014-03-19 | 2014-09-10 | 淮阴工学院 | A shelf life prediction method of seasoned lobsters |
| CN106501471A (en) * | 2016-11-02 | 2017-03-15 | 济南趵突泉酿酒有限责任公司 | A kind of method of prediction low alcohol white spirit shelf life |
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Patent Citations (3)
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| CN103436403A (en) * | 2013-08-23 | 2013-12-11 | 阿坝高原绿谷食品有限公司 | Highland barley za wine and preparation method thereof |
| CN104034854A (en) * | 2014-03-19 | 2014-09-10 | 淮阴工学院 | A shelf life prediction method of seasoned lobsters |
| CN106501471A (en) * | 2016-11-02 | 2017-03-15 | 济南趵突泉酿酒有限责任公司 | A kind of method of prediction low alcohol white spirit shelf life |
Non-Patent Citations (1)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112574849A (en) * | 2020-12-30 | 2021-03-30 | 四川省食品发酵工业研究设计院 | Method for accelerating shelf life of highland barley fermented wine |
| CN116661517A (en) * | 2023-07-24 | 2023-08-29 | 山东三方化工集团有限公司 | Compound microbial fertilizer fermentation temperature intelligent regulation and control system based on thing networking |
| CN116661517B (en) * | 2023-07-24 | 2023-09-29 | 山东三方化工集团有限公司 | Compound microbial fertilizer fermentation temperature intelligent regulation and control system based on thing networking |
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