| Liquor is China's most unique traditional distilled liquor,mellow aroma,sweet and refreshing entrance,it is memorable,enjoy a high reputation in the world.According to different styles and characteristics,white wine can be divided into eleven kinds of sauces,of which Soy sauce aroma type liquor is distinguished by its savory,melodious,clear and transparent wine and other characteristics,unique in the liquor industry.Huaicangjiang liquor sauce produced in Guizhou,belong to Soy sauce aroma type liquor,because the market is not long,the research on Huaicangjiang liquor is not deep,and there are few reports on the literature.These for Huaicangjiang liquor brewing process to enhance product quality control and improve there are some constraints.In this research,the author takes Huaicangjiang liquor as research object,and studies the physical and chemical indexes,metal elements and aroma substances in the wine.The main research contents include the following aspects.By analyzing the physicochemical indexes such as the alcohol content,solid content,soluble solid content,total acid content and total ester content in Huaicangjiang liquor,four different grades of Huaicangjiang liquor is in conformity with the general rules for the packaging of beverage and wine.The content of solid,soluble solid,total acid and total ester in the wine meets the requirements of the high alcohol content of the wine.Level indicators.The physical and chemical indexes of Huaicangjiang liquor meet the characteristics of Soy sauce aroma type liquor,which are obviously different from the physical and chemical indexes of Fen liquor,Wuliangye and Xifeng Liquor.By comparing four different grades of Huaicangjiang liquor solid content,total acid,total ester and other physical and chemical indicators were compared,it shows that there are some differences in physical and chemical indexes between the four different grades of Huaicangjiang liquor.By inductively coupled plasma emission spectrometer and inductively coupled plasma mass spectrometer,the contents of potassium,calcium,sodium,magnesium,aluminum,manganese,iron,lead,zinc,strontium,arsenic,cadmium,tin,nickel and chromium were determined in four different grades of Huaicangjiang liquor.The results showed that the content of potassium,calcium,sodium,magnesium,aluminum,manganese,iron and other metal in the wine all met the national limit standards,lead,arsenic,cadmium,tin,nickel,chromium and other harmful metal elements are far below the national standards,and the wine is rich in zinc and strontium beneficial elements of the human body.Through the measurement,we can get the change trend of the total content of metal elements in Huaicangjiang liquor.Through the selection and optimization of the experimental conditions for the aroma analysis of Huaicangjiang liquor,the suitable experimental conditions for the aroma analysis of Huaicangjiang liquor were established.On this basis,GC-MS analysis of four different grades of Huaicangjiang liquor,combined with NIST mass spectrometry library and other search and control,reference data,combined with manual analysis of the spectrum to four different grades of Huaicangjiang liquor.The aroma components of Huaicangjiang liquor were qualitatively analyzed,and the relative percentage of each component was obtained by using the normalized chromatographic peak.A total of 73 kinds of aroma components were identified in the four different grades of Huaicangjiang liquor,of which 43 were common components.A comparison of the aroma substances in four different grades of Huzang miso wine showed the overall trend of aroma substances.Judging from the types of substances in the aroma of wine,the types and the relative contents of esters in the four different types of preserved sauce are relatively high... |
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