Liquor tasting 1. The purpose and significance of liquor tasting The identification of liquor quality is usually achieved through 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 and chlorides. (commonly known as the determination of health indicators) by using various modern instruments. The so-called sensory test is what people often say about tasting, tasting and identifying. 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, suspended matter and sediment of liquor with eyes, which is called visual inspection for short; Smell the aroma of liquor with your nose to check whether there is rancid taste and peculiar smell, which is referred to as olfactory test for short; Put the wine in the mouth, so that the taste of the tongue and the smell of the nose form a comprehensive feeling of white wine, which is called flavor (also called style) test for short. Liquor is a 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 fully and accurately reflect the color, aroma, taste and style characteristics of liquor only by analyzing the physical and chemical components. Therefore, the identification of liquor quality relies more on sensory evaluation methods to make up for its shortcomings. As far as the actual situation is concerned, no precision instrument can replace people's sense of taste and smell. Trace flavor components in liquor can be detected by gas chromatography, and the content is 65,438+0/65,438+100,000,000 g, beyond which it cannot be detected. However, human senses can feel the trace components of1110,000 g, especially some sensory indicators cannot be expressed by data. Therefore, although modern scientific instruments can analyze the trace components of liquor, they still cannot accurately judge the internal quality of liquor, and can only be used as an auxiliary means. Fast and accurate liquor tasting 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 product quality grades, which marks the management level of enterprises. Two. Experimental materials and instruments 1 materials The representative liquors of various flavor types include Maotai-flavor Moutai liquor, Luzhou-flavor Wuliangye liquor, Fen-flavor Fenjiu liquor, rice-flavor Guilin Sanhua liquor and other flavor types of xifeng liquor. Bran koji wine, saccharifying enzyme wine, recording paper. Instrument tasting table, tasting cup and mouthwash cup. Third, the experimental method 1. The main basis of wine evaluation standard is product quality standard. The technical requirements of liquor sensory standards are clearly stipulated in the product quality standards. Including color, fragrance, taste and style. At present, product quality standards include national standards, industry standards and enterprise standards. According to the national standardization law, the products produced by enterprises must implement product standards, first of all, national standards, industry standards without national standards, and enterprise standards without industry standards. 2. Sensory evaluation of standard liquor 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. Tasting environment The tasting room should be full of light, soft and suitable, with a temperature of 20~25℃ and a humidity of about 60%, constant temperature and humidity, fresh air, no aroma and stench. 4. Tasting wine glasses are tulip-shaped tall feet, colorless and transparent, with uniform thickness. Cup height 100mm, foot height 46mm, maximum diameter of cup body 45mm, diameter of cup mouth 33mm, thickness 0.7±0.2mm, and diameter of cup foot seat 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 sedimentation. (2) Aroma: Pour 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, put 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 advantages and disadvantages. 6. Scoring standard table 1 color and flavor scoring standard and table 2 taste and style scoring standard. Table 1 color and aroma score standard color score aroma score colorless and transparent+10 has the aroma characteristics of fixed aroma types +25 turbidity -4 insufficient aroma -2 precipitation -2 impure aroma -2 suspended matter -2 insufficient aroma -2 colored (except yellowish) -2 odor -3 unpleasant odor -5 fusel oil odor -5 other odors-Table 2 Taste style score standard Taste style score has the original flavor characteristics +50 has the unique style of this product+15 is not soft -2 is not prominent -5 is not sweet -2 is partial -5 is thin -2 is staggered -5 is spicy -3 has a short aftertaste -2 has a light aftertaste -2 has a bitter aftertaste (small) "-"means deduction. 7. Evaluation Steps The sensory quality of famous liquor mainly includes four parts: color, aroma, taste and style. Tasting is to observe its color with eyes, smell its fragrance with nose, taste its taste with mouth, and determine its style by combining the sensory impressions of color, fragrance and taste. The whole process of tasting is as follows: (1) The color evaluation of colored liquor is determined by human eyes. First, put the wine sample on the white paper of the wine evaluation table, look it 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 are suspended substances and sediments, you should pick up the glass and then gently shake it to make the wine float and observe. According to the observation and control standards, score and make color evaluation conclusions. 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 allowed. If the wine loses its luster, turbidity or is mixed with impurities, suspended matter and sediment, it should be regarded as abnormal wine color. Comments on wine color deduction are generally expressed by terms such as colorless, clear and transparent, yellowish, yellow, slightly turbid, transparent, sediment and scum. The national standard of wine color is: colorless and transparent, with a score of 10; Abnormal wine color, 3-4 points deducted; If there is turbidity, precipitation and suspended solids will be deducted 2-5 points; If the color is too yellow or cannot show transparency, 2 points will be deducted. In short, we should give points according to the actual situation. (2) The aroma of Luzhou-flavor liquor is judged by the nose. When wine samples are served together, we should first pay attention to the amount of wine in the cup, and dump the excess wine samples in the cup so that the alcohol content of the same round of wine samples is basically the same, so as to smell its aroma. Attention should be paid when smelling: ① The distance from the nose to the wine glass should be consistent, generally at 1-3cm. (2) Don't inhale big and small, and don't inhale too hard. (3) when smelling, you can only inhale wine, not exhale. When smelling, press 1, 2, 3, 4 and 5 in turn to distinguish the aroma of wine from abnormal aroma, and make records. Then smell it backwards. After repetition, the quality of the discharge is ranked according to the situation of smelling several times. When you smell it again, the ones with outstanding aroma are in the front, and the ones with small aroma and bad smell are in the back. After the preliminary ranking, the focus of sniffing is to compare the wine samples with similar aroma and finally determine the quality ranking. 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 reevaluate the news once or twice according to the above methods and reevaluate the news with different opinions. This can prevent sequence effect, aftereffect, sequence effect and personal impression error. When different kinds of wines are mixed together, smell and comment are more important. When smelling and evaluating the fragrance, we should first distinguish which fragrance type each number belongs to, and then smell and evaluate the fragrance according to the order of fragrance type, rice flavor type, sauce flavor type, strong flavor type and other flavor types. For wine samples with uncertain flavor, comprehensive judgment should be made during tasting. When I heard the comments, I found that the samples of Luzhou-flavor liquor were not in this round, so I put them at the end to smell the comments alone. In order to ensure the accuracy of the sniffing results, the wine can be dripped on the palm or the back of the hand and volatilized by the temperature of the hand, or the wine can be poured out and left standing for 10 ~ 15 min to sniff the empty cup. The latter method is the only method to determine the aroma of empty cup Maotai-flavor liquor. The content of fragrance inspection can be roughly summarized as: whether there is fragrance, what kind of fragrance it belongs to, whether the fragrance is positive, that is, whether the main fragrance is prominent, whether the fragrance is big or small, and so on. 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. Xiang is 25 points in the national wine evaluation regulations. Generally speaking, the evaluation of wine aroma is aromatic, special, pleasant, rich, elegant, strong, faint scent, cellar fragrance, strong, bad, koji, ester, fruit, sesame, rice, elegant, lasting, pure, outstanding, inherent, unique, proper, exotic and slightly fragrant. The scoring criteria of wine aroma are: it has the characteristics of original aroma, and the aroma is long and comfortable, giving 23-25 points; Deduct 2-4 points for insufficient fragrance and purity; If there is unpleasant aroma, 4 points will be deducted; 5 ~ 10 points will be deducted for odor such as fusel oil. (3) The taste test of flavored wine is mainly realized by the reflection of human taste organ-tongue on the wine sample. The basic taste of liquor is sweet, sour, bitter, spicy, astringent and salty. The sensory inspection 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 flavor. Too sour, too astringent and too spicy are all manifestations of low wine quality. First, take a glass with wine sample, suck a small amount of wine sample into your mouth and taste it. Attention should be paid when tasting: ① the intake should be consistent every time, and 0.2 ~ 2 is appropriate. OML。 ② Cover the tongue with wine sample and carefully identify its taste. 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 based on the order of good or bad smell, which is tasted in a wine glass with wine samples, starting from light fragrance, from light to strong, and then from strong to light, and repeated. Pay attention to save the wine with sudden fragrance or smell for the last taste to prevent the smell from interfering with the taste organs. At the same time, the amount of each wine sample must be strictly controlled to be equal. You can contain a small amount of wine at first, and then spit it out or swallow it after the wine fills 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. It is best to move the tongue and rub it with the whole mouth to appreciate whether the wine sample has astringency. After the first taste, you can increase the drinking amount appropriately, and identify the length of the aftertaste of the wine, whether the tail taste is clean, sweet or bitter, and whether there are unpleasant feelings such as stinging the throat. Then judge the advantages and disadvantages according to the comprehensive impression formed after two tastes, and write down comments and scores. The full score of wine taste in 100 scoring system is 50, accounting for 50% of the total score, which is the highest score. The evaluation standard of wine flavor is that it has the aftertaste characteristics of original flavor wine, and each flavor can be given 48 ~ 50 points if it is coordinated; Not too soft, not too sweet, slightly bland, etc. 2-4 points; Spicy, bitter and astringent taste 3 ~ 6 points; Deduct 5- 10 points for burnt flavor, auxiliary flavor, fusel oil flavor and wine tail flavor; Other foul smells will be deducted 10 or more. There are generally no hard and fast rules for grading. In short, according to the different degrees of various tastes to score. Generally speaking, the evaluation of wine taste is mellow, heavy, mellow, sweet in mouth, refreshing in throat, mellow, soft in mouth, sweet in mouth, sour and sweet in mouth, harmonious in all flavors, sweet, long in aftertaste, pleasant in aftertaste, medicinal, miscellaneous, short in taste, tasteless, auxiliary, raw grain, pit mud acid, fusel oil and tasteless. (4) Gege refers to style, also known as flavor, body and typicality, which refers to the comprehensive expression of wine color, aroma and taste. It is a combination of raw materials and technology. Famous liquor with various flavors has its own unique style, which is a concrete manifestation of the comprehensive threshold physical characteristics of various trace flavor substances in liquor 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 wine 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 cups are not washed for a long time, and the aroma of the wine remains little). Jian Nanchun describes his style with richness, softness, sweetness, coolness, freshness and lingering fragrance. The full score of wine is 100, accounting for 15% of the total score. The sensory inspection of wine bars is generally expressed by terms such as unique and inherent style, elegance (excellent), beauty (excellent), faint scent, sauce flavor, strong aroma, rice flavor, sesame flavor, other flavors, harmonious taste, harmony, natural harmony, perfect wine body, or general style, staple food, unobtrusive, biased, scattered and peculiar smell. The scoring standard of wine lattice is: those with unique and beautiful flavor 15; Style is not outstanding, not biased 3-5 points, style staggered 5 points. 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.