Using science instruments to "tasting"

The sommelier has always been considered an elegant, mysterious career. The sommelier uses sensory assessment techniques to evaluate the quality of the wine. However, people's senses constantly change with individual, time, and stage, which brings a lot of uncertainty to the conclusion of wine tasting. At cisile2014, Food Safety Testing Technology Forum, Cheng Jinsong from the National Food Quality Supervision and Inspection Center shared with the guests how to use the scientific instruments to “taste”.

Cheng Jinsong said that accurate quantitative analysis of the intrinsic quality of alcohol by gas chromatography and liquid chromatography can well avoid the misjudgment caused by relying solely on the appearance of wine samples and the senses of wine.

He explained in detail that nutrients that are directly related to human health, such as sugar, organic acids, vitamins, proteins, amino acids, fats, etc., are usually analyzed by high-performance liquid chromatography; the analysis of characteristic flavors of wines is not necessary, and capillary gas chromatography is not used. Listed a large number of liquor detection maps. Cheng Jinsong said that the National Food Quality Supervision and Inspection Center has provided test support for liquor auctions for several times using more than ten years of research results. At present, the method of determining the flavor components of liquor, beer and other products has been extended to many famous white spirits factories and become the daily quality control methods of these liquor factories.

In the report, Cheng Jinsong also mentioned the “boiler in plasticizers” incident that had ignited before. He said that it is unnecessary for domestic liquor manufacturers to add plasticizers to white spirits. The basic reason for the detection of plasticizers in liquor It is the dissolution of plastic pipes in the production process. Replacing the original plastic pipe with a pipe such as stainless steel can solve this problem.