"Three Adjustments, Four Five Safety" technical system is to "learn to look at esters for the second time", that is, to master the calculation method of determining the blending ratio of wine or the amount of ester addition in new-tech liquor based on the content of esters and the proportion of esters.
In order to let everyone understand how to accurately look at ester, the following takes new craft liquor as an example to introduce the calculation method of ester addition amount and the range of ester amount and amount ratio .
The national standards for liquor ester limits mainly include two types of indicators: one is total esters, and the other is specific esters.
In the previous national standards, the unit of ester was g/L, and the unit of total ester was also g/L. The total ester did not refer to the sum of the masses of all esters, but the amount of substance measured using titration method , multiplied by the molar mass of ethyl acetate 88g/mol, converted into a mass degree. The new national standard of
tends to combine acids and esters together, and the unit directly uses the quantity concentration of the substance, that is, mmol/L. This approach is to solve the problem of unqualified products caused by the hydrolysis of low-alcohol alcohol esters.
The contribution of each specific ester to the total esters is inversely proportional to its molecular weight, that is, the smaller the molecular weight of the ester, the greater its contribution to the total esters. If the contribution coefficient of ethyl acetate to the total ester is 1, then the contribution coefficient of other esters to the total ester is 88/the molecular mass of the ester, based on which the contribution coefficients of other esters can be calculated. The
contribution coefficient reflects the proportional relationship of the amount of substances, and is additive in the contribution of total esters.
For example, if you want to design a 52%vol new craft liquor using edible alcohol so that the new craft liquor has a fragrant flavor, how should you design the relationship between the amount and the ratio of esters? This requires simulation design based on the current ester ratio relationship of a certain strong-flavor liquor.
For example, the proportion relationship of the four major esters in a certain famous liquor is, ethyl caproate : ethyl acetate: ethyl lactate : ethyl butyrate =1.49: 1:0.97: 0.14. The final total ester content of this new craft liquor is 2.0g/L. The following will take this as an example to show the operation process of each ester addition amount. The work of
has two parts: one part is calculation and the other part is addition operation.
The following demonstrates the calculation part of the process.
The first step is to convert the above mass ratio into the quantity ratio of the substance. The conversion process is very simple. Just multiply the above mass ratio by the respective contribution coefficient, that is, ethyl hexanoate is 1,49
The second step is to calculate the amount of each ester added. The amount of ethyl hexanoate is 2x0.9102 / (0.9102+1+0. 7235 + 0. 1060 )=0.6644g/. The amounts of the remaining triesters calculated in the same way are ethyl acetate 0.7299g/L, ethyl lactate 0.5281g/1, and ethyl butyrate 0.0775g/L.
The third step is to calculate the volume addition of each ester. This requires introducing the density and purity of the ester, and to simplify the process, assume that the purity of the esters is 100%. According to the seasoning doubling rule, if 10ml of wine is added with 1μL of a substance with a density of 1, the doubling amount will be 0.1g/L. According to the density and contribution coefficient of the four major esters, the added volume of each ester can be calculated. The density of ethyl caproate is 0.867g/ml, and the contribution coefficient to the total ester is 0.6109. Then the amount of ethyl caproate added is 0.6644/0.6109/ (0.1×0.867)= 12. 54μL. In the same way, the seasoning addition amounts of the other three esters are calculated as ethyl acetate 8.16μL, ethyl lactate 6.89μL, and ethyl butyrate 1.17μL. If the purity is not 100%, the added amount is the above value divided by the corresponding purity.
The second part is the addition operation, the specific steps are as follows.
The first step is to take 10mL of 95.2%vol edible alcohol in the tasting cup for tasting confirmation.
In the second step, add 10ml of 95.2%vol edible alcohol to 8.85mL, then the alcohol content will be reduced to 52%vol, and then conduct tasting and confirmation.
The third step is to take the 52%vol wine after the above reduction in another tasting cup. According to the above calculated amount, use the pipette to add the four major esters, mix well, and then evaluate.
Fourth Life If the flavor is ideal, the production can be scaled up according to the proportion.
