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BACKGROUND: The quality of liquor is the most direct lying in the way of the human sensory evaluation, that is, relying on the evaluation of the quality of liquor by "seeing the wine flower", "smelling wine", "tasting the taste", "viewing the wine color" to judge the quality of liquor, although it can not make an objective appraisal of a liquor, but because of the complex composition of liquor, flavor diversity, people can not find an objective criteria to judge the quality of liquor, so now the traditional method of determining the quality of liquor Its surface is the formation of a layer of foam called "sprinklers".
can approximate the alcohol content according to the size, size and duration of the flower.
has related studies have found that in addition to the quality of wine to judge the quality of wine, but also through the surface tension test to determine the quality of the same alcohol degree of different years of liquor quality.
liquor, the alcohol is not only related to alcohol, but also due to the process, fermentation equipment, storage containers, storage time, temperature, slurry water, trace composition, etc. , so that the same wine and wine flower situation also has differences, the difference between the wine also marks a certain degree of strength and strength of the liquor, and the strength of the connection and the degree of tenderness of the wine body there is a certain relationship.
liquor is essentially a liquid system of ethanol-water molecules and other trace flavor substances, so wine has the essential properties of general liquid.
the surface of the liquor there is a force that tightens its liquid surface, which is called the surface tension of the liquid, which acts perpendicular to the unit length segment.
In order to accurately understand the correlation between the strength of the conjugate of different wine-age wines and the surface tension, we tested the surface tension of two liquors of the same age using a surface tension analyzer.
test results show that 48%vol four-year wine liquid surface tension value is greater than 48%vol half-year wine sample, although the wine degree is the same, the same process, but due to different wine age caused by the surface tension difference.
this also well shows that liquor in the storage process, water and ethanol between the hydrogen bonds, or other ingredients between the polarity of the combination of strengthening, forming a large molecule group, strengthen the binding force of ethanol molecules, reduce the activity of ethanol molecules, reduce the number of free wine molecules, wine aging body part of the attraction is relatively strong, resulting in the wine surface automatically shrinkthe the trend of stronger taste and smell, drinking will feel soft.
liquor in the storage process, when the wine body trace flavor ingredients and metal elements at the same time exist in ethanol-aqueduct solution, liquor micrograph, the particles are obvious, the particle diameter becomes larger, the number increases, forming an solubility.
due to the presence of trace metal elements in liquor, for the formation of the dissolution of the glue to provide the nucleus, the higher the metal element content, the more particles, the physical properties of the solute also change accordingly, in which the volatile coefficient is reduced, the viscosity coefficient, surface tension increased. The test method of
surface tension is divided into static surface tension and dynamic surface tension.
static surface tension refers to the moment when the new liquid surface is formed, passing through about 1s or more of the surface tension.
and dynamic surface tension refers to surface tension below 1s, called dynamic surface tension. there are many methods of
surface tension measurement, including lying drop method, foaming method, drop-off method, capillary rise method, maximum bubble pressure method, drop weight method, hanging Tour de France, suspension plate method, jet method, as well as surface capillary method developed in recent years.
there are more commercial surface tension testers based on the Dunouy Tour de France and Wilhelmy slingmethodmethods, such as the portable surface tension analyzer EZ-PIPLUS developed by Kibron, which enables accurate and rapid measurement of static surface tension and dynamic surface tension by using du No?y and Wilhemly technology.
conclusion that surface tension is produced because the material molecules in the liquid interface of liquor are different from the forces of the ontol molecules, which are not equally derived from the intermolecular forces of the imbalance within the matter.
ethanol and water are polar molecules, its hydroxyl has a strong electrostatic attraction, so the molecular formation of hydrogen bonds, ethanol and water molecules in a certain grid arrangement, ethanol -OH base by water molecules and wrap up, after a certain amount of time, the structure into a larger group of the joint, hydrogen bond more and more powerful.
it turns out that surface tension increases with the increase of hydrogen bond force, so surface tension can be used to reflect the size of the molecular force in the liquid system of vintage wine.
and found that the taste of wine and the surface tension of the wine there is a good correlation, in general, the same degree of alcohol of the wine, the longer the wine year, the greater its surface tension value, the better the taste of the wine.
.