Sichuan Aroma Liquor Gas Chromatography Analyzer

The application of白酒specialized gas chromatograph in various breweries uses a large-bore capillary column (白酒specialized column) and a hydrogen flame ionization detector for analysis.

Determine Components: C2-C6, various components

Detector Technical Specifications

1Hydrogen Flame Ionization Detector (FID)

    ●Detection Limit: Mt ≤ 3×10^-12g/s (n-hexadecane)

    ●Noise: ≤5×10^-14A

    ●Drift: ≤1×10^-13A/30min

    ●Linear Range: ≥10⁶

    ●Operating Temperature: ≤450℃

2Thermal Conductivity Detector (TCD)     

    ●Sensitivity: S≥4000 mV•ml/mg (n-hexadecane) (amplification selectable at 1, 2, 4, or 8 times)

    ●Noise: ≤10μV

    ●Baseline Drift: ≤30μv/30min   

Sichuan Liquor Gas Chromatography Analyzer

White liquor varies in its main aroma types depending on the fragrance. Light aroma white liquor, such as Fenjiu and Xifeng, primarily features acetic ethyl ester and lactic ethyl ester. Strong aroma white liquor, like Luzhou Flavored Liquor and Wuliangye, is characterized by ethyl ethyl ester and butyl ethyl ester. Butyl ethyl ester has a fruity scent when thin, and the "sweaty" smell only appears after butyl ester hydrolysis. In high-quality strong aroma white liquor, ethyl ethyl ester should account for 30% to 40%, while butyl ethyl ester makes up about 4%. The main aroma of sauce aroma white liquor has not been finally confirmed yet, and its ester components are the most complex. Its total ester content is lower than that of strong aroma white liquor, with moderate ethyl ethyl ester content, not as prominent as Luzhou-style liquor. However, it contains various esters from low-boiling point methyl ethyl ester to medium-boiling point octyl ethyl ester, which is one of its important characteristics. Therefore, sauce aroma white liquor has the style characteristics of "not faint despite its low content, and not overly fragrant."

The generation of various esters in Chinese liquor is inseparable from the open production method. Acetobacters and lactic acid bacteria, etc., residing in various parts of the workshop, invade the fermentation pool and produce a variety of organic compounds, which are then transformed into esters through the action of yeast. Ethyl acetate and butyl acetate, primarily derived from actinomycetes, are co-fermented with yeast to form esters. However, the esterification process is relatively slow, so high-quality Chinese liquor with a longer fermentation period generally contains a higher ester content.