Xinjiang Mixed Wine Gas Chromatography Instrument

Analytical Gas Chromatograph for Mixed Drink AnalysisMixed drinks, also known as cocktails, are a special category within the beverage alcohol category.VarietyNot exclusively belonging to a specific wine category; it is a mixed beverage. A liqueur is relatively complex.Wine SeriesIts birth was later than other single spirits, but its development was rapid. There are mainly two types of blending techniques for liqueurs: one involves blending different spirits together, and the other is the blending of spirits with non-substantial substances (including liquids, solids, and gases).Formulated。The main national standards implemented are: GB/T-10345, GB/T-10781, and other current wine standards. The applicable fragrances primarily include: sauce fragrance, light fragrance, strong fragrance, mixed fragrance, rice fragrance, phoenix fragrance, and other large fragrances.

The most popular classification system divides spirits into three main categories: Aperitif, Dessert Wine, and Liqueur, along with Chinese spirits.Wine。

Wine is a mixture of various chemical components, with water being the main constituent. In addition, it contains a variety of organic substances, such as high-grade alcohols, polyhydric alcohols, aldehydes, carboxylic acids, esters, and ethers. These components, which significantly determine the quality of wine, are often present in low concentrations, around 1% to 2%. However, there are many different types, and the proportion of their content is crucial, having a profound impact on the quality and flavor of the wine.

Its scientific name is, and it is the component in white liquor, other than water, with the highest content, and has a slightly sweet taste.

The class is an important flavoring substance in Baijiu, contributing to its unique aroma along with other aromatic and flavoring compounds. In Baijiu, these substances are categorized into volatile and non-volatile types. The volatile ones include methyl, ethyl, propyl, butyl, pentyl, and hexyl.

Yi and Rui are two substances present in white liquor, which are not only important flavoring components but also precursors to many other flavoring substances. In general, the amount of Yi is close to that of Rui in white liquor. In high-quality white liquor that has been fermented for a long time, the quantity of Rui significantly increases.

Esters: The largest number of aromatic substances in white wine are esters. Generally, high-quality white wine has a higher ester content, averaging between 0.2% to 0.6%, whereas regular white wine has less than 0.1%. Therefore, the aroma of high-quality white wine is more intense than that of regular white wine.

Test Conditions: Column initial temperature of 40℃ maintained for 5 minutes, then increased at a rate of 5℃ per minute to 200℃ and held for 10 minutes; Vaporization chamber at 220℃; Detector at 220℃

Fill column determination of alcohols and esters in white spirits
Method Principle: This method utilizes a DNP-packed column and a hydrogen flame ionization detector for quantitative analysis of the alcohol and ester content in white spirits, using ethyl butyrate as the internal standard.
Analyzed Components: Acetaldehyde, Ethyl acetate, n-Propyl alcohol, sec-Butanol, Ethyl methyl ketone, Isobutanol, n-Butanol, Butyl acetate, Isoamyl alcohol, Amyl acetate, Lactyl acetate, Hexyl acetate.
Quantified by internal standard method. The internal standard is ethyl butyrate.

Main Configuration:

One - Constant Temperature Filling Column

GC9800BJ Gas Chromatograph Main Unit (Single Filling Column with Single FID Detector)

2. Chromatography Workstation

3. 30m × 0.32mm Capillary Chromatography Column for Wine Analysis

Detector Technical Specifications: