Inner Mongolia Liquor Gas Chromatography Instrument

Fermented Sauce Flavor Liquor Gas Chromatography Analyzer

Flavorous Sauce Wine, also known as Maoxiang Wine, is represented by the renowned Maotai and other world-famous spirits, and belongs to the Daqu category. It features a prominent sauce aroma, elegance, subtlety, rich body, long aftertaste, clarity, and a slightly yellow hue.

Gas Chromatography for Aroma-Type Liquor

There are numerous types of components in Baijiu, with a wide range of content, making it the crown of distilled spirits.

There are 14 quality standards for Chinese liquor, of which 10 are measured by gas chromatography. The standard methods include packed column gas chromatography and capillary column gas chromatography.

GB/T10781.1 is a standard produced in accordance with national requirements, which involves the fermentation and brewing of a strong-flavored Baijiu using grain and cereal as raw materials through traditional solid-state fermentation methods.

1. Execution standards for solid-state white spirits: GB/T 10781.1 (Aroma type), GB/T 10781.2 (Fragrant type), GB/T 26760 (Bitter aroma type), referring to pure grain brewed spirits.

2. Execution Standard for Liquor with Solid and Liquid Combination: GB/T20822; The liquor is partly pure alcohol and partly grain-based alcohol.

3. Standard for Liquor produced by the Liquid Method: GB/T20821, based on edible alcohol.

Inner Mongolia Liquor Gas Chromatography Instrument

Large-bore capillary column for determining alcohols and esters in white wine

Method Principle: This method employs a large-bore white spirit capillary column and is detected using a hydrogen flame ionization detector.
Analyzed Components: C2 to C6 and over 20 other components
Features: Compared to packed columns, it offers higher separation ability, faster separation speed, and better inertness; compared to small-bore capillary columns, it has a larger column capacity, less stringent requirements for injection techniques, and can avoid discriminatory effects caused by分流. Analysis time is short, approximately 15 minutes.

Technical specifications:

Intense Fragrance Liquor Gas Chromatography InstrumentStrong-flavored Baijiu features rich aroma, smooth and sweet taste, harmonious fragrance, sweet entry, soft finish, and a lingering aftertaste. These are the main characteristics used to judge the quality of strong-flavored Baijiu.In accordance withThe primary component responsible for the characteristic rich aroma of this spirit is ethyl butyrate.ScentedHigh quantity with pronounced aroma.

The main national standards implemented are: GB/T-10345, GB/T-10781, and other current beverage standards. The applicable fragrances mainly include: sauce fragrance, light fragrance, strong fragrance, mixed fragrance, rice fragrance, phoenix fragrance, and other major fragrances (except sesame fragrance liquor, please contact us separately if needed).

Based on the current实际情况 of most domestic breweries, we offer cost-effective solutions to assist in quality control and production certification for alcohol enterprises, with test results meeting national standards.

Fill column to determine alcohol esters in white liquorIntense aroma alcohol gas chromatographMethod Principle: This method utilizes a DNP-packed column, with a hydrogen flame ionization detector for detection, using ethyl butyrate as an internal standard to quantify the alcohol ester content in white spirits.
Analytical 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.

Intense Aroma Chinese Liquor Gas Chromatography AnalyzerHighly aromatic, rich and smooth, with a harmonious fragrance, sweet upon entry, soft aftertaste, and a lingering finish, these are the distinctive characteristics of strong-flavored Baijiu. These are also key factors in determining the quality of strong-flavored Baijiu.In accordance withThe main component that constitutes the typical aroma of strong-flavored wine is ethyl butyrate.ScentedHigh volume and prominent fragrance.

The main national standards implemented are: GB/T-10345, GB/T-10781, and other current wine standards. The applicable aroma types mainly include: sauce aroma, light aroma, strong aroma, mixed aroma, rice aroma, and phoenix aroma, among the major aroma types (except for sesame aroma Baijiu, please contact us separately if needed).

Based on the current实际情况 of most domestic breweries, we offer cost-effective solutions that provide robust assistance to alcohol enterprises in quality control and production certification, with test results meeting national standards.

Fill column to determine alcohol esters in white liquorIntense-flavor Liquor Gas Chromatography InstrumentMethod Principle: This method employs a DNP-packed column and a hydrogen flame ionization detector for the quantitative analysis of alcohols and esters in white spirits using ethyl butyrate as an internal standard.
Analytical 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.