Research and application of drinking quality evaluation system of sauce wine
The project research established a scientific evaluation and analysis method for the drinking quality of Chinese liquor from three dimensions, namely, during drinking (consumer and professional), after drinking (behavioral and upper), and regular drinking (liver injury, autophagy, antioxidant and inflammatory factors), involving consumer science, professional sensory identification, animal fine behavior, cytology and other professional fields. Finally, the drinking quality of the product and the key flavor composition of the wine body were analyzed, and the influence factors of flavor composition on the drinking quality of different products were obtained, which pointed out the direction for further wine body design and process improvement.