Identification of white wine yellowing quality

The yellowing of liquor usually refers to the color change that occurs during the storage process of liquor. This phenomenon may be caused by a variety of factors. Normal liquor should be clear and transparent, but yellowing may be due to certain chemical reactions in the liquor, such as incomplete esterification or changes in certain components of the liquor under conditions such as light and high temperature. In addition, if inappropriate raw materials or additives are used in the production process of liquor, or the storage container is not clean, it may also cause the liquor to turn yellow.
The quality problems that may be caused by yellowing of liquor include changes in taste, flavor and safety. Yellowed liquor may have a peculiar smell, affecting its original aroma and taste, and reducing the drinking experience. In some cases, yellowing may be due to microbial contamination or harmful substances produced by chemical reactions, which not only affects the quality of the wine, but may also pose a risk to human health. In addition, consumers often view yellow liquor in a negative light, believing it to be a sign of deterioration or spoilage, which can affect consumer trust and loyalty to the brand. .
In the case of liquor yellowing quality appraisal, Zhongke Testing can provide liquor yellowing quality appraisal services.

1. The main reason why liquor turns yellow is due to the presence of yellow pigments in the raw materials for brewing. These pigments can come from the raw materials of liquor (such as malt, sorghum, etc.), or they can be formed during fermentation and storage. Therefore, the yellowing of liquor does not necessarily represent its quality, but depends on the source and presence of the pigment.
2. Some unscrupulous merchants may add certain pigments to make the liquor yellow in order to increase the price and quality of the liquor. Although this method can make the liquor look more high-end, it does not really improve the quality of the liquor. Moreover, the additives have a weird taste and will also affect the quality of the liquor.
3, the yellowing of liquor may also be due to oxidation reaction caused by long-term storage and exposure to sunlight. This oxidation reaction will change the chemical components in the wine, resulting in a reduction in wine quality. Therefore, although some wines may become richer and more fragrant due to long-term storage, they may also lose their original taste and aroma.

GB 2757-2012 National food safety standard Distilled liquor and its prepared liquors
GB/T 20821-2007 Liquid liquor
GB/T 16289-2018 Soybean flavor liquor
QB/T 2187-1995 Sesame flavored liquor
GB/T 10345-2022 Liquor analysis method
GB/T 10781 -2021 Liquor quality requirements

According to the information provided by the client, the client has long purchased liquor products from the supplier company for sale. At the end of 2018, the client discovered that a batch of "XXXX liquor" purchased from the supplier had turned yellow to varying degrees, resulting in the batch of liquor products being unable to be put on the shelves for normal sale.
The client believed that the winery’s packaging caused the “XXXX liquor” involved to turn yellow.
In order to further identify the cause and responsibility of the accident, the client hopes to determine whether there are quality problems with the liquor involved and apply for a quality analysis of the product.
identification and analysis results: The
quality analysis expert group conducted an understanding of the situation, relevant tests and comprehensive technical analysis of the "XXXX liquor" involved, and made the following quality analysis opinions:
1, XX brand XXXX used to bond the rubber inner cap and ceramic bottle cap of the "XXXX liquor" involved Type adhesive is the direct cause of the yellowing of the liquor involved in the "Ten Years White Wine"; in
2 and the XX brand XXXX type adhesive used to bond the rubber inner cap and ceramic bottle cap of the "Ten Years White Wine" involved, the specific migration amount or maximum residual amount of bisphenol A in the cured A+B component mixture should be lower than the standard limit value.