JP4992086B2 - Quality evaluation method for alcoholic beverages - Google Patents
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- JP4992086B2 JP4992086B2 JP2007062276A JP2007062276A JP4992086B2 JP 4992086 B2 JP4992086 B2 JP 4992086B2 JP 2007062276 A JP2007062276 A JP 2007062276A JP 2007062276 A JP2007062276 A JP 2007062276A JP 4992086 B2 JP4992086 B2 JP 4992086B2
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- 235000013334 alcoholic beverage Nutrition 0.000 title claims description 17
- 238000000034 method Methods 0.000 title claims description 6
- 238000013441 quality evaluation Methods 0.000 title description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 30
- 230000007704 transition Effects 0.000 claims description 4
- 238000011158 quantitative evaluation Methods 0.000 claims description 3
- 230000010287 polarization Effects 0.000 claims description 2
- 238000005259 measurement Methods 0.000 description 13
- 235000014101 wine Nutrition 0.000 description 13
- 239000000523 sample Substances 0.000 description 7
- 239000012153 distilled water Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000006185 dispersion Substances 0.000 description 3
- 235000020095 red wine Nutrition 0.000 description 3
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- AZHSSKPUVBVXLK-UHFFFAOYSA-N ethane-1,1-diol Chemical compound CC(O)O AZHSSKPUVBVXLK-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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- Investigating Or Analyzing Materials By The Use Of Electric Means (AREA)
Description
本発明は、アルコール飲料の品質評価方法に関するものである。 The present invention relates to a quality evaluation method for alcoholic beverages.
ワイン等のアルコール飲料のアルコール濃度測定に関しては，そのアルコール飲料をまず蒸留することでエタノール以外の混合物を分離し，その後に比重計を用いてアルコール濃度が測定される。この場合，測定に時間がかかるうえ，測定者の熟達の度合いにより測定結果の誤差が大きくなるという欠点がある。 Regarding alcohol concentration measurement of alcoholic beverages such as wine, the alcoholic beverage is first distilled to separate a mixture other than ethanol, and then the alcohol concentration is measured using a hydrometer. In this case, the measurement takes time and there are disadvantages that an error in the measurement result increases depending on the proficiency of the measurer.
一方，アルコール飲料の品質の定量化に関しては，例えばワインの場合，これの電気伝導度が無機塩の成分量（味の厚みに並行するとされる）を反映するとされ，近年，ワイン鑑評審査に試験的に採用され始めたが，現状では他のアルコール飲料も含めて，成分分析や官能検査（人の味覚いわゆるソムリエ等の主観評価）などを含む多くの項目の点数化で総合的に評価されている。 On the other hand, regarding the quantification of the quality of alcoholic beverages, for example, in the case of wine, the electrical conductivity of this reflects the amount of components of the inorganic salt (which is assumed to be parallel to the thickness of the taste). Although it began to be adopted on a trial basis, it is evaluated comprehensively by scoring many items including component analysis and sensory test (subjective evaluation of human taste so-called sommelier), including other alcoholic beverages. ing.
上記従来の技術では、アルコール飲料そのものの測定からエタノール濃度を測定できないこと，およびエタノールアルコール濃度とアルコール飲料の品質に関する定量測定を同時には行えないという問題点を有していた。 The above-described conventional techniques have the problems that the ethanol concentration cannot be measured from the measurement of the alcoholic beverage itself, and that quantitative measurement relating to the ethanol alcohol concentration and the quality of the alcoholic beverage cannot be performed simultaneously.
本発明は、上記従来の実情に鑑みてなされたものであって、アルコール飲料そのものからアルコール濃度および品質に関する定量的データを一挙に測定可能なアルコール飲料の品質評価方法を提供することを解決すべき課題とする。 The present invention has been made in view of the above-described conventional circumstances, and should solve the problem of providing a quality evaluation method for alcoholic beverages that can measure quantitative data relating to alcohol concentration and quality from the alcoholic beverage itself. Let it be an issue.
本発明のアルコール飲料の品質評価方法は、アルコール飲料を対象として、電気定数である複素比誘電率を広帯域で測定し，そのCole-Coleプロットからアルコール濃度測定と品質の定量評価を行うことを特徴とする。 The method for evaluating the quality of alcoholic beverages according to the present invention is characterized in that, for alcoholic beverages, a complex relative dielectric constant, which is an electric constant, is measured over a wide band, and alcohol concentration measurement and quantitative evaluation of quality are performed from the Cole-Cole plot. And
従来，アルコール飲料のエタノール分（いわゆるアルコール濃度）と品質に関しては同一測定項目で評価できなかった。本発明を用いれば，アルコール飲料そのものに対する複素比誘電率のCole-Coleプロットから，これらを一挙に測定できる。 Conventionally, the ethanol content (so-called alcohol concentration) and quality of alcoholic beverages could not be evaluated using the same measurement items. If this invention is used, these can be measured at once from the Cole-Cole plot of the complex dielectric constant with respect to the alcoholic beverage itself.
以下，本発明を具体化した実施例について図面を参照しつつ説明する。 Embodiments of the present invention will be described below with reference to the drawings.
本実施例では、ワインを対象として、複素比誘電率を広帯域で測定し，そのCole-Coleプロットからアルコール濃度測定と品質の定量評価を行った。ワインの電気定数測定には、ネットワークアナライザと付属の開放終端同軸プローブ（誘電体プローブ）を用いた。図1は測定配置図と誘電体プローブを示す。ガラス容器に測定試料として21℃の赤ワインを入れ，誘電体プローブの端面を液体試料に浸すことで入射正弦波に対する反射波から次式（数1）で示す複素比誘電率の周波数特性を10 MHz乃至6GHzに亘って測定した。 In this example, the complex dielectric constant was measured over a wide band for wine, and the alcohol concentration measurement and quality quantitative evaluation were performed from the Cole-Cole plot. A network analyzer and an attached open-ended coaxial probe (dielectric probe) were used to measure the electrical constant of wine. FIG. 1 shows a measurement layout and a dielectric probe. Put a 21 ° C red wine as a measurement sample in a glass container, and immerse the end face of the dielectric probe in the liquid sample. The frequency characteristic of the complex relative permittivity shown in the following equation (Equation 1) from the reflected wave for the incident sine wave is 10 MHz. Measured over 6GHz.
ここで左辺（数２で示す）は、複素比誘電率である。 Here, the left side (shown by Equation 2) is a complex relative dielectric constant.
右辺については、次式の数3が、複素比誘電率の実部を示し、数4が、複素比誘電率の虚部を示す。 As for the right side, the following equation (3) represents the real part of the complex relative permittivity, and (4) represents the imaginary part of the complex relative permittivity.
測定結果はCole-Coleプロット (複素比誘電率の実部をx軸，虚部をy軸としてプロット)として表示し，試料の特性比較を行った。なお，参考データとしてエタノールと蒸留水のCole-Cole プロットも測定した。 The measurement results were displayed as a Cole-Cole plot (plotting the real part of the complex relative permittivity as the x-axis and the imaginary part as the y-axis), and the characteristics of the samples were compared. For reference data, the Cole-Cole plot of ethanol and distilled water was also measured.
図2はCole-Cole プロットを示す。この図から，エタノールと蒸留水は半円型のデバイ分散特性を示しているのに対して，ワインは半円の一部から直線的に急上昇していることがわかる。これは，ワインが直流の導電性をもつことによる。なお，ワインの半円は種類によらずほとんど同じであったが，極小点と直線部分はワインによって異なっていることが確認できた。図から，エタノールと蒸留水に対する半円の中心と半径はエタノール濃度に比例して減少していることが推定され，これによりワインの半円部分はエタノール濃度，極小点と上昇直線部分はワインの含有成分に依存するものと仮定できる。いま、複素比誘電率を次式（1）のデバイ分散特性を有するものとして，各パラメータデバイ分散特性を有するものとして，各パラメータを測定値から求めたCole-Coleプロットの計算結果を図2の点線で示す。 Figure 2 shows the Cole-Cole plot. From this figure, it can be seen that ethanol and distilled water show a semicircular Debye dispersion, whereas wine rises linearly from a part of the semicircle. This is because wine has direct current conductivity. The semicircle of wine was almost the same regardless of the type, but it was confirmed that the minimum point and the straight line part differed depending on the wine. From the figure, it is estimated that the center and radius of the semicircle for ethanol and distilled water decrease in proportion to the ethanol concentration, so that the semicircle portion of the wine is the ethanol concentration, and the minimum point and the rising straight line portion are the wine's concentration. It can be assumed that it depends on the constituents. Assuming that the complex dielectric constant has the Debye dispersion characteristic of the following equation (1) and each parameter has the Debye dispersion characteristic, the calculation results of the Cole-Cole plot in which each parameter is obtained from the measured values are shown in FIG. Shown with dotted lines.
この図から，エタノールと蒸留水に対するCole-Cole プロットの計算値は測定値をほぼ表していること，ワインに対するそれも概ね表していること，などから式(1)は妥当であることがわかる。このようにして求めた各種の赤ワインに対する式(1)の諸元を表1に纏めて示す。 From this figure, it can be seen that the calculated value of the Cole-Cole plot for ethanol and distilled water almost represents the measured value and that for wine, and that equation (1) is valid. Table 1 summarizes the specifications of Equation (1) for the various red wines thus determined.
ここで，fmはCole-Coleプロットの極小となる周波数，ωmは角周波数である。前記デバイの式で通常使用されているように「ε ro 」は、直流での比誘電率のこと、「ε r∞ 」は無限大周波数での比誘電率のこと、「ω」は、角周波数で2πf(f:周波数)のこと、「ω m 」は、fmをCole-Cole Plotの極小となる周波数としたときの角周波数で2πfmのことを示し、並びに、「τ」及び「τ 0 」とは、いずれも「緩和時間」を表し、誘電緩和において分極が平衡状態に移行するときの移行速度を定める定数のことを示す。εroとεr∞とからエタノール濃度，ωmτoとωmτとからワインの品質評価の可能性が示唆される。なお，赤ワインの飲み頃は12乃至20℃とされているので，ワインを約14℃に統一して同じ測定を行ったところ，ほとんどの試料において図2のCole-Coleプロット全体が左に平行移動しただけであった。
Here, fm is the minimum frequency of the Cole-Cole plot, and ω m is the angular frequency. As normally used in the Debye equation, “ε ro ” is the relative permittivity at DC, “ε r∞ ” is the relative permittivity at infinite frequency, and “ω” is the angle. The frequency is 2πf (f: frequency), “ω m ” indicates an angular frequency of 2πfm when fm is a minimum frequency of the Cole-Cole Plot, and “τ” and “τ 0 ” "" Represents the "relaxation time", and represents a constant that determines the transition speed when the polarization transitions to an equilibrium state in dielectric relaxation. ε ro and ε r∞ suggest ethanol concentration, and ω m τ o and ω m τ suggest the possibility of wine quality evaluation. Since the temperature of drinking red wine is 12 to 20 ° C, the same measurement was conducted with the wine unified at about 14 ° C, and the entire Cole-Cole plot in Fig. 2 was translated to the left for most samples. I just did it.
本発明は、アルコール飲料品質評価の分野に利用可能である。 The present invention can be used in the field of alcohol beverage quality evaluation.
Claims (1)
複素比誘電率を数２で示し、複素比誘電率の実部を数３で示し、複素比誘電率の虚部を数４で示したとき、
次式（１）によりεroとεr∞とからエタノール濃度を，ωmτ0とωmτとからアルコールの品質を評価する方法。（式中の、「ε ro 」は、直流での比誘電率のこと、「ε r∞ 」は無限大周波数での比誘電率のこと、「ω」は、角周波数で2πf(f:周波数)のこと、「ω m 」は、fmをCole-Cole Plotの極小となる周波数としたときの角周波数で2πfmのことを示し、並びに、「τ」及び「τ 0 」は、いずれも「緩和時間」を表し、誘電緩和において分極が平衡状態に移行するときの移行速度を定める定数のことを示す。
When the complex relative permittivity is expressed by Equation 2, the real part of the complex relative permittivity is expressed by Equation 3, and the imaginary part of the complex relative permittivity is expressed by Equation 4,
A method of evaluating the ethanol concentration from ε ro and ε r∞ and the quality of alcohol from ω m τ 0 and ω m τ according to the following equation (1). (In the equation, “ε ro ” is the relative permittivity at DC, “ε r∞ ” is the relative permittivity at infinite frequency, and “ω” is the angular frequency 2πf (f: frequency ), `` Ω m '' indicates an angular frequency of 2πfm when fm is a minimum frequency of the Cole-Cole Plot, and τ and τ 0 are both “relaxation”. "Time", which is a constant that determines the transition speed when the polarization transitions to an equilibrium state in dielectric relaxation.
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