酒曲理化品质指标相关性探讨  

Investigation on the Correlations of Physiochemical Indexes of Starter

作　　者：唐玉明[1] 沈才洪[2] 任道群[1] 应鸿[2] 姚万春[1] 许德富[2] 樊林[2] 

机构地区：[1]四川省农科院水稻高粱研究所生物中心 [2]泸州老窖股份有限公司,四川泸州646000

出　　处：《酿酒科技》2006年第7期37-41,共5页Liquor-Making Science & Technology

摘　　要：以泸州老窖成品曲为研究对象,根据多元生物统计学原理,采用DPS数据处理系统,对曲药理化指标进行了基本参数估算、系统聚类分析和多元相关分析。结果表明,①泸州老窖的曲药质量是基本稳定的,可以95%的置信区间作为判定曲药质量是否相对稳定的范围。②曲药可分为性能各异的3个大类:第一类曲是液化力、糖化力、酯化力和酒化力均较高;第二类曲各指标值均处于中等值;第三类曲是糖化力、液化力、酯化力和产酒力均较低。③曲药的部分理化指标间存在显著的相关性,呈正相关的有酸度与氨态氮、液化力与糖化力、液化力与发酵力、发酵力与发酵醪酸度;呈负相关的有酸度与酒化力、酸度与发酵醪总酯、糖化力与发酵力、发酵醪酸度与酒化力。曲药酸度大小和氨态氮含量高低可作为反映大曲复合曲香物质强弱的指标。④传统的体现大曲产酒能力糖化力、液化力和发酵力三大指标与大曲发酵醪的产酒量(酒化力)无明显相关性,曲药的酯化力与发酵醪酯含量相关性亦不明显,表明大曲的酒化、酯化、生香功能是一个非常复杂的系统,需要更进一步的深入研究。Based on multiple biostatistics theories and by the application of DPS data processing system, basic parameter estimation, system cluster analysis and multiple correlation analysis of the physiochemical indexes of Luzhou Laojiao Daqu starter were done. The results suggested the followings： ①starter quality of Luzhou Laojiao was stable （95% confidence interval as the range to judge starter quality stability）; ②starter could be classified into three types according to its performance： type one with high saccharifying power, esterifying power and liquor-producing power; type two with all indexes at medium levels; and type three with comparatively low saccharifying power, esterifying power and liquor-producing power; ③there were significant correlations between some physiochemical indexes of starter （positive correlations including acidity and ammoniacal nitrogen, liquefying power and saccharifying power, liquefying power and fermenting power, fermenting power and fermenting mash acidity; negative correlations including acidity and liquor-producing power, acidity and total ester of fermenting mash, saccharifying power and fermenting power, acidity of fermenting mash and liquor-producing power）, the acidity and ammoniacal nitrogen could reflex flavoring strength of compounding Daqu; ④there were no significant correlations between traditional three indexes （saccharifying power, liquefying power and fermenting power） and liquor-producing power of fermenting mash. Besides, the correlations of esterifying power of starter and ester content of fermenting mash was also not significant, which suggested that the liquor-producing, esterification and aroma-producing of Daqu was a complicated system in need of further research. （Tran. by YUE Yang）

关 键 词：泸州老窖大曲 理化指标 多元生物统计 聚类分析 多元相关分析 

分 类 号：TS261.1[轻工技术与工程—发酵工程]