低度浓香型白酒货架期酯类物质稳定性判定模型  

Evaluation Model of the Stability of Esters in Low-alcohol Content Nongxiang Baijiu(Liquor) in Shelf Period

作　　者：吕辉[1,2] 杨平[1,2] 涂荣坤[1,2] 敖宗华[1,2] 秦辉[1,2] 蔡小波[1,2] 郑蕾[1] 

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《酿酒科技》2014年第12期22-26,共5页Liquor-Making Science & Technology

基　　金：四川省科技厅科技支撑计划项目<酒体中沉淀形成及消除机制和控制方法研究>(2013FZ0043)

摘　　要：选取代表性38%vol高档、中档、低档的多种酒样进行色谱分析和感官评定,由国家级白酒评委对所分析酒样的酯类物质稳定性进行评分,最终得到不同酒样酯类物质稳定性的评分;对不同酒样中的17种香味成分进行主成分分析,使用前的3个主成分与评分进行多元回归分析,由此生成的回归方程为38%vol白酒酯类物质稳定性的评价模型T=1.84f3-0.972f2-0.364f+0.8550,使用以往数据以及改变酒样中的香味物质对此模型进行验证。结果表明,该模型的有效率达85%。In the experiment, high-grade/medium-grade/low-grade 38 %vol Nongxiang Baijiu （liquor） samples were analyzed by GC and sensory evaluation. The stability of esters in those samples were scored by national liquor judges. Finally, esters stability scores of different liquor samples were obtained. Besides, PCA of 17 kinds of flavoring components in different liquor samples was done, and the first three principal components coupled with esters stability score were used for multiple regression analysis and the esters stability evaluation model for 38 %vol Nongxiang Bai- jiu（liquor） was obtained： T=l.84fs-0.972f2-0.364f＋0.8550. Such model was verified by using previous data and changing flavoring components in liquor samples, and the results suggested that the effective rate of such model was up to 85 %.

关 键 词：货架期 主成分分析 评价模型 白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TP27[轻工技术与工程—食品科学与工程]