从标准简单分析白酒香型的发展  

Investigation on the development of Chinese liquor's flavor type from the National Standard

作　　者：韩兴林[1,2] 张五九[2] 李红[2] 

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]中国食品发酵工业研究院,北京100027

出　　处：《中国酿造》2015年第5期1-6,共6页China Brewing

基　　金：国家高技术研究发展计划‘863计划’项目(2012AA021205)

摘　　要：我国白酒标准对规范和指导白酒行业的健康发展起到了积极的推动作用,各香型白酒标准的制定与实施,对推动行业技术进步,提高白酒产品质量提供了保障。该文应用统计软件SPSS对白酒标准中规定的部分理化指标做主成分分析(PCA),根据分析结果进行了初步的探讨,证实了标准中的理化指标能够从一定程度上反映各香型白酒工艺的差别,白酒酿造工艺中包括大曲温度、发酵期、发酵容器等对影响白酒的香型和风格具有较为重要的影响。并据此对我国白酒香型发展作出了初步的预判,提出"从技术上发展香型,从概念上淡化香型"的发展路线,以满足广大消费者的消费需求。The Chinese liquor standards had positive role on managing and guiding Chinese liquor industry development healthily. The formulation and implementation of Chinese liquor standard of various flavors provided guarantee for promoting the development of technology and product quality. The physicochemical indexes regulated in the Chinese liquor standard were conducted with principal component analysis by SPSS statistical soft- ware. On the basis of analysis results, the physicochemical indexes can reflect the difference of brewing technology. The effect of Daqu temperature, fermentation time and container had important effect on the flavor types and style of Chinese liquor. Then an elementary forecast for the development of Chinese liquor＇s flavor type was made, a developing route of ＂developing flavor types technically and reducing it conceptually＂, to satisfy the demand of consumption.

关 键 词：标准 香型 主成分分析 发酵工艺 

分 类 号：TS261.4[轻工技术与工程—发酵工程]